Ingredients:
1 package of Simple Mills Chocolate Cupcake and Muffin Mix
1/3 to 1/2 cup (80ml-120ml) coconut oil or melted butter
1 egg
1 tsp. gluten-free vanilla
1 pint of your favourite ice cream (dairy-free, organic, etc.)
Directions:
Preheat oven to 350F/180C (160C Fan).
Mix all ingredients except ice cream. Drop dough by heaping tablespoonfuls onto a baking sheet lined with parchment paper. Wet fingers and flatten dough.
Bake for 9-10 minutes or until firm in the centre. Cool.
Scoop ice cream and sandwich between two cookies. Place cookie sandwiches on baking sheet and freeze for 30 minutes to one hour prior to eating. Sandwiches can be stored in wax paper in the freezer.
