Oatmeal Raisin Ice Cream Sandwiches


Spur of the moment last night my friends decided they were hungry for something sweet. Instead of their regular trip to the corner bodega I asked for 15 minutes to make them something really delicious yet healthy and if they didn’t like it I’d be the one to go out and get them food. This recipe is loaded with protein and fiber and took all of about 12 minutes to make and consisted of ingredients I had lying around my kitchen. They ended up loving it. Basically what I’m trying to say is there is no excuse to eat junk when you can whip up something healthy, satisfying and soo delicious in less than half the time it would take to run to the store and buy food that will make you feel sluggish and regretful in the morning.



½ Cup Pure Almond Butter (no additives, almonds being the only ingredient)

¼ Cup Gluten Free Oats

¼ Cup Jumbo Raisins (no sugar added)

1 Tablespoon Organic Sugar

2 Tablespoons Organic Honey

½ Teaspoon Sea Salt

½ Teaspoon Baking Soda

1 Teaspoon Cinnamon

1 Large Egg White

*Vanilla Ice Cream (I used Edy’s Slow Churned)


Preheat the oven to 350 degrees. Line a baking sheet with aluminum foil. In a medium bowl, combine all ingredients and mix until thoroughly combined. Spoon the dough onto the baking sheet into desired size. Flatten out with the tips of your fingers. Make sure to make an even amount so you have enough tops and bottoms for each sandwich. Bake for 8-10 minutes. Let cool for a minute or two until they are cool enough to handle. Either serve the cookies plain or scoop a few tablespoons of ice cream between two cookies and gently press each side down.

*Recipe makes 8 mini cookies or 4 mini sandwiches

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