Ice Cream Scoop Cookies

This post is sponsored by Almond Breeze Almondmilk.

Story time…

ice cream scoop cookies \\ immaEATthat

I bit into one of these straight out of the oven and thought, “geez this is hot and the roof of my mouth is burning” AND “this has the texture of a marshmallow!!!” 

Yes.  They were so fluffy and marshmallow-y.  You must make them and bite into one very soon after they come out of the oven and tell me what you think about the texture.  I know you’ll think marshmallow-y, but just do it and let me know your thoughts.  Try not to let me influence your thoughts…but marshmallow.

Ice Cream Scoop Cookies-2     Ice Cream Scoop Cookies-3

So herein lies the dilemma.  I loved the texture, but I thought it’d be too doughy for other people so I deemed the recipe a failure.  The inside had a texture that I didn’t think would ever cook through. 

Then I decided to try two more versions of this recipe (using up nearly all my whole wheat pastry flour in the process).  By the time batch number three was in the oven, the first batch had cooled completely so I tasted one and it was so good.  Like a cookie I would even serve to my dad who lovingly says things like, “why do all your cookies taste like granola bars?” 

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Well I’m happy to say that these do not taste like granola bars.   I mean, granola bars are great (and now pretty much every granola bar comes drizzled or dipped in chocolate…sign me up), but when you want a cookie you want a cookie…not a granola bar.   So I’m here for you with fluffy, marshmallow-texture cookies that cool to complete doughy perfectness.

Ice Cream Scoop Cookies \\ immaEATthat

So a couple weeks ago I went to Paper Source (love that place) and bought some fancy wrapping papers that I’m going to start using in the backgrounds of some of my photos.  As you can see with the gold + mint polka dot paper in the first picture.  I was feeling the need to switch things up so insert colorful paper. 

I wanted all the different papers, but I settled for 3 (and then I already had 3 at home from when we did this DIY).  So I have 6 backgrounds totally, we’ll see how long it takes for us to get bored with them.  Feel free to tell me you’re bored with them in the comments and I’ll happily go spend another small fortune at Paper Source to get some new background options.

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So my friends, on this Monday you should leave work early and make these pillow of cookies and tell me what ya think.  Your boss will likely understand, unless he/she is a doughy cookie hater in which case you should just quit your job because you don’t need that kind of negativity in your life.  Okay.  Maybe that’s a little extreme.  But make these.

Ice Cream Scoop Cookies \\ immaEATthat

Ice Cream Scoop Cookies

Cookies with the texture of marshmallows...WHAT?!

Yield: 9-12 cookies (depends on ice cream scoop size)

Prep Time: 10

Cook Time: 18

Total Time: 28 minutes


1 1/2 cup whole wheat pastry flour, spooned into a measuring cup and leveled off

1 1/2 cup all-purpose flour, spooned into a measuring cup and leveled off

1/2 cup sugar

1 teaspoon baking powder

1/2 teaspoon baking soda

1/2 teaspoon salt

1/2 cup dark chocolate chips

1/2 cup + 2 tablespoons Unsweetened Almond Breeze Almondmilk Coconutmilk Original

1/3 cup coconut oil, melted (not hot enough to melt chocolate chips though)

1 teaspoon vanilla

optional: 1/4 cup unsweetened shredded coconut


Preheat oven to 350ºF.

In the bowl of an electric mixer, mix together (sifted) flours, sugar, baking powder, baking soda, salt and chocolate chips (and shredded coconut if adding).  Add in Almond Breeze Coconut milk, coconut oil and vanilla.  Use an ice cream scoop to scoop out 9-12 scoop shaped cookies.  Bake for 14-24 minutes.  I realize this is the widest cooking range ever, but you can either have them doughy or fully cooked.  We all know I side on the doughy side.  If you only bake the cookies 14 minutes, let them cool completely and they'll turn into the best doughy cookies of your life.

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  1. These are at the top of my ‘to-make’ list for this weekend for sure! After a few too many really healthy treat recipes in our house, I think this is exactly what we need!

  2. I have all the ingredients to make these which means I am making them ASAP. Look delicious and I love the thought of a marshmallow doughy bite of chocolate cookie. Yum!

  3. First, YUM! Second, do you think I could use oat flour in place of the whole wheat? (gluten intolerant)

    • Hmmmm. The cookies are very flour-y tasting if that makes sense, but I think oat flour could still work! You’d probably need to play around with the proportions a bit.

  4. Hi Kylie,

    Do you think there might be a typo with the flour measurements? 3 cups of flour seems like a lot for so little fat/sugar.liquid. I tried making these last night and found they were super dry and crumbly… Just thought I’d check – it totally could have been due to a mistake on my part!


    • Hey Lena!

      Oh no! That’s the most frustrating thing when you want a cookie and then the recipe doesn’t work. Sorry! I’ve test this recipe twice but maybe I need to test it a third time.

      I’ll update the recipe to be more specific with how I measured things out. I spooned the flour into the measuring cup and then leveled it off…that seems to really make a different with how much flour you end up with. But maybe you already did that?!

  5. Oh. My. Gosh. This. Is. Amazing!!!
    What a great time to be alive!!!!!!

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  8. Any thoughts on making these with honey/agave instead of sugar? Made the first time with your recipe and LOVED and was wondering how they’d be with a little less sugar

    • Haven’t tried with honey. I imagine the texture would be different and we’d need to add more flour. I’ll let you know if I try…and you let me know if you try;))

  9. I absolutely LOVE these cookies. I cannot have too much sugar so I cut it back to 1/4 cup, added in 1.5 scoops of Plant Fusion protein powder and used oat flour instead of white flour. I just add a little more almond milk to adjust for the protein powder. They are like delicious little scones! Thank you SO much for this recipe. My daughter, Meghan (from NY) got me hooked on your blog! :)

  10. Don’t get me wrong I’m still eating these cookies I made but I do feel like they taste flour-y as mentioned above. I added a little more milk than the recipe called for so that the dough would stick together. Also given the amount of flour I might add a bit more sugar…I don’t like an overly sweet cookie but this could definitely use more sugar. I think if you tweak this recipe a bit for your own taste you could be really happy with the results. The positive is that I did take them out of the oven at 14 minutes and the doughy consistency is pretty delicious.

  11. Hey I was thinking of making these but don’t have pastry flour, can I just use 3 cups of all-purpose flour?

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