The Upgraded Ice Cream Sandwich

Chocolate chip cookies are somewhat of a staple in my life thanks to recipes peppering the Smith family tree like apples. Very homegrown, American. And honestly, what’s more American than putting something extra delicious BETWEEN two chocolate chip cookies? My thoughts exactly.

I like to think of this creation as the upgraded ice cream sandwich- the cookies contain a blend of health conscious oat and whole wheat flours alongside a mixture of butter and canola oil to bring down the fat content without sacrificing taste or texture. Also, trading traditional ice cream for low fat frozen yogurt as the star of the show makes this dish even more enticing. You can’t go wrong with fro-yo!

Although I’m a fan of the ice cream sandwich, these chocolate chip cookies are also sublime when warm and oven fresh. So start that healthy new years resolution a few months late and add these cookies to your recipe repertoire.

Healthy Chocolate Chip Cookies

Yield: 2 dozen cookies

(inspired by this recipe)

3/4 cup whole grain oats
1 cup white whole wheat flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1/4 cup butter, softened
1/4 cup canola oil
1/3 cup granulated sugar
1/3 cup brown sugar
1 egg
1 teaspoon vanilla extract
1/2 cup chocolate chips

vanilla frozen yogurt (optional)


  1. Preheat oven to 350°F and convection mode if possible. Blend oats in a small food processor or coffee grinder until powder-like.
  2. Whisk together oat flour, white whole wheat flour, baking soda and salt in a medium bowl and set aside.
  3. In a large bowl, beat butter until light and fluffy. Add oil, sugars, egg and vanilla and beat until smooth and creamy.
  4. With the mixer running, add the dry ingredients, beating on low speed until just combined. Stir in chocolate chips.
  5. Drop the dough by heaping teaspoonfuls, at least 1 inch apart, onto baking sheets.
  6. Bake cookies for 12 minutes, rotating sheets about halfway through. Cookies should be firm and golden around the edges.
  7. Transfer to wire racks. Once cool, spread a tablespoon of frozen yogurt on one cookie and top with another if desired.

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