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To achieve the best texture in your Frozen Yogurt Oat Milk Cookie Discs, it is crucial to properly mix your dry ingredients. Start by sifting together the oat flour, baking powder, and a pinch of salt in a large mixing bowl. Sifting not only helps to aerate the flour but also prevents clumps from forming, allowing for a more consistent cookie dough.

Frozen Yogurt Oat Milk Cookie Discs

Discover the perfect guilt-free dessert with Frozen Yogurt Oat Milk Cookie Discs. These easy-to-make treats blend wholesome ingredients like rolled oats, almond flour, and non-dairy yogurt to create a delicious, plant-based snack that satisfies your sweet cravings. Not only are they nutritious, but they also deliver a delightful texture and flavor, making them perfect for any occasion. Try them with fresh fruit or nut butter for an extra delicious twist!
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Ingredients
  

1 cup rolled oats

1/2 cup oat milk

1/2 cup almond flour

1/3 cup coconut sugar

1/4 cup maple syrup

1/4 cup non-dairy yogurt (vanilla or plain)

1/4 cup coconut oil, melted

1 teaspoon vanilla extract

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 cup dark chocolate chips (optional)

Instructions
 

Preheat the Oven: Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.

    Mix Dry Ingredients: In a large mixing bowl, combine the rolled oats, almond flour, baking powder, and salt. Mix well to ensure there are no clumps.

      Combine Wet Ingredients: In a separate bowl, whisk together the melted coconut oil, oat milk, maple syrup, non-dairy yogurt, and vanilla extract until smooth.

        Combine Mixtures: Pour the wet ingredients into the dry ingredients, mixing well until a dough forms. If desired, fold in the dark chocolate chips for a sweet touch.

          Shape the Cookies: Scoop out tablespoons of the dough and roll them into balls. Place them on the prepared baking sheet and flatten each ball slightly with your hand, shaping them into discs.

            Bake the Cookies: Bake in the preheated oven for 12-15 minutes or until the edges are lightly golden. Keep an eye on them to prevent overbaking.

              Cool Completely: Remove from the oven and allow the cookies to cool on the baking sheet for about 5 minutes before transferring to a wire rack to cool completely.

                Freeze for Best Texture: Once cooled, place the cookie discs in the freezer for at least 30 minutes to achieve a firmer texture, enhancing the 'frozen yogurt' experience.

                  Serve and Enjoy: Serve chilled as a refreshing treat, and indulge in the cool, creamy taste of these delightful oat milk cookie discs!

                    Prep Time, Total Time, Servings: 15 mins | 45 mins | 12 cookies