Sugarless Deep Dish Cookie with Matcha Banana Ice Cream
Single or not, I love sticking to traditions! I make my Valentine’s Day Cookie Skillet every year and this February, I switched it up by topping it with a delicious matcha banana ice cream. Even if you aren’t gluten or dairy-free, I couldn’t recommend this dessert more— the contrast between the cold, creamy “ice cream” and the warm and gooey cookie is pretty unbelievable. As always, if you try this recipe, send me pictures and reviews! I know you guys are going to love it, especially this Valentine’s Day! Xoxo
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
Ingredients for “ice cream”
- 2-3 ripe frozen bananas
- 2-3 tsp Morning Ritual matcha powder
- Almond milk for consistency
Optional:
- Almond butter drizzle I used Jem Organics
- Bee Pollen
Instructions
- 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.
- 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.
- 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.
- Remove the cookie from the oven, let it cool a bit. Serve right in the pan with ice cream on top.