Preheat the oven to 350°F. Line a 8x8 glass baking dish with parchment paper.
In a large mixing bowl, stir together the melted butter or coconut oil, coconut sugar, and vanilla extract. Add the maple syrup, tapioca flour, baking powder, and the coconut flour and stir to combine.
Fold in the chocolate chips. Divide the dough in half and spread one half into the glass baking dish. Bake for 10-15 minutes. Cool for 3 minutes, then lift the cookie bar out of the pan by grabbing the parchment paper and place it on cooling rack.
Cut another piece of parchment paper and place it in the baking dish. Spread the other half of cookie dough into the dish. Bake for 15 minutes and then allow both the cookie bar and the pan to cool completely.
Note: If you have two 8x8 glass baking pans you can bake both cookie layers at the same time.
Once the cookie halves are cooled, get the NadaMoo! ice cream out and let it soften for 2-5 minutes. Once the ice cream is softened, spread it over the cookie bar in the baking dish using a spoon. Sandwich the other cookie bar on top.
Cut into 12 pieces. Place the whole pan in the freezer for 1 hour. After 1 hour, separate the sandwiches and place them on a tray. Put them back in the freezer for 2-3 more hours.
In a small saucepan, melt 1 cup of chocolate chips over low heat. Get out the cookie ice cream sandwiches and spread the chocolate over one end of each sandwich. Place them on a tray lined with parchment paper.
Freeze for 30 minutes then enjoy! Keep these stored in the freezer!