Teeny Tiny Ice Cream Cookie Sandwiches!

Some days you just get the urge to bake ALL of the things. This morning, as I was moving some boxes, I noticed my beloved tiny muffin pan. This pan has been through a lot of miniature pie adventures. My friends and I crafted vast amounts of pies one particular Pi(e) Day (3/14) to give away at a local music event, and then decided we should become tiny pie entrepreneurs. Let’s just say we are still working on that one.

Anyway, once I saw this tiny pan, I knew it was time to embark on a new adventure: teeny tiny ice cream cookie sandwiches! Although you can’t see the scale well in this photo, each pie is about 1″ in diameter.

The tiny chocolate cookie pieces (made of almond flour, cocoa, egg, butter, and sweetener) were delicious and contain just 2g net carbs a piece. Although I tried making a variety of filling flavors — vanilla, peanut butter, mint matcha, coffee, and coconut, to name a few — I have not yet figured out a perfect, creamy consistency and method of ensuring the little pieces pop out easily to assemble inside their tiny cookie counterparts. That part will come later, but for now you can use any ice cream you already have on hand. I recently discovered a low-carb ice cream called Enlightened, The Good For You Ice Cream. I bought their peanut butter/chocolate chip flavor on a hot day in Albuquerque while running errands. By the time I got home, it had melted to the perfect consistency and was so amazingly delicious! (I’ll be honest, I returned later and stocked up while they were on sale.) For some of these miniature ice cream cookie sandwiches, I used the same ice cream. Be sure to let it melt a little to get it JUST right.

As the days get hotter, I’m envisioning a sunny tea party with these little bites. After all, chocolate is a great excuse to round up my magical women friends and share matters of the heart and soul.

Teeny Tiny Chocolate Cookies


  • 2 cups almond flour
  • 1/4 cup unsweetened baking cocoa (or cacao)
  • 1 tsp stevia liquid, or 1/4 cup erythritol, or your favorite sugar alternative (to taste)
  • 1 egg
  • 3 tbsp butter, melted


Preheat oven to 350 degrees. Grease tiny muffin pan (24 muffins per pan).

Mix dry ingredients together. In separate bowl, beat egg and mix liquids. Blend together.

Use a teaspoon to scoop roll into balls, and press into tiny muffin pan.

Bake 10 – 12 minutes. Let pan cool, pop out tiny cookies, and have fun assembling whatever you can dream up!

Makes 24 tiny cookies (or 12 cookie sandwiches).

Nutritional Information Per Tiny Cookie:

  • Calories: 70
  • Total Fat: 6g
  • Total Carb: 3g
  • Dietary Fiber: 1g
  • Net Carb: 2g
  • Protein: 2g

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