Gluten-free Ginger Molasses Ice Cream Sandwich Cookies

Name: Gluten-free Ginger Molasses Ice Cream Sandwich Cookies
Prep time: 29 min
Cook time: 29 min
Total time: 29 min
Yield: 4
Cuisine: Global
Ingredients: 355 milliliters gluten-free all purpose flour; 118 milliliters almond flour (Benefit Your Life brand is my fave); 1 teaspoon aluminum-free baking soda; 59 milliliters coconut milk ( store-bought or you can make your own); 59 milliliters cold-pressed virgin coconut oil; 59 milliliters organic coconut palm sugar; 1 teaspoons ground cinnamon; 1 teaspoons ground cloves; 4 teaspoons fresh ground ginger (if using dried, use 2-3 tsp depending on how gingery you like your cookies, just taste the dough to see. Note: the flavor will be a bit more pronozd post-baking.); 59 milliliters organic molasses; 0 teaspoons pink Himalayan or Celtic sea salt; 237 milliliters organic sucanat; 1 Seeds from organic vanilla bean (you can substitute 1 tsp organic vanilla extract); 1 pint coconut-based vanilla ice cream (make your own, or pick up my fave, Luna and Larrys)

Gluten-free Ginger Molasses Ice Cream Sandwich Cookies might be just the dessert you are searching for. This dairy free recipe serves 4. One serving contains 951 calories, 12g of protein, and 38g of fat. A mixture of sucanat, molasses, celtic sea salt, and a handful of other ingredients are all it takes to make this recipe so flavorful. Summer will be even more special with this recipe. From preparation to the plate, this recipe takes approximately 29 minutes.

Ingredients

Servings:

355milliliters

gluten-free all purpose flour 118milliliters

almond flour (Benefit Your Life brand is my fave)1teaspoon

aluminum-free baking soda 59milliliters

coconut milk ( store-bought or you can make your own)59milliliters

cold-pressed virgin coconut oil 59milliliters

organic coconut palm sugar 1teaspoons

ground cinnamon 1teaspoons

ground cloves 4teaspoons

fresh ground ginger (if using dried, use 2-3 tsp depending on how gingery you like your cookies, just taste the dough to see. Note: the flavor will be a bit more pronozd post-baking.)59milliliters

organic molasses 0teaspoons

pink Himalayan or Celtic sea salt 237milliliters

organic sucanat 1

Seeds from organic vanilla bean (you can substitute 1 tsp organic vanilla extract)1pint

coconut-based vanilla ice cream (make your own, or pick up my fave, Luna and Larry's)

Recommended wine: Cream Sherry, Moscato Dasti, Port

Ice Cream can be paired with Cream Sherry, Moscato d'Asti, and Port. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.