It is one hot summer here in north Texas. Even though school has started, it’s still summer to me…and will be until after Labor Day! To celebrate the end…I came up with this half homemade Gluten-free, dairy-free, vegan half homemade frozen cookie dessert. I say half…because, why would you perfect something that’s already perfectly delicious?
This Gluten-free, Dairy-free & Vegan Half Homemade Frozen Cashew Cluster Cookie would/could be a best seller…if I only sold cookies! But I don’t so I just let my family enjoy.
I started drinking So Delicious Dairy-Free Coconutmilk last year and now it’s the only milk I drink. I also eat their non-dairy yogurt alternatives, and I just found out they make non-dairy whip cream. I’m the only non-dairy person in the house. It was when I worked on a So Delicious Dairy-free Yogurt Alternative campaign with Mom Meets that I fell head over hills in love with their dairy-free frozen desserts. When mom ambassadors participate in campaigns that Mom Meets sponsors, they load you up with free product and/or coupons for you to share with your mom group. I used my free coupons on yogurt and also on 5 different flavors of So Delicious frozen desserts, including the one I used for this recipe.
Gluten-free, Dairy-free & Vegan Half Homemade Frozen Cashew Cluster Cookie
Makes 5 or 6 frozen cookie desserts.
COOKIE Recipe is a Gluten-Free, Dairy-Free, Vegan Basic Vanilla Cookie
This gluten-free, dairy-free, & vegan cookie recipe can be used to turn basic cookies into simple goodness!
Makes 12 large cookies.
- 1 cup gluten-free all-purpose flour
- 1/3 cup almond meal
- 1 tsp baking powder
- 1/4 tsp sea salt
- 1/2 c coconut oil buttery flavor – such as Nutiva
- 2/3 c turbinado cane sugar
- 1 med. banana (smashed)
- 1 tbsp pure vanilla extract
- 1 tsp So Delicious Dairy Free Coconutmilk (unsweetened)
- 1/2 c (packed) whole, raw cashews (break or cut in half) (optional)
- In small bowl, combine gluten-free flour, almond meal, baking powder and salt. Set aside.
- In a large bowl, cream coconut oil and turbinado cane sugar together. Add in smashed banana, vanilla and coconutmilk, beat to combine.
- Add dry ingredients to wet mixture and mix thoroughly until combined.
- Stir in broken cashews.
- Refrigerate dough for 15 minutes.
- Spoon 3 tbsp of dough into your hands, roll together then flatten slightly with the palms of your hands. Place 6 cookie dough on lined baking sheet about 2 inches apart.*
- Bake for 18 – 20 mins or until cookies are golden brown all over.
- Put remaining dough back in frig. while first 6 cookies are baking.
- Remove from oven, let sit for 5 mins., then transfer to wire rack to cool completely.
- In the meantime, line a large baking sheet with parchment paper, and preheat oven to 350 degrees.
*Dough will be sticky so you might want to “lightly” flour your hands.
For the middle part you’re going to purchase One Pint of So Delicious Dairy-free Cashewmilk Salted Caramel Cluster non-dairy frozen dessert. This can be found at several natural markets, Kroger, and now Walmart.
Now that your cookies are baked and cooled completely, it’s time to make the cookie dessert. I’m sure you know how to do this part, but I’ll tell you anyways.
I only was able to get 5 good large cookies, but making 6 can be done if you don’t put as much Cashewmilk frozen dessert in between.
Get 2 cookies. Spoon about 3 tbsp of So Delicious Cashewmilk Salted Caramel Cluster non-dairy frozen dessert on bottom of one cookie, then top it with the other. Make all 6 and put back in freezer…that’s if you can wait! They make a much better dessert if it’s all frozen…so keep that in mind.
So…why try to perfect a good thing! So Delicious makes the best non-dairy frozen desserts. If you buy their non-dairy milk already, you may find a coupon attached to the carton for a frozen dessert. There’s about 5 or 6 to choose from. I’ve had the pleasure of tasting just about all of them, but my favorite one is the Cashewmilk Salted Caramel Cluster.
Here’s my son enjoying his cookie. P.S. he couldn’t eat it all. They really are huge cookies!!