ice cream scoop cookies

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Powdered sugar makes so many cookies and desserts prettier. If you don’t have a dedicated powdered sugar container, then get one! They don’t cost much and you’ll find yourself dusting everything from fresh strawberries to grapefruit! Powdered sugar on these ice cream scoop cookies is the icing on the cake.

Now another thing that’s ‘icing’ on these cookies is that they’re gluten free. Yes, it’s an added bonus for many of you! There are so many things I enjoy about these ice cream scoop cookies. They’re not too sweet. They’ve got a crunch on the outside. They have the texture of a shortbread cookie. There’s a buttery coconuteeee flavor that just makes me want to take one more bite.

But, I have to restrain myself because I know these cookies are a treat and not to be eaten like they’re slices of cucumbers without calories. While I don’t know the count, I’m sure they tip on the ‘omg’ side! However, in life, exercising most everything in moderation means you don’t really have to sacrifice much, right! xoxo ~ally

ice cream scoop cookies

ice cream scoop cookies

Yield: 12-15 scoops

Ingredients

  • Preheat oven to 350
  • 1 cup rice flour
  • 2 tsp. baking powder
  • 1/8 tsp. sea salt
  • ½ cup sweetened condensed milk
  • 1 egg, beaten
  • 5 Tbl. Butter, salted, melted, divided
  • 1 cup old-fashioned oats
  • ½ cup dates, diced
  • ½ cup walnuts, chopped
  • ¼ cup coconut, sweetened
  • Powdered sugar for dusting

Instructions

  • In a large mixing bowl, combine the flour, baking powder, salt and blend.
  • In a 2-cup measuring cup, combine the sweetened condense milk, egg and four tablespoons of butter. Blend and then put into the dry ingredients and mix well.
  • Add the oats and dates and work together with your hands. The mixture is getting thick like playdough.
  • Work in the nuts and coconut with your hands.
  • Using a spring scoop (about 2 tablespoons), scoop out 12 to 15 mounds on to a parchment paper lined cookie sheet.
  • Drizzle on top of the cookies the remaining melted butter (one tablespoon). Bake in a preheated 350 oven for 18-20 minutes.
  • Remove. Cool about 5-7 minutes. Dust with powdered sugar. Eat.

Notes

These cookies keep well covered. I have this cute little cake platter holder with a glass cover. On day two, they were just as good as on day one!

There is no step #8. Ignore that. I tried my best to remove, but the cyberspace gremlins continued to play tricks!

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ice cream scoop cookies

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