Ice Cream Sandwiches – Dairy-Free, Gluten-Free, Grain-Free
A girlfriend emailed me the link to this cookie recipe last year, and I’ve made these FOUR times to date. They’re that good! These cookies have a succulent, toffee-like flavor. With a dollop of ice cream in between two cookies, it’s the best summertime treat around.
Use your favorite store-bought coconut ice cream (So Delicious and Luna and Larry’s Coconut Bliss are excellent) or make your own Raw Ice Cream, Vanilla Coconut Milk Ice Cream or Chocolate Coconut Milk Ice Cream.
Don't bother with napkins -- just be sure to wear your bathing suit and wash your hands in the back yard sprinkler! Enjoy the last days of summer.
All I can really say about these cookies is that they are addictive. It's impossible to eat just one (well, you can try). If you prefer peanut butter, feel free to swap in the equivalent amount and instead of slivered almonds try 1/2 cup of roasted peanuts or a nut of your choice.
1 cup almond butter
1/2 cup light or dark brown sugar
1/2 cup granulated sugar
1 large egg
1 teaspoon baking soda
2 tablespoons maple syrup
1 teaspoon vanilla
Pinch of salt
1/2 cup slivered almonds (or simply chop raw almonds for an extra crunch!)
1/2 cup semisweet chocolate chips (I like mini chocolate chips)
Preheat oven to 350 degrees.
Grease a baking sheet with butter and set aside.
In a large bowl, stir almond butter and sugars together until well combined.
Add egg, baking soda, maple syrup, vanilla and salt and mix well. Stir in the almonds and chocolate chips.
Using a teaspoon, scoop out small, walnut-sized amounts of dough and roll them in your hands to form a ball. Place on cookie sheet about 1 inch apart. Bake 9-10 minutes, or until lightly browned. Cool for 5 minutes.
Makes about 2 1/2 dozen cookies