Makes 12 / If you're not keen on cold treats, the chocolate cookies are delicious on their own. Preparation tip: Substitute mint chocolate chip or mocha frozen yogurt or ice cream, if you prefer. You'll have lots left over to enjoy with another dessert.
1 cup whole-wheat pastry flour
1/2 cup unsweetened cocoa
1/4 teaspoon baking soda
1/4 teaspoon ground cinnamon
1/2 cup brown sugar
1/2 cup natural cane sugar
4 tablespoons unsalted butter
2 tablespoons unsweetened applesauce
1 teaspoon vanilla extract
1 egg
1 pint fat-free vanilla frozen yogurt
1/2 cup crushed all-natural peppermint candies, divided
1. In a medium bowl, combine flour, cocoa, baking soda, and cinnamon. Set aside. In a large bowl, blend sugars and butter until fluffy. Add applesauce, vanilla extract, and egg. Once thoroughly combined, blend in flour mixture. Transfer dough to one end of a large sheet of waxed paper. Fold paper over dough; wrap completely, rolling dough into a 12-inch log. Freeze for 1–2 hours.
2. Preheat oven to 350°. Coat a baking sheet with cooking spray. Unwrap dough and slice crosswise into 24 cookies. Bake 12 at a time for 10–12 minutes until firm to the touch. Transfer cookies to a wire rack to cool.
3. While cookies are cooling, remove frozen yogurt from freezer to soften. Stir in 1/4 cup crushed peppermint candies. Place remaining 1/4 cup crushed candies in a shallow dish. Place 1–2 tablespoons frozen yogurt on the flat side of one cookie. Place another cookie (flat side down) on top and gently push together. Roll edges lightly in crushed candies. Repeat with remaining cookies. Wrap sandwiches individually in plastic wrap and freeze until firm, 2–4 hours.
PER SERVING (1 sandwich): 195 cal, 23% fat cal, 5g fat, 3g sat fat, 28mg chol, 3g protein, 36g carb, 3g fiber, 57mg sodium