This recipe can also be used to make some amazing grain-free, dairy-free ice cream sandwiches! Just whip up a batch of my White Nectarine Ice Cream and add a few spoonfuls of it on top of a frozen cookie, then place another cookie on top. Freeze them on a cookie sheet, then serve after a few hours.
Ingredients
1 cups
creamy roasted almond butter
½ cups
pitted and packed
medjool dates
1 large
eggs
3 tablespoons
maple syrup
1½ tablespoons
cinnamon
¼ teaspoons
baking soda
¼ teaspoons
sea salt