Lastly, place the ice cream sandwiches on a plate or tray and cover with plastic wrap or a lid.Sandwich a cookie on top and gently press it all together. Use your scoop to gently spread the ice cream to the edges. Next, place a scoop of ice cream on top of one of your cookies.*It’s important to let the cookies cool so the ice cream doesn’t get too melty when you’re creating the ice cream sandwich. After 10 minutes, you can also pop them in the fridge or freezer to speed up the process. Remove from the oven and let cookies fully cool on the baking sheet (at least 1 hour)*.Bake for 6-8 minutes or until lightly browned on the sides.I like each cookie to weigh around 30-50g. Divide and roll the cookie dough into 6-8 cookies, depending on how large you want your cookies to be.When you’re ready to bake, preheat your oven to 350☏ (177☌).You can either bake right away or transfer the covered dough to the fridge until you’re ready to bake, whatever works best for your schedule. Ferment the covered dough at room temperature for 6-8 hours.Be sure the dough is tightly sealed so it doesn’t become dry on the outside. Place the dough covered in a small Tupperware or wrapped in plastic wrap.Using the back of your spoon and/or your hands combine all ingredients until you form a dough. Using a spoon, mix ingredients together until just combined.Now, add coconut sugar, pumpkin puree, egg yolk, sourdough starter, water, pumpkin pie spice, salt, and coconut oil to a medium bowl.First, melt coconut oil until it becomes liquid (warm but not hot).All these benefits combined make sourdough cookies a delicious and gut healthy treat! Why I Love Sourdough Cookies But the goodness doesn’t end there – the fermentation process also synthesizes prebiotic fiber which promotes a healthy gut microbiome. The lower glycemic index of sourdough cookies ensures a steady and sustained release of energy (no energy crash!). As a result, nutrients like B vitamins, iron, and minerals become bio-available. This slow and natural fermentation allows beneficial bacteria and wild yeast to work their magic, breaking down gluten and phytic acid, making the cookies easy to digest.

Sourdough cookies offer a plethora of benefits, thanks to their unique and natural fermentation process using sourdough starter. Sourdough, the ancient practice of fermenting grains with a probiotic culture, is an incredible tool that unlocks deep nutrition in the foods we love most. Plus, they’re naturally fermented with sourdough starter so they’re gut healthy and nourishing. These pumpkin snickerdoodle cookies have crispy edges, a chewy middle and a crispy cinnamon-sugar coating that truly take the cookie to the next level. This sourdough pumpkin snickerdoodle cookie ice cream sandwich is the perfect fall treat! Two delicious, ultra chewy pumpkin snickerdoodle cookies with a layer of creamy vanilla bean ice cream in between. Leave a Review Sourdough Pumpkin Snickerdoodle Cookie Ice Cream Sandwich.

So delicious snickerdoodle ice cream