Ingredients
Chocolate Cookies
180 g (about 1 1/2 cups) gluten-free 1-to-1 all-purpose flour blend with xanthan gum
30 g (about 1/3 cup) unsweetened cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon fine sea salt
85 g granulated sugar
120 g packed brown sugar
115 g (1/2 cup) plant-based butter, softened
30 g (2 tablespoons) unsweetened plant milk
2 teaspoons vanilla extract
Filling
1 quart (4 cups) dairy-free vanilla ice cream, slightly softened
1/2 cup mini chocolate chips, chopped nuts, toasted coconut, or gluten-free sprinkles, optional
Instructions
1. Preheat the oven to 350°F (177°C). Line two baking sheets with parchment paper.
2. Whisk the gluten-free flour, cocoa powder, baking soda, and salt in a medium bowl until evenly combined and free of visible cocoa lumps.
3. In a separate bowl, beat the softened plant-based butter, granulated sugar, and brown sugar until evenly combined and slightly fluffy. Mix in the plant milk and vanilla extract.
4. Add the dry ingredients to the butter mixture. Mix just until no dry flour remains. If the dough crumbles when pressed, add plant milk one teaspoon at a time. If it feels unusually soft, refrigerate it for 15 minutes.
5. Divide the dough into 24 equal portions, approximately 24 g or 1 1/2 level tablespoons each. Roll gently and place on the prepared baking sheets.
6. Press each portion into a round approximately 2 1/2 inches wide and 1/4 inch thick. Leave about 2 inches between the cookies.
7. Bake for 8 to 10 minutes, until the edges are set but the centers still look slightly soft.
8. Let the cookies cool on the baking sheets for 10 minutes. Transfer them carefully to a wire rack and cool completely.
9. Remove the ice cream from the freezer for 5 to 10 minutes. It should be spreadable but not melted.
10. Arrange the cooled cookies in 12 matching pairs. Turn one cookie from each pair upside down and place approximately 1/3 cup of softened ice cream in the center.
11. Top with the matching cookie and press gently until the filling reaches the edges. Smooth the sides with a small spatula or spoon.
12. Roll the exposed ice cream edges in mini chocolate chips, chopped nuts, toasted coconut, or gluten-free sprinkles, if desired.
13. Place the assembled sandwiches on a parchment-lined tray and freeze for at least 90 minutes.
14. Once firm, wrap each sandwich tightly and store in an airtight freezer container. Let stand at room temperature for 3 to 5 minutes before serving if needed.
Notes
Use a gluten-free 1-to-1 flour blend that already contains xanthan gum. Do not replace it with the same quantity of almond flour or coconut flour.
Use firm plant-based butter intended for baking rather than a low-fat spread.
Check the labels of the flour, cocoa powder, vanilla, plant milk, ice cream, and optional coatings when preventing gluten cross-contact is necessary.
For the best texture, do not overbake the cookies. They should still be slightly soft in the center when removed from the oven.
Store the individually wrapped sandwiches in an airtight container in the freezer for up to two weeks.
Nutrition is an estimate based on 12 sandwiches and excludes optional coatings. Values will vary depending on the flour, plant-based butter, plant milk, and ice cream brands used.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Gluten Free