I know I ain’t the only one who used to put their Thin Mint cookies in the freezer, then “accidentally” ate the whole sleeve of cookies while watching re-runs of The Real Housewives…. don’t lie…
Since going gluten free, I haven’t been able to enjoy one of my favorite indulgences. NOTHING, I repeat, NOTHING compares to a ice cold thin mint cookie. Damn those GIRL SCOUTS!
I was messing around with some cookie recipes the other day, and threw a batch of double chocolate chip cookies in the freezer, as I was up to my eye balls in cookies and did not want them to go to waste….that would be a sin. I also, can quite uninhibitedly confess that I am totally PMSing at the moment so I knew those frozen delights wouldn’t be in there for long.
ENTER: Mint Chocolate Chip Gelato. The light bulb clicked in my head and it was game over. I made myself, what I think was the best ice cream sandwich I’ve ever had. Maybe it’s because I am biased to the frozen perfection that is a Thin Mint cookie, or perhaps, it was indeed the perfect frozen treat. Regardless, I had to share this joyous occasion with all of you. I hope you enjoy as much as I did.
Gluten Free Double Chocolate Chip Cookie Sandwiches
(makes approx 24 cookies and 12 sandwiches)
- ONE PINT OF TALENTI MINT CHIP GELATO (or any brand you like)
- 2 stick butter (1 cup), room temp
- 2 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 1/2 cup brown sugar
- 1 1/4 cup brown rice flour
- 1/4 cup tapioca starch
- 1/2 teaspoon xanthan gum
- 1/2 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 teaspoon baking powder
- 3/4 cup unsweetened cocoa powder
- 11.5 ounces dark semi-sweet chocolate chips or chunks ( 1 package)
- Preheat oven to 350F
- In a mixing bowl, beat butter and sugars until light and fluffy. Slowly add in eggs and the vanilla extract.
- In a separate bowl, whisk together brown rice flour, tapioca starch, salt, baking soda, baking powder, xanthan gum, and cocoa powder.
- With the mixer on low, slowly start adding the dry ingredients in, mix until combined. Add in the chocolate chips and let it mix for a few more seconds. Turn the machine off.
- With a small ice cream scoop, scoop batter out onto a baking sheet that has either been greased, or that has been lined with parchment paper.
- Bake for 10 minutes.
- Remove from oven and allow to cool for 5 minutes before moving them to a wire rack.
- Let them cool completely, and then stuff them with ICE CREAMMMM! You can assemble these bad boys and store them in your fridge for a few days:)