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.
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