Ingredients:

• ⅔ cup refined coconut oil melted
• ⅔ Cup coconut sugar
• ⅔ cup vegan brown sugar
• ½ cup unsweetened vanilla almond milk
• 2 teaspoons vanilla
• 2 ½ cups all-purpose flour
• 1 teaspoon baking soda
• 1 teaspoon baking powder
• ½  teaspoon of sea salt
• 1 ½ cup vegan chocolate chips
• Cocofrio ice cream

Method:

1. Heat oven to 175 degrees Celsius. In a large bowl, mix coconut oil, sugars until well mixed. Stir in almond milk and vanilla.
2. Stir in flour, baking soda, baking powder and salt until dough forms. Stir in chocolate chips. Drop dough by slightly rounded tablespoonfuls 2 inches apart onto ungreased cookie sheets.
3. Bake for 11 - 14 minutes or until edges are light brown and tops look set. Cool for 1 minute on cookie sheets. Remove to cooling rack; cool completely.
4. Scoop out your Cocofrio and place it onto the cookies and make a sandwich. Enjoy!