Nutrition per serving may change if servings are adjusted.
1½ cups gluten-free old-fashioned rolled oats (see Tip)
⅔ cup pecans
⅓ cup finely ground cornmeal, preferably whole-grain
½ teaspoon kosher salt
½ teaspoon baking powder
¼ teaspoon baking soda
¼ cup turbinado sugar
1 large egg
¼ cup canola oil
½ cup packed dark brown sugar
1 teaspoon vanilla extract
1 pint vanilla frozen yogurt, softened slightly
1½ cups finely diced peeled ripe peach
Position racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment paper.
Combine oats, pecans, cornmeal, salt, baking powder and baking soda in a food processor; process until finely ground, but not as fine as flour, 10 to 15 seconds. Transfer to a large mixing bowl. Stir in turbinado sugar.
Process egg and oil in the food processor until lightly beaten, about 15 seconds. Add brown sugar and vanilla and blend until the mixture is smooth and has the consistency of caramel sauce, 1 minute more. Scrape into the dry ingredients and fold together until combined. (The mixture will be a little sticky.)
With damp hands, squeeze together 1 heaping tablespoon of batter and roll it into a ball. Repeat to make 16 cookies, placing half on each prepared baking sheet, 1½ inches apart. Gently flatten each ball into a 3-inch round.
Bake the cookies, rotating the pans front to back and top to bottom halfway through, until the edges are lightly browned, 9 to 11 minutes total. Let cool on the pans for 2 minutes, then transfer to a wire rack to cool completely.
Combine yogurt and peach in a medium bowl until incorporated. Working quickly so the yogurt doesn't get too soft, make 8 ice cream sandwiches using about ¼ cup of the mixture between each pair of cookies. Freeze on a baking sheet until firm, at least 2 hours, then wrap airtight.
Make Ahead Tip: Freeze wrapped sandwiches for up to 3 days. Let stand at room temperature for 15 minutes before serving.
Equipment: Parchment paper
Oats don't contain gluten, but they can be cross-contaminated during processing. If you're making these for someone who eats strictly gluten-free, be sure to buy oats marked “gluten-free.” If not, any type of old-fashioned rolled oats will work here.
People with celiac disease or gluten-sensitivity should use oats that are labeled “gluten-free,” as oats are often cross-contaminated with wheat and barley.
343 calories;15 g fat(1 g sat); 3 g fiber; 48 g carbohydrates; 7 g protein; 15 mcg folate; 24 mg cholesterol; 33 g sugars; 27 g added sugars; 146 IU vitamin A; 2 mg vitamin C; 124 mg calcium; 1 mg iron; 187 mg sodium; 294 mg potassium