These are ultra-chewy, soft cookie sandwiches that pair perfectly with the creamiest peanut butter cookie ice cream.
FTC: This blog post is a paid partnership with Safeway.
This is the perfect time of year to enjoy an ice cream sandwich, right? These gluten-free and refined sugar-free almond butter cookies pair perfectly with the rich, creamy Open Nature® Almondmilk Ice Cream Peanut Butter Cookie.
The cookies are made with a mixture of Open Nature® Almond Flour and coconut flour. O Organics® Almondmilk Vanilla Unsweetened, a flax egg, softened coconut oil, creamy almond butter, and vanilla are then added to create an ultra-moist and chewy texture. As a bonus, these cookies are only sweetened with coconut sugar.
As you may or may not know, I am constantly in the kitchen developing new recipes. That means taking quite a lot of trips to the grocery store. It can seem like a lot at times, but thankfully I live in an area where grocery stores are only a couple miles away.
Safeway is my go-to stop in times of need, as it’s literally a 4-minute drive from my house. Not to mention, they have the only affordable gas station in my area (Seattle has crazy expensive gas not gonna lie). It’s a win-win when you can save on gas through purchases in-store.
What I love most about Safeway stores is their line of organic, affordable products, specifically from the Open Nature® and O Organics® line. Open Nature products are filled with simple ingredients and free from 110 food additives like artificial flavors. I am all about sustainability and Open Nature has biodegradable and compostable products. O Organics is USDA certified organic and so much more affordable than leading organic brands.
I buy my O Organics® and Open Nature® products at my local Safeway stores, and you can also find them exclusively at the Albertsons Companies family of stores, including ACME Markets, Jewel-Osco, Vons, Pavilions, Randalls, Tom Thumb, Shaw’s, Star Market, United Supermarkets and Carrs/Safeway. Visit jewelosco.com to find a store near you and discover meal prep tips and recipe ideas.
The products mentioned: Open Nature® Almondmilk Ice Cream Peanut Butter Cookie, Open Nature® Almond Flour, and O Organics® Almondmilk Vanilla Unsweetened can all be found exclusively at Safeway and Albertson stores. Depending on your area, you can also find them at other Albertsons Companies family of stores.
I am always a bit skeptical when trying out new non-dairy ice creams, but the Open Nature Peanut Butter Cookie Ice Cream did NOT disappoint. With a creamy, silky smooth texture and soft bits of peanut butter cookie…it truly is the perfect sweet treat.
Compared to name brand non-dairy milk, the O Organics Almondmilk was a lot more affordable and provided a smooth texture, without that high-water dilution.
In order to achieve that chewy and soft texture of these cookies, you’ll need a finely milled almond flour and Open Nature’s Almond Flour was just that. Ultra-fine with the perfect nutty flavor.
You can find the products mentioned and so many more healthy, gluten-free, and plant-based items exclusively at their stores and online. VISIT www.safeway.com/exclusivebrands
These Vegan Peanut Butter Ice Cream Sandwiches are…
- Soft and chewy
- Easy and simple
- Vegan and healthy
- Oh so delicious!
These cookies are ultra-chewy, perfectly soft sandwiches that pair perfectly with the creamiest peanut butter cookie ice cream.
- 1 tbsp flaxseed meal
- 2 tbsp water
- ¼ cup softened, coconut oil
- ¼ cup creamy peanut butter
- ½ cup coconut sugar
- 1 tsp vanilla extract
- 2 tbsp O Organics® Almond Milk Vanilla Unsweetened
- 1 cup Open Nature® Almond Flour
- ¼ cup coconut flour
- ½ tsp baking soda
- ¼ tsp salt
- 1 pint Open Nature® Almondmilk Ice Cream Peanut Butter Cookie
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, combine flaxseed meal and water. Set aside.
To a large bowl, cream together the softened coconut oil, almond butter, and sugar until creamy. Mix in the vanilla, almond milk, and flax egg until combined. Add flours, baking soda, and a pinch of flaky sea salt. Stir until a soft dough forms.
Using a small cookie scoop, scoop dough onto the prepared baking sheet. Slightly flatten down with the back of a fork. Bake for 18 min. until the tops are light golden brown. Let cool for 5 min at room temp. Transfer cookies to the freezer for 10 min. to completely cool.
Let ice cream sit at room temp. for 5-10 min. until soft enough to scoop. Using an ice cream scoop, scoop ice cream on to one cookie and sandwich with another cookie. Repeat with remaining cookies to get a total of 4 sandwiches. Freeze for 30-45 min. to allow ice cream to refreeze.