Almond Butter Cookie Ice Cream Sandwiches

Prep: Preheat oven to 350℉.
Butter Mixture: In a stand mixer, combine 1 cup creamy almond butter, ¾ cup brown sugar, ½ cup coconut butter, and ¼ cup coconut sugar. Continue mixing, add 1 egg and 1 tablespoon vanilla extract.
Dry Ingredients: In separate medium bowl, combine 1½ cups whole wheat flour, ½ teaspoon kosher salt, and ½ teaspoon baking soda.
Combine: 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.
Bake: Shape into 1½ - 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.
Make Sandwiches: When cookies are cool enough, take one cookie and use a spoon to place some non-dairy 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.
Freeze: Place in freezer until fully frozen; several hours, but preferably overnight.