Bake Believe’s Gluten Free Chipwiches

Yield: 12 chipwiches

  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Total Time: 35 minutes


  • ½ cup butter, softened
  • ½ cup coconut sugar
  • 1 egg
  • 1 teaspoon vanilla extract
  • 1 ½ cups almond flour
  • ½ teaspoon baking soda
  • ¼ teaspoon sea salt
  • ½ cup Bake Believe Semi-Sweet Baking Chips (plus extra for topping)
  • 2 pints vanilla ice cream, regular or dairy free


  1. Preheat the oven to 350 degrees and line a baking sheet with parchment paper.
  2. Use a hand mixer to cream the butter and coconut sugar until smooth. Add in the egg and vanilla and beat until combined, about 10 seconds.
  3. Add the almond flour, baking soda and sea salt and mix until combined.
  4. Fold in the semi-sweet baking chips and roll the cookies into balls, either 6 large or a dozen regular sized.
  5. Bake for 10-12 minutes and let cool completely.
  6. Transfer the ice cream to a bowl and let sit for about 10 minutes until softened.
  7. Spread ice cream onto half of the cooled cookies, then top with remaining cookies.
  8. Sprinkle semi-sweet baking chips onto the sides of the sandwiches and enjoy immediately or store in the freezer.