A nostalgic dessert gets a vegan update! We bake toasted oatmeal and chickpea cookies and layer them with pillowy aquafaba marshmallow filling. A newly popular vegan ingredient that acts a lot like eggs in all sorts of recipes, aquafaba means “bean water” and sounds fancy, but it’s simply the liquid leftover after boiling chickpeas! We add chunks of these yummy marshmallow sandwich cookies to our indulgently-rich chocolate coconut ice cream, along with flecks of chocolate stracciatella for even more cacao goodness. We’re over the moon for this one.