Sweet Treat of the Day: Gluten Free Ice Cream Sandwiches

Sweet treats from the grocery store seem to always have an abundance of gluten.  Here is a fun recipe you can make at home.

Gluten Free Mint Chocolate Cookies

Ingredients:
1¾ cup Coconut or Almond Flour
½ cup organic cocoa/generic cocoa
1 tsp xanthan gum
1 tsp. baking soda
1 tsp. salt

1 cup butter or dairy free margarine, unchilled.
1½ cup organic brown sugar
2 tsp. vanilla
1 tsp. mint extract
2 eggs (cage free are the best)

1½ cup chocolate chips

Ice Cream Sandwiches: Fill with ice cream flavor of choice

Directions: Preheat oven to 350°.

In a medium bowl, combine flour, cocoa, xanthan gum, baking soda, and salt. Set aside.

In a mixing bowl, cream butter with sugar until soft. Add vanilla, mint and eggs. Mix to combine. Scrape down sides of bowl. Add flour mixture a little at a time until all flour is combined. Stir in chocolate chips.

Using a 1 inch cookie scoop, place dough 2 inches apart on an ungreased cookie sheet. Bake for 12-14 minutes. Remove from cookie sheet to a cooling rack immediately.

To Make Ice Cream Sandwiches: Once cookies are completely cooled, place ice cream on counter for about 15 minutes to soften. Using a ice cream scoop, place one scoop of ice cream onto a cookie. Place another cookie on top of ice cream and press lightly until the ice cream spreads to the edges and forms an ice cream sandwich. Place on baking sheet and freeze for ½ hour. Remove from freezer and wrap individually with plastic wrap and place in freezer until ready to serve.