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Oatmeal Red Beet Ice Cream Cookie Sandwiches

A cookie sandwich that burst amazing flavors in each bite! Check out these Oatmeal Red Beet Ice Cream Cookie Sandwiches, an enjoyable treat to have throughout the day to keep the good energy going! A batch of cookie sandwiches that is captivating, sweet, creamy, and will definitely bake your day any day! Used our Suncore Foods® Red Beet Powder & Suncore Foods® Pink Pitaya Powder to create a treat filled with irresistible savory sweetness and deliciousness! Want to create your own burst of sweetness and colors in your cookie sandwiches? 


Makes 24 Small or 12 Large Cookie Sandwiches

Dry Ingredients:
90g 3/4 cups whole wheat flour
2g 1/2 tsp baking powder
2g 1/2 tsp baking soda
3g 1 tsp ground cinnamon
4g 1/2 tsp salt

Wet Ingredients:
110g or 1/2 cup vegan butter
50g or 1/3 cup coconut sugar
90g or 1/2 cup light brown sugar
130g or 1/2 cup unsweetened almond butter
60ml or 1/4 cup almond milk
1 tsp vanilla bean paste
100g or 1 cup old fashioned rolled oats
100g or 3.5 oz. chopped dark chocolate

For the Frosting:
110g or 3/4 cups cashews, soaked overnight
140g or 1/2 cup coconut cream, from a can
3 tbsp rice syrup
1 tsp Suncore Foods® Pink Pitaya Powder
1 tsp Suncore Foods® Red Beet Powder
1 tsp vanilla bean paste
Pinch salt
30g or 1/4 cup raw cacao butter gently melted, at room temp


1. In a small mixing bowl whisk together the dry ingredients.

2. Place vegan butter and sugars in the bowl of a stand mixer and beat until well combined. Add almond butter and mix to combine. Slowly add almond milk and vanilla and beat until light and fluffy.

3. Add flour mixture and beat until a smooth and soft dough forms. Fold in oats and chocolate chunks.

4. Refrigerate for 30 minutes to firm up.

5. Using an ice cream scooper, form the cookie balls (about 1 tbsp) and place them on a lined baking sheet, 5cm 2" apart.

6. Preheat oven to 175C |350F degrees. Bake for 12-14 minutes (14-16 for large) or until the edges of the cookies have turned a bit golden. Let cool on the baking tray for 5 mins then transfer to a cooling rack to cool completely.