For the cookies:
- 1/2 cup unsweetened applesauce
- 1 1/2 teaspoons chia seed meal
- 1 tablespoon cocoa powder
- 1 teaspoon gluten free baking powder
- 1 1/2 cups teff flour (this is actually gluten free, I discovered it a few months ago at the market, I used brown as I thought it gave the cookies a nicer color)
- 2/3 cup gluten free brown rice syrup
- 1 teaspoon gluten free vanilla extract
- 1 cup almond butter (I think the smooth kind works best in this recipe)
- 3 large bananas (peeled, sliced & frozen)
- 3 tablespoons soy milk (unsweetened vanilla would taste really good, but normal works)
- 2 teaspoons gluten free vanilla extract
To make the ice cream filling chocolate flavor, add 2 tablespoons cocoa powder. Or, if you have an ice cream maker, you could make my coconut milk ice-cream.
- Preheat the oven to 350 degrees, and line a really large (or 2 small) cookie sheet with baking parchment paper.
- Stir the chia seed meal into the applesauce & set aside.
- Sift together the cocoa powder, four, & baking powder.
- In a small sauce-pan over a very low heat, gently warm the almond butter, as it softens add the syrup & vanilla extract. Take the pan off the heat & stir through.
- Add the almond butter mixture to the dry ingredients and mix together until fully combined.
- Roll out your cookie dough to the desired thickness, (I like mine quite thin.. a bit less than 1cm thick. You may have to adjust the cooking time) and cut into rectangles.
- Arrange the dough on the cookie sheets, leaving a couple of inches between each one.
- Bake in the oven for 7-10mins. Do not overbake, they should still be quite soft.
- Let them cool, and harden slightly. If you're not assembling the sandwiches straight away you can freeze them in an air tight container or ziplock baggie, until you're ready.
- Take the bananas out of the freezer and place in a blender or vitamix. Pulse a few times adding in the soy milk and vanilla extract as you do.
- You can then either, if you like you're ice cream a more 'soft-servey' texture, make the sandwich cookies straight away, or you could re-freeze the ice-cream for a little while to let it firm up, like I did. I did however, sneak one 'soft-serve' style, because they looked too darn delicious!
- I then, used a cookie cutter to get the ice cream in the same rectangle shape as the cookies, assembled it between two of them, and then used a spoon, to the neaten up the sides. Repeat with all the cookies.
- Serve, and enjoy! YUM-my! :)