These ice cream cookie sundaes are sure to satisfy even the most ferocious sweet tooth! The cookies are
super easy to bake and delicious on their own. …. But paired with NO BULL ice cream these hit it out of the park! We hope you love them as much as we do.
INGREDIENTS:
1 ¾ cups all-purpose flour
½ tsp baking soda
¼ tsp baking powder
½ tsp salt
1 cup sugar
2/3 cup vegan butter
2 tbsp coconut yogurt
1 tbsp lemon juice
1 tsp vanilla extract
2 freshly grated lemon rinds
INSTRUCTIONS:
Preheat oven to 350 °F.
Prepare 2 baking trays with parchment paper and set aside.
Combine the lemon zest and sugar in a large mixing bowl.
Add the rest of the wet ingredients: whip in the butter, then add the yogurt, lemon juice and vanilla.
Once combined, add all the dry ingredients and fold until fully combined. Chill for 15 mins.
Shape the cookies by rolling them into balls of equal size and place them on the baking tray, leaving
about 2 inches between each cookie. You can roll each ball in powdered sugar if you want an extra
sweet crunch to your cookie.
Bake for 10 minutes, then cool for 15 mins.
When ready to serve, top the cookies with NO BULL Vanilla Bean ice cream for the perfect
summer snack!
Enjoy!