Sugarless Deep Dish Cookie with Matcha Banana Ice Cream

Ingredients

• 1 cup hazelnut flour
• 1 cup blanched almond flour
• 2 organic eggs or 2 flax eggs for a vegan option
• 1 tbsp alcohol free vanilla extract
• 1 tsp cinnamon
• 1 tsp baking powder
• 1/4 cup coconut oil melted
• 1/2 cup dark chocolate chips
• 8-10 drops monk fruit sweetener
• Almond milk for consistency I used about 1/4 cup but pour until you’ve reached a dough like consistency.
• Pinch of salt

• 2-3 ripe frozen bananas
• 2-3 tsp Morning Ritual matcha powder
• Almond milk for consistency

• Almond butter drizzle I used Jem Organics
• Bee Pollen

Instructions

1. Preheat your oven to 350 degrees F. In a large bowl, stir all the cookie ingredients together (minus the chocolate chips). Combine well until it forms a dough. Fold in chocolate chips.
2. Prepare a cast iron pan with melted coconut oil to ensure the dough doesn’t stick. Press the dough into the bottom of a well greased cast iron pan. Bake until golden at the edges and gooey in the center, around 15-18 minutes.
3. In the meantime, prepare the ice cream. Add frozen banana to a high powered blender and blend until desired consistency is reached. Add your favorite milk alternative, one or two tablespoons at a time until it resembles the texture of traditional soft serve. Sift in matcha powder to blend.
4. Remove the cookie from the oven, let it cool a bit. Serve right in the pan with ice cream on top.