Froyo Cookie Sandwiches Recipe By Tasty

HEALTHIER FROYO COOKIE SANDWICHES RECIPE BY TASTY

Steps:

• Preheat oven to 375˚F (190˚C.)
• Combine the Greek yogurt, honey, and vanilla in a bowl. Transfer to a freezer-safe container and freeze for 2 hours, or until consistency is thick and creamy but still scoopable.
• Add the rolled oats to a bowl of a food processor and pulse until it becomes a flour-like consistency.
• Combine coconut oil, honey, vanilla, and egg in a large bowl. Add in oats, baking soda, and a pinch of salt and mix until thoroughly incorporated. Fold in chocolate chips.
• Using an ice cream scoop or a tablespoon, form 8 balls of cookie dough and place onto a baking sheet lined with parchment paper.
• Using your hands or the back of a spoon, press down firmly on each ball to form a cookie shape. Bake for 8-10 minutes, or until golden brown on the edges.
• Let cool for about 10 minutes. While the cookies are cooling, you may want to remove ice cream from the freezer and let sit out to soften.
• Flip cookies over so the flat sides are facing up. Add one scoop of frozen yogurt to 4 of the cookies. Use the remaining 4 cookies to form sandwiches by placing on top of the ice cream scoop and pressing down very gently to slowly spread out the ice cream. Feel free to use a spoon to smooth out the ice cream instead.
• Freeze for 1 hour, or to your liking.
• Enjoy!

FROZEN SANDWICH COOKIES

Steps:

• In a small bowl, beat cream cheese and yogurt until blended. Spread on bottoms of half of the chocolate wafers; top with remaining wafers. Place on a baking sheet. Freeze 30 minutes or until firm. Serve cookies immediately or wrap in foil and return to freezer for serving later.

FROYO COOKIE SANDWICHES RECIPE BY TASTY

Steps:

• Preheat the oven to 375 ̊F/190 ̊C.
• Combine the Greek yogurt, honey, and vanilla in a bowl. Transfer to a freezer-safe container and freeze for 2 hours, or until consistency is thick and creamy but still scoopable.
• Add the rolled oats to a bowl of a food processor and pulse until it becomes a flour-like consistency.
• Combine coconut oil, honey, vanilla, and egg in a large bowl. Add in oats, baking soda, and a pinch of salt and mix until thoroughly incorporated. Fold in chocolate chips. 5. Using an ice cream scoop or a tablespoon, form 8 balls of cookie dough and place onto a baking sheet lined with parchment paper.
• Using your hands or the back of a spoon, press down firmly on each ball to form a cookie shape. Bake for 8-10 minutes, or until golden brown on the edges.
• Let cool for about 10 minutes. While the cookies are cooling, you may want to remove ice cream from the freezer and let sit out to soften.
• Flip cookies over so the flat sides are facing up. Add one scoop of frozen yogurt to 4 of the cookies. Use the remaining 4 cookies to form sandwiches by placing on top of the ice cream scoop and pressing down very gently to slowly spread out the ice cream. Feel free to use a spoon to smooth out the ice cream instead.
• Freeze for 1 hour, or to your liking.
• Serve and enjoy!

FROZEN YOGURT COOKIE DESSERT

Steps:

• Set aside 1 tablespoon cookie crumbs. Sprinkle the remaining crumbs into an 11x7-in. dish coated with cooking spray. Freeze for 10 minutes. , Gently spread frozen yogurt over crumbs. Drizzle with chocolate syrup and sprinkle with peanuts. Spread with whipped topping; sprinkle with reserved crumbs. , Cover and freeze for at least 2 hours. Remove from the freezer 10 minutes before serving.

FRUITY FROZEN YOGURT ICE CREAM SANDWICHES

Steps:

• In medium bowl, mix cream cheese and sugar until smooth. Place half of the mixture into another medium bowl. Using whisk, beat blueberry yogurt into 1 bowl and peach yogurt into the other. Gently spoon and spread peach yogurt mixture over blueberry yogurt mixture in bowl. Freeze about 1 hour or until slightly firm.
• Remove from freezer. Using ice cream scoop, scoop yogurt from bowl, capturing both flavors. Place 1 scoop of swirled yogurt on chocolate side of one granola thin. Place another granola thin on top, chocolate side down. Press together slightly. Wrap individually in foil, and freeze at least 2 hours until firm.
• Before serving, let stand 10 minutes at room temperature.