Chocolate Chip Gluten Free Cookie with Peanut Butter Ice Cream

I absolutely love dessert!
These cookies are gluten free and dairy free for those of you who are living the gluten free life!
The ice cream is banana and Greek yogurt based. No refined sugars and pretty much guilt free as far as desserts go! If I eat a sugary dessert, I almost immediately feel drugged and sleepy. With this dessert…I never feel that way!
So if you have a sweet tooth like me. You might want to give this a try!
Granted, for all of you flour, butter and sugar lovers out there, expect a little different texture and mouth feel when you bake gluten free. But it’s so worth having a little sweet treat without sacrificing your hard work of eating healthy. We try to eat healthy and clean at least 80-90% of the time. So sometimes I will revert back to my culinary expertise of classic French or southern comfort food by posting a sugary, buttery, decadent dessert. But most of the time I try to feed myself and my family with some healthier options.
Here is how we did it!
Chocolate Chip Cookies
Preheat oven to 350 degrees and line a cookie sheet with parchment paper
1 ripe banana
2 eggs
1/4 cup almond butter, or any smooth unsweetened nut butter
1 tsp vanilla extract
2 tbsp Organic Unrefined Coconut Oil (it doesn’t need to be melted, just soft)
1/2 cup Coconut Flour
1 cup old fashioned gluten free oats (you can use regular oats if you aren’t concerned about gluten)
1/4 cup Truvia Baking Blend Sweetener
1 tsp baking powder
1/4 tsp salt
4 oz. dark chocolate chips, (non dairy, no soy, no refined sugar chips are available in most stores now, otherwise just use a dark chocolate chip)
1.  Mash the ripe banana in a bowl then beat in the eggs, vanilla, and coconut oil.
2. Mix the dry ingredients together and add the liquid and mix just until all combined.
3. Portion out cookies using a small ice cream scoop, 3/4 ounce. Or use a tablespoon.
4. Flatten the cookies slightly, they will not flatten as they bake.
5. Bake for 10 minutes then remove and let cool before removing from baking sheet.

 

For the “Ice Cream”
 
3 large frozen bananas, cut into chunks
1/2 cup of Greek non fat plain yogurt
2 tbsp Natural Unsweetened Peanut Butter
4 packets of Stevia Sweetener
2 scoops Vanilla Protein Powder
Blend all the ingredients in a food processor until smooth.
It will be a soft serve consistency if served immediately, or place in a freezer safe container.
After if sets up in the freezer for a couple of hours you will have more of an Ice Cream texture.
Easy, healthy, delicious, and you know what is in it! Feel free to add your favorite mix-ins before freezing.
You can have a virtually guilt free sundae! I know this makes me very happy!
I hope you all have a great week and Eat to Live this week!
This was our rest day…no workout!
Enjoy your dessert!