Peach Ice Cream Sandwiches

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.