Featured Recipe: Ice "Cream" Cookie Sandwiches
These Ice "Cream" Cooke Sandwiches are dairy-free, gluten-free and vegan! Your kids will not even notice that they are eating a healthier version of this classic treat. They might even ask for seconds!
Servings 6 Sandwiches
Ingredients
Cookies
- 1 Cup Nature’s Almond Flour
- 0.5 Cup “Artisana” Almond Butter
- 0.5 Cup “Lundberg” Organic Brown Rice Syrup
- 0.25 Cup ¼ Cup “Enjoy Life” Chocolate Chips
- 2 tsp “Frontier” Vanilla Extract
- Pinch Seal Salt
Ice "Cream"
- 1 Can “Thai Kitchen” Organic Coconut Milk (Solidified Fat Part Only – About ½ Cup)
- 0.5 Cup “Lundberg” Organic Brown Rice Syrup
- 1 tsp “Frontier” Vanilla Extract
- 0.25 Cup “Maison Orphee” Organic Coconut Oil (Melted)
Instructions
- Whisk together all of the Ice ”Cream” ingredients in a bowl and freeze for 6-8 hours or overnight.
- Pre-heat your oven to 375F.
- In a separate bowl, combine all of the cookie ingredients thoroughly.
- Using an ice cream scoop, scoop cookie dough onto a parchment-lined baking sheet making 12 cookies, leaving enough room between each cookie as they will expand while baking.
- Bake for 10 minutes (or 8 for a softer cookie) and allow to cool on a cooling rack before assembling.
- Scoop a desired amount of ice “cream” sandwiched between two cookies and enjoy!
Notes
Each Serving (1 Sandwich) Contains:
682 calories; 10 g protein; 44 g total fat (0 g trans fat); 65 g total carbohydrates (38 g of sugar); 170 mg sodium
682 calories; 10 g protein; 44 g total fat (0 g trans fat); 65 g total carbohydrates (38 g of sugar); 170 mg sodium