Crunchy on the outside and soft center, these gluten-free cookies with only 7 ingredients are pure bliss, and they are filled with peanut butter and banana ice cream, super simple to make and with only 4 ingredients. Yes, it is a super simple recipe but it doesn’t mean it is one of the richest recipes I made. The combination of soft and creamy ice cream with these tahini cookies is really addictive. It is the perfect recipe for a summer day (although who says you can´t eat ice cream in winter) perfect for snack time, both for children and adults.
If you don’t like the taste of tahini you can replace it with any other nut butter, but I really recommend that you try to make them with tahini, it’s worth it!
Do you dare to try the recipe? You will not regret! If the tests tell me, send me an email or comment in the blog post how it came out, if you liked it, or that you would change it, I would love to listen to the advice of those who try my recipes! And if you share a photo on your Instagram or stories tag me like @gaspic_healthyberry so I can see it and I’ll share you in my stories!
Tahini cookies filled with pb nicecream
Crunchy cookies filled with peanut butter ice cream, gluten-free
Ingredients
Cookies
- 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
Instructions
Cookies
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Preheat the oven to 200°C
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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
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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.
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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.
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