How to make an ice cream sandwich Part 2
Gluten / Dairy Free Chocolate Peanut Butter cookies
2 Vegan Baking butter sticks
2 Cups brown sugar
2 Room temp. Eggs
1 ¾ cups Gluten Free Flour
2/3-cup Raw Cocoa Powder
2 teaspoons Baking Soda
5 Ounces Finely Chopped Good quality Dark Chocolate bars
1 cup Peanut Butter
1 teaspoon of vanilla
In a large bowl, or kitchen aid mixer, cream the butter, brown sugar, vanilla and eggs. You will know when it is done because the mixture will be fluffy and airy.
Next add in baking soda, gluten free flour, and cocoa powder until combine. Add in your peanut butter and chopped chocolate.
Cover the dough with airtight seal, such as plastic wrap or a container. Let sit in fridge for 1 hour or up to the next day.
Preheat the oven to 350 degrees F. Line a cookie sheet with Parchment paper. Place about one tablespoon of dough onto the baking sheet.
Bake for 10-12 min, turning your cookie sheet halfway through bake time.
To make the Ice Cream Sandwich:
½ pint or pint of vanilla bean ice cream(make your own, or choose your favorite store bought)
6-12 gluten free chocolate peanut butter cookies
Ice cream scoop
Take your cooled cookies facing down, spread ice cream layer on each side. Then smash together. Cover with plastic wrap and store in freezer. Repeat until all the cookies are gone!