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!
1/2cuplight brown sugar(packed)
1/2cupwhole wheat pastry flour
1/2cupall purpose flour
1/2cupmini chocolate chips
1 1/2cupsorganic fat-free vanilla frozen yogurt(I used Stonyfield's)
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.