Tahini cookies filled with pb nicecream
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins

Crunchy cookies filled with peanut butter ice cream, gluten-free

Course: Dessert
Servings: 4 Sandwiches
Author: Gaspar Carreira
  • 2 eggs or 3 egg replacement*
  • 1/2 cup liquid oil (coconut or sunflower oil works great) 45ml
  • 3/4 cup coconut or muscovado sugar 165g
  • 1/2 cup tahini (sesame paste) 110g
  • 1 2/3 cup chickpea flour 300g
  • 1 tsp baking powder
  • 1 tsp baking soda
  • pinch sea salt
Ice Cream
  • 3 ripe bananas
  • 1/3 cup yogurt of your choice 70g
  • 1/3 cup peanut butter 70g
  • 1/3 cup maple syrup or honey 80g
  1. Preheat the oven to 200°C

  2. In a large bowl beat the eggs with the oil and sugar until everything is well integrated, add the tahini and beat again. Put the dry ingredients and mix until you have a homogenous and moldable dough. Form 8 discs of 0.5cm thick on a baking sheet with butter/parchment paper and bake for 15-17 minutes or until golden brown and crispy. Let cool

Ice Cream
  1. Cut the bananas into thin slices and freeze for 4 hours. Process together with the other ingredients until there are no banana pieces left. Freeze for one hour.

  2. Assemble the ice cream sandwiches. If you want you can bathe them in darkchocolate. Keep in the freezer

Recipe Notes

*You can use an Orgran type egg replacement, or prepare one with 1 teaspoon of flax flour and 3 tablespoons of water for each egg, mix and let stand 15 minutes.