There’s something SO nostalgic and SO summery about ice cream sandwiches. I remember eating them allll the time as a kid, (either the classic rectangle variety, or the huge chocolate chip cookie/vanilla ice cream ones rolled in mini chips), while laying by the pool without a care in the world. So darn good.
This is my effort to make a lightened up version of a favorite summertime treat, but with an oatmeal cookie and frozen yogurt filling! These are so delicious and healthy enough even for a snack!…or breakfast. No judgement. 🙂
The frozen yogurt comes together so quickly, and makes enough to have some leftover! It’s only 4 ingredients..frozen mixed berries, honey, vanilla, and plain Greek yogurt! Couldn’t be simpler.
I love these cookies because they’re made with coconut oil, and I used mini chocolate chips so you get a tiny little bit of chocolate in every bite. Also, there’s only 1/2 c. sugar in the whole batch! Pretty awesome.
The texture of the cookie is more cakey than chewy, which lends itself well to freezing. If you have a favorite berry, you could use all raspberries, or all strawberries, even a little banana would be good too!
These keep really well in the freezer for a few weeks (if they last that long). They’re great to have ready in this insane heat we’ve been having. I love knowing that there are healthier sweet treats at my fingertips when I need something! I know I’ve said it a million times.
The only time consuming part of this recipe is the freezing. Other than that, they’re super quick to make. It would be a fun project to do with kids too!
Mini Oatmeal Chocolate Chip Berry Frozen Yogurt Cookie Sandwiches
- For the COOKIES:
- 3/4 c. whole wheat flour
- 2 c. oats
- 1 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. cinnamon
- 1/2 tsp. salt
- 1 egg + 1 egg yolk
- 1/2 c. brown sugar, loosely packed
- 1/3 c. coconut oil, melted and slightly cooled
- 2 tsp. vanilla extract
- 1/2 c. mini chocolate chips (I used dark chocolate!)
- For the FROZEN YOGURT:
- 1 c. plain Greek yogurt (I used 0%, but any kind will do)
- 1 c. frozen mixed berries
- 2 T. honey
- 1 tsp. vanilla
Preheat oven to 375℉. In a medium bowl, whisk together the flour, oats, baking powder, baking soda, cinnamon, and salt. Set aside.
In a separate medium bowl, whisk together the eggs and brown sugar. Next, add the coconut oil and vanilla, and whisk to combine. Add the dry ingredients to the wet, and fold with a rubber spatula until combined. Fold in the chocolate chips.
Chill cookie dough for 30 minutes. (Don't skip this!) While dough is chilling, make the frozen yogurt. Add yogurt, berries, honey, and vanilla to a food processor or blender and pulse until berries are all chopped up and mixture is combined. You don't want any large chunks.
Line a 8x8 baking pan or square dish with parchment and pour yogurt mixture into the pan. Freeze for one hour. In the meantime, once dough is done chilling, scoop cookie dough into a little smaller than golf ball sized balls onto a parchment lined baking sheet. You'll probably need to do this in 2 batches. You should get about 24 cookies.
- Bake for 10-12 minutes or until slightly golden. Once cookies come out of oven, press down gently on the tops with the back of a spoon to flatten a bit. Let cool on a rack.
- Once frozen yogurt has been in the freezer for an hour, take it out and stir it around a bit. It shouldn't be completely frozen, but should be slushy and more frozen around the edges.
Spoon a tablespoon or so of yogurt onto a cookie half, and top with another cookie. Place on a parchment lined sheet or in a pan that will fit in the freezer. Repeat until you have 12 cookie sandwiches! Freeze sandwiches for 1 hour, and enjoy! (You'll have leftover Greek yogurt too!).
*Nutrition information is calculated using about half of the frozen yogurt.