Snickerdoodle ice cream sandwiches (grain free, dairy free)
Grain-Free Snickerdoodle Ice Cream Sandwiches – A Twist on a Classic Treat
Dive into summer with a nostalgic treat reimagined for the health-conscious dessert lover: Grain-Free Snickerdoodle Ice Cream Sandwiches. Using a beloved classic snickerdoodle recipe, adapted to be grain-free, and pairing it with creamy ice cream, this dessert offers a delightful blend of cinnamon-sugar warmth with cool, refreshing sweetness. It’s the perfect indulgence for warm weather, gatherings, or a special treat at home.
Snickerdoodles are a timeless favorite, known for their cinnamon-sugar coating and soft, chewy texture. By adapting this classic cookie into a grain-free version, we ensure everyone can enjoy this treat without dietary concerns. The grain-free adaptation uses alternative flours, keeping the beloved flavors intact while making the cookies gluten-free and lower in carbs.
ingredient highlights
Almond Flour: Provides a nutty flavor and soft texture, perfect for grain-free baking.
• Coconut Flour: Adds structure and subtle sweetness to the cookies.
• Tapioca Flour: Helps create a light and airy texture, adding chewiness to the cookies.
• Baking Powder: Acts as a leavening agent to help the cookies rise.
• Egg: Binds the ingredients together and adds moisture.
• Non-Hydrogenated Palm Oil Shortening: Gives the cookies a tender crumb without using butter, keeping them dairy-free.
• raw Cane Sugar or Coconut Sugar: Offers a natural sweetness with a hint of caramel-like flavor.
• Maple Syrup: Provides additional sweetness and depth of flavor with its rich, woody notes.
• Dash of Salt: Enhances the flavors of the other ingredients.
• Vanilla Extract: Adds a warm, aromatic flavor to the cookies.
Cinnamon : Blended with the sugar for that classic snickerdoodle flavor.
Snickerdoodle ice cream sandwiches
Ingredients
Cookie dough
- 1 cup Almond Flour
- 1/4 cup Coconut Flour
- 1/3 cup Tapioca Flour
- 2 tsp Baking Powder
- 1 Egg
- 1/3 cup Non-Hydrogenated Palm Oil Shortening:
- 1/4 cup Raw Cane Sugar or Coconut Sugar:
- 1/4 cup Maple Syrup
- Dash of Salt
- 1 tsp Vanilla Extract:
Cinnamon & sugar topping
- 1/4 C coconut or raw cane sugar
- 2 tsp cinnamon
Instructions
Prepare the Cookies:
- Preheat your oven to 375°F (190°C) and line two baking sheets with parchment paper.
- In a mixing bowl, combine almond flour, coconut flour, tapioca flour, baking powder, and a dash of salt.
- In another bowl, cream together the palm oil shortening, raw cane sugar (or coconut sugar), and maple syrup until smooth. Beat in the egg and vanilla extract until well incorporated.
- Gradually add the dry ingredients to the wet ingredients, mixing until a cohesive dough forms.
- Shape the dough into balls, and roll each ball in the cinnamon-sugar mixture. Place on the prepared baking sheets and slightly flatten each ball.
Bake:
- Bake for 8-10 minutes, or until the edges begin to turn golden but the centers remain soft. Allow cookies to cool on the baking sheet for a few minutes before transferring to a wire rack to cool completely.
- Assemble the Ice Cream Sandwiches:
- Once the cookies have cooled, place a scoop of your favorite ice cream (vanilla or cinnamon would complement the flavors well) on the flat side of one cookie. Top with another cookie, pressing down gently to form a sandwich.
- Optionally, roll the edges of the ice cream sandwiches in additional cinnamon sugar for extra flavor and crunch.
Freeze and Serve:
- Freeze the assembled ice cream sandwiches for at least one hour to firm up before serving.
