Polar vortex or not, I could eat ice cream sandwiches every single day. This past weekend, I thought I would embrace the chilly weather by trying a slightly less fattening version of a childhood favorite. The cookies came out crumbly and wholesome and the recipe became an instant winner (especially when paired with Ben and Jerry goodness). As you can see, I opted not to use a hand mixer, so the color isn't consistent throughout. Don't worry, they tasted just as good, but next time I will opt for a little electric assistance. :)
Also, coconut palm sugar is a healthier alternative to the granulated white sugar we all know and love. It's low on the glycemic index and full of vitamins, minerals, and amino acids. And it tastes great as well!
- 2 1/2 cups whole wheat flour
- 1 teaspoon baking soda
- 1 teaspoon salt
- 4 tablespoons (1/2 sticks) butter, softened
- 1 cup coconut palm sugar
- 1 tablespoon agave
- 1 teaspoon vanilla extract
- 2 large eggs
- Preheat oven to 375 degrees.
- Combine flour, baking soda and salt in small bowl.
- Beat butter, granulated sugar, brown sugar and vanilla extract in large bowl with a hand mixer until creamy. Add eggs, one at a time, beating well after each addition.
- Gradually beat in flour mixture.
- Once thoroughly mixed, place batter into a cookie pan or baking sheet.
- Bake for 14-16 minutes.
- Once the cookies cool, scoop froyo onto one side and place the other on top.
- Garnish with sprinkles for a little color and enjoy!