Basic Vegan Sandwich Cookies

Vegan recipes can be so easily to make but at the same time can be so challenging. Most of my recipes are easy and usually quick.

I had this recipe of Vegan Sandwich Cookies set up on my screenshot pictures long time ago. But Thanksgiving week seemed the perfect week to make them because I have the afternoons free! This cookies took me more less 3o mins. You basically need a freezer and a food processor. The ingredients are more vegan raw desserts ingredients like nuts and dates. Since it was the first time making them, I did not want to risk myself and make a mess and failed so I kept the sandwich cookies simple. I am looking forward to make a more sophisticated version of these vegan sandwich cookies.

I first made the ice cream. The ice cream consists of soaked cashews, a touch of maple syrup and coconut oil. As I wrote earlier, I wanted to keep this recipe simple but there are myriad was to do the nice cream. For example, you can use a frozen fruit based (banana, berries), you can use chickpeas instead of nuts and you can add any other flavor such chocolate or vanilla.

The cookies are a blend of dates, more nuts, oats and I added pea protein powder to make them have a significant content of protein. You are going to make the cookies while the ice cream is getting the consistency in the freezer. For the cookies, you blend all of the ingredients with a little bit of water. Then, take 2 T of the batter, roll them into balls, flatten them into a cookie, put them in a bowl or baking tray and set them in the freezer for 10-15 mins.

To assemble, add 1 T of the ice cream into on cookie and flatten by putting the other cookie on top. Clean the borders with a knife. Set them in the freezer for an hour. After, let the, thaw for a few minutes and they’ll be ready to enjoy!

Again, I wanted to keep this first try simple, but you can dip the sandwich cookies in chocolate or peanut butter sauce.

I made an estimation for the macros for one sandwich cookies and they are pack with: 20g Fat 25g Carbs 3g Fiber and 8g Protein.


For the ice cream:

3T organic coconut oil

1.5 cups soaked cashews

1 cup vegan milk

2 T organic maple syrup

a pinch of sea salt

ginger to taste

For the cookies:

2 cups mixed nuts

2 cups dates

1.5 cups rolled oats

1/2 cup pea protein powder

more less 1/2 cup of water


For the ice cream:

1- Start by making the ice cream since is it is the element that will take most of the time.

2- Blend all of the ingredients in the food processor until smooth.

3- Transfer the ice cream into a bowl and let set in the freezer while you make the cookies.

For the cookies:

1- Blend the nuts with the oats until pulverize.

2- Slowly, add the dates and finally the water until the mixture get sticky.

3- Once ready, take 2 T of the batter, roll it into a ball and the flatten it into a cookie. Put it in a bowl or tray and after the batter is finished, store them for 15 mins in the freezer.


1- Take out all of the ingredients from the freezer.

2- Take 1 T of the ice cream and scoop it into a cookie. Put another cookie on top, press a little bit an clean the borders with a knife.

3- Put the cookie in a bowl or tray and freeze it again for 1 hour. After that, they will have the consistency. Just let them thaw a little bit after eating them.m

Nutrition Facts (estimated): 20g Fat 25g Carbs 3g Fiber 8g Protein

2 thoughts on “Basic Vegan Sandwich Cookies

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