Snickerdoodle Ice Cream Sandwiches
The snickerdoodle cookies themselves are SO soft and chewy. They're high protein, low sugar, and gluten free!
Paired with some coconut vanilla ice cream, a drizzle of caramel, and it's a match made in heaven 👌🏻
Ingredients
- 1 cup1 cup1 cup Almond Butter
- 0.5 cup0.5 cup0.5 cup Brown Swerve (sugar substitute)
- 1 whole1 whole1 whole Egg
- .25 cup.25 cup.25 cup Pure Maple Syrup
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 0.5 tsp0.5 tsp0.5 tsp Baking Soda
- 1 tsp1 tsp1 tsp Ground Cinnamon
- .25 cup.25 cup.25 cup Swerve Granular (sugar substitute), *
- 1 tsp1 tsp1 tsp Ground Cinnamon
For Coating
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Process
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
- Mix all cookie ingredients together, then refrigerate dough for 15-20 minutes
- Roll dough into balls. I got 14 cookies
- Dip in sugar / cinnamon coating
- Place on baking sheet lined with parchment paper and slightly press down
- Bake at 350 for 11-12 minutes
- Let cool for 5 minutes, then move to cooling rack to finish cooling
- Cookies will be very soft until fully cool
- Slice a pint size ice cream and layer ice cream between 2 snickerdoodle cookies
- Sprinkle with remaining cinnamon sugar coating
- Enjoy!
Notes
Can sub brown or coconut sugar for Swerve sugar substitue Can sub organic cane sugar for Swerve granular substitute can sub vanilla protein powder for snickerdoodle, or replace with 2 tbsp coconut flour
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My Notes:
About This Recipe
Show nutritional information
Baked Goods Coconut Free Dairy Free Gluten Free Grain Free Nightshade Free Pescetarian Shellfish Free VegetarianThis is our estimate based on online research. | |
Calories: | 249 |
Fat: | 19 g |
Carbohydrates: | 16 g |
Protein: | 8 g |
Cholesterol: | 0 g |
Sodium: | 180 mg |
Fiber: | 4 g |
Sugars: | 10 g |
Calculated per serving. |
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