1/2 cup butter, softened
3/4 cup Monk Fruit blend
1 tsp vanilla extract
2/3 cup all-purpose flour
1/4 tsp baking soda
1/2 tsp salt
1 1/2 cups quick-cooking oats
1/2 cup semisweet mini chocolate chips
2 cups of your favorite sugar free ice cream
1. Preheat the oven to 325 degrees F (165 degrees C).
2. In a large bowl, cream together the butter and monk fruit blend until smooth. Beat in eggs one at a time, then stir in vanilla. Combine the flour, baking soda, and salt; stir into the creamed mixture until just blended. Mix in the quick oats, walnuts, and chocolate chips. Drop by heaping spoonfuls onto un-greased baking sheets.
3. Bake for 12 minutes in the preheated oven. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.
4. lay half of the cookies top side down and scoop ice cream onto one side of the cookie sandwich together with the other cookie and place in the freezer for 30 minutes.
Necessary cookies are absolutely essential for the website to function properly. This category only includes cookies that ensures basic functionalities and security features of the website. These cookies do not store any personal information.
Any cookies that may not be particularly necessary for the website to function and is used specifically to collect user personal data via analytics, ads, other embedded contents are termed as non-necessary cookies. It is mandatory to procure user consent prior to running these cookies on your website.