This is a sponsored post written by me on behalf of Vons. All opinions are 100% mine.
Summer might look different this year, but that doesn’t mean we can’t make it feel fun or special!
While we’re still social distancing over here, we have been doing picnics in the park with friends and even making our time at home just the two of us feel more exciting, too. Since one of the best parts about summer in my opinion is the seasonal eats like bbq, fruit salad, and ice cream, we’re definitely making sure to keep that part of summer alive!
I’ve been picking up Open Nature® non-dairy frozen desserts in flavors like Blueberry Oatmeal Crumble and Oatmeal Cookie from my local Vons (it’s their exclusive line!) so we can make our own ice cream sundaes or sandwiches at home! It’s waaaay more cost effective, saves time and stress from waiting in lines, and seriously so much fun. I set up a little situation al fresco on our balcony or up on our roof, and summer actually feels kind of normal 🙂
For these oatmeal cookie ice cream sandwiches, I made my own gluten-free, plant-based cookies, but you can totally buy some too, of course! I just think it’s fun to bake, plus that way you know exactly what ingredients are in them. Pair these fresh cookies with the unbelievably creamy oat milk-based frozen dessert, and you’ve got the perfect treat to beat the heat!
GF/Vegan Oatmeal Cookies
1 cup gluten free rolled oats
3 tbsp almond flour
2 tbsp ground flaxseed
1 tsp ground cinnamon
¼ tsp salt
2 tbsp coconut oil
2 tbsp almond milk
¼ cup almond butter (or any nut/seed butter!)
3 tbsp lakanto maple syrup (or traditional)
3 tbsp lakanto monkfruit (or coconut sugar)
1 tbsp pure vanilla extract
½ cup non-dairy chocolate chips
- Preheat the oven to 350 degrees fahrenheit and lightly grease a cookie sheet. In a large mixing bowl, stir together the dry ingredients.
- In a medium bowl, microwave the coconut oil, almond milk, nut butter and maple syrup for ~30 seconds or until the coconut oil is melted. Add in the monkfruit and vanilla, then whisk to combine.
- Pour the wet mixture over the dry and fold until completely mixed. Fold in chocolate chips. Using a cookie scoop or wet hands (to make it less sticky), form the dough into 2 inch balls and flatten onto a baking sheet. *If dough crumbles at the edges, use your fingers to push it back together.
- Bake for 10-13 minutes or until cookies are slightly firm to touch. Let cool for at least 30 minutes before using to make ice cream sandwiches!
If you’re feeling like the sandwich situation might be too messy for wherever you’re picnicking, just crumble the cookie on top of your plant-based dessert and make it a mini sundae!
I shopped at Vons, but you can also find Open Nature’s line of frozen desserts at the Albertsons Companies family of stores, including Albertsons, Safeway, ACME Markets, Jewel-Osco, Randalls, Shaw’s Supermarket, Star Market, Tom Thumb and Vons. Vons also offers Grocery Delivery and DriveUp & Go™ for convenient ways to shop!
xo Jordan
