I’m excited to share this new favorite grab-and-go breakfast: low-sugar, gluten-free oatmeal cookie sandwiches filled with a creamy banana-cinnamon yogurt. The filling uses a no-added-sugar banana & cinnamon yogurt that adds flavor and creaminess without extra sweeteners.
These cookie sandwiches are a bit fancier than plain yogurt but still quick to assemble. The yogurt varieties labeled with blue lids are sweetened only with fruit, so you get flavor without added sugars.
I often want something sweet with my coffee, but I don’t want anything that adds extra time to my morning routine. These sandwiches fit the bill: a creamy banana-cinnamon yogurt tucked between two lower-sugar almond-butter oatmeal cookies. They’re satisfying, portable, and ideal for breakfast or a snack.
The cookies are made from simple, wholesome ingredients—oats, almond flour, almond butter—and are lightly sweetened with coconut sugar instead of refined sugar. The yogurt filling delivers extra creaminess, protein, and probiotics with no added sugar, making these a healthier option that still tastes indulgent.
Make a batch of cookies and keep them in the freezer or fridge for easy assembly during the week. You can fill them on demand or prepare filled sandwiches ahead of time and freeze them—just note they’ll need to thaw slightly before eating. I usually add 2–3 tablespoons of yogurt per sandwich, but feel free to adjust the amount to your preference. These would also be delicious with other no-added-sugar yogurt flavors if you want to switch things up.
Enjoy! Xx
Low Sugar Gluten Free Breakfast Oatmeal Cookie Sandwich With Cinnamon Yogurt Filling
- Author: Mia Zarlengo
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 5–6 cookie sandwiches
- Category: Snacks, Breakfast
Description
Delicious low-sugar, gluten-free oatmeal cookie sandwiches made with simple ingredients like almond flour and oats. The creamy banana-cinnamon yogurt filling makes these a quick, satisfying breakfast or snack that’s easy to prepare ahead.
Ingredients
Scale
For the cookies:
- ¾ cup almond flour
- ¾ cup old fashioned oats (gluten free if needed)
- ¼ cup oat flour
- 1 tsp cinnamon
- ½ tsp baking soda
- ¼ tsp sea salt
- 1 egg
- 1/3 cup coconut sugar
- 3 tbsp avocado oil
- 3 tbsp almond butter
- ½ tsp vanilla extract
For the filling:
- 1 single-serve (5.3 oz) banana & cinnamon no-added-sugar yogurt
Instructions
- In a large bowl, combine the dry ingredients: almond flour, rolled oats, oat flour, cinnamon, baking soda, and sea salt.
- In a separate bowl, whisk the wet ingredients: egg, coconut sugar, avocado oil, almond butter, and vanilla until smooth.
- Mix the wet and dry ingredients together, then chill the dough in the refrigerator for 20–30 minutes to firm up and make it easier to handle.
- Preheat the oven to 350°F and line a baking sheet with parchment paper.
- Scoop the dough into 10–12 portions on the prepared sheet, then shape and slightly flatten each cookie with your hands.
- Bake for about 10 minutes. Allow the cookies to cool completely before assembling.
- To assemble, spread about 2–3 tablespoons of yogurt on the underside of one cookie and top with another to make a sandwich. Store cookies in the refrigerator for quick assembly during the week.
Notes
You can fill sandwiches ahead and freeze them, but they will need to thaw a bit before enjoying. For best texture and flavor, assemble fresh when possible.