Hot and hazy summer days practically demand delicious frozen treats, and while I don’t mind buying the occasional box of ice cream delights, I also like to make my own. My kids enjoy helping with this recipe — they can choose the ice cream flavour they prefer, and squishing the scoops of ice cream between two cookies is a lot of fun. The cookies are tasty all by themselves, and they are the perfect size and consistency for making mini ice cream sandwiches. These cuties are proof that good things come in small packages!
I asked my husband if his discriminating palate could detect the secret ingredient in this recipe. His answer: "Love?" Yes. Love and beans, those are the secret ingredients.
Whisk the ground flax meal into the water; allow to sit for 15 minutes, refrigerated.
Preheat oven to 300 degrees.
In a food processor, blend together the melted coconut oil, beans, and sugar until smooth. Pour into a medium saucepan and bring to a boil, stirring constantly for 5 minutes until thick and gelatinous.
Remove from heat; stir in the chocolate chips until melted. Add the vanilla and the flax meal/ water mixture and stir until smooth. Allow to cool for 10 minutes.
Mix together flour, cocoa, and baking soda in a small bowl; add to the saucepan and stir until incorporated.
Drop by teaspoonfuls on a parchment paper-lined cookie sheet; gently flatten to approximately 1/4 inch thickness.
Bake for 20 minutes; remove from oven, allow to cool for 2 minutes before flipping over and baking another 5 minutes.
Once cookies are cooled completely, sandwich together with a small scoop of your favourite ice cream. Enjoy immediately or freeze for future use.
Yield: 30 cookies, or 15 sandwiches
Adapted from Spilling the Beans
Nutritional Information for each of 30 cookies (approximate): Calories: 46, Total Carbohydrates: 6 grams, Fibre: 0.5 grams, Sugar: 4 grams, Protein: 0.5 grams, Fat: 2 grams