About the Recipe
These Teff Flour Cookie Nice Cream Sandwiches are a healthier version of the classic frozen treat. Soft, nutty teff cookies pair beautifully with creamy banana nice cream for a wonderful vegan, oil-free, and gluten-free treat. Enjoy them freshly assembled or keep a batch in the freezer for an easy treat anytime. Or skip the nice cream and eat the cookies by themselves!
Ingredients
For the Cookies
1½ cups teff flour
1 teaspoon baking powder
Pinch of salt
1 cup almond butter
½ cup unsweetened applesauce
½ cup maple syrup
1 teaspoon vanilla extract
1 tablespoon ground flaxseed
For the Banana Nice Cream
5 large overripe bananas, cut into pieces and frozen
2–4 tablespoons unsweetened plant milk, only if needed*
Preparation
Make the Cookies
Preheat the oven to 350°F. Line two baking sheets with parchment paper.
In a large bowl, mix the teff flour, baking powder, and salt. Make a well in the center and set aside.
Blend the almond butter, applesauce, maple syrup, vanilla extract, and ground flaxseed until smooth.
Add the wet mixture to the dry ingredients and stir until well combined.
Dip your hands in a bowl of cold water and shake off the excess. Scoop about 2 tablespoons of dough, roll it into a ball, and place it on the prepared baking sheet. Place the cookies about 2 inches apart. Continue until all the dough is used.
Using your palm or fingers, gently press each cookie to your desired thickness.
If desired, use the back of a fork to create a decorative pattern.
Bake for 10–12 minutes. Do not overbake.
Remove from the oven and let the cookies cool on the baking sheets for a few minutes, then transfer them to a wire rack to cool completely.
If not making the sandwiches immediately, store the cookies in an airtight container for about 1 week or freeze for up to 3 months.
Make the Banana Nice Cream
Food Processor Method
Add the frozen banana pieces to a food processor.
Process until smooth and creamy, stopping to scrape down the sides as needed. No plant milk should be necessary.
High-Speed Blender Method
Add the frozen banana pieces and 2 tablespoons of plant milk to the blender.
Blend on high for 1–2 minutes, adding a little more plant milk only if needed to help the bananas blend.
If the banana nice cream becomes too soft to spread, transfer it to an airtight container and freeze for about 1 hour, or until firm enough to assemble the sandwiches.
Yonanas Machine Method
If you have a Yonanas machine, simply push the frozen banana pieces through the machine according to the manufacturer’s instructions. Use the thick, creamy banana “ice cream” to fill the cookies. No plant milk is needed.
Assemble the Nice Cream Sandwiches
Make sure the cookies are completely cool before assembling.
Divide the banana nice cream evenly among 9 cookies, spreading it over the flat bottom side of each cookie.
Top each with another cookie, flat side down, and press gently to form a sandwich.
Serve immediately for a softer nice cream sandwich, or place the assembled sandwiches in an airtight freezer-safe container and freeze until firm.
Let frozen sandwiches sit at room temperature for a few minutes before serving.
*Tip: When using a blender, use as little plant milk as possible. Less liquid creates a thicker banana nice cream that is easier to spread and holds up better between the cookies.
No animals were harmed during the creation of this recipe!
