Chocolate chip cookies or ice cream…hey, why not both?
Chocolate chip cookie ice cream sandwiches are delicious little handfuls of let’s-be-a-kid-again joy, and here’s a way to make them that satisfies the nutritionally savvy adults in us, too.
First, we need some cookies. My favorite recipe is Chelsea’s Messy Apron‘s super well-named Best Ever Healthy Chocolate Chip Cookies: they have just four tablespoons of brown sugar, you don’t need to use butter and they’re made with oat flour instead of regular. Oat flour is no big deal – it’s just quick or old-fashioned oats ground up into a powder in a food processor. It’s a healthy, high fiber choice, and I love the crisp, delicate texture and slight granola flavor it gives the cookies.
And of course we need some ice cream. There’s a lot of okay lighter ice creams out there, but if you want something really good and better for you Graeter’s is a great choice. They sent me some of their “A Little Less Indulgent” low glycemic index flavors to try, and I was impressed! I love the fresh, authentic flavor, and it’s naturally sweet, creamy and low GI. I used their chocolate chip flavor to make these sandwiches, and it was so packed with chocolate I didn’t bother rolling them in loose chips like I’d planned. You sure can if you want to, though.
All my chocolate chip cookie ice cream sandwiches are gone now, but sharing the recipe makes me remember how good they were and how much fun they were to eat – I’m craving them all over again!
Eat Healthy Eat Happy
10 minPrep Time
10 minCook Time
20 minTotal Time
- 2 tsp vanilla
- 1 egg
- 4 Tbs brown sugar, lightly packed (I used light brown)
- 1/4 c + 2 Tbs olive oil
- 1 3/4 c old-fashioned or quick oats
- 1 tsp baking soda
- 1/2 tsp cinnamon
- pinch salt
- 1/2 c dark chocolate chips (plus additional chips for topping cookies if desired)
- Heat the oven to 350. Line a cookie sheet with a silpat or parchment.
- Combine the first 4 ingredients in a large bowl and beat together until well blended. Process the oats in a food processor until fine and powdery, about 2-3 minutes. Transfer to a mixing bowl and whisk in the soda, cinnamon and salt. Stir the dry ingredients into the wet until just combined. Fold in the chips. Refrigerate the batter for at least an hour.
- Use a 2 Tbs cookie scoop to place 10 cookies on the sheet, or just drop the batter by heaping tablespoons. Try to space the cookies well, as they spread quite a bit. Bake for 8-10 minutes, or until they start to brown lightly around the edges.
- When the cookies are done, let them cool completely on a rack. Once cooled, place scoops of ice cream between them to make sandwiches.