| Level: | Easy |
| Total: | 1 hr |
| Active: | 25 min |
| Yield: | About 18 cookies |
Ingredients
- 3/4 cup (168 grams) creamy unsweetened almond butter
- 2/3 cup (132 grams) light brown sugar
- 1/2 cup (100 grams) unrefined coconut oil, melted
- 1/3 cup (67 grams) granulated sugar
- 2 teaspoons vanilla extract
- 1 teaspoon ground cinnamon
- 3/4 teaspoon kosher salt
- 2 large eggs, at room temperature
- 3 cups (270 grams) old-fashioned rolled oats
- 1 teaspoon baking soda
- 1 cup (20 grams) popped buttered popcorn, plus extra for topping
- 2 cups (430 grams) mix of chocolate covered raisins, white nonpareil coated chocolates, candy-coated chocolates, plus extra for topping.
- Flaky salt, optional
- 3 cups vanilla ice cream
Instructions
- Place an oven rack in the middle position. Preheat the oven to 350 degrees F.
- Line 2 baking sheets with parchment paper or a silicone mat and set aside.
- Place another baking sheet, plate or airtight container in the freezer.
- In a large bowl, whisk together the almond butter, brown sugar, coconut oil, granulated sugar vanilla, cinnamon and salt in until creamy, about 30 seconds. Add the eggs one at a time, whisking well after each addition. Add the oats and baking soda and mix to combine. Add the popcorn, chocolate-covered raisins, nonpareils and candy-coated chocolates. Using a rubber spatula, gently fold in until evenly incorporated.
- Scoop 1/4-cup-sized balls of dough (about the size of a plum) onto the baking sheets 2 inches apart (see Cook’s Note). Dot each cookie with a few pieces of popcorn and candy. Sprinkle each with a pinch of flaky salt, if desired. Bake until lightly browned and just set in the center, begin checking for doneness at 14 minutes. These cookies have a tendency to spread into uneven blob shapes in the oven, so I like to shape them back into circles as soon as they come out of the oven using an inverted bowl on top of the cookies to gently curve the edges back into alignment. Let cool on the pan completely (well, enjoy one or two while they’re still warm but then let the rest cool on the pan).
- While the cookies cool, remove the ice cream from the freezer to slightly soften. Scoop 1/3 cup of ice cream onto the flat, bottom side of half the cookies. Top with another cookie and gently press down to flatten. Place the ice cream sandwich in the freezer on the cold baking sheet, plate or container. Repeat with the remaining cookies and ice cream.
- Keep frozen until ready to enjoy!
Nutrition Facts
| Serving Size | 1 of 18 servings |
| Calories | 356 |
| Total Fat | 21 g |
| Saturated Fat | 10 g |
| Carbohydrates | 41 g |
| Dietary Fiber | 4 g |
| Sugar | 27 g |
| Protein | 6 g |
| Cholesterol | 30 mg |
| Sodium | 209 mg |
Reviews
These cookies are chewy and delicious! They’re great alone or stuffed with ice cream. I used what I had, Reese’s pieces, semi sweet chocolate chips, popcorn, sprinkles. Just looked back at the recipe and realized I forgot the cinnamon. Still great.
These cookies are scrumptious!!!