VEGAN CHOCOLATE CHIP COOKIES and ICE CREAM

So I am not vegan or vegetarian, I do love to challenge myself to explore all kinds of cooking styles and methods. For the SunButter Fan Favorite Recipe Book Contest I decided to try to come up with some tasty gluten-free vegan recipes.

I am thinking who doesn’t like cookies and ice cream. I love peanut butter so I thought SunButter would make a great alternative.

“SunButter Natural is a delicious all natural peanut butter substitute. Packed with vitamin E and fiber, SunButter Natural provides nutritional punch and safe, great-tasting fuel for your family’s lifestyle”. (SunButter)

SunButter Coconut Banana Ice Cream
Ingredients:
16 oz coconut milk
3/4 cup coconut sugar
1/2 cup SunButter Original
1 tablespoon vanilla
1 Banana
INSTRUCTIONS
Follow manufacturer’s directions of Ice Cream maker (mine said to freeze bowl).
Blend Banana and 13 oz of Coconut milk together.
Next in mixing bowl or by hand whisk together coconut milk,sugar, banana, SunButter, and vanilla in a large bowl then set mixture in the fridge for 1 hour, or overnight to chill.Slowly pour mixture into pre-frozen ice cream machine bowl and let the mixture churn until it reaches desired ice cream consistency (25 minutes).

Add shredded coconut, fruit and cookie (see Below)

Chocolate Chip Coconut Banana Sunflower Cookies

Ingredients:

2 Bananas

1/2 cup Coconut Milk

2 cups Sunflower Flour

1 cup Sunflower seeds Toasted and salted

1 cup Vegan Chocolate Chips (most chips are so no need to buy fancy ones just check ingredients)

1 Cup Coconut Sugar

1/2 Cup shredded unsweetened Coconut

1 tsp Sea Slat

1 tsp vanilla extract

1 tsp xanthan gum

1 Cup SunButter Original

Prep time: 10 mins
Cook time: 20 mins
Total time: 30 mins
Serves: 12-15 cookies
Instructions:
Pre-heat oven to 375 degrees
Mix together the bananas, SunButter Original & sugar, then add the Coconut milk & vanilla.
In a separate bowl mix the flour, Xanthan gum and salt.
Combine the wet & dry ingredients chocolate morsels & sunflowers.
Roll into Tbsp sized balls & place them on an ungreased cookie sheet, then flatten them out a bit with your palm.
Bake for 7-10 minutes