½ cup butter, melted and cooled
½ cup Wholesome! Organic Cane Sugar
1/3 cup Wholesome! Organic Light Brown Sugar, packed
2 teaspoons pure vanilla extract
1 large egg
1 cup all-purpose gluten free flour blend
½ teaspoon kosher or fine sea salt
¼ teaspoon baking soda
½ cup mini chocolate chips
2 pints vanilla ice cream
Preheat oven to 375 degrees. Line two baking sheets with parchment paper or silicone baking mats.
In a mixer, beat the butter and sugars together on medium-high speed until creamy. Turn the mixer to low and beat in the vanilla and egg. Add the flour, salt, and baking soda and beat on low until the mixture forms into dough. Stir in the chocolate chips.
Roll the dough into 16 large balls. Place on the baking sheets and flatten slightly with the back of a spatula. Bake for 9 – 12 minutes or until golden. Let cool on pan for 5 minutes then remove to a wire rack to finish cooling completely.
Place a scoop of ice cream on the flat side of half the cookies. Top with another cookie, flat side down and gently press together, Place in the freezer for at least 1 hour before serving.
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