Vegan Mexican Hot Chocolate Ice Cream Sandwiches

I love these plant-based indulgent desserts bake the cookies and completely cool, bring a Non-Dairy ice cream out of the freezer about 5 minutes so it is easier to scoop. I love the new Ben and Jerry’s Vegan Ice Creams. Freeze all together can be made in advance.  Enjoy!

Ingredients:

 

1 2/3 cup flour
¼ cup vegan cocoa powder
1 tsp cinnamon
¼ tsp chili powder
1 tsp baking soda
¼ tsp salt
1 cup sugar
½ cup extra virgin olive oil
¼ cup maple syrup
2 tsp vanilla
3 TBS soy milk
Dusting sugar

1 cup sugar
1 tsp cinnamon

Preheat your oven to 350 degrees. Line a cookie sheet with parchment paper.

In a large bowl, shift together the flour, cocoa powder, cinnamon, chili powder, baking soda, and salt.

In another large bowl, add sugar, oil, maple syrup, vanilla, and soy milk.

 

Mix together to combine. Slowly add your wet ingredients to your dry ingredients, mixing in between each add in.

Mix until combined. Add chocolate chips. Batter will be stiff.

With your hands, scoop about 1 TBS of batter, roll into a ball dip disc into dusting sugar (cinnamon and sugar mixed together) and place sugar side up on the cookie sheet.

Continue until all batter has been used.

Bake for 10 minutes. Remove from oven and let cool.Cookies will crack while cooling. Proceed to make into an Ice Cream Sandwich.

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