Description
Two delicious, soft almond butter cookies wrapped around Ben and Jerry’s® dairy free ice cream!
Ingredients
Scale
- 1/2 cup coconut butter, softened
- 1 cup creamy almond butter (I used a combination of different almond butters)
- 1/4 cup coconut sugar
- 3/4 cup brown sugar
- 1 egg
- 1 Tablespoon vanilla extract
- 1/2 Teaspoon salt
- 1/2 Teaspoon baking soda
- 1 and 1/2 cups whole wheat flour
- Non-dairy ice cream of your choice
Instructions
- Preheat oven to 350.
- In a stand mixer, combine coconut butter, almond butter, coconut sugar and brown sugar.
- Continue mixing and add egg and vanilla extract.
- In separate medium bowl, combine whole wheat flour, baking soda and salt.
- As butter mixture continues to mix, slowly add dry ingredients.
- If you find the mixture is too dry, add water 1 Tablespoon at a time.
- For smaller cookies, shape into 1 and 1/2 inch balls; for larger it will be nearly a 2 inch ball.
- Place on baked or sprayed cookie sheet and then slightly flatten with a fork, criss-crossed.
- Bake for 8-10 minutes, but could be a few minutes longer if you are making large cookies.
- Allow cookies to cool.
- When cookies are cool enough, take some non-dairy ice cream and scoop out into small bowl.
- Allow the ice cream to melt just slightly, so it is pliable.
- Take one cookie and use a spoon to place some ice cream on the bottom. Continue added until you have enough.
- Take a second cooking and put the bottom of it on the ice cream to create a sandwich.
- Repeat with other cookies.
- Place in freezer until fully frozen; several hours, but preferably overnight.