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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.
Wet Ingredients
1 cup creamy peanut butter (make sure it doesn't contain any added sugars)
¾ cup coconut sugar
½ cup butter, softened
¼ cup pure maple syrup
2 large eggs (we used Nellie's Free Range)
1 tsp vanilla extract
Dry Ingredients
1 ½ cups rolled oats
½ cup almond flour
1 tsp baking soda
½ tsp salt
½ cup chocolate chips
½ cup dye-free chocolate gems
Filling
Ice cream
1Preheat the oven to 350F and line a baking sheet with parchment paper.
2In a large mixing bowl, cream together the peanut butter, coconut sugar, softened butter, and maple syrup until smooth and fluffy.
3Beat in the eggs until well combined. Stir in the vanilla extract.
4In a separate bowl, mix together the rolled oats, almond flour, baking soda, and salt.
5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6Fold in the chocolate chips and chocolate gems.
7Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving some space in between each cookie.
8Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10Once the cookies are cooled, sandwich a scoop of your favorite ice cream in between two cookies. Enjoy!
Ingredients
Wet Ingredients
1 cup creamy peanut butter (make sure it doesn't contain any added sugars)
¾ cup coconut sugar
½ cup butter, softened
¼ cup pure maple syrup
2 large eggs (we used Nellie's Free Range)
1 tsp vanilla extract
Dry Ingredients
1 ½ cups rolled oats
½ cup almond flour
1 tsp baking soda
½ tsp salt
½ cup chocolate chips
½ cup dye-free chocolate gems
Filling
Ice cream
Directions
1Preheat the oven to 350F and line a baking sheet with parchment paper.
2In a large mixing bowl, cream together the peanut butter, coconut sugar, softened butter, and maple syrup until smooth and fluffy.
3Beat in the eggs until well combined. Stir in the vanilla extract.
4In a separate bowl, mix together the rolled oats, almond flour, baking soda, and salt.
5Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
6Fold in the chocolate chips and chocolate gems.
7Using a cookie scoop or spoon, drop dough onto the prepared baking sheet, leaving some space in between each cookie.
8Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown.
9Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack to cool completely.
10Once the cookies are cooled, sandwich a scoop of your favorite ice cream in between two cookies. Enjoy!
