As you know I am a big fan of chickpea desserts but when I saw this one with just almond flour I had to try it. These turned out so ooey gooey and peanutbuttery. They were perfect for freezing into an ice cream sandwich because even frozen they were so soft and chewy. Here is what you’ll need:
- 1/2 cup creamy peanut butter
- 1/3 cup almond flour
- 1/4 teaspoon baking soda
- 1/4 cup honey
- 1/2 teaspoon vanilla extract
- 1 egg white
- 1 pint ice cream of choice (depending on how many sandwiches you want to make get 2 if you want to make enough for the entire batch of cookies).
Preheat oven to 350 degrees. Mix all ingredients together in Kitchen Aid mixer or bowl, whatever is easiest.
Add chocolate chips and stir by hand.
Form into balls and then flatten with hands or a fork.
Bakes for 7-9 minutes and let cool for ten minutes.
Now take your pint of ice cream. You can cut it from the outside, mine defrosted a bit and it slipped out whole which made it really easy but either works.
Cut it into 3rds or 4ths. I only made 3 cookie sandwiches.
You can wrap in tin foil and freeze or eat immediately. ENJOY! These are so yum.