Low-Calorie Chocolate Chip Frozen Yogurt Sandwiches

Skinny chocolate chip cookies made with absolutely no butter or oil, sandwiched with fat‑free frozen yogurt and finished with colorful sprinkles. Light, refreshing and perfect for summer — these fro‑yo sandwiches are a fun, lower‑fat twist on a classic treat.

Sometimes the best recipes come from happy accidents. Someone tried my low‑fat chocolate chip cookie recipe and omitted the butter by mistake — and the result was surprisingly delicious. I tested the idea myself, made a few tweaks (I reduced the sugar slightly because the sprinkles add sweetness), and set out to turn the cookies into ice cream sandwiches. I used a fat‑free vanilla frozen yogurt for a creamy, cool filling and rolled the edges in sprinkles for a festive touch.

These sandwiches are a little messy, but they’re a great project to make with kids. You can make as few or as many as you like — one sandwich or a whole batch. A couple of simple tips: make sure the frozen yogurt is very cold when you assemble the sandwiches, and after rolling them in sprinkles return them to the freezer to set. Keep them frozen until ready to eat.

Skinny Chocolate Chip Fro‑Yo Sandwiches

Ingredients

• 1/3 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 egg white
• 2 tbsp applesauce
• 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 (use your preferred brand)
• 1/2 cup sprinkles

Instructions

1. Preheat the oven to 350°F (175°C). Line two baking sheets with nonstick liners or parchment and lightly spray if desired.
2. In a medium bowl whisk together the flours, baking soda and salt until blended.
3. In a separate large bowl whisk the granulated sugar, brown sugar, egg white, applesauce and vanilla until the mixture is light and slightly fluffy.
4. Add the dry ingredients to the wet in two additions, stirring until the batter is well combined. If the dough looks crumbly rather than cohesive, add water a drop at a time until it smooths out; do this only if needed.
5. Fold in the mini chocolate chips.
6. Drop level spoonfuls of dough about 1 inch apart onto the prepared baking sheets. Bake 8–10 minutes, until the cookies are set but still soft.
7. Remove from the oven and let the cookies sit on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
8. When the cookies are fully cooled, use a small scoop or tablespoon to place about 1 1/2 tablespoons of frozen yogurt on the flat side of one cookie, then top with a second cookie to form a sandwich.
9. Roll the edges of the fro‑yo in sprinkles, place the finished sandwiches on a tray and return them to the freezer until the yogurt is firm and the sandwiches set. Store frozen until ready to serve.

Tips for Success

• Make sure the frozen yogurt is very cold and slightly firm before assembling to prevent melting during handling.
• If your cookie dough seems dry, add water sparingly — only a drop or two at a time until you reach the right consistency.
• Mini chocolate chips work best in these small cookies so you get chocolate evenly distributed without making the sandwiches bulky.
• To assemble quickly, portion the frozen yogurt into small scoops and freeze them on a tray; then sandwich between two cookies and roll in sprinkles.

Storage

Keep the sandwiches in a single layer on a tray in the freezer until firm, then transfer to an airtight container with parchment between layers. They’ll keep well frozen for up to 2 weeks; let sit a few minutes before eating if you prefer a softer texture.

Variations and Serving Ideas

• Use vanilla or a flavored low‑fat frozen yogurt to change the flavor profile — lemon, strawberry or chocolate work nicely.
• Replace sprinkles with finely chopped nuts, shredded coconut or mini chocolate chips for different textures.
• For a patriotic twist, use red, white and blue sprinkles for summer holidays or parties.

Nutrition Note

Each sandwich is approximately 168.5 calories (values provided for guidance). Because these fro‑yo sandwiches use fat‑free frozen yogurt and no butter or oil in the cookies, they make a lighter dessert option compared with traditional ice cream sandwiches.

Final Thoughts

These skinny chocolate chip fro‑yo sandwiches are an easy, family‑friendly treat that brings together a light cookie and cool, creamy frozen yogurt. They’re ideal for summer gatherings, after‑school snacks, or any time you want a refreshing dessert without the heaviness of traditional ice cream sandwiches.