For the Cookies:
Preheat oven to 350°F.
In a bowl, mix together flax meal, maple syrup and vanilla. Set aside.
Add the remaining ingredients (except for dark chocolate chips) into the blender. Blend till smooth.
Mix in your chocolate chips with a spatula.
On parchment paper lined tray (this will it make it easier than simply greasing the tray), equally divide the batter into 10 cookies. Use the back of a spoon to smooth out the top and flatten the cookie (so you get that crispy cookie). Add a couple more chocolate chips for the top.
Bake for 12-15 minutes in the oven. Allow it to cool completely (20 minutes).
Place in fridge or freezer till ready to serve (this will help firm up the cookie so its easier to handle).
For the “Nice Cream”:
In a blender, blend bananas, maple syrup, almond milk and vanilla together till you get a nice smooth consistency. Serve immediately with cookies – and make your ice cream sandwiches! Or you can assemble them, wrap each individual cookie sandwich in cling film and freeze!
Only use bananas that are just ripe but not brown.
Peel the banana and slice. Place in a ziplock bag and freeze for at least a couple hours before using.