Yesterday I decided I wanted to do a special after dinner dessert after being away for a few days. I have always wanted to make GF/DF cookie ice cream sandwiches so, that is what I did! They were really easy to make, delicious, and my kiddos LOVED them!
I have been asked to teach a class on GF/DF summer “ice cream” treats which has inspired me to play in the kitchen! This is the first of many to come. Hope you enjoy this healthier version of an ice cream cookie sandwich.
|Grain Free Chocolate Chip Cookies|| |
- ⅓ c. Coconut Flour
- ½ and ⅓ c. Almond Flour
- ½ tsp. Sea Salt
- 1 tsp. Baking Soda- (aluminum FREE)
- 1 tsp. GF Pure Vanilla
- 4 T. Coconut Sugar
- 4 T. Raw Sugar or Xylitol
- 2 T. Coconut Oil
- 2 Organic Eggs
- Chocolate Chips- Enjoy Life GF/FD (about ¼ c. or as much as you want)
- In a small bowl mix coconut flour, almond flour, sea salt, and baking soda- set aside. IN a large bowl mix coconut oil and sugars, add eggs and vanilla- whip until creamy, then add in flour. Dump in your chocolate chips. Form into balls and press down firmly to flatten just a bit. Bake at 350 about 12 minutes or until golden brown.
The ice cream….I used So Delicious Pomogranite Chip Ice Cream (taste is amazing and the color oh so fun!)
The assembly….Just take a cookie put about 1/2 to 1 scoop of ice cream on it, smash it and form it with another cookies. The cookies are quite flexible and the ice cream holds it all together, kind of like playing with play dough. Once the ice cream is in between the two cookies, smooth the edge and roll in chocolate chips (optional….makes it look pretty). Put in freezer for a few hours to firm up!
Hopefully this will usher in spring a little quicker! I hear the weather is suppose to get pretty nice this week. I hope so, I am doing a race in May and I need to get running! Have an amazing day!