Sounds too good to be true, but it isn’t! That’s right … a vegan chocolate cookie ice-cream sandwich, a mouthful to say but an even more delicious mouthful to swallow!


  • 1 cup of white flour
  • 1/2 cup cocoa powder
  • 1/2 cup sugar of choice
  • 3/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 2 tablespoon Raglan Coconut Yoghurt (Natural)
  • 6 tablespoon melted coconut oil (or your favourite household oil)
  • 2 tablespoon almond milk
  • 1 teaspoon vanilla extract

To Serve:

  • Dairy free ice-cream of your choice – we love Frozen Bliss or Little Island.


  1. Pre-heat oven to 180 degrees C.
  2. Line a baking tray with a sheet of baking paper, set aside.
  3. Add all ingredients into a large bowl and mix.
  4. Roll into small balls, place on the tray at least 3cm apart, then press down on them with a fork.
  5. Place your tray in the oven for 10-15 minutes (they should be soft and look slightly under cooked when you take them out, don’t worry they will harden when cooled!).
  6. Leave cookies to cool for at least 15 minutes.
  7. Enjoy the gooey cookies as they are (or go to the next level by turning them into epic cookie sandwiches!).
  8. For the ultimate taste explosion, get two chocolate cookies and place a small slab of ice-cream in between and enjoy before it completely melts!

Share your creations!

Post your photos to our Facebook Page or use the hashtag #raglanfoodco on Instagram.

More Recipes

  • Peanut-coconut curry (v, gf, df, rsf)
  • Red Velvet Beetroot Cake (df, gf*)
  • Mini vegan lemon pound cakes (gf, df, v)
  • Triple-Choc Fairtrade Banana Cake