Double post, because well, rainy day activities! I have the biggest sweet tooth, specifically dark chocolate and ice cream. I absolutely love a good ice cream sandwich, so I had to give a healthy twist to it….Almond Flour Chocolate Chip Cookies with Cashew milk Chocolate Ice Cream
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Ingredients:
2 Tbsp. Solid Coconut Oil
3 Tbsp. Pure Maple Syrup
1 Large Egg
1 tsp. Pure Vanilla Extract
2 C. Almond Flour
1/2 tsp. Baking Soda
1/4 tsp. Fine-grain Sea Salt
1/2 C. Dark Chocolate Chip (Ghirardelli are my fav)
1 Pint of preferred ice cream
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Directions:
1. Preheat oven to 375. Line a baking sheet with parchment paper. Set aside.
2. Add coconut oil & maple syrup in a large bowl. (If coconut oil is too hard to stir, heat in microwave fro a few seconds). Stir briskly with a whisk until well mixed together. Add egg and vanilla, continue to whisk together thoroughly.
3. In a medium bowl, combine almond flour, baking soda, and salt. Add flour mixture to the wet ingredients, stirring with a wooden spoon until well combined. Stir in the chocolate chips.
4. Scoop mounded tablespoons onto the cookie sheet, spacing a few inches apart. Press down gently to flatten.
5. Bake for 8-10 minutes, until edges are slightly golden brown. Remove from oven and cool for about 5 minutes, then transfer to wire rack to continue to cool completely.
6. Keep pint of ice cream in freezer until ready. Take a serrated knife and cut through the cardboard of the ice cream on it’s side. (This is a new trick I learned to get perfect ice cream for a sandwich) Place the ice cream between 2 cookies, then tightly cover in plastic wrap. Store in freezer. Enjoy!!
