Recipe courtesy of Sarah Bakes Gluten Free
2 1/4 cups Sarah’s gluten free flour blend
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon sea salt
1 cup brown sugar
1/2 cup creamy peanut butter
1/4 cup coconut oil, melted
1/4 cup So Delicious unsweetened coconut milk, room temperature
3 tablespoons pure maple syrup, room temperature
1 teaspoon pure vanilla extract
2 pints So Delicious chocolate almond milk or coconut milk ice cream
Preheat oven to 350 degrees. Line baking sheets with parchment paper. In medium bowl, sift together flour blend, baking powder, baking soda and salt. Set aside. In large bowl, cream together brown sugar, peanut butter and coconut oil. Add coconut milk, maple syrup and vanilla. Mix until blended. Add flour mixture and stir until combined.
Roll tablespoon size scoops of cookie dough into balls. Place onto prepared baking sheet. Flatten dough by pressing with tongs of fork, creating crisscross patten. Bake for 9-10 minutes or until golden brown. Allow cookies to cool on baking sheet for 2-3 minutes. Place cookies on cooling rack to cool completely.
To assemble ice cream sandwiches, allow ice cream to soften until soft enough to easily scoop. Place ice cream scoop onto upside-down cookie. Place another cookie on top and gently press. Wrap with plastic wrap. Immediately place in freezer and repeat with remaining cookies and ice cream. Freeze until firm for easy eating.