If you read my blog regularly, you know I am doing a #30DayDetox and not eating any chocolate for 30 days! This is only day 13, so I wanted to have a treat (without chocolate) and decided to try making Ginger Snap cookies. They turned out so good that I decided to take it up a notch. I headed to the store for some coconut milk ice cream to turn these into Ginger Snap Ice Cream Sandwiches! (The trick was getting my husband to not eat the cookies while I was gone;) My favorite IT'S IT cookie sandwiches as a kid was the oatmeal, spice cookie one's with the vanilla inside and I was out to recreate them!

Ginger Snap Ice Cream Sandwiches:

1 cup almond flour
2 Tbsp coconut flour
1/2 tsp baking soda
1/2 tsp cinnamon
1/2 tsp ground cloves
2 tsp ground ginger
1/4 tsp sea salt
2 1/2 Tbsp coconut oil
1/4 cup maple syrup (grade B)
2 Tbsp molasses
Sea salt sprinkled on top of cookies before baking - optional
Coconut Milk, no sugar added, vanilla ice cream

Preheat oven to 350 degrees
Line a baking sheet with parchment paper
Combine dry ingredients
Melt coconut oil and add, blend. Follow with maple syrup and molasses, blend.
Freeze the dough for 10-15 mins or enough to form into balls. Makes 12.
Wet fingers slightly to flatten cookies
Sprinkle with a small pinch of sea salt (optional)
Bake for 12-15 mins
Cool for about 10 mins on baking sheet, then transfer to a wire rack and cool completely
Let the ice cream thaw slightly on the counter before using so it's easier to make the "sandwiches"
Using an ice cream scoop, place a scoop on one upside down cookie and top with another. Slowly squeeze the cookies together so the ice cream is evenly distributed between the cookies
Wrap each ice cream sandwich individually in plastic wrap and freeze.
Makes six sandwiches... you may want to double this recipe;)

These are the kinds of molasses and maple syrup I used...