Makes 1 dozen
We’re pretty fond of a touch of whimsy. I mean we’ve made Pretzel Ice Cream Cones and Corn Ice Cream!
Our next crazy whimsical dish? Cookie Tacos.
In this week of delicious taco creations, we can’t forget about dessert! Turns out cookies make a perfect substitute for tortillas in a dessert taco. You can mold them so easily and fill them with just about anything delicious.
*Looking for some savory tacos to go with your Cookie Tacos? Try our Corn Elote Tacos, Kale Lentil Tacos, or Taco Cups.
Garnish
1 pint vegan ice cream
1 cup fresh fruit, chopped
1/2 cup vegan chocolate chips
Hot Fudge Sauce, to garnish
Sprinkles, optional
Prep
Preheat the oven to 350°.
Line 2 baking sheets with parchment.
Take 3 cardboard paper towel rolls and cover them with aluminum foil.
Method
Mix organic sugar and cinnamon in a small bowl.
Roll out your Sugar Cookie dough as directed in the recipe.
Once your desired thickness has been reached, sprinkle thoroughly with cinnamon sugar and press lightly or roll to make it stick.
Cut 4-inch round cookies and place them on the parchment-lined baking sheets, cinnamon sugar side up.
Bake for 10 to 12 minutes until almost golden.
Before the cookies set, carefully remove them from the baking sheet and place them on the foil-covered rolls.
Carefully press the cookies so they take on the curve of the roll forming your tacos.
Do this for all of the cookies and allow to cool on the roll.
Garnish
Once the cookies have cooled, fill them with your favorite ice cream.
Top with your favorite chopped fruit and vegan chocolate chips.
Drizzle some Hot Fudge Sauce over the top and sprinkle with rainbow sprinkles if desired.
Notes + Serving Tips
Cookies can be molded into all kinds of shapes using muffin tins, cups, rolls, and more.
Store cookies at room temperature for 3-5 days for use as tacos.
Try topping with Coconut Whipped Cream, Almondmilk Fruit Dip, or any of your other favs.
