No refined sugar added to these satisfying summer treats.
Cookie Dough Part:
8 Tbsp. Unsalted Butter
1/2 C. Honey
2 Tbsp. Milk
1 1/4 C. Oat Flour
1/4 Tsp. Salt
1/4 C. Cocoa Powder
1/2 C. Mixed White and Chocolate Chips
1/4 C. Dried Cranberries
In a mixing bowl cream together butter and honey. In a separate bowl sift together oat flour, salt, and cocoa powder. Stir into creamed mixture. Add milk. Fold in chocolate and cranberries. Using a small cookie dough scoop pre-shape and place in fridge to chill.
Frozen Yogurt Part:
You can either buy frozen yogurt or purchase a non sweetened plain yogurt like I used for this recipe.
2 C. Plain Yogurt
1 Whole Vanilla Bean (use just the seeds)
2 Tbsp. Maple Syrup
In a bowl combine all ingredients. Pour into mini cheesecake molds or a small mold that has a pop out bottom. If you don't have one of those simply use silicone muffin molds. Freeze until solid.
Using the bottom of a glass or your hand flatten the chilled cookie dough to fit the size of your frozen yogurt shapes. Place a flatten cookie dough pieces on each side of the frozen yogurt. Serve right away. Or place in an airtight container and freeze until later.
On the cranberries I used Honestly Cranberries as there is no added sugar.
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