These are the perfect treat to make for your loved ones especially if you're making them for someone with allergies because they are dairy-free, gluten-free and sweetened with maple syrup. The ice cream you use is totally up to you.
Total Time
40min
4.3
3 Ratings
Author: Joyous Health
Servings:
12
Ingredients
•
2
cups
Brown Rice Flour
•
1
tsp
Baking Powder
•
2
Eggland's Best Classic Eggs
•
1
tsp
Vanilla Extract
•
4
Tbsp
Dark Maple Syrup
•
4
Tbsp
Coconut Oil
, melted
•
1/3
cup
Mini Chocolate Chips
•
2
cups
Vanilla Ice Cream
Cooking Instructions
1.
Preheat the convection oven to 350 degrees F (180 degrees C).
2.
Grease a cookie sheet or line it with parchment paper. In a medium size bowl, combine the Brown Rice Flour (2 cups) and Baking Powder (1 tsp).
3.
In a separate bowl, combine Eggland's Best Classic Eggs (2), Vanilla Extract (1 tsp), Dark Maple Syrup (4 Tbsp), and Coconut Oil (4 Tbsp).
4.
Mix the wet ingredients into the dry and fold in Mini Chocolate Chips (1/3 cup).
5.
Roll the batter into 1-inch balls and place on cookie sheet. Flatten with your hand so they are an even thickness. This will help them sit better when you make the sandwiches.
6.
Bake for 10 minutes if using convection or up to 15 minutes if non-convection. Bake until the outside of the cookies turn a golden brown.
7.
Place the cookies on a drying rack and let cool completely before assembling ice cream sandwiches.
8.
Using an ice cream scoop or a spoon, put about 3-4 tablespoons of Vanilla Ice Cream (2 cups) in between two cookies.
9.
Serve immediately and enjoy!
Nutrition Per Serving
CALORIES
268
FAT
11.2 g
PROTEIN
4.6 g
CARBS
38.0 g
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