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Mini Oatmeal Chocolate Chip Berry Frozen Yogurt Cookie Sandwiches Recipe

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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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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

Find it online: https://flavorsbymaya.com/mini-oatmeal-chocolate-chip-berry-frozen-yogurt-cookie-sandwiches-recipe/