It’s the second week of January, and that means the New Year’s resolutions we all made two weeks ago to start looking after ourselves this year are already beginning to slip. But I’m here to let you know that these Low FODMAP Peanut Cookie Sandwiches are here to save your soul and your sanity, because they’re also vegan, gluten free AND bloody delicious to top it all off.
Ice cream and cookies are a match made in heaven. There’s a reason the Maxibon is such a popular treat here in Australia, and why cookies and cream is in my top 5 ice cream flavours. Something about the richness and creaminess of ice cream, combined with the crunch and texture of a good cookie that really gets my mouth watering.
These Peanut Cookie Sandwiches take a layer of vanilla banana ice cream and sandwich it between two delicious peanut butter cookies. If you’re allergic to peanut butter, feel free to substitute a different kind of nut or seed butter here. Keep them in the freezer and you might have dessert sorted for a whole week… if they last that long.
The cookies are the first thing to make, but overall the recipe isn’t convoluted or time consuming. It’s simply a matter of combining the wet ingredients in a bowl and then gradually adding in the dry ingredients until a uniform, and still slightly sticky dough forms. You can then chill this while your oven preheats and you make the banana ice cream to sandwich between the cookies. To do that, simply whiz up the frozen banana until the pieces are tiny, and then add in the almond milk, maple syrup and vanilla bean paste. Feel free to also add cacao and or peanut butter, to be a little more decadent.
If you try this recipe, let me know! I’d also be thrilled if you took a snap of it and tagged me in it on Instagram (@thatlofolife) so I can see it and share your creation in my stories! Feel free to leave me a star rating and any feedback below.
Peanut Cookie Sandwiches (Low FODMAP, Vegan)
For the Cookies
- 1 cup oat flour
- 1 cup almond meal
- 1/4 cup low FODMAP self-raising flour
- 1 tsp baking powder
- pinch salt
- 1/2 cup peanut butter
- 6 tbsp almond milk
- 1/2 cup caster sugar
- 1/2 cup brown sugar
For the Ice Cream
- 150 grams frozen banana
- 1 tbsp almond milk
- 1 tsp maple syrup
- 1/2 tsp vanilla bean paste
In a large mixing bowl, whisk together all the wet ingredients for the cookies.
Gradually sift in the dry ingredients, stirring after each 1/2 cup addition or so, until a uniform and still slightly sticky dough forms.
Place the dough in the fridge for 30 minutes. Meanwhile, preheat the oven to 180 degrees Celsius and prepare the banana ice cream.
In a high speed blender, blend the frozen banana until it has been reduced into tiny pieces.
Add the milk, maple syrup and vanilla bean paste and process until smooth and creamy.
Place the ice cream in the freezer until required when assembling the cookie sandwiches.
Once the oven is preheated, roll the chilled dough out into 14 balls and place them evenly on a lined baking sheet (you will need to do 2 batches). Flatten the balls with your hand or with a fork lightly coated in flour.
Bake the cookies for 10-12 minutes or until slightly golden. Allow to cool on a rack completely.
To assemble, scoop a chunk of the banana ice cream onto the flat side of one cookie, and sandwich another on top.