Ginger Molasses Ice Cream Cookie Sandwich

Every week when I tackle the “what should I write about this week on the blog” I try and think back to a funny memory or a cute story, maybe even just something that makes me happy that I want to share. But in light of all of the senseless acts of violence that took place on Friday in Paris, a city that represents love and light, all I can think about is my cherished time there.

I have been fortunate enough to visit Paris not once but twice so far in my life, and for all of you that have never been… there are no words to describe it’s beauty.

I will never forget the feeling of standing underneath the Eiffel tower and seeing something so grand that it actually took my breath away, a memory I won’t soon forget.

cow crumbs, paris, pray for paris, ice cream, cookies, gluten free, dairy free, refined sugar free

So in a city that thrives on delicious indulgence I say put down the baguette and pick up one of these cookies instead.

cow crumbs, paris, pray for paris, ice cream, cookies, gluten free, dairy free, refined sugar free, ginger molasses cookie

Ginger Molasses Ice Cream Cookies

Makes 12 cookies or 6 sandwiches

1 1/4 cups GF Flour
1/4 cup coconut oil
1/4 cup coconut sugar
1/4 cup molasses
1 tsp ginger
1/2 tsp cinnamon
1/4 tsp nutmeg
1/2 tsp baking soda
1/4 tsp salt
1 tsp vanilla
1 egg
1-2 tbsp coconut sugar for sprinkling

Preheat your oven to 350

In a large bowl combine your gf flour, baking powder, and spices then mix well. In another bowl combine the coconut oil and coconut sugar together with a hand mixer and beat until it looks light and fluffy, about 1-2 minutes. Add in your egg and molasses and beat away for another minute or two.

Combine both bowls together and beat again until a delicious looking dough is formed. Pop the dough into the refrigerate for bout 30 minutes to an hour, this makes it a little bit easier to handle.

I used a 2 tbsp measuring spoon to scoop out the cookies because trying to do this step with my hands was a sticky mess.

Arranged the cookies onto 2 baking sheets lined with parchment paper and gently flatten. Keep in mind these cookies will spread quite a bit so if you have them too close together you’ll end up with 2 cookies in 1.

Sprinkle each with just a little bit more coconut sugar and then pop them into the oven.

Bake for about 10- 12 minutes and then let them cool completely before filling with your ice cream of choice.

2015-11-09 19.26.17 (4)

Warning… image above may cause you to want to lick your phone or computer screen.

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