Strawberry Shortcake Ice Cream Sandwich – No Dairy, Eggs or Nuts

Preheat oven to 350 F. Line two baking sheets with parchment paper and set aside.

In a medium size bowl, combine flour, baking soda, oats and salt. Set aside.

In a small bowl, combine ground flaxseed with water and set aside.

In the bowl of a stand mixer, combine sugars and margarine. Beat until light and fluffy. Add mashed banana, vanilla and flaxseed. Continue beating until mixture is smooth and creamy. Add the dry ingredients and stir just until combined. Add the strawberries and stir with a silicone spatula.

Use a small cookie scoop to place cookies on the baking sheet about one inch apart. They will spread a little bit. Bake for 10 minutes or until the edges are golden and the middle looks set. Let cool completely before filling.

To assemble, place about one tablespoon of ice cream on the flat side of one cookie then top with another cookie and press gently to make a sandwich. Eat right away or put in the freezer. You can also store them in the freezer assembled so they are ready for eating whenever you need them.

Makes 15 assembled sandwiches.