Food & Drink Magazine

Ice Cream Scoop Cookies

By Ally @allykitchen


  • Preheat oven to 350
  • 1 cup rice flour
  • 2 tsp. baking powder
  • 1/8 tsp. sea salt
  • ½ cup sweetened condensed milk
  • 1 egg, beaten
  • 5 Tbl. Butter, salted, melted, divided
  • 1 cup old-fashioned oats
  • ½ cup dates, diced
  • ½ cup walnuts, chopped
  • ¼ cup coconut, sweetened
  • Powdered sugar for dusting
  • ice cream scoop cookies


  1. In a large mixing bowl, combine the flour, baking powder, salt and blend.
  2. In a 2-cup measuring cup, combine the sweetened condense milk, egg and four tablespoons of butter. Blend and then put into the dry ingredients and mix well.
  3. Add the oats and dates and work together with your hands. The mixture is getting thick like playdough.
  4. Work in the nuts and coconut with your hands.
  5. Using a spring scoop (about 2 tablespoons), scoop out 12 to 15 mounds on to a parchment paper lined cookie sheet.
  6. Drizzle on top of the cookies the remaining melted butter (one tablespoon). Bake in a preheated 350 oven for 18-20 minutes.
  7. Remove. Cool about 5-7 minutes. Dust with powdered sugar. Eat.


These cookies keep well covered. I have this cute little cake platter holder with a glass cover. On day two, they were just as good as on day one!

There is no step #8. Ignore that. I tried my best to remove, but the cyberspace gremlins continued to play tricks!

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