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1
Preheat the oven to 325F.
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2
Line 2 rimmed baking sheets with parchment paper and set aside.
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3
In a medium bowl, whisk together the flour, sugar, arrowroot, xanthan gum, baking soda, and salt.
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4
Add the coconut oil, applesauce, peppermint flavoring, and vanilla and stir with a rubber spatula until the batter is smooth.
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5
Stir in the chocolate chips.
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6
Drop the dough by the tablespoonful onto the baking sheets, leaving 1 inch between cookies.
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7
Using the palm of your hand, gently flatten each cookie.
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8
Bake for 10 minutes, rotate, and bake until the cookies are slightly golden, about 4 minutes more.
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9
Let stand on the baking sheets for 30 minutes.
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10
Dont proceed until the cookies are thoroughly cooled or they will break.
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11
Meanwhile, clear space in the freezer for a baking sheet.
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12
Remove the ice cream from the freezer about 10 minutes before making the sandwiches to allow it to soften slightly.
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13
Flip half the cookies wrong side up.
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14
Spoon 1/4 cup ice cream onto each, then top with the remaining cookies.
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15
Using chopsticks or two forks, dip each sandwich into the chocolate sauce halfway or to cover entirely.
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16
Transfer to a baking sheet and repeat with the remaining sandwiches.
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17
Place the cookies in the freezer for about 30 minutes, or until the chocolate coating hardens.
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18
Remove from the freezer and individually wrap the sandwiches in a double layer of plastic wrap.
