Gluten Free Ice Cream Sandwich Cookies
Enjoy these Gluten Free Ice Cream Sandwich Cookies anytime of the year, they're delicious, easy and can be made ahead of time.
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Servings: 10 -12 ice cream cookie sandwiches
Calories: 352kcal
Ingredients
- 2 cups all-purpose gluten free flour
- 2/3 cup organic cocoa powder
- 1/2 cup organic coconut sugar or organic sucanat or organic brown sugar
- 1/4 cup organic raw honey or organic cane sugar
- 1/4 tsp kosher salt
- 3 tbsp organic butter melted and cooled
- 1/2 cup organic extra virgin coconut oil
- 2 large pasture-raised or organic eggs
- 2 tsp organic vanilla extract
- 2 1/2 cup organic or natural ice cream
Instructions
- Pre-heat oven to 325°F/190°Cs.
- Mix all dry ingredients together.
- Add remaining ingredients until dough is well mixed.
- Divide the dough into 2 portions. Place on parchment paper, and roll into to 1/4 inch thickness. Place in freezer for 10 minutes.
- Remove dough from freezer. Cut into large circles using a 3-inch round cookie cutter or cup.
- Place cut-outs 1 inch apart on baking sheets.
- Bake 8 minutes total. Rotate pans once while baking.
- When done, let cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
- When cookies are cooled down, scoop about 1/4 cup ice cream in the middle of a cookie. Flatten ice cream and then top with another cookie. Gently press together. Serve immediately or store in freezer to enjoy anytime.
Notes
Equipment and Tools
- Parchment paper
- 3-inch round cookie cutter or cup with a 3-inch diameter
- Baking sheets
Nutrition
Calories: 352kcal | Carbohydrates: 42g | Protein: 5g | Fat: 20g | Saturated Fat: 14g | Cholesterol: 56mg | Sodium: 144mg | Potassium: 169mg | Fiber: 4g | Sugar: 20g | Vitamin A: 295IU | Vitamin C: 0.2mg | Calcium: 72mg | Iron: 1.9mg