These cookies are ultra-chewy, perfectly soft sandwiches that pair perfectly with the creamiest peanut butter cookie ice cream.
Preheat the oven to 350 degrees. Line a baking sheet with a silicone baking mat or parchment paper. In a small bowl, combine flaxseed meal and water. Set aside.
To a large bowl, cream together the softened coconut oil, almond butter, and sugar until creamy. Mix in the vanilla, almond milk, and flax egg until combined. Add flours, baking soda, and a pinch of flaky sea salt. Stir until a soft dough forms.
Using a small cookie scoop, scoop dough onto the prepared baking sheet. Slightly flatten down with the back of a fork. Bake for 18 min. until the tops are light golden brown. Let cool for 5 min at room temp. Transfer cookies to the freezer for 10 min. to completely cool.
Let ice cream sit at room temp. for 5-10 min. until soft enough to scoop. Using an ice cream scoop, scoop ice cream on to one cookie and sandwich with another cookie. Repeat with remaining cookies to get a total of 4 sandwiches. Freeze for 30-45 min. to allow ice cream to refreeze.