So, I made these gluten free almond butter cookies and dipped them in chocolate, which was the perfect pairing for the vanilla ice cream dip with a sprinkling of sliced almonds. We always have ice cream in the freezer, so I don’t know why I didn’t think of this sooner. Anyway, I thought it would be best for everyone to have their own bowls of dip. Not that I worry about double dipping, but it's more about getting my share. All the boys in my family have a sweet tooth, or should I say sweet teeth? So, like they say…if you snooze, you lose.
Since I made this for a Mother's Day afternoon treat, I used martini glasses to make it feel very special. I'm already thinking that I want to do this again. Maybe next time I'll make coconut cookies to go with a chocolate ice cream dip drizzled with chocolate syrup and caramel sauce. Does that sound like a familiar favorite from the Girl Scouts?
Makes 24 cookies
1 cup almond butter
3/4 cup sugar
1 tsp baking soda
1 tsp vanilla
1 cup chocolate chips
vanilla ice cream
Preheat oven to 350 degrees. Cream together almond butter and sugar. Add egg, baking soda and vanilla until combined. Form one inch balls of dough and place on a parchment lined baking sheet. Press each cookie with the back of a fork to create a criss-cross pattern. Bake for 10 minutes or until golden brown. Cool completely.
Melt chocolate chips by microwaving for one minute. Stir until smooth. Dip cookies in chocolate. Place in refrigerator to allow chocolate to harden.
To make the ice cream dip scoop out ice cream and let sit at room temperature just until it's soft enough to stir. Serve immediately with a cookie.
Recipe by Gale