What is better than warm cookies from the oven sandwiched between a scoop of gelato? It’s especially yummy when you make your own cookies and this recipe for Chocolate Cookies is suited for people who need to or choose to avoid gluten.
Kelsey, an aspiring baker from Illinois, submitted this recipe as part of recent recipe contest we held. She likes to bake this recipe and make what she calls “Clean Chocolate Cookie and Gelato Sandwiches. When you see the ingredient list, you’ll see why she calls these a clean bake!
- 2/3 +1/3 C almond flour
- 1/4 tsp. sea salt
- 1/2 tsp. baking soda
- 4 Tbsp. coconut sugar
- 4 Tbsp. raw cane sugar
- 1 tsp. vanilla extract
- 2 Tbsp. melted coconut oil
- 3 Tbsp. almond milk (or any non-dairy milk alternative)
- 1 Tbsp. almond butter
- 1 1/2 Tbsp. cocoa powder
- 1 carton of al Gelato Chicago gelato
Preheat the oven to 380 degrees F. Mix wet ingredients together in a large bowl. Mix together wet ingredients in a separate small bowl, then slowly pour and stir them into the dry mixture. If the resulting mixture is still too dry, continue to add almond milk until a desired doughy consistency is reached.
Line a baking sheet with parchment paper and place tablespoon sized balls of dough on the sheet. Place in the oven and bake for 7 minutes, then let cool. Once the cookies have completely cooled, spoon two tablespoons of gelato onto the back of one cookie, and cover with another cookie. Enjoy!
Yield: 24 cookies/12 sandwiches