Soft, chocolatey, and rich no-bake Oreo cookie sandwiches stuffed with creamy vanilla ice cream. What’s a better way to end off the summer?
I am not going to lie to you and tell you these cookies taste like real Oreos. If you want real Oreos…eat real Oreos. I ain’t fooling anybody.
However, these are reminiscent of the taste of Oreos and are another delicious dessert to enjoy if you have a major sweet tooth like me!
They are soft and fudgey and filled with a traditional non-dairy vanilla bean ice cream.
They are incredibly easy and simple to make and don’t contain many ingredients!
These cookies don’t contain a long list of ingredients, so here is a little run down:
The cookies contain dates, coconut oil, dark chocolate chips, oats, almond flour, cocoa powder, and salt.
The filling is simply a non-dairy vanilla ice cream.
Feel free to get creative with the filling! Another great option is banana ice cream, cashew cream, or frosting.
To make these sandwiches, start by combining the dates, melted chocolate, and coconut oil in a food processor. Process until a thick paste forms. Add oats, almond flour, cocoa powder, and salt. Pulse until a thick dough forms and it starts to come together as a ball.
Transfer dough on to a parchment lined baking sheet. Press down dough and form into a 1/2″ thick rectangle. Use a small cookie cutter to punch out circles. I was able to obtain 14 cookies with a 2″ cookie cutter.
Refrigerate cookies for 15 minutes. Meanwhile, slightly defrost vanilla ice cream so it’s easily scoopable. Fill each cookie sandwich with a tbsp of vanilla ice cream. Freeze for 10 minutes to set.
Store sandwiches in an airtight container in the freezer.
These No-Bake Oreo Cookie Sandwiches are…
- Simple, easy, and quick
- No-Bake and vegan
- Fudgey and soft
- Oh so delicious!
Soft, chocolatey, and rich no-bake Oreo cookie sandwiches stuffed with creamy vanilla ice cream. What's a better way to end off the summer?
- 6 pitted, medjool dates
- ¼ cup dark chocolate chips, melted
- 2 tbsp melted coconut oil
- ½ cup rolled oats
- ¼ cup almond flour
- 1 tbsp cocoa powder
- ¼ tsp salt
- ⅓ cup non-dairy vanilla ice cream
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Combine dates, melted chocolate, and coconut oil in a food processor. Process until a thick paste forms. Add oats, almond flour, cocoa powder, and salt. Pulse until a thick dough forms and it starts to come together as a ball.
-
Transfer dough on to a parchment lined baking sheet. Press down dough and form into a 1/2" thick rectangle. Use a small cookie cutter to punch out circles. I was able to obtain 14 cookies with a 2" cookie cutter.
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Refrigerate cookies for 15 minutes. Meanwhile, slightly defrost vanilla ice cream so it's easily scoopable. Fill each cookie sandwich with a tbsp of vanilla ice cream. Freeze for 10 minutes to set.
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Store sandwiches in an airtight container in the freezer.
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