These over-the-top ice cream cookie sandwiches are such a fun way to get your kids involved in the kitchen! Both gluten-free and refined sugar free, these cookies are rich with protein from peanut butter and are decorated with dye-free chocolate gems.
Preheat the oven to 350F and line a baking sheet with parchment paper.
In a large mixing bowl, cream together the peanut butter, coconut sugar, softened butter, and maple syrup until smooth and fluffy.
Beat in the eggs until well combined. Stir in the vanilla extract.
In a separate bowl, mix together the rolled oats, almond flour, baking soda, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips and chocolate gems.
Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving some space in between each cookie.
Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
Once the cookies are cooled, sandwich a scoop of your favorite ice cream in between two cookies. Enjoy!
Ingredients
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