These vegan cookie bowls are a delightful way to enjoy your favorite vegan ice cream. They are crispy on the outside and soft on the inside, providing the perfect vessel for a scoop of creamy goodness.
Ingredients: 1 cup almond flour. 1/4 cup maple syrup. 2 tbsp coconut oil, melted. 1/4 tsp vanilla extract. Pinch of salt. Vegan ice cream of your choice.
Instructions: Preheat your oven to 350F 175C. In a bowl, mix almond flour, maple syrup, melted coconut oil, vanilla extract, and a pinch of salt until a dough forms. Divide the dough into 4 equal parts. Take each part and press it into the bottom and up the sides of a muffin tin, forming a bowl shape. Bake for 10-12 minutes until golden brown and set. Remove from the oven and let cool for a few minutes. Once cooled, gently remove the cookie bowls from the muffin tin and let them cool completely on a wire rack. Once completely cooled, scoop your favorite vegan ice cream into each cookie bowl. Serve immediately and enjoy!
Prep Time: 15 minutes
Cook Time: 12 minutes
Sandy Red Pearl
