Chocolate Chip Cookie Sundae

In this episode, Chef Richard and Chef Vikki compete to help a family of dentists cut down on their sweet tooth with a rehabbed Chocolate Chip Cookie Sundae recipe.



Yellow Recipe

Serves 8

Prep time: 15 minutes

Cook time: 15 minutes



For the chocolate chip cookies: 

1¾ cup quinoa flour

¾ teaspoon baking soda

3 tablespoons grape seed oil

3 tablespoons unsweetened apple sauce

2 teaspoons whole flax seeds

1 tablespoon SweetLeaf SugarLeaf

1 teaspoon pure vanilla extract

1 egg

¼ cup of water

¼ cup mini bittersweet chocolate chips


For the chocolate drizzle:

¼ cup unsweetened cocoa powder, plus 2 tablespoons for dusting

2 tablespoons coconut oil

2 teaspoons SweetLeaf SugarLeaf

2 teaspoons pure vanilla extract

¼ cup water


For the faux mint ice cream:

3 frozen ripe bananas

1 cup spinach leaves

2 tablespoons chia seeds

2 teaspoons SweetLeaf SugarLeaf

1 teaspoon mint extract



Preheat the oven to 350°F.


Make the cookie batter-

To a mixing bowl, add: 1¾ cup of quinoa flour, ¾ of a teaspoon of baking soda. Stir together. To the dry ingredients add 3 tablespoons grape seed oil, 3 tablespoons unsweetened apple sauce, 2 teaspoons flax seeds, 1 tablespoon SweetLeaf SugarLeaf, 1 teaspoon vanilla extract, 1 egg, and ¼ cup of water. If the batter seems too dry, drizzle in a little more water. Mix until fully incorporated. Fold in ¼ cup mini chocolate chips.


Bake the cookies-

Scoop out the batter onto a baking sheet in heaping teaspoons. The batter will make 16 2-inch cookies, 2 cookies per person.

Bake the cookies for 12-15 minutes until golden grown. Allow the cookies to cool.


Make the chocolate drizzle-

To a small saucepan, add ¼ cup of unsweetened cocoa powder, 2 tablespoons of coconut oil, 2 teaspoons SweetLeaf SugarLeaf, and 2 teaspoons of vanilla extract. Heat the mixture on medium low until all of the ingredients are melted together and incorporated, about 2-3 minutes.

Set aside and reserve until ready to drizzle.


Make the faux mint ice cream-

To a high-powered blender, add 3 frozen bananas, 1 cup of spinach leaves, 2 tablespoons of chia seeds, 2 teaspoons SweetLeaf SugarLeaf, and 1 teaspoon mint extract. Blend until smooth, but be careful not to over mix.


Assemble the sundae-

Place one cookie in the bottom of a shallow bowl. Top with the ice cream, and a second cookie. Drizzle the chocolate mixture over the cookie, and dust with more cocoa powder.


Serve immediately!



Nutritional information: 

Per Serving (1/8 of recipe)

Calories:                      252

Protein:                       5.545 g

Carbohydrate:           28.8 g

Dietary Fiber:            5.38 g

Total Sugars:             10.7 g

Total Fat:                   13.5 g

Saturated Fat:           5.54 g

Cholesterol:              23.2 mg

Calcium:                    37.7 mg

Iron:                            1.896 mg

Magnesium:             38.8 mg

Potassium:               238.2 mg