RecipeOatmeal Cookie-Wiches

Nutrition Facts
Amount per Serving
  • Calories: 290
  • Protein: 7 g
  • Total Fat: 5 g
    • Unsaturated Fat: 4 g
    • Saturated Fat: 1 g
  • Cholesterol: 15 mg
  • Total Carbohydrate: 52 g
  • Dietary Fiber: 4 g
  • Total Sugar: 24 g
    • Natural Sugar: 11 g
    • Added Sugar: 15 g
  • Sodium: 260 mg

Picture this: vanilla-oatmeal ice cream that’s sandwiched between two chewy oatmeal cookies. Each delectable bite is jam-packed with sweet and scrumptious cinnamon flavor, as well as fiber-filled, whole grain oats. I’ve been making these tried-and true oatmeal raisin cookies at my house for years, but these cookie-wiches have quickly become a new family favorite. Whip up batch for your next summer soiree and watch them quickly disappear!

  • Prep time
  • Total Time
This recipe makes 7 ice cream sandwiches

For the oatmeal cookies: 

  • • 1½ cups rolled oats 
  • • ½ cup whole-wheat flour 
  • • ½ cup all-purpose flour 
  • • ½ cup granulated sugar 
  • • 1 teaspoon baking powder 
  • • ½ teaspoon baking soda 
  •  • ½ teaspoon kosher salt 
  • • ¼ teaspoon ground cinnamon 
  • • ½ cup unsweetened applesauce 
  • • 1 tablespoon grapeseed or canola oil 
  • • 2 egg whites, lightly beaten 
  • • 1 tablespoon vanilla extract

For the cinnamon ice cream: 

  • • 1¾ cups light vanilla ice cream 
  • • 1 teaspoon ground cinnamon 
  • • ¼ cup rolled oats, plus more for sprinkling  

Preheat the oven to 350°F, line two baking sheets with parchment paperset aside, and prepare the cookies. 

In a medium bowl, whisk together the oats, flours, sugar, baking powder, baking soda, salt, and cinnamon until the ingredients are well blended.

In small bowl, combine the applesauce, canola oil, egg whites, and vanilla, stirring until smooth. Add the applesauce mixture to the dry ingredients, and stir until just combined and no streaks of flour remain. 

Drop about 2 tablespoons of cookie dough per cookie on to the baking sheet, and press them lightly with your fingers to flatten the cookies slightly. (To prevent the dough from sticking to your fingers, dip your fingers in water before pressing on the cookies.) You should have 14 cookies. 

Bake for 16 minutes, or until the cookies start to turn golden brown at the edges. Let them completely cool – then flip 7 of them over so they’re upside down.  

Scoop the vanilla ice cream into a medium bowl and allow it to soften slightly. Add the cinnamon and ¼ cup oats and stir until evenly combined. If the ice cream is too melted by this point, place in the fridge for 5-10 minutes to harden. Using a ¼ cup spring-loaded ice cream scoop, divide the ice cream between the 7 upside down cookies. Top with the remaining (right side up) 7 cookies and press down slightly. Sprinkle the optional extra oats on the exposed edges of the ice cream, if desired. Place all of the cookie sandwiches back on the baking sheet to freeze and harden for at least 30 minutes.  

Nutrition provided for 1 ice cream sandwich.

Try my Oatmeal Chocolate Chip Cookie Dough and Chocolate Chip Chamomile Cookies!