3 inch round cookie cutter or a cup with a 3-inch diameter
Pre-heat oven to 325 degrees.
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.
Makes 10-12 gluten free ice cream cookie sandwiches.