Chewy grain-free tahini chocolate chip cookies smushed around vegan vanilla ice cream makes for the yummiest sweet summer sandwich!

Tahini Chocolate Chip Ice Cream Sandwiches (vegan + grain-free)

I haven’t held a sandwich that isn’t a cookie sandwich in years, and honestly I feel really good about this stage of my sandwich-eating life. The chewy tahini cookie is perfectly salty-sweet, the mini chips are in abundant supply, the ice cream is melty in a gotta-shove-it-in-your-face-fast sorta way…I just don’t see how bread sandwiches can possibly compete, do you?

How To Make The Grain-Free Tahini Cookies

These cookies are just as delish un-sandwiched as they are soaked with slightly melty vanilla ice cream. They are chewy and buttery and just a little crisp around the edges, the ultimate cookie texture in my opinion. This recipe is vegan and grain-free, made with:

Flax egg. Or a regular egg if you are not vegan.
Tahini. Or any nut or seed butter that you love, just thin it out with a bit of coconut oil to match the runny texture of tahini for optimal cookie texture.
Coconut oil. You can use all tahini, but they won’t spread as well.
Almond milk. Or milk of choice.
Coconut sugar. Brown sugar would work too, I haven’t tested with a liquid sweetener.
Vanilla extract, baking soda, and salt.
Cassava flour. The secret to making them grain-free, but if you don’t care about the grain-free part feel free to use all purpose flour instead.
Chocolate chips. Preferably mini. And preferably more than called for.

Dairy-Free Ice Cream Sandwiching

You can use any kind or flavor of ice cream you love, I stuck with simple vanilla but chocolate would be a delicious choice to pair with tahini too. Either scoop and sandwich or slice the carton and cookie cutter into perfect rounds, depending on how messy/perfect you want your sandwiches to be. Key key fact: make sure the cookies are COMPLETELY cool (or even chilled) before the ice cream sandwiching step.

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