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Vegan Chocolate Dipped Peanut Butter Cookie Ice Cream Sandwiches

  • Author: Eat Drink Shrink
  • Total Time: 25 minutes
  • Yield: 6-8 cookies 1x




  1. Preheat oven to 275 degrees.
  2. Line a cookie sheet with a piece of parchment paper. Set aside.
  3. In a large mixing bowl combine the peanut butter, almond flour, and maple syrup or honey. Combine with a spatula until it forms a consistent cookie dough. If it’s not forming a dough simply add a little more maple syrup 1-2 tsp at a time.
  4. Divide dough into 5-7 large cookies. 
  5. Place each cookie ball on the prepared cookie sheet.
  6. Flatten slightly with your hand palm, then use a fork to flatten more and create a fork print on top of your peanut butter cookies.
  7. The cookies won’t expand while baking so no need to spread out the cookies on sheet.
  8. Bake 15 minutes or until sides are golden.
  9. Place on a cooling rack.
  10. The cookies will be slightly soft, but will firm up on the cooling rack.
  11. Allow to completely cool.One cooled, scoop any ice cream desired and layer between two cookies.
  12. Throw in the freezer for 10 minutes so that they keep their shape.
  13. Combine the chocolate chips and coconut oil in a microwave safe bowl.
  14. Heat for 1 minute combining after intervals of 15 seconds to prevent burning.
  15. Dip the chilled ice cream sandwiches into the melted chocolate.
  16. While still wet, sprinkle with the chopped peanuts.
  17. Place back on the baking sheet and place in the freezer to set. 10 minutes. 


*To make the perfect slices for the ice cream middle, cut the through actual pint of ice cream making slices and peel off the package.

  • Prep Time: 10 minutes
  • Cook Time: 15 minutes


  • Serving Size: 1
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