Makes: 12 sandwich cookies
Estimated WW Points: About 4 Points per sandwich cookie
Ingredients
For the Cookies
- 1 cup quick oats
- ¾ cup whole wheat pastry flour (or all-purpose flour)
- ½ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ¼ teaspoon salt
- ¼ cup light butter, softened
- ¼ cup unsweetened applesauce
- ¼ cup brown sugar substitute (such as Swerve Brown)
- 2 tablespoons granulated sweetener (such as Splenda or monk fruit)
- 1 large egg
- 1 teaspoon vanilla extract
For the Cream Filling
- 1 cup nonfat plain Greek yogurt
- 2 tablespoons light cream cheese, softened
- 2 tablespoons powdered sweetener
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a medium bowl, whisk together the oats, flour, baking soda, cinnamon, and salt.
- In a large bowl, beat the light butter, applesauce, brown sugar substitute, and granulated sweetener until smooth.
- Add the egg and vanilla, mixing until combined.
- Gradually stir the dry ingredients into the wet ingredients until a soft dough forms.
- Scoop about 1 tablespoon of dough for each cookie onto the prepared baking sheet, leaving about 2 inches between them. Gently flatten each cookie.
- Bake for 9–11 minutes, or until the edges are lightly golden. Cool completely.
- For the filling, beat together the Greek yogurt, light cream cheese, powdered sweetener, and vanilla until smooth.
- Spread about 1 tablespoon of filling onto the flat side of one cookie and top with another cookie to make a sandwich.
- Refrigerate for at least 30 minutes before serving for the best texture.