ICE CREAM COOKIE SANDWICH with mini cute infant versions of my gluten & dairy-free Levain Bakery inspired cookies

Preheat your oven to 350 degrees and line a cookie sheet with parchment paper. In a medium bowl, cream together the beaten eggs, coconut oil, maple syrup, and vanilla extract. Mix until smooth. Add in the coconut sugar and mix again until it is well incorporated. In a separate bowl, whisk the almond flour, baking soda, and salt together. Combine the wet and dry ingredients. Fold in chocolate chips (I don’t measure this to be honest, only with my heart). Form into 12-14 smaller sized cookies (about 1-2 tbsp amounts of dough). Bake for 25 minutes or until the edges of the cookies are golden brown. Let cool slightly before enjoying. Scoop your favorite ice cream (i love coconut milk vanilla based!) onto one flat side of a cookie and sandwich it with the flat side of another. enjoy quickly.