Ingredients
- 1 1/2 cups almond flour, or sunflower seed flour for nut-free option
- 1/3 cup tapioca starch
- 1/3 cup granulated coconut sugar or unrefined cane sugar, pulsed in a blender
- 1/4 cup Olive, avocado or refined coconut oil
- 2-3 tbsp full-fat coconut milk
- 2 tsp vanilla extract
- 1/4 tsp sea salt
- 1/4 C Maple syrup
- 1/2 cup mini dairy-free chocolate chips
- For the Vanilla Ice Cream Filling:
- 1 cup dairy free ice cream
Instructions
Make the Cookie Dough:
- In a bowl, whisk together almond flour (or sunflower seed flour), tapioca starch, pulsed sugar, and salt. Stir in melted defined coconut or olive oil, coconut milk, maple syrup, and vanilla extract until a dough forms. Fold in chocolate chips. If cookie dough is too crumbly, add an additional tbsp coconut milk until smooth.
Shape & Stuff:
- Press ~1 tbsp of dough into each mini muffin cavity, forming a cup shape.
- Place a frozen scoop of vanilla ice cream filling into the center.
- Flatten 1 tsp of dough and seal over the top, smoothing the edges.
- Repeat with remaining dough and filling.
Freeze:
- Place in the freezer for 1–2 hours until fully set. Pop out of the pan and transfer to a sealed container for storage.
Serve:
- Let sit at room temp 2-3 minutes before eating for the perfect soft bite with a creamy vanilla center.
Tried this recipe?Let us know how it was!