A chewy gluten-free oatmeal cookie paired with your favorite dairy-free ice cream, dipped in dark chocolate and sprinkled with flaky sea salt. Perfect for a quick and delicious treat!
1: Preheat oven to 350°F.
2: In a bowl, mix coconut oil, almond butter, and sugar.
3: Add egg and vanilla extract, and beat until smooth.
4: In a separate bowl, combine almond flour, oats, baking soda, and salt.
5: Mix dry ingredients into wet ingredients until fully incorporated.
6: Scoop 2 tablespoons of cookie dough onto a parchment lined baking sheet.
7: Freeze cookies for 10 minutes.
8: Bake cookies for 15-18 minutes until golden brown around the edges.
9: Allow cookies to cool completely before adding ice cream.
10: Once cooled, add two to three scoops of ice cream to half of the cookies.
11: Top with a second cookie and press down to create a sandwich.
12: Wrap in aluminum foil and freeze for at least one hour.
13: To make the chocolate shell, combine chocolate and coconut oil in a sauce pan over medium low heat, stirring constantly.
14: Dip half of the cookie sandwich in the melted chocolate and place on a parchment lined baking sheet.
15: Sprinkle with flaky sea salt and freeze until the chocolate hardens.
