Mini Oatmeal Chocolate Chip Berry Frozen Yogurt Cookie Sandwiches Recipe
Introduction
These Mini Oatmeal Chocolate Chip Berry Frozen Yogurt Cookie Sandwiches are a delightful treat perfect for warm days. Soft oatmeal cookies filled with a fruity frozen yogurt make a refreshing and satisfying snack or dessert. They’re easy to make and sure to impress your family and friends.
Ingredients
- 3/4 cup whole wheat flour
- 2 cups oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg + 1 egg yolk
- 1/2 cup brown sugar, loosely packed
- 1/3 cup coconut oil, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips (dark chocolate recommended)
- 1 cup plain Greek yogurt (0% or any kind)
- 1 cup frozen mixed berries
- 2 tablespoons honey
- 1 teaspoon vanilla
Instructions
- Step 1: Preheat your oven to 375℉. In a medium bowl, whisk together the whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt. Set this dry mixture aside.
- Step 2: In a separate bowl, whisk together the egg, egg yolk, and brown sugar. Add the melted coconut oil and vanilla extract, mixing well to combine. Gradually fold the dry ingredients into the wet mixture using a rubber spatula, then gently fold in the mini chocolate chips.
- Step 3: Chill the cookie dough in the refrigerator for 30 minutes to firm up.
- Step 4: While the dough chills, prepare the frozen yogurt filling. Combine the Greek yogurt, frozen mixed berries, honey, and vanilla in a food processor or blender. Pulse until the berries are finely chopped and the mixture is smooth with no large chunks.
- Step 5: Line an 8×8 inch pan with parchment paper. Pour the yogurt mixture into the pan and freeze for 1 hour until mostly firm but still slightly slushy in the center.
- Step 6: Once the dough is chilled, scoop out balls slightly smaller than golf ball size onto a parchment-lined baking sheet. You will likely need two batches to bake all the cookies. Aim to make about 24 cookies total.
- Step 7: Bake the cookies for 10 to 12 minutes, or until they’re lightly golden around the edges. Immediately after removing from the oven, gently press the tops down with the back of a spoon to slightly flatten them. Allow cookies to cool on a wire rack.
- Step 8: Stir the frozen yogurt mixture to loosen it slightly if frozen solid. Spoon about a tablespoon of the frozen yogurt onto the bottom of one cookie, then top with another cookie to create a sandwich. Repeat to make 12 sandwiches.
- Step 9: Place the cookie sandwiches on a parchment-lined tray or pan and freeze for another hour to set. Enjoy chilled!
Tips & Variations
- Chilling the dough is important to prevent cookies from spreading too much while baking.
- Swap mini chocolate chips for raisins or chopped nuts for a different flavor.
- Use flavored Greek yogurt or add a touch of lemon zest to the frozen yogurt for extra brightness.
- If you don’t have a food processor, mash the berries well with a fork before mixing with yogurt.
Storage
Store assembled cookie sandwiches in an airtight container in the freezer for up to one week. To serve, let them sit at room temperature for 5 minutes for easier biting. Any leftover frozen yogurt can be kept frozen in a sealed container for up to two weeks.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make the cookies ahead of time?
Yes, you can bake the cookies up to two days in advance. Store them in an airtight container at room temperature until ready to assemble.
What if I don’t have coconut oil?
You can substitute an equal amount of melted butter or a neutral oil like vegetable oil.
PrintMini Oatmeal Chocolate Chip Berry Frozen Yogurt Cookie Sandwiches Recipe
These Mini Oatmeal Chocolate Chip Berry Frozen Yogurt Cookie Sandwiches combine chewy whole wheat oat cookies with a tangy, fruity frozen yogurt filling. The recipe features wholesome ingredients like oats, whole wheat flour, and Greek yogurt, balanced with a touch of sweetness from honey and dark chocolate chips for an irresistible summer treat.
- Prep Time: 15 minutes
- Cook Time: 12 minutes
- Total Time: 2 hours
- Yield: 12 cookie sandwiches 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
For the Cookies:
- 3/4 cup whole wheat flour
- 2 cups oats
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon cinnamon
- 1/2 teaspoon salt
- 1 egg + 1 egg yolk
- 1/2 cup brown sugar, loosely packed
- 1/3 cup coconut oil, melted and slightly cooled
- 2 teaspoons vanilla extract
- 1/2 cup mini chocolate chips (dark chocolate preferred)
For the Frozen Yogurt:
- 1 cup plain Greek yogurt (0% fat recommended, but any kind will do)
- 1 cup frozen mixed berries
- 2 tablespoons honey
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare Dry Mix: Preheat your oven to 375℉. In a medium bowl, whisk together whole wheat flour, oats, baking powder, baking soda, cinnamon, and salt; set aside to combine dry ingredients evenly.
- Mix Wet Ingredients and Combine: In another medium bowl, whisk together the egg, egg yolk, and brown sugar until smooth. Add the melted coconut oil and vanilla extract, whisking to combine thoroughly. Fold the dry ingredients into the wet mixture using a rubber spatula until just combined. Finally, fold in the mini chocolate chips gently.
- Chill the Dough and Prepare Frozen Yogurt: Chill the cookie dough for 30 minutes to firm up. While the dough chills, prepare the frozen yogurt filling by combining Greek yogurt, frozen mixed berries, honey, and vanilla in a food processor or blender. Pulse until the berries are finely chopped and the mixture is smooth but not completely liquefied.
- Freeze Yogurt Mixture: Line an 8×8 inch baking pan or square dish with parchment paper. Pour the yogurt mixture into the pan and freeze for 1 hour until partially frozen and slushy.
- Scoop and Bake Cookies: After chilling, scoop dough into balls slightly smaller than a golf ball onto a parchment-lined baking sheet, working in batches if needed. Bake for 10-12 minutes or until edges turn slightly golden. Remove from oven and gently press down the tops with the back of a spoon to flatten slightly; then cool completely on a rack.
- Stir Frozen Yogurt: Once the yogurt has frozen for an hour, take it out and stir gently to ensure it is slushy and evenly frozen, with no large chunks.
- Assemble Cookie Sandwiches: Spoon about a tablespoon of the yogurt filling onto the bottom of one cookie and top with a second cookie to form a sandwich. Place assembled sandwiches on a parchment-lined sheet or freezer-safe pan. Repeat until all sandwiches are assembled, yielding approximately 12 sandwiches.
- Freeze Completed Sandwiches: Freeze the cookie sandwiches for at least 1 hour before serving to allow the frozen yogurt to firm up again. Enjoy chilled for a refreshing treat!
Notes
- Chilling the cookie dough is essential for shaping and maintaining the cookies’ texture during baking.
- Use parchment paper to prevent sticking when freezing yogurt and baking cookies.
- You can substitute another sweetener for honey in the frozen yogurt if preferred.
- For a dairy-free option, use a plant-based yogurt and adjust the chocolate chips accordingly.
- Leftover frozen yogurt can be enjoyed as a simple frozen snack on its own.
- Store cookie sandwiches in an airtight container in the freezer for up to one week.
Keywords: oatmeal cookie sandwich, frozen yogurt dessert, chocolate chip cookie, healthy frozen treat, berry frozen yogurt sandwiches
