Skinny Chocolate Oatmeal & Peanut Butter Cookie Sandwiches


Yield: 18 cookie sandwiches 


Chocolate Oatmeal Cookies:
  • 1/4 cup unsalted butter, at room temperature
  • 1/2 cup brown sugar, lightly packed
  • 1/2 cup granulated sugar
  • 1/4 cup canola oil
  • 2 eggs, at room temperature
  • 1/4 cup 1 percent milk
  • 2 teaspoons vanilla extract
  • 1/2 cup all-purpose flour
  • 1 cup whole wheat flour
  • 1/4 cup ground flaxseed
  • 3 tablespoons unsweetened cocoa powder
  • 1 teaspoon salt
  • 1 teaspoon cinnamon
  • 1 cup rolled oats
Peanut Butter Filling:
  • 1 cup peanut butter
  • 1 cup vanilla nonfat Greek frozen yogurt (or any vanilla frozen yogurt)


  1. Preheat the oven to 180 degrees C.
  2. In a food processor or electric mixer, cream together the butter, brown sugar, and granulated sugar.  Add the canola oil, eggs, milk, and vanilla and pulse until combined.  Add the all-purpose flour, whole wheat flour, flaxseed, cocoa powder, salt, and cinnamon and pulse until combined. Add the oats and pulse quickly, just until oats are fully mixed in.

  3. Measure exact tablespoons of dough and place on a parchment-lined baking sheet.  Press dough flat, into cookie-shaped rounds (cookies will not flatten on their own in the oven).  Bake for 7-9 minutes. Allow cookies to cool to room temperature, about 5 minutes.

  4. Meanwhile, set frozen yogurt on counter and allow it to begin to thaw and soften, about 15 minutes.  Place softened frozen yogurt and peanut butter in a food processor or blender and pulse until just combined.

  5. Spoon heaping teaspoons of the peanut butter filling on half of the chocolate oatmeal cookies.  Top each with a second cookie, forming sandwiches.  Serve immediately.


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