Vegan & gluten-free chocolate chip cookie goodness packed with creamy coconut based @nadamoo ice cream. I used a different flavor for each sandwich - cookie dough fudge, strawberry cheesecake, and cookies & creme.
Preheat oven to 350 degrees. Combine almond flour, oat flour, baking soda, baking powder, cinnamon and sea salt in a small bowl. In a large bowl, mix cashew butter, coconut sugar, vanilla, coconut oil, and almond milk until evenly combined. Slowly add in flour mixture until dough forms. Fold in half of the chocolate chips reserving the other half for topping. Line a baking sheet with parchment paper, roll dough into 1 inch balls and gently press in extra chocolate chips on top. Bake for 10-12 minutes. Let cool and refrigerate for at least 30 minutes. Between two cookies, scoop your favorite flavor of @nadamoo ice cream and enjoy!!
