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Peanut Butter Cookie Ice Cream Sandwiches

This recipe celebrates everything we love about summer treats. It's creamy, dreamy, sweet and delicious.



1 C creamy peanut butter (opt for a natural brand like MaraNatha)

1 C coconut oil, melted

1 1/4 C cane sugar

3/4 C coconut sugar

3 large eggs or 3 flax seed eggs

2 tsp vanilla extract

3 C Organic Grains All-Purpose Flour

1 tsp baking soda

1 tsp baking powder

½ tsp salt


1 quart dairy-free ice cream of your choice (chocolate & banana are great)


  1. In a large bowl, cream the coconut oil, peanut butter and sugars until light and fluffy, about 4 minutes

  2. Beat in eggs (or flax seed eggs) and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well

  3. Shape into 1-inch balls and place 2-inches apart on ungreased baking sheets

  4. Flatten to 3/8-inches thickness with fork creating an almost criss-cross like pattern

  5. Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool

  6. Let cool completely before scooping a healthy serving of ice cream between two cookies

  7. Wrap ice cream sandwich tightly in cling wrap or aluminum foil before placing in the freezer to set

  8. Let thaw for a few minutes before eating as the cookies will be hard

  9. Enjoy!

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