(Paleo) Ginger Cookies Sandwiches with Dark Chocolate Sorbet


This recipe speaks for itself, as do the photos. As soon as I shared even just a couple quick sneak-peaks of these beauties, I had requests flooding in for the recipe! Well, here it is and if I could say one thing about it, I’d just say MAKE IT!!!!

The cookies are heavenly in and of themselves, and then coupled with the richest dark chocolate (and dairy-free), easy to make (!!) sorbet, I can’t really imagine a more perfect summer dessert. Or snack… or anytime treat. Enjoy!


Recipe for Dark Chocolate Sorbet


  • 2 1/4 cups water
  • 1 cup raw sugar
  • 3/4 cup unsweetened cocoa powder
  • pinch of sea salt
  • 6 ounces dark chocolate, finely chopped
  • 1 tsp vanilla


  1. In a large saucepan, whisk together the water, sugar, cocoa powder, and salt. Bring to a boil, whisking frequently and let boil for about 45 seconds.
  2. Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract.
  3. Chill the mixture thoroughly, then freeze it in your ice cream maker according to the manufacturer’s instructions.

Recipe for Paleo Ginger Cookies


  • 1/2 cup coconut oil, cooled
  • 1/2 cup coconut sugar
  • 1/4 cup molasses
  • 2 eggs, at room temp
  • 2 tsp vanilla
  • 2 cups almond flour
  • 1/2 cup coconut flour
  • 1 tsp baking soda
  • 3 tsp ground ginger
  • 1 tsp each, cinnamon and allspice
  • 1/2 tsp salt
  • organic, raw sugar for rolling


  1. Preheat oven to 350ºF and line 2 baking sheets with parchment paper.
  2. In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract.
  3. Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough.
  4. Use a cookie scoop to scoop dough, then use your hands to roll dough into a ball. Roll dough in organic cane sugar then place on the baking sheets.
  5. Gently flatten the dough with your hand or the back of a glass. Bake for 8-11 minutes.
  6. Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.

To Assemble…

  1. Briefly freeze the cookies (about 5-10 minutes).
  2. Spread a layer of all-natural creamy peanut butter (such as Justin’s or Richard’s Crazy pb) on the bottom of each cookie and freeze again for 10 minutes.
  3. Scoop a generous portion of the ice cream onto half of the cookies and top them off with another half!
  4. Devour!!

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