Protein Snickerdoodle Ice Cream Sandwiches

I scream, you scream, we all scream for Goliath Ice Cream! Great for beating the heat on a hot summer's day without breaking your nutritional bank. Oh and it's gluten-free!

What’s a better to beat the heat, improve recovery, and indulge in a delicious dessert without feeling like crap afterward!? 😋 This recipe is for protein snickerdoodle ice cream sandwiches!!

Ingredients:

Cookies: 

Coating:

  • 2 tbsp coconut sugar
  • 1 1/2 tsp cinnamon

Ice Cream:

  • For the sake of time and simplicity, use a store bought natural vanilla ice cream. You can also use a plant based ice cream, such as coconut or cashew milk, which taste just as great (even better in my opinion). My favorite is coconut milk ice cream from So Delicious. 

Directions:

  • Preheat over to 350 degrees. 
  • Combine dry and wet ingredients separately, then put together and mix.
  • Roll into balls and then coat in mixture of coconut sugar and cinnamon.
  • Place on baking sheet and flatten gently.
  • Bake for 10 minutes.
  • Let cookies cool for 30 minutes, then add ice cream in the middle and pop those bad boys into your mouth!

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