Maple Macadamia Cookie… Sandwiches

Maple Macadamia Cookies (GF)

2 cups almonds flour

1/2 cup gluten-free flour mix

1/4 tsp salt

1/4 tsp baking soda

1/4 coconut sugar

1/4 maple syrup

1/4 tsp maple extract (optional- I had it, so I threw it in for extra flavor)

1/4 vanilla extract

8 tbsp butter (melted)

2 tbsp  vegan shortening (you could omit this and just add another 2 tbsp butter- I was experimenting because I was low on butter and had it in the cupboard)

about 1 cup coarsely chopped maple macadamia nuts (found in the Whole Foods bulk section)

Preheat oven to 350 F. Mix together dry ingredients, then add butter/shortening, sugar, and extract(s). Stir until properly combined and then add maple macadamia nuts. Form small dough balls and place on a parchment lined baking sheet. I pressed them gently into a “disc” shape because I had a feeling they wouldn’t flatten out too thin in the oven (the dough was quite firm). Bake for about 10 minutes or until slightly browned.

Let cool completely on wire rack before attempting any sandwich action.

If you want to make an ice cream sandwich with these -which I highly recommend- the final part of this recipe couldn’t be easier…

Take a scoop of vanilla ice cream and spread it onto a cookie and place the other one on top. Then wrap it in plastic wrap and let it “set” in the freezer until firm (who am I kidding? or just eat it right away).

I should note that for mine I used Laloo’s Vanilla Goat Milk ice cream because I rarely eat cow dairy and I actually have come to prefer it’s unique taste. The outcome was delicious (even my normal dairy eating taste tester loved it), so if you’re feeling adventurous and want to make a dessert that sounds like something off of a bougie restaurant menu- I’d say give it a try.

Yum.