Recipe: Chocolate Chip Ice Cream Sandwiches
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Mar 3 2011

Recipe: Chocolate Chip Ice Cream Sandwiches

Trader Joe’s Peanut Flour.  I first saw this product on the shelves at my local Trader Joe’s a couple of months back.  I picked it up and there was a little note on the shelf suggesting to replace the flour in chocolate chip cookies with the peanut flour.  Easy enough!

What I found when I made cookies using the peanut flour is that the cookies do not flatten out, so I ended up with a batch of cookies in the exact shape that I had formed them in.

No biggie, they tasted great, so I decided to make a “cookie cake” out of the cookie dough.   Jon took it a step further and cut 2 pie slice pieces of the cookie cake and placed some vanilla ice cream between them for an ice cream sandwich.

Great minds work great together!

Chocolate Chip Cookies with Peanut Flour


  • ¾ cup granulated sugar
  • ¾ cup brown sugar, packed
  • 2 sticks of butter (1 cup), softened
  • 1 large egg
  • 1 tsp. Vanilla
  • 2 ¼ cup Trader Joe’s Peanut Flour
  • 2 tsp. Xanthan gum
  • 1 tsp. Baking soda
  • ½ tsp salt
  • 1 package semi-sweet chocolate chips


1.  Cream butter, sugar, vanilla & egg together until fluffy.

2.  Stir in dry ingredients until well combined & then add chocolate chips.

3.  Spray pans with Pam or other cooking spray.  Press dough into 2 pie pans or pan of choice.

4.  Bake for 15- 20 minutes at 350 or until done.  Stick a toothpick in the middle and it should come out mostly clean.

5.  Cool completely.  Slice into pieces.  Top with ice cream & another piece or enjoy a la mode.

If you choose to make cookies out of this, consider shaping the dough into the shape you would like it to be in before baking.  I found that this dough worked best as a cookie cake as opposed to a cookie itself.  The flavor is slightly different from the traditional chocolate chip cookies – it has a hint of peanut taste, making it like a peanut butter chocolate chip cookie.

Have you tried baking with peanut flour?  If so, what did you make and what were your thoughts?

Article Written by:

Kimberly Bouldin is a gluten-free wife, runner & blogger with two children in Columbus, Ohio. After her celiac diagnosis in 2006, she has made it her mission to embrace an entirely new approach to nutrition in a gluten-free world, exploring options that run the gamut from "made from scratch" homemade bread to sampling and reviewing the gluten-free prepared foods that are continuously being introduced to the market. While navigating the waters of becoming gluten-free, Kim shares her experiences and passes along valuable product reviews in addition to helping other moms of celiac kids develop healthy menus that are kid-friendly and palatable. Kimberly is a valuable resource for those who are newly diagnosed, as well as for the more seasoned gluten-free veterans. Follow Kim on Twitter!


  1. Angie Halten says:

    I’ve never had any need to use peanut flour but your recipe certainly peaks my level of interest as well as my kids saying Mom…you have to make those chocolate chip ice cream sandwiches!

    Angie 🙂

    • Kim says:

      LOL! While I haven’t tried the recipe with regular gluten-free flour, it would probably work if you pat the dough into a pan the same way.


  2. chs says:

    Better stock up quickly! I had just discovered the TJ’s peanut flour when they told me they are discontinuing it. A friend bought 4 bags for me when she found it at a different TJ’s. Yummy cookies!


  1. […] see an example of how to use peanut flour, make sure to check out this recipe for Chocolate Chip Pan Cookies used as the base for ice cream sandwiches. […]

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