Recipe courtesy of Sarah Bakes Gluten Free Treats
- 1 1/2 cups Sarah’s gluten free flour blend
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/4 cup sugar
- 5 tablespoons unsalted butter, melted*
- 2 teaspoons pure vanilla extract
- 1 egg
- 1 cup chocolate chips
- 1 quart ice cream…of your choice!
Preheat oven to 325 degrees. Line 2 cookie sheets with parchment paper. Whisk together flour blend, baking soda, and salt. Set aside. In large mixing bowl, combine brown sugar, sugar, and melted butter. Add egg and vanilla. Stir until nice and creamy. Mix in the flour mixture and chocolate chips.
Place 2-tablespoon size scoops of dough on cookie sheets. Bake for 9-11 minutes, just until barely golden brown (still soft in the center). Remove from oven and let rest on cookie sheets for 5 minutes, to cool a bit. Place cookies on cooling rack to finish cooling.
To assemble ice cream cookie sandwiches, allow ice cream to soften until soft enough to scoop. Top one upside-down cookie with large scoop of ice cream. Place another cookie on top, right-side up. Repeat with remaining cookies and ice cream. Wrap in plastic wrap and place in freezer to become firm, until ready to devour!
*To make dairy free, you can use 1/4 cup coconut oil. I’ve tried it and it’s so good!