To make the oatmeal cookies: Preheat oven to 350 degrees F. In a large bowl, whisk together oats, whole wheat flour, baking powder, cinnamon and salt, setting aside.

In a smaller bowl, mix together coconut oil, almond butter, maple syrup, and vanilla until well combined. Then pour the wet ingredients in with the dry ingredients and mix until just combined then fold in the chocolate chips.

Using a medium-sized cookie scoop, drop cookie dough balls onto a prepared baking sheet and flatten the tops a bit with the back end of a spoon. You should end up with about 12 cookies.

Bake cookies in the oven for 11 to 12 minutes, until edges are golden, then let the cookies rest on the baking sheet for about 10 minutes before transferring to a wire rack.

Once cookies are completely cool, place them in the freezer to chill for at least 10 to 20 minutes before adding the ice cream. Do not skip this step, oatmeal cookies tend to crumble really easily so this helps to keep them firm.

To make the ice cream sandwiches: Using a medium-sized cookie scoop, place a large dollop of ice cream on the bottom side of an oatmeal cookie. Then gently press down a second cookie that is similar in size and place the ice cream sandwich on a baking sheet lined with parchment paper. Repeat with the remaining cookies until you have all your ice cream sandwiches on the baking sheet. Set in the freezer for 5-10 minutes, or until ready to serve.