Our all-time favorite sandwich.. a homemade chocolate chunk cookie ice cream sandwich! These vegan sandos come with a double dose of raspberries and a hearty measure of your favorite chocolate.Thanks to Michelle of Plant and Sprout for working with us on this beautiful recipe!ingredients1 1/3 cup all purpose or spelt flour1/2 tsp baking powder1/4 tsp baking soda1/2 tsp salt1/3 cup melted coconut oil2/3 cup brown sugar1/4 cup warm water1/3 frozen or fresh raspberries1 bar Alter Eco 90% dark chocolate, choppedVegan Raspberry Ice Cream or gelatoinstructionsPreheat your oven to 350F. Line a baking sheet with parchment paper and set aside. In a medium bowl, whisk together the flour, salt, baking soda, and baking powder. In another bowl, mix together the sugar, oil, and water. Combine the wet mixture to the dry, and fold in the chopped dark chocolate and raspberries. Scoop your cookies onto the baking sheet using a cookie scooper, or a tablespoon. Bake for about 11-12 minutes, making sure they’re golden but still a bit soft. Allow the to cool before stuffing with ice cream!