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Tahini Chocolate Chip Ice Cream Sandwiches

  • Author: Natalie
  • Prep Time: 1 hour
  • Cook Time: 15 minutes
  • Total Time: 1 hour 15 minutes
  • Yield: 12 cookies 1x
  • Category: cookies
  • Method: baking
  • Cuisine: american


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


  • 1 flax egg (1 tbsp ground flax + 3 tbsp water)
  • 1/2 cup (125g) tahini*
  • 1/4 cup (50g) coconut oil
  • 2 tbsp (30g) almond milk
  • 1/2 cup (70g) coconut sugar
  • 1 tsp vanilla extract
  • 1/2 cup (70g) cassava flour
  • 1/2 tsp baking soda
  • 1/4 tsp sea salt
  • 1/2 cup (80g) mini chocolate chips
  • 1 pint dairy-free vanilla ice cream


  1. Preheat oven to 375°F.
  2. Combine tahini, coconut oil, flax egg, coconut sugar, almond milk, and vanilla. Beat with a hand mixer until well combined.
  3. Add cassava flour, baking soda, and salt and beat to incorporate.
  4. Fold in chocolate chips.
  5. Scoop onto a baking sheet (2-3 tbsp per cookie) leaving enough room between them for spreading.
  6. Bake for 12-15 minutes until golden around the edges.
  7. Cool for 15 minutes, then refrigerate until completely cooled or even cold. Scoop vanilla ice cream onto the cookies, sandwich, and eat!


*If using a different nut/seed butter, I recommend using 6 tbsp nut/seed butter + 2 tbsp coconut oil to get a similar consistency to tahini


  • Serving Size: 1 cookie
  • Calories: 207
  • Sugar: 12g
  • Sodium: 112mg
  • Fat: 13g
  • Saturated Fat: 6g
  • Carbohydrates: 21g
  • Fiber: 1g
  • Protein: 3g

Keywords: gluten free, grain free, dairy free, summer, dessert, snack, healthy, easy, cassava, nut free