Maple Nut Butter Cookie Sandwiches (Edit recipe)

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These Maple Nut Butter Ice Cream Sandwiches are everything you want in a sweet treat — chewy, nutty cookies with just the right hint of maple, hugging a scoop of your favorite ice cream. The secret? Mixed Up Foods nut butter. It’s packed with maple, cashew, walnut, and pecan, giving every bite that warm, nutty richness that keeps you coming back for “just one more.”

I used Primal Palate’s Gluten-Free Flour, and you’d never know it. The texture is soft and perfectly chewy. Mine baked up a little thin (no complaints here), which made them ideal for sandwiching a generous scoop of ice cream. I went with vanilla Swiss almond, and let’s just say it was a match made in dessert heaven.

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PREP TIME

15 minutes

COOK TIME

8 minutes

INGREDIENTS

11

Serves: 12

Ingredients

1.5 cups Gluten-Free All-Purpose Flour - Primal Palate
1 tsp Baking Soda
0.5 tsp Salt
0.75 cup Butter, Salted, melted
0.75 cup Brown Sugar
0.333 cup Granulated White Sugar
1 tsp Vanilla Extract
0.5 cup Maple Bliss Nut Butter - Mixed Up Foods
2 whole Eggs
1 cup Semi-Sweet Chocolate Chunks
1 pint Vanilla Ice Cream, (any favorite flavor)

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Preheat your oven to 350°F.
In a small bowl, whisk together the flour, baking soda, and salt.
In a large mixing bowl, combine the brown sugar, sugar, melted butter, vanilla, and nut butter until smooth.
Mix in the eggs until fully incorporated.
Gradually add the dry ingredients to the wet ingredients, stirring until well combined.
Fold in the chocolate chunks.
Drop spoonfuls of dough onto the baking sheet, leaving space between each cookie.
Bake for about 8 minutes, or until the edges are lightly golden. Depending on the size of your baking sheet, you may need to bake in batches so the cookies have room to spread evenly.
Let the cookies cool completely on a wire rack.
Once cooled, add a scoop of ice cream (your favorite flavor!) onto one cookie and top with another.
Gently press to form a sandwich.
Stack the sandwiches in an airtight container and freeze until ready to enjoy.

Notes

Softer ice cream makes assembly easier. Let it sit out for about 10 minutes before scooping.
After assembling, place the sandwiches on a tray in the freezer for about 1 hour to firm up before stacking or wrapping.
Store them in an airtight container or individually wrapped in parchment. They’ll stay fresh for up to 2 weeks in the freezer.
For a fun twist, try rolling the edges in mini chocolate chips, crushed nuts, or sprinkles before freezing.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	426
Fat:	26 g
Carbohydrates:	45 g
Protein:	4 g
Cholesterol:	37 g
Sodium:	354 mg
Fiber:	2 g
Sugars:	29 g
Sugar Alcohol:	0 g
Calculated per serving.