Vegan Alec's Ice Cream Triple Chocolate Blackout Cookie
Indulge your sweet tooth with Vegan Alec's Ice Cream Triple Chocolate Blackout Cookie—a decadent dessert that’s as rich as it is innovative. This plant-based twist on a classic features a triple dose of chocolate: unsweetened cocoa powder, dairy-free dark chocolate chips, and a luscious pairing with your favorite vegan ice cream. Made with gluten-free flour and naturally sweetened with coconut sugar, these cookies boast a soft, fudgy interior and crisp edges. Perfectly sized for sandwiching scoops of creamy vegan ice cream, this recipe is not only gluten-free and dairy-free but also irresistibly satisfying. Whether served fresh or frozen for later, these chocolate blackout cookie sandwiches are a show-stopping treat for chocoholics and vegans alike.
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Ingredients
- 1.5 cups All-purpose gluten-free flour
- 0.75 cup Unsweetened cocoa powder
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Dark chocolate chips (dairy-free)
- 0.5 cup Vegetable oil
- 1 cup Coconut sugar
- 2 teaspoons Vanilla extract
- 0.5 cup Unsweetened almond milk
- 1 pint Vegan ice cream of choice
Directions
Step 1
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
Step 2
In a medium bowl, whisk together the gluten-free flour, cocoa powder, baking soda, and salt until well combined.
Step 3
In a large bowl, mix the vegetable oil, coconut sugar, and vanilla extract until smooth.
Step 4
Gradually stir the dry ingredients into the wet ingredients, alternating with the almond milk, until a smooth batter forms.
Step 5
Fold in the dark chocolate chips until evenly distributed.
Step 6
Scoop tablespoon-sized amounts of dough onto the prepared baking sheet, spacing them about 2 inches apart.
Step 7
Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are firm but the centers are still soft.
Step 8
Remove the baking sheet from the oven and let the cookies cool on the sheet for 5 minutes before transferring them to a wire rack to cool completely.
Step 9
Once the cookies are completely cooled, take a small scoop of vegan ice cream and sandwich it between two cookies.
Step 10
Serve immediately or wrap the cookie sandwiches individually and store in the freezer for a later treat.
Nutrition Facts
| Serving size | (1558.3g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 5013.6 |
| Total Fat 257.8g | 0% |
| Saturated Fat 107.8g | 0% |
| Polyunsaturated Fat 67.5g | |
| Cholesterol 0mg | 0% |
| Sodium 2753.1mg | 0% |
| Total Carbohydrate 727.4g | 0% |
| Dietary Fiber 89.6g | 0% |
| Total Sugars 413.5g | |
| Protein 72.7g | 0% |
| Vitamin D 43.9IU | 0% |
| Calcium 491.8mg | 0% |
| Iron 55.4mg | 0% |
| Potassium 4726.0mg | 0% |
Source of Calories