Recipe Ingredients
- 4 cups of almond flour
- ¾ cups of softened unsalted butter
- 1/3 cup of sugar
- 1/3 cup of packed light brown sugar
- 2 eggs
- 1/4 cup of canola oil
- pinch of Kosher salt
- 1 tsp. of vanilla extract
- ¾ tsp. of baking soda
- 1 cup of mini chocolate chips
- ½ cup chopped pecans
- 4 pints of assorted Haagan Daaz ice cream
Recipe Directions
- Preheat oven to 350°
- In a standing mixer, whip the butter and sugars until light and fluffy.
- Next, add in the eggs one at time until mixed and then add the canola oil, salt, vanilla and baking soda until combined. Stop and scrape the bowl before proceeding.
- Add in the almond flour until combined and then using a spatula fold in the chocolate chips and pecans.
- Divide the batter into 16 large dollops and place them on a sheet pan lined with parchment paper and bake them for 15 to 18 minutes or until the edges begin to turn brown.
- Let completely cool.
- Next, turn ½ of the cookies over and place 1 cup of ice cream on each of the cookie and using the other cookies, press down on top to form a sandwich. Freeze the cookies completely before serving
