Last week after making a luscious orange cream sauce with cashew milk called “Nothin’ Says Spring Better ‘n Berries ‘n Cream,” I decided to present one more recipe for the Spring Fling dairy free recipe contest sponsored byby ®So Delicious.
You may remember that back in March I made some flourless cashew butter chocolate chip cookies that I was raving about. Well, I really wanted to try the Vanilla Non-Dairy Frozen Dessert made from almond milk by ®So Delicious, in an ice-cream sandwich. This time I made cookies with almonds. They are they same delicious dairy-free, gluten-free, grain-free and vegan cookies, as the cashew butter cookies I made, but these are made with almonds. Until I started making flourless cookies I would never in my lifetime have imagined that flourless cookies could taste so good! But why not? Macaroons are good, and these are similar to macaroons—with egg, sugar and almonds. And by the way, if you have never tried a macaroon you must put that on your bucket list.
Another reason that these cookies are particularly good on these dairy-free cream sandwiches is that they are soft and chewy, perfect for biting into. From the time you sink your teeth into the cookie it’s a smooth ride down to the delicious frozen almond milk and then that pleasing thought comes to mind: ”Yeah, that’s what I wanted.”
If you’ve never had a dairy-free frozen dessert, or “ice-cream,” let me assure you that frozen almond milk, which I refer to as ice-cream, really hits the spot! I had some friends over when I made the ice-cream sandwiches and they couldn’t believe that they tasted so good; they asked for seconds. Later on, my son invited his friend to have one, and his eyes just about popped out when he found out it was dairy-free. “Cool,” he said.
Winter is over and spring is here! Forget the pies, hot puddings, cakes, porridges, buckles and cobblers and bring on the dairy-free almond milk ice-cream sandwiches. They are so delicious!
- 1 egg
- 5 tablespoons turbinado sugar
- ¾ teaspoon baking soda
- 1/4 teaspoon salt
- 1-1/2 cups almonds
- 1 teaspoon olive oil, flax seed oil, or avocado oil
- ½ cup dairy-free chocolate chips
- 1 pint Vanilla Non-Dairy Frozen Dessert made with almond milk, by ®So Delicious
- Pre-heat the oven to 350°
- Place 1-1/2 cup of almonds in the food processor with 1 teaspoon olive oil and process until the nuts are mealy like sand. Separate out ½ cup to save for later.
- Continue to process the remaining nuts until they are fully blended and creamy like peanut butter, but this will be firmer than store bought nut butter.
- In a mixing bowl place the sugar, salt and baking soda and stir well. Whisk in the egg and and then add the nut butter and stir until the nut butter and the egg are well incorporated. I use a large balloon whisk to mix.
- Stir in the reserved nut meal (ground nuts) and add the chocolate chips and mix until they are well incorporated.
- Use a small ice-cream scoop to measure out the cookies and place them on a cookie sheet lined with parchment paper or a silicone baking mat. (The ice-cream scoop should measure, or have a diameter of 1-inch from side to side.)
- Press the cookie dough balls with the palm of your hand until they have a 1-3/4 inch diameter.
- Bake for no longer than 10 minutes. They will be puffy when they come out of the oven and they will fall as they cool. Allow them to rest about 5 minutes before transferring them to a cookie rack to cool.
- Find a 1/4-cup measurer, or 1/3-cup measurer and line it with plastic. Fill the cup with ¼-cup So Delicious Vanilla non-dairy frozen dessert. Pat it down with a spoon so it forms a disc.
- Lift the plastic with the ice-cream out of the measuring cup and turn over onto the bottom side of a cookie. Remove the plastic and top with a second cookie, bottom side facing the ice-cream.
**Note - you will have extra cookies