Skip to content

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

Rate and Review

Your email address will not be published. Required fields are marked *

Rating *