My plan was to make my Root Beer Float cookies for the Fourth of July this year. Imagine my surprise when I couldn’t find the root beer extract I was so sure was in the cabinets. It wasn’t in the drawers or in my special set of drawers for all of my baking stuff… maybe I used all of it and just don’t remember? Maybe it’s hiding out somewhere behind a big bottle going, “I’m right heeerrrreeeeee!” Oh well. I couldn’t find it and I had zero desire to go to the store to get some more so I had to come up with a plan B.
I wanted cookies for ice cream sandwiches and after looking at tons of recipes and cookies and pinterest and galleries… I still didn’t know what I wanted to make. Until I stumbled upon the idea of something coconuty and eventually I found a recipe for these:
Cinnamon Coconut Oil Cookies! Okay, it does sound a little odd. But it also sounded awesome to me since we have a big vat of coconut oil (which, in case you didn’t know, is the BEST stuff to use for making stovetop popcorn). This seemed like the perfect recipe so I could turn these into Cinnamon Coconut Oil Ice Cream Sandwich Cookies (dun dun dun DUN).
These cookies have a slight coconut taste from the oil, a touch of cinnamon and are on the softer side. I added extra salt so there’s a touch of saltiness for that contrast in flavor while you’re eating these. I did half a batch plain and the other half with semi sweet chocolate chips. I like the ones with chocolate chips better, but Jake doesn’t like chocolate very much and I very much want him to like these.
I made an ice cream sandwich with two of the warm cookies…
The ice cream started melting right away while I tried to take a photo.
Naturally I had to try and circumvent the melting by eating the cookie…
The previously mentioned Root Beer Float cookies are a good idea.
It got a little messy but MAN these cookies were delicious! The warm cookies were nice and soft and the melted ice cream tasted so good with the warm cookies. It was like a handheld warm sundae… but you know, an ice cream sandwich cookies instead. With hints of cinnamon. And hints of coconut. And melted chocolate chips… oh man, it was perfect! It wasn’t too sweet and it got all nice and gooey mixing together with the ice cream. I think I’ll warm up the cookies before we make the ice cream sandwiches again tomorrow and hopefully it’s a winner (I already think it is).
If you need a dessert for Fourth of July try these out! Really simple to make!
- 3 cups all purpose flour
- 1 1/2 teaspoon baking powder
- 1 teaspoon baking soda
- 3 teaspoons cinnamon
- 1 teaspoon sea salt (I used Fleur del Sel because I'm fancy like that)
- 1 cup coconut oil (in solid state, if possible)
- 1 1/2 cups brown sugar
- 1/2 cup white sugar
- 2 large eggs
- 3 teaspoons vanilla extract
- semi sweet chocolate chips (optional - if using, add about 1 1/2 cups)
- For the filling
- vanilla ice cream (or whatever flavor you like)
- Preheat oven to 350 degrees.
- Combine the flour, baking powder, baking soda, cinnamon and salt together in a bowl. Mix and set aside.
- In a mixing bowl, beat together the coconut oil and the sugars together until light and fluffy. Add in the eggs, one at a time, and beat together. Add vanilla extract and mix. Then, add the dry ingredients into the wet mixture in four parts (add in a 1/4, mix together, add in another 1/4, etc)
- I like to use a medium sized ice cream scooper for this part! Scoop dough onto the baking sheet and bake the cookies for 9-11 minutes (I found the sweet spot was 10 minutes). Let cool on the baking sheet - the cookies will be too soft to move right out of the oven but will harden up after a few minutes. Transfer to cooling rack.
- Take two semi-warm cookies and put in a ribbon of ice cream on top of one. Smoosh the other cookie on top and immediately proceed to put into your mouth before it starts to melt all over you.
- Yields about 32 cookies.
Root Beer Float cookies are one idea.
Or Snowcone Cupcakes. Trick your friends and family with this one!
Strawberry Delight is also one of my summer favorites – cool and refreshing!
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