Almond Butter Cookie Ice Cream Sandwiches

Preheat oven to 350 degrees F.
In a stand mixer, combine coconut butter, almond butter, coconut sugar, and brown sugar.
Continue mixing, 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.
Shape into 1 1/2 - 2 inch balls; depending on your desired size cookie.
Place on a baking sheet sprayed with non-stick cooking spray 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.
Transfer cookies to a cooling rack.
When cookies are cool enough, take one cookie and use a spoon to place some ice cream on the bottom. Continue adding until you have enough.
Place a second cookie on top of it to create a sandwich. Repeat with other cookies.
Place in freezer until fully frozen; several hours, but preferably overnight.