Tahini Chocolate Chip Ice Cream Sandwiches
Ingredients
The cookies
-
1
cup
almond flour
-
1
cup
tahini
-
½
cup
maple syrup
-
1
large
egg
-
1
tsp
baking soda
-
1
heaping cup
chocolate chips
-
½-¾
cup
mini chocolate chips
-
1
scoop
collagen peptides (optional)
-
to taste
sea salt flakes
The ice cream
-
1
pint
dairy-free vanilla ice cream
Instructions
- Line a baking sheet with parchment paper.
- In a bowl, mix together almond flour, tahini, maple syrup, collagen peptides (if using), and chocolate chips.
- Refrigerate the dough for 30 minutes.
- Preheat the oven to 350°F.
- Add the egg and baking soda to the chilled dough and mix until fully incorporated.
- Scoop and form 20 small cookies.
- Bake for 10-11 minutes and let them cool completely.
- Add a small scoop of ice cream to half of the cookies and form sandwiches with the other half.
- Roll each sandwich in mini chocolate chips and freeze until firm.
Nutrition Facts (estimated)
Servings
10
Calories
250
Total fat
15g
Total carbohydrates
25g
Total protein
6g
Sodium
50mg
Cholesterol
20mg
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