Chipwich!

Since Allergy-Free Desserts came out, the one question that people ask more than any other is “Where’s the chocolate chip cookie recipe?”  I mean, come on, I had to hold something back, right?  Mystery is alluring, so I’ve waited awhile to give this one to you.  I love this recipe because you can eat the dough as you go, and there is no bean flavor there to ruin the experience.  I also love this Chipwich recipe because you really get a two for one– chocolate chip cookies and one of the best frozen treats of all time.  Summer is not summer until someone breaks out the Chipwiches, so I hope that you can kick off your summer right now.  Whip up a batch of these, kick off your shoes, put up your feet on the porch railing or jump into the hammock and enjoy!

1 1/3 cup Chinese rice flour

1/2 cup potato starch

1/4 cup sorghum flour

1 teaspoon baking soda

1 teaspoon baking powder

1 teaspoon salt

3/8 teaspoon xanthan gum

2 tablespoons ground flaxseed meal

6 tablespoons water

1 cup organic palm fruit oil shortening

1 cup white sugar

3/4 cup dark brown sugar

1 1/2 teaspoons vanilla extract

2 cups gluten, dairy, soy, nut and egg-free chocolate chips + 1/2 cup for coating the ice cream at the end

2 pints So Delicious Vanilla coconut milk ice cream (or appropriate ice cream of your choice)

Preheat the oven to 350 degrees and line two baking sheets with parchment paper.  Set them aside until ready to use.

In a small bowl, combine the flaxseed and the water.  Set it aside until ready to use.

In a large bowl, whisk together the Chinese rice flour, potato starch, sorghum flour, baking soda, baking power, salt and xanthan gum.  Set aside.  In the bowl of a stand mixer, cream the shortening and sugars until they are very light and fluffy.  Scrape down the sides of the bowl and add in the flaxseed mixture ad the vanilla extract.  Beat the batter until it is light and fluffy again and then scrape down the bowl.  Stir in the dry ingredients until they are thoroughly combined.  Fold in the chocolate chips.

Scoop the batter onto the lined sheets with a very small ice cream scoop.  Bake the cookies in the preheated oven for 15 minutes.  Cool on the baking sheets for 15 minutes and then move to cooling racks to cool completely.

The cookies may be stored in an airtight container at room temperature for 3-5 days or frozen in an airtight container for up to three months.

If making the chipwiches, when the cookies are completely cool, pour the remaining mini chips into a shallow bowl.  Taking one cookie at a time, place one small scoop of ice cream on top of a “bottom” cookie and gently press a second cooled cookie on top to form a sandwich.  Roll the Chipwich in the shallow bowl of chocolate chips to coat.  Tightly wrap the Chipwich in Saran Wrap and place it in the freezer to freeze for 30 minutes (of course you can also eat them immediately but they might get a little melty).  Repeat this process until all of the cookies have been turned into sandwiches.

Store leftovers wrapped and frozen in an airtight container for up to three months.

Makes 18 chipwiches