1 1/2 cup Whole Wheat Flour 1/2 cup Ground Oats 1/2 teaspoon Salt 1/2 teaspoon Cinnamon 1/2 - 3/4 cup coconut oil 1/4 cup Maple syrup 1/2 teaspoon Vanilla
In a medium bowl combine all dry ingredients. Slowly add coconut oil and maple syrup, mixing to combine. Finish with the vanilla. Form into a disk and place in refrigerator for 30 minutes.
Roll dough out to 1/4 inch thick. Using a cookie cutter, cut out 3 inch rounds. Place on parchment lined baking sheet. Bake for 15-20 minutes. Allow the cookies to cool.
3 cups Fresh or Frozen Peaches 1 1/3 cup Almond Milk (plus more if needed) 2 tablespoons Maple Syrup
For the Sherbet: Using a blender, combine the sherbet ingredients and blend until smooth. Pour into a freezer-safe container and freeze for 2 hours or until set.
When ready to assemble sandwiches remove sherbet from freezer and cut away container. Using the same cookie cutter used with the dough cut through the sherbet to make a matching sized cylinder. Next slice sherbet and sandwich each slice in between two cookies. Arrange sandwiches on a sheet tray and refreeze until set.