Go Back
As summer approaches, the desire for cool, refreshing treats grows stronger. One such delightful option is the Frozen Yogurt Raspberry Cookie Coins. This recipe perfectly marries the tangy sweetness of fresh raspberries with the creamy goodness of Greek yogurt, all encased in a soft, chewy cookie. Not only are these cookie coins a delicious snack, but they’re also a healthier alternative to traditional desserts, making them an ideal choice for health-conscious individuals or anyone looking to satisfy their sweet tooth without the guilt.

Frozen Yogurt Raspberry Cookie Coins

Looking for a refreshing treat as summer approaches? Discover the Frozen Yogurt Raspberry Cookie Coins recipe, a delightful fusion of creamy Greek yogurt and tart raspberries nestled in a chewy cookie. Not only are these treats satisfying, but they also offer a healthier alternative to traditional desserts. Perfect for snacks, family gatherings, or as a fun kitchen project, this easy-to-make recipe pairs delicious flavors with nutritious ingredients, making it a guilt-free indulgence you'll adore. Enjoy the burst of freshness in every bite!
Print Recipe Pin Recipe

Ingredients
  

1 cup fresh raspberries

2 cups Greek yogurt (choose either plain or vanilla)

1/4 cup honey or maple syrup (adjust to your desired sweetness level)

1 teaspoon vanilla extract

A pinch of salt

1 cup rolled oats

1/2 cup almond flour (or any nut flour of your choice)

1/4 cup coconut oil, melted

1/4 cup dark chocolate chips (optional, for added indulgence)

Instructions
 

Prepare the Raspberry Puree: In a blender, combine the fresh raspberries, Greek yogurt, honey (or maple syrup), vanilla extract, and a pinch of salt. Blend the mixture until it reaches a smooth consistency. If you prefer some texture, set aside a few whole raspberries and gently stir them into the puree after blending.

    Make the Cookie Base: In a large mixing bowl, mix together the rolled oats, almond flour, and melted coconut oil until everything is thoroughly combined. If you’re a fan of chocolate, feel free to fold in the chocolate chips during this step.

      Shape the Cookie Coins: Using a tablespoon or a cookie scoop, drop spoonfuls of the oat mixture onto a baking sheet lined with parchment paper. With the back of a spoon or your fingers, flatten each scoop slightly to form coin shapes that are approximately 1/2 inch thick.

        Freeze the Cookie Coins: Transfer the baking sheet to the freezer and allow the cookie coins to freeze for about 30 minutes, or until they are firm to the touch.

          Assemble the Frozen Yogurt Coins: Once the cookie base has set, take the baking sheet out of the freezer. Carefully spread a thin layer of the raspberry yogurt mixture on top of each cookie coin, making sure to cover them evenly.

            Final Freeze: Place the baking sheet back into the freezer and let the raspberry-topped cookie coins freeze for an additional 2-3 hours, or until the yogurt topping has hardened.

              Serve: After the final freeze, gently remove the cookie coins from the parchment paper and store them in an airtight container in the freezer. Serve them chilled for a refreshing treat and savor every delightful bite!

                Prep Time, Total Time, Servings: 20 minutes | 3 hours | Makes 12 cookie coins