1. Preheat oven to 350. Spray 8x11-inch baking dish with cooking spray; line with foil so foil extends about 2 inches over short sides of dish.
2. In medium bowl, whisk, flours, baking soda, 1/4 teaspoon salt.
3. In medium bowl, beat butter, honey, and tahini with mixer or on high speed 2 minutes or until light and fluffy. Add egg; beat on medium speed 1 minute or until incorporated. Add flour mixture; beat on low speed 2 minutes or until incorporated. Fold in chocolate chips.
4. Spread dough in prepared pan; flatten top with spatula. Bake cookies 15 minutes or until golden brown. Gently press top of cookie with bottom of measuring cup to flatten; freeze 30 minutes. Use foil to lift cookie out of dish; cut into 16 ( 2 x 2 3/4 inch) bars.
5. Sandwich 2 tablespoons ice cream between 2 cookie bars; repeat with remaining ice cream and cookie bars. Serve immediately or freeze on parchment-lined cookie sheets 2 hours and freeze in an air-tight container up to 1 month.
- 14 g Fat
- 7 g Saturated Fat
- 40 mg Cholesterol
- 116 mg Sodium
- 26 g Carbohydrates
- 3 g Fiber
- 11 g Sugars
- 10 g Added Sugars
- 5 g Protein
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Nutritional Information
- 14 g Fat
- 7 g Saturated Fat
- 40 mg Cholesterol
- 116 mg Sodium
- 26 g Carbohydrates
- 3 g Fiber
- 11 g Sugars
- 10 g Added Sugars
- 5 g Protein
Directions
1. Preheat oven to 350. Spray 8x11-inch baking dish with cooking spray; line with foil so foil extends about 2 inches over short sides of dish.
2. In medium bowl, whisk, flours, baking soda, 1/4 teaspoon salt.
3. In medium bowl, beat butter, honey, and tahini with mixer or on high speed 2 minutes or until light and fluffy. Add egg; beat on medium speed 1 minute or until incorporated. Add flour mixture; beat on low speed 2 minutes or until incorporated. Fold in chocolate chips.
4. Spread dough in prepared pan; flatten top with spatula. Bake cookies 15 minutes or until golden brown. Gently press top of cookie with bottom of measuring cup to flatten; freeze 30 minutes. Use foil to lift cookie out of dish; cut into 16 ( 2 x 2 3/4 inch) bars.
5. Sandwich 2 tablespoons ice cream between 2 cookie bars; repeat with remaining ice cream and cookie bars. Serve immediately or freeze on parchment-lined cookie sheets 2 hours and freeze in an air-tight container up to 1 month.