Cream together coconut oil, molasses and maple syrup for 30 seconds to one minute.
Add eggs and beat at medium speed for an additional two minutes.
Stir together dry ingredients in a separate bowl and reduce mixing speed to low. gradually adding dry ingredients to wet, continuing to mix at low speed for one minute.
Turn dough onto a large sheet of parchment paper and roll into a 1 ½ inch log, wrapping tightly with parchment as you go.
Freeze dough for thirty minutes (or up to one month).
Preheat oven to 350 degrees.
Remove dough from freezer and quickly slice into ½ inch rounds, placing on a parchment-lined baking sheet about ½ inch apart.
Bake cookies for 11-13 minutes, or until just starting to firm.
Allow cookies to cool completely.
Lay half of baked cookies in a parchment-lined, freezer-safe dish, face-down.
Top each cookie with a small scoop of ice cream of your choice (I recommend chai flavor if you can find it), then a second cookie, face-up.
Cover dish and freeze immediately for 2 hours or until firm.*
Serve right from freezer.
*If you’re making sandwiches in advance, wrap each individually in wax paper to prevent freezer burn, and freeze for up to one month.
Recipe by Dancing With My Father at https://dancingwithmyfather.net/gingerbread-cookie-grain-free-ice-cream-sandwiches/