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Skinny Chocolate Chip Fro-Yo Sandwiches

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Skinny chocolate chip cookies made with absolutely no butter or oil sandwiched together with fat-free frozen yogurt and colored sprinkles. If this doesn't say summer, I don't know what does!

Skinny chocolate chip cookies made with absolutely no butter or oil sandwiched together with fat-free frozen yogurt and colored sprinkles. If this doesn’t say summer, I don’t know what does!

Don’t you love happy mistakes?

Last week someone tweeted me and told me they made my Best Low Fat Chocolate Chip Cookies Ever but accidentally left out the butter and they came out great. So naturally I had to see for myself, and I couldn’t believe it, they were great! For this recipe I also reduced the sugar a bit since I am adding sprinkles, they worked out great.

Since then I’ve been obsessing on turning them into ice cream sandwiches. I mentioned the other day on my Very Berry Banana Fro-Yo Shake how much I love Stonyfield’s frozen vanilla yogurt so I put it to the test. Fourth of July will be here in no time so I made them red, white and blue. Colored sprinkles would be pretty too!

These are a little messy, but fun to make with the kids. You don’t have to make the whole batch, you can make as little as one sandwich as needed or make them all. The only advice I have is make sure the frozen yogurt is really cold, and after you dip them into the sprinkles place them back in the freezer until they set. Keep them frozen until you are ready to eat, enjoy!

Skinny Chocolate Chip Fro-Yo Sandwiches

Skinny chocolate chip cookies made with absolutely no butter or oil sandwiched together with fat-free frozen yogurt and colored sprinkles. If this doesn't say summer, I don't know what does!
Course: Dessert
Cuisine: American
Skinny chocolate chip cookies made with absolutely no butter or oil sandwiched together with fat-free frozen yogurt and colored sprinkles. If this doesn't say summer, I don't know what does!
Prep: 15 mins
Total: 1 hr
Yield: 12 servings
Serving Size: 1 sandwich


  • 1/3 cup granulated sugar
  • 1/2 cup light brown sugar packed
  • 1 egg white
  • 2 tbsp apple sauce
  • 1 tsp vanilla extract
  • 1/2 cup whole wheat pastry flour
  • 1/2 cup all purpose flour
  • 1/2 tsp baking soda
  • 1/8 tsp salt
  • 1/2 cup mini chocolate chips
  • 1 1/2 cups organic fat-free vanilla frozen yogurt I used Stonyfield's
  • 1/2 cup sprinkles


  • Preheat oven to 350°.  Line two cookie sheets with non-stick silicone baking liners such as Silpats (I highly recommend for best results) with cooking spray.
  • In a large bowl, combine the flour, baking soda and salt and stir to blend.
  • In another bowl, whisk the sugars, egg white, applesauce and vanilla together until light and fluffy.
  • Whisk the dry ingredients into the wet ingredients in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out.
  • Fold in chocolate chips.
  • Drop by level spoonfuls about 1 inch apart onto baking sheets. Bake 8 - 10 minutes.
  • Remove from the oven, and let them stand 5 minutes before removing the cookies from the pans to cool on wire racks.
  • When completely cooled, place 1 1/2 tablespoons frozen yogurt (I used a cookie scoop) in between 2 cookies and sandwich together.
  • Roll the edges in colored sprinkles, place on a platter and return to the freezer until ready to eat.

Last Step:

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Serving: 1 sandwich, Calories: 168.5 kcal, Carbohydrates: 38 g, Protein: 3 g, Fat: 3 g, Sodium: 88.5 mg, Fiber: 1 g, Sugar: 27.5 g



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87 comments on “Skinny Chocolate Chip Fro-Yo Sandwiches”

  1. I linked to your blog today on my healthy choice challenge and gave my readers your link so they could use you as a source for healthy food recipes! I love your site and your recipes.


  2. These look amazing. I just found your site, am following you on Pinterest, and pinned your site too!
    I'm on WW and this is so helpful. I think there's something wrong with the sidebar (or maybe my computer? or user error? 😉 ) though, when I click on the points + tags, no recipes show?

  3. These were SO good! My sister and I had 2 each, but then my husband came in and ate the rest in 2 days. Good thing they weren't from Cold Stone 😉 But seriously, I thought they were fantastic!

  4. These cookies weren't to bad.

    They defiantly taste like a healthy cookie but for some odd reason, the next day, they tasted 100 x better. Sort of like a chewy "Mrs.Field's" type of cookie.

    I preferred these cookies without the ice cream because i found they were too sweet with it but overall, delicious recipe!

    Keep up the great work Gina, love your blog. 🙂

  5. Avatar photo
    Elizabeth @ Food Ramblings

    Yum! I just got the ice cream maker attachment for my mixer, so I think I'll try making my own frozen yogurt…I'll let you know how it goes!!!

  6. Just wanted to say I followed the original cookie recipe to a T (used the 2 TBSP butter and Whole Foods sells bulk whole wheat pastry flour for $0.99 a pound) and it came out great. Chewy, crispy edges, did not fall flat or get cakey.

    I think it's imperative to really beat the wet ingredients (I used my Kitchen Aid with the whisk attachment) and thoroughly mix in the dry ingredients but not overbeat. My rule of thumb too is to make each recipe as is the first time, to get a feel for how it will work before I make subs like Splenda, etc. Also age and storage of your baking soda could lead to flatter cookies.

    Can't wait to make these into cookie sandwiches tonight for girls night!

  7. This is the second time I have made these cookies, and both times they ended up so flat. What am I doing wrong??

    1. Avatar photo
      Gina @ Skinnytaste

      Yes, perhaps it's the baking soda. Or my original recipe uses less, I was actually trying to make them flat for the sandwich but they didn't come out flat like I wanted.

    2. Thanks! The baking soda says it doesn't expire until July, but I will get a new one and try it again with a little bit less.

      Don't get me wrong-I still thoroughly enjoyed the cookie sandwich!

    3. I was wondering what I was doing wrong, too! Thanks for asking Melissa and thanks for the tip, ladies. I shall try again! (luckily the fam thinks they're still delicious!)

    4. Ah, I must have bad baking soda too. These were so flat, that I couldn't get them off the cookie sheet in one piece. I agree they are still yummy bits of cookies. Will have to eat mine in a bowl tonight instead of as a sandwich!

  8. These look so awesome! I am going to make then later this afternoon! I just joined WW and am looking for recipes that are yummy and already have the points calculated for me? For every recipe you add, do you put the points in? Just want to make sure that I am being accurate and sticking to my new lifestyle! Thank you so much of all of these great and tasty recipes, Making buffalo chicken lettuce wraps tonight!

  9. Avatar photo
    Mariana Rezende Oliveira

    Hello Gina! I always read you blog and love the recipes. I really want to try this one, but I'm Brazilian and can't find apple sauce anywhere! What would be a good substitute?

  10. Avatar photo
    Cookin' Canuck

    No butter, plus whole wheat flour? Okay, I'm am digging these cookies. A happy mistake, indeed!

  11. Avatar photo
    jennie northdale

    Hello! (:

    first of all, amaazing blog packed with great inspiration, thanks! I have just started up my own ''healthy food blog'', maybe you would take a look and leave a comment? thanks a lot! (:

    – kisses

  12. Avatar photo
    madge | the vegetarian casserole queen

    Who needs butter anyway??? A moment on your lips, right!

    Thanks for sharing this happy accident!

  13. Avatar photo
    Sarah @RunningChickago

    I love ice cream cookie sandwiches, but hate how they're so filled with fat! This is the perfect recipe for me- thanks for sharing! 🙂

  14. I'm a little bit confused.. the original cookie recipes says 2 cookies for 4 (old) WW points, yet this recipe, with two cookies, frozen yogurt and sprinkles, is still 4 (old) points.
    I understand that the butter was eliminated from the original recipe, and the sugar was reduced from 1/2 cup to 1/3 cup, but does that really make up the extra points of the frozen yogurt and sprinkles?