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
- 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.
- Remove from the heat and stir in the chocolate until it’s melted, then stir in the vanilla extract.
- 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
- Preheat oven to 350ºF and line 2 baking sheets with parchment paper.
- In a large bowl, mix together melted and cooled coconut oil, coconut sugar, molasses, egg and vanilla extract.
- Next add in almond flour, coconut flour, baking soda, spices and salt; mix well to combine and form a dough.
- 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.
- Gently flatten the dough with your hand or the back of a glass. Bake for 8-11 minutes.
- Allow to cool on cookie sheet for 10 minutes before transferring to a wire rack to finishing cooling.
- Briefly freeze the cookies (about 5-10 minutes).
- 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.
- Scoop a generous portion of the ice cream onto half of the cookies and top them off with another half!