About a month and a half ago, my friend, Lottie from Running On Veggies, posted a chocolate chip cookie recipe on her blog. I’ve always struggled to find (or create) a good, healthy, chocolate chip cookie that doesn’t use brown sugar, white sugar, refined white/bleached flour, and loads of butter.
Well, I’VE FOUND IT!! Lottie figured it out, and as soon as she posted it, I made them. They’re amazing… Gluten-free, dairy-free, refined sugar-free, higher in protein than other chocolate chip cookies, and you only need 7 ingredients!
Coconut sugar (you can also use date sugar)
So once I was hooked on these cookies, I thought, “I wanna make ice cream sandwiches out of these!” and these beauties were born! Although you could totally stuff them with homemade ice cream (like my Vanilla Coconut Cashew Ice Cream), I got lazy and just couldn’t wait that long to eat them, so I went to buy some ice cream and ran across this New Barn Vanilla Almond Milk Ice Cream. I’d never tried it before but it’s delish! Plus it kept the sandwiches dairy-free.
So give ’em a try and let me know how you like them by rating and commenting below! Summer is wrapping up so they’re the perfect thing to try before it starts cooling down.
Ice Cream Sandwiches
NUTRITION FACTS: (for 1 sandwich) Calories: 578 Total Fat: 44.7g Saturated Fat: 15.7g Polyunsaturated Fat: 0.3g Monounsaturated Fat: 0.5g Cholesterol: 61.5mg Sodium: 33mg Potassium: 160mg Total Carbohydrates: 37g Dietary Fiber: 6g Sugars: 27.5g Protein: 14g
- for cookies:
- 1/4 cup coconut oil, melted
- 1.25 cups almond flour
- 1/4 cup coconut sugar (can also use date sugar)
- 1/2 tsp baking powder
- 1 egg
- 1/2 tbsp vanilla extract
- 1/4 cup chocolate chips
- vanilla ice cream (I used New Barn AlmondCreme)
- Step 1 Preheat oven to 350 degrees F.
- Step 2 In a small bowl, melt coconut oil and then set aside and allow to cool a bit.
- Step 3 In a medium sized bowl, mix almond flour, coconut sugar and baking powder together.
- Step 4 Once coconut oil has cooled (important or the egg with be scrambled), add the egg and vanilla extract and whisk until combined.
- Step 5 Add the wet ingredients to the dry ingredients and mix until incorporated. Fold in the chocolate chips. Mixture will be really sticky.
- Step 6 Line a baking sheet with parchment paper and using a cookie scoop or two spoons, drop dough onto pan until you have 8 equal cookies. Mush them down with the back of the spoon to flatten a bit so they bake more evenly.
- Step 7 Bake for 10-12 minutes or until the bottom is slightly browned.
- Step 8 Let them cool almost completely, then place them in the freezer for about 30 minutes until they’re hard so it’s easier to stuff them.
- Step 9 Pull the ice cream out of the freezer and allow to thaw for about 15-20 minutes. Stuff the cookies, smush them together into sandwiches, and freeze until ready to eat!