Sunday Sweets: Chocolate Peanut Butter Ice Cream Sandwiches

Nate consistently complains about the fact that when I bake treats they're usually "too healthy" and wonders why he can't have amazing out-of-this-world sweets like Samantha's family. I think the real problem is that Alex and Z are his BFFs and he wishes that he could live there too. ANYWAY, his birthday is coming up and I'm a firm believer in birthday weeks/months, so I like to start celebrating early! What better way to do that than to make some ice cream sandwiches? Nate drools over the photos Sam posts, so I decided to surprise him with these "drool-worthy" Chocolate Peanut Butter beauties! *These are adapted from this recipe.
What you'll need:
-3/4 cup crunchy, unsalted peanut butter
-1/4 cup maple syrup
-1 egg
-2 tablespoons almond milk
-3/4 cup almond flour
-1/2 teaspoon baking soda
-1/2 teaspoon baking powder
-A few pinches of salt
-2/3 cup raw cacao powder
-Peanut Butter Stracciatella Gelato
1. Heat oven to 350 degrees and line a baking sheet with parchment paper.
2. In a bowl, mix the peanut butter, maple syrup, egg, and almond milk.
3. In a separate bowl, mix the rest of the (dry) ingredients. I used a sifter for these.
4. Slowly add the dry ingredients to the wet. I added a third at a time and made sure it was mixed well before adding more.
5. Use a spoon to drop batter onto baking sheet. You can make these any size you would like, but I chose to do heaping spoonfuls and it made 15 cookies. After dropping onto sheet, press down on each cookie with a fork. Bake for 10-12 minutes.
6. After letting the cookies cool, put as much gelato as you would like between two of them (I used a generous spoonful for each!) and then allow your taste buds to savor the delightfulness.
These cookies were SO GOOD. Nate said they might be his favorite cookie that I've ever made! And the gelato was amazing. And once they were combined to make the sandwiches? HOLY MOLY. We will definitely be making more ice cream sandwiches in the future. xx Courtney