This right here is basically the adult version of that… minus the grain and the dairy. Lest you think it’s minus all the flavor, too, both my husband and best friend tried them — both of whom love their carby sweet treats — and loved ’em. What’s not to love about cookies and ice cream though, in any form?
So before summer’s over, get in on this recipe.
- 3 cups almond flour
- 1/2 cup virgin coconut oil
- 1/2 cup pure maple syrup
- 2 eggs
- 1 tsp baking soda
- 1 tsp salt
- 1 tsp vanilla extract
- 1 1/2 cups Enjoy Life semi-sweet chocolate chips (or any dairy-free brand)
- 1 pint of your favorite dairy-free ice cream
- Preheat oven to 375 degrees.
- In a medium-sized bowl combine dry ingredients: flour, baking soda and salt.
- In another small bowl mix eggs, maple syrup, and vanilla extract together.
- Pour wet ingredients into dry and mix together until combined.
- Melt coconut oil, pour into batter, and continue to blend until combined.
- Stir in chocolate chips. (The batter will be very wet.)
- On a parchment lined baking sheet, drop balls of cookie dough about a tablespoon in size. They will expand when you bake, more than you think.
- Flatten cookie balls with back of a spoon — flatter is better for ice cream sandwich-making. If you want, leave some fluffy for straight cookie-eating.
- Bake for 15 minutes.
- Let cool outside the oven, then put them in the freezer for about 10-15 minutes.
- Scoop ice cream onto half the cookies, topping them with the other halves. Push down and freeze them for another 10-15 minutes… then enjoy!
These will keep in the freezer, inside tupperware, for about a week.
A Recipe From Jamie Stelter | www.thetvdinner.com