1½ cups all-purpose gluten free flour
½ cup almond flour
½ cup Garden of Life Raw Organics Golden Flaxseed
1 teaspoon sea salt
1 teaspoon baking soda
½ teaspoon baking powder
1 cup coconut palm sugar
1/3 cup organic cane sugar
1 cup Garden of Life Coconut Oil - melted
1 teaspoon vanilla
1 cup chocolate chips
Vanilla Ice Cream (non-dairy) and freeze dried blueberries and strawberries
To make the cookies, preheat oven to 325 degrees.
Mix together dry ingredients and set aside.
Mix together wet ingredients and slowly add dry ingredients into wet ingredients to form batter, then mix in chocolate chips.
Spoon tablespoon-sized cookies onto a parchment-lined cookie sheet and bake for 15 minutes.
If cookies do not form as you like, use a round cookie cutter to cut perfect circles after you take them out of the oven, this will make a prettier sandwich.
After cookies have completely cooled, place one scoop of ice cream onto one cookie and place another cookie on top.
Then roll in freeze-dried fruit and place in freezer.
Serve directly out of the freezer.