- 130 g peanut butter
- 210 g coconut sugar
- 10 g linseed
- 210 g all-purpose flour
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 teaspoon cinnamon
- 50 ml water
- zest of 1 orange
- KAYAK vegan ice cream
Place the linseed into a food processor and beat well until almost ground, and right after, empty the ground linseed into a small bowl.
Then, add the water into a coffee pot and heat until it boils. When ready, pour it into the bowl with the ground linseed, while stirring constantly.
Next, place the peanut butter and sugar in a large bowl. Beat at medium speed using a hand mixer, for 2 minutes until completely combined.
Afterward, add to the linseed mixture, which has slightly cooled. Stir until incorporated.
Finally, add the rest of the ingredients, stirring constantly until they form into a dough.
When ready, cover the dough with plastic wrap and refrigerate for about half an hour.
When the dough is completely chilled, form it into approximately 10 equal balls. Line a baking pan with parchment paper and arrange the balls onto it, pressing slightly to flatten them out.
Bake in a preheated oven on the middle oven rack, at 160-170 C fan, for 10 minutes.
When the cookies are ready, remove from the oven and let them cool. As soon as the cookies are cooled, spread one cookie completely with the KAYAK vegan ice cream and sandwich it with another cookie. Follow the same process to create the rest of the ice cream sandwiches.