Maple Trout Lilli writes:

My inspiration for these was a warm, spring, 50-degree day this past week and anticipating free cone day at Ben & Jerry’s. But, alas, it’s back to winter as I write, and free cone day isn’t until April 9th this year. But make these and you’ll feel like it’s almost summer, I promise.

Simple and delicious. Only takes 5 minutes to make the batter, 10-12 minutes in the oven and only 5 ingredients (plus salt) that you probably already have.

2 Cup almond flour
1.5 Cup rolled oats
1 teaspoon salt
1/2 cup maple syrup
6 Tablespoons coconut oil, melted
5 teaspoons vanilla extract

The baker’s choice of ice cream (or not)

Preheat oven to 400 and line a baking sheet with parchment paper.

In a bowl stir together almond meal, oats and salt.  Add remaining ingredients and stir until a uniform dough forms.

Scoop tablespoon-sized cookies onto baking sheet.  Use your hands to flatten them (they will not spread) making sure they keep their shape.  Bake for 10-12 minutes, or until edges just start to turn light golden brown. Allow to cool for a bit so they hold together.

Cookies may not seem done, but they will firm up as they cool.

While my oven is preheating, I spread the oats onto the cookie sheet and give them a little pre-bake before I mix them with the other ingredients. I find this really brings out the full flavor of the oats.

We’ll be filling ours with either Ben & Jerry’s Vanilla Caramel Fudge ice cream or Chunky Monkey, but the sky’s the limit as far as flavors go. I can even imagine sprinkles around the edges.



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