Ushering in summer with a little healthy indulgence…

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June 20th marks the first official day of summer. But, for any time that calls for comfort, celebration, or a sweet tooth satiating, we’re suggesting these grain-free dark chocolate sable cookies. Philadelphia’s Pure Sweets & Co. (P.S. & Co., for short), the city’s only 100% organic, plant-based, gluten-free restaurant, was inspired to create and share a recipe that was naturally grain-free, full of healthy fats, protein, fiber via almond flour and healthy sugars in maple syrup. We’re certainly not disappointed about that.

And for an added bonus? This cookie recipe is simple to bake in large batches, freeze and enjoy as you like, which is essential for anyone looking to minimize time spent in the kitchen. These ice cream sandwiches can also be filled and individually wrapped for a great grab-and-go option.

3 cups organic almond flour
1/2 cup organic cocoa powder
3/4 tsp sea salt
1 tsp organic espresso, ground
1/2 cup organic grade B maple syrup
1 tbsp organic unsweetened vanilla extract
4 1/2 oz melted organic chocolate (we used Santa Barbara Organic Coconut Blossom Sweetened Dark Chocolate)

10 oz (or 285 grams) melted organic dark chocolate for swirling


Dairy-free ice cream of your choice (for this recipe, we used Coconut Bliss)

Preheat oven to 350°F and line sheet tray with parchment. Use paddle attachment in mixer to combine maple syrup and vanilla. In a medium-sized bowl, mix almond flour, cocoa powder, sea salt and ground espresso. Slowly combine dry ingredients into wet and mix thoroughly. Scrape clean sides and bottom of bowl as needed. Slowly pour melted chocolate to combine. Dough should be slightly wet to touch, but not sticky. Roll out cookie dough to thickness of one pencil. Use a circular cookie cutter to create final round.

TIP: To yield a clean cut, dip cutter in warm water/wipe between each cut. As cookies are shaped, add “scraps” back to bowl with remaining dough. Scoop, flatten and cut until all dough is used.

Bake for 7 minutes or until outer edges are golden brown. Cookies will flatten as they cool. Set on rack until room temperature. Wrap with parchment and place in freezer to harden. Remove cookies from freezer and decorate with melted chocolate in lattice. Wrap and place back in freezer until chocolate hardens.
Add ice cream to make sandwiches whenever your heart desires.

OPTIONAL: Infuse melted chocolate with lavender salt and dried lavender or peppermint oil to bring out its aromatic flavors.