Ingredients:

  • 1 cup All-Purpose Flour
  • 1/2 cup Whole Wheat Flour (optional)
  • 1 teaspoon Baking Soda
  • 1/2 teaspoon plus a pinch Salt, divided
  • 2 tablespoons Unsalted Butter, melted and cooled
  • 1/4 cup Light Brown Sugar, packed
  • 1/4 cup Granulated Sugar or Equivalent Sweetener
  • 2 teaspoons Vanilla Extract, divided
  • 1 large Egg White
  • 1/4 cup Plain 0% Fat Greek Yogurt (for cookies)
  • 1 tablespoon Unsweetened Applesauce
  • 1/2 cup Mini Chocolate Chips
  • 2 cups Plain 0% Fat Greek Yogurt (for filling)
  • 1/4 cup Honey or Maple Syrup

Instructions:

  1. Whisk the Dry Ingredients: In a medium bowl, combine the flours, baking soda, and 1/2 teaspoon of salt. Set aside.
  2. Combine Wet Ingredients: In a separate large bowl, whisk together the melted butter, both sugars, 1 teaspoon of the vanilla extract, egg white, 1/4 cup Greek yogurt, and applesauce until fully incorporated and smooth.
  3. Mix and Chill the Dough: Gradually add the dry mixture to the wet mixture, mixing until just combined. Gently fold in the mini chocolate chips. If the dough is very sticky, wrap and chill it for 30 minutes to prevent excessive spreading.
  4. Scoop and Flatten: Line baking sheets with parchment. Scoop level tablespoons of dough, spacing them 2 inches apart. Lightly flatten each dough ball with the back of a measuring cup or your palm until thin.
  5. Bake the Cookies: Bake at 350°F (175°C) for 10-12 minutes, rotating the pan halfway through. The edges should be lightly golden brown, but the centers must still look very soft for chewiness. Allow the cookies to cool completely on a wire rack.
  6. Mix the Filling: In a medium bowl, combine the remaining 2 cups of Greek yogurt, honey or maple syrup, 1 teaspoon vanilla extract, and a pinch of salt. Stir until perfectly smooth.
  7. Shape and Freeze Filling: Either use a 2.5-inch cookie cutter to shape the mixture into 1.5 cm thick discs on parchment paper, or pour the entire mixture into a shallow, parchment-lined dish. Freeze for at least 3-4 hours, or until completely solid.
  8. Assemble the Sandwiches: If using a slab, cut 2.5-inch discs from the frozen yogurt. Take two cooled cookies, place one frozen fro-yo disc centrally on the flat side of the first cookie, and top with the second cookie, pressing gently to secure.
  9. Wrap and Final Set: Wrap each finished sandwich tightly in plastic wrap or foil. Return the wrapped Skinny Chocolate Chip Fro-Yo Sandwiches to the freezer for a minimum of 1 hour before serving.