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posted in Food & Drink > Recipes
    • ¾ cup sorghum flour
    • ¼ cup arrowroot or tapioca starch
    • ½ cup raw cacao powder
    • ¼ tsp baking soda
    • ½ tsp sea salt
    • ½ cup coconut oil (solid)
    • ¼ cup coconut sugar
    • ½ tsp pure vanilla extract
    • 1-3 tbsp water
    1. In a medium bowl, whisk together all of the dry ingredients.
    2. In a large bowl, combine the coconut oil, sugar and vanilla and beat with a hand mixer or using a stand mixer until fluffy, about 20-30 seconds.
    3. Add half of the flour mixture to the wet mixture and continue to beat on low speed until incorporated. Add remaining flour mixture and beat until fully incorporated. Add water 1 tablespoon at a time - the dough should not be sticky; it will appear somewhat crumbly, but should hold together when pinched.
    4. Turn the dough out onto a piece of plastic wrap, pat it into a disc and wrap. Set in the fridge to cool for 20-30 minutes, until cold and firmer but not completely hardened.
    5. Preheat oven to 325°F and line a baking sheet with parchment paper. Remove the dough from the fridge and let it sit at room temperature for about 10 minutes, until pliable (this may take less or more time depending on temperature in the room).
    6. Lay a large sheet of parchment paper on a work surface. Unwrap dough and place on the parchment, cover with another sheet of parchment and using a rolling pin, roll out the dough about ⅛" thick.
    7. Using a round 2.5”-2 ¾” cookie cutter, stamp out cookies as close together as possible and arrange on the prepared baking sheet. Re-roll remaining scraps and repeat. Recipe should yield 20 cookies, enough for 10 ice cream sandwiches.
    8. Bake in the oven for 6 minutes, rotating the baking sheet after 3 minutes - do not over bake. Remove from oven and let cookies cool for 10 minutes on the baking sheet before transferring to a rack to cool completely.
    9. Sandwich mounds of ice cream between two cookies and enjoy immediately or wrap assembled sandwiches in parchment or wax paper and keep them in a freezer-safe bag or container in the freezer.
    10. Store any unused cookies at room temperature in an airtight container for up to 5 days.


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