Tuesday, August 4, 2020

Mostly Plant-Based Chocolate Chip Cashewmilk Sandwiches #FoodieExtravaganza


Foodie Extravaganza is where we celebrate obscure food holidays or cook and bake together with the same ingredient or theme each month.

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board!

This month I am hosting this month's #FoodieExtravaganza. I wrote: "Let's share recipes for ICE CREAM SANDWICHES. The cookies can be homemade, the ice cream can be homemade, or you can just share your favorite combination of assembling pre-made ingredients. The sky's the limit. " Here's the list of our ice cream sandwich creations...


Mostly Plant-Based Chocolate Chip 
Cashewmilk Sandwiches

I initally had a very different recipe planned, but my husband decided to go plant-based at the beginning of July. That is a story for another day and has more to do with health choices than about animal treatment. So, when I went to make these, I needed to make the cookies without butter and eggs; I also used a cashewmilk 'ice cream.' But these are still 'mostly' plant-based because I used whatever chocolate chips I had in the cabinet...and those may have included some dairy.

Ingredients makes one dozen sandwiches

  • 1/2 cup plant-based butter, at room temp (I have found that we like Country Crock's avocado oil butter)
  • 2/3 cup organic dark brown sugar
  • 3 tablespoons plant-based milk (I used oatmilk)
  • 2 teaspoons pure vanilla extract
  • 1-1/2 cups flour 
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 cup chocolate chips (again, these weren't plant-based)
  • plant-based 'ice cream' (I used SO Delicious Creamy Chocolate Cashewmilk)
  • Also needed: baking sheets, parchment paper, scoop


 Procedure

Preheat oven to 350 degrees F. Line a baking sheet with parchment paper or silicone baking mat. Set aside.

In a small mixing bowl, whisk together flour, baking soda, and salt. In a large mixing bowl, cream butter and sugar together until lightened and fluffy. Add in pure vanilla extract and beat for another minute or two. Fold in the flour in batches until just moistened. Stir in chocolate chips.

Drop rounded scoops of cookie dough onto prepared baking sheet. Keep them about 2 inches apart as these cookies flatten as they bake. I made approximately 24 cookies.


Place in the oven and bake for 10 to 12 minutes. Cool on sheets for 3 to 4 minutes before moving to wire racks to cool completely.

While the cookies cool, remove the ice cream from the freezer and let soften.


To assemble scoop ice cream onto the bottom side of a cooled cookie. Gently press another bottom side onto the scoop. Press lightly to flatten the scoop. Enjoy immediately!

Next month we'll be celebrating recipes with honey for National Honey Day with Rebekah of Making Miracles at the lead. Stay tuned...

3 comments:

  1. These look incredible! I love cashew milk, so thick and creamy.

    ReplyDelete
  2. Well, if you don't read the label on the chips then he'll never know! I've never tried that ice cream. It sounds delicious. Thanks for hosting.

    ReplyDelete
  3. My daughter is vegan since 3 years, since then she is has glowing skin and keeps very good health. It's good to hear your hubby is going plant based for health reasons, sure, it's an effort to cook for vegan's. Love this plant based recipe will try it for my daughter. Thanks you for hosting this month event!

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