This recipe celebrates everything we love about summer treats. It's creamy, dreamy, sweet and delicious.
Ingredients:
Cookies:
1 C creamy peanut butter (opt for a natural brand like MaraNatha)
1 C coconut oil, melted
1 1/4 C cane sugar
3/4 C coconut sugar
3 large eggs or 3 flax seed eggs
2 tsp vanilla extract
1 tsp baking soda
1 tsp baking powder
½ tsp salt
Filling:
1 quart dairy-free ice cream of your choice (chocolate & banana are great)
Instructions:
In a large bowl, cream the coconut oil, peanut butter and sugars until light and fluffy, about 4 minutes
Beat in eggs (or flax seed eggs) and vanilla. Combine the flour, baking soda, baking powder and salt; add to creamed mixture and mix well
Shape into 1-inch balls and place 2-inches apart on ungreased baking sheets
Flatten to 3/8-inches thickness with fork creating an almost criss-cross like pattern
Bake at 375° for 7-8 minutes or until golden. Remove to wire racks to cool
Let cool completely before scooping a healthy serving of ice cream between two cookies
Wrap ice cream sandwich tightly in cling wrap or aluminum foil before placing in the freezer to set
Let thaw for a few minutes before eating as the cookies will be hard
Enjoy!