These cookies are paleo-friendly, gluten-free, grain-free, and they can be made vegan and nut-free too, which means that people with various food aversions, allergies, and what not, will likely have their lives changed too. And that texture? They are lightly crispy on the outside, perfectly soft and chewy on the inside, and they melt in your mouth.
I released the OG Life Changing Tahini Chocolate Chip Cookie recipe back in 2018, and it has been my most popular recipe to date – all these years later. And that’s because they are so versatile and customizable, and so DAMN good.
This year, I decided that the world needed mini ice cream sandwiches. After all, we just survived a global pandemic, and life is opening up again, and what we can all use is an ice cream cookie sandwich…or two or three!
What you need to make these Tahini Chocolate Chip Ice Cream Sandwiches
Almond Flour: I created the cookie recipe with almond flour, and that’s because I love sneaking in extra protein from the almonds as well as those healthy fats — think of these as cookies that keep you full instead of leaving you hungrier! If you are nut-free or can’t find almond flour, you can substitute for oat flour, regular flour, coconut flour, all in the same ratio – 1 cup!
Tahini: My recommendation is to find a liquidy tahini for the best result. I always recommend Soom Foods Tahini, which I purchase on Amazon, but Whole Foods also makes a decent one! And so does Trader Joe’s! If tahini just isn’t your thing, you can substitute the tahini for any nut butter you like: almond butter, peanut butter, cashew butter, and even sunflower seed butter.
Maple Syrup: I love using maple syrup because I love that maple taste! I also know that honey works, as does coconut sugar. But if you are using coconut sugar, just make sure that your tahini is nice and liquidy, since you aren’t getting the extra moisture from the liquid sweetener.
Egg: This recipe calls for one egg! And you can definitely substitute the egg for a flax egg.
Baking Soda: You need it. This is what make the cookies rise and creates that magical texture I talked about above!
Chocolate Chips: To keep this recipe refined sugar free, I used dairy free chocolate chips, but use what you like!
Collagen Peptides: This ingredient is totally optional, but provides some extra protein and it has no flavor, so why the heck not. If you are vegan or don’t have any, just omit it and you’ll be A-okay!
Sea Salt Flakes: They add the best touch.
Vanilla ice cream: You can really use any flavor ice cream that you like most, but my favorite is still a classic vanilla!
How to make these Tahini Chocolate Chip Ice Cream Sandwiches
To make these ice cream sandwiches, it is so easy. Simply prepare the cookies and let them cool completely before filling them with vanilla ice cream.
Then roll them in mini chocolate chips and place them in the freezer until you are ready to eat/serve them.
Keep them in a covered container in the freezer for up to 3 months, though they won’t last in your house for more than a few days. Consider yourself warned!
If you make this recipe, please be sure to leave a comment below, so that others can read your review and realize that they need to make them, too!
And…since I practically live on Instagram, be sure to tag me in your creations so I can repost! Enjoy! xx
My viral Life Changing Tahini Chocolate Chip Cookies, but in ice cream sandwich form. And I've made them mini, because everything small is really cute. These ice cream sandwiches are gluten-free, grain-free, dairy-free, and can be made vegan and nut-free, too!
1cuptahiniI recommend Soom Foods, but any liquidy tahini will work
1heaping cup of chocolate chipsplus another 1/2-3/4 cup mini chocolate chips to roll the ice cream sandwiches in
1scoop collagen peptides optional
sea salt flakes for topping
1pintdairy-free vanilla ice cream of choice
Line a baking sheet with parchment paper and set aside.
In a medium size bowl, mix together the almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips!
The dough should be thick. If it’s not, add a little bit more almond flour.
Mix to ensure everything is coated well, and place the bowl in the refrigerator for 30 minutes. DO NOT SKIP THIS STEP, THIS IS THE MAGIC!
While the dough is chilling, preheat oven to 350 F.
Remove bowl from the refrigerator, and add the egg and baking soda, and mix together until fully incorporated.
Using a cookie scoop or spoon, scoop dough and form 20 small cookies.
Bake for 10-11 minutes.
Remove from the oven and let the cookies cool completely.
Once the cookies have cooled, add one small scoop of ice cream to half of the cookies, then form little sandwiches with the other half.
Roll each ice cream sandwich in mini chocolate chips and place them in the freezer to harden up. Note: you need to work pretty quickly here, so they don’t melt.
Eat and enjoy!
Did you make this recipe?
I’d love to see what you made – tag @kalejunkie in your posts and I’ll re-share!
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