Monday, June 2, 2014

Gluten Free Ice Cream Sandwich Cookies

Gluten Free Ice Cream Sandwich Cookies


  • 2 cups all purpose gluten-free flour
  • 2/3 cup organic cocoa powder
  • 1/2 cup organic coconut sugar
  • 1/4 cup organic raw honey
  • 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

Tools & Equipment

  • Parchment paper
  • 3 inch round cookie cutter or a cup with a 3-inch diameter
  • Baking sheets


  1. Pre-heat oven to 325 degrees.
  2. Mix all dry ingredients together.
  3. Add remaining ingredients until dough is well mixed.
  4. Divide the dough into 2 portions. Place on parchment paper, and roll into to 1/4 inch thickness. Place in freezer for 10 minutes.
  5. Remove dough from freezer. Cut into large circles using a 3-inch round cookie cutter or cup.
  6. Place cut-outs 1 inch apart on baking sheets.
  7. Bake 8 minutes total. Rotate pans once while baking.
  8. When done, let cool in the pan for 5 minutes then transfer to a wire rack to cool completely.
  9. 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.

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