Ice Cream Sandwich with Chai Cookies

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Preparation

Position the rack in the middle of the oven. Preheat the oven to 375°F. Line two baking sheets with parchment paper.

In a small bowl, combine the chia seeds with hot water. Set aside.

In a bowl, combine the flour, cornstarch, baking soda, salt, cinnamon, ginger, cardamom, and cloves. Set aside.

In another bowl, use an electric mixer to combine the brown sugar, sugar, egg, egg yolk, coconut oil, and vanilla for 3 minutes.

Incorporate the mixture of chia seeds and water.

Incorporate the dry ingredients and mix well.

Shape the dough into balls of about 1 1/2 tablespoon or use a small ice cream scoop and place them on the sheets with about 2 inches of space between each ball. Lightly flatten the top of the cookies.

Let the balls cool for 1 hour in the refrigerator. This step is very important because if the dough is not cold enough, your cookies will fall flat because coconut oil melts a lot quicker than butter.

Bake for 8 minutes but don’t overbake them! Cookies will not look completely cooked in the centre, and that’s what you want! Cool the cookies for 3 minutes on the sheet.

When the cookies are completely cool, scoop some ice cream between two cookies. Place the cookies on a sheet and put in the freezer.

Tip:

You can dip your ice cream sandwiches in melted chocolate before putting them into the freezer.

Source: K pour Katrine