CHOCOLATE CHIP COOKIE SANDWICHES

My daughter understood years ago that with her food allergies, she might not be able to eat certain treats. But then one day she said, hey mom, if I bake the treats myself and know the ingredients would I be able to eat them and I said absolutely!

The chocolate chip cookie recipe is based off a recipe that a friend shared with me. My daughter made some adjustments, most specifically omitting the walnuts. Below is the recipe for how my daughter made the cookies. A link to the original recipe can be found here. The ice cream is a high protein version of ice cream that is a great healthy alternative to ice cream and tastes rich and creamy!

COOKIE INGREDIENTS

2 1/4 cups ALL-PURPOSE FLOUR

1 tsp BAKING SODA

1 tsp BAKING POWDER

1 cup UNSALTED BUTTER, SOFTENED

3/4 cup WHITE SUGAR

3/4 cup BROWN SUGAR

1 tbsp PURE VANILLA EXTRACT

2 EGGS

12 oz milk chocolate chips

COOKIE DIRECTIONS

Preheat oven to 375°

Cream the butter and sugars together at medium high speed with an electric stand mixer until light and fluffy. Reduce mixer speed to low, add vanilla and eggs.

Once incorporated, return mixer to medium high speed for 1 additional minute.

Reduce mixer speed to low and add flour, baking soda and baking powder, mixing until combined but being careful to not over-beat your dough.

Scrape down the sides of the mixing bowl and beat the mixture on medium high for 20 more seconds.

Remove mixing bowl from the stand and stir in chocolate chips using a spatula.

Using a medium sized cookie scooper, ( or 2 tablespoons) drop dough onto a parchment lined baking sheet, keeping cookies approximately 2 inches apart from each other.

Bake 9 to 11 minutes until edges of cookies are golden brown and centers are baked.

Remove from oven and allow cookies to cool slightly before transferring to a wire cooling rack.

ICE CREAM INGREDIENTS

1 cup plain Greek yogurt

1/4 cup SunButter (peanut butter is great if you don’t have nut allergies)

2 tablespoons pure maple syrup

Sprinkles (optional)

ICE CREAM INSTRUCTIONS

Mix yogurt, SunButter & maple syrup together. Using an ice cream scooper or 2 tablespoons, scoop ice cream onto cookies. Top with another cookie.