This peach-studded ice cream sandwich recipe is inspired by fruit crumble. The flourless cookies have a flavor reminiscent of the topping on that quintessential summer dessert. Source: EatingWell Magazine, July/August 2016

Tara Mataraza Desmond


Ingredient Checklist


Instructions Checklist
  • Position racks in upper and lower thirds of oven; preheat to 375 degrees 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, 1 1/2 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 1/4 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.

Nutrition Facts

343 calories; total fat 15g 23% DV; saturated fat 1.5g; cholesterol 24mg 8% DV; sodium 187mg 7% DV; potassium 294mg 8% DV; carbohydrates 48g 15% DV; fiber 3.1g 12% DV; sugar 33g; protein 6.5g 13% DV; exchange other carbs 3; vitamin a iu 146IU; vitamin c 2mg; folate 15mcg; calcium 124mg; iron 1mg; magnesium 70mg; thiaminmg; added sugar 27g.