½cuplow sodium garbanzo beans or navy beansrinsed and drained
2Tbspmini chocolate chips
2cupsplain whole milk Greek yogurt
First, we'll make the cookie dough...
Add the oats and almond flour to the bowl of a large food processor with the s-blade inserted.
Process until a fine powder is formed (about 20 seconds).
Add all of the remaining cookie dough ingredients, except the chocolate chips and process until smooth and a batter has formed. It will look almost exactly look cookie dough at this point.
Carefully transfer the mixture to a bowl and stir in the chocolate chips by hand.
Pinch the dough into small pea-sized balls of cookie dough.
Arrange the balls in a flat layer on a parchment lined pan and place them in the freezer.
They are ready to use in your frozen yogurt when they’ve been frozen for at least 2 hours or longer.
Now, let's make the frozen yogurt...
Add your plain Greek yogurt, vanilla extract, almond extract and maple syrup to the bowl of your food processor. Start your food processor and let it run for 45-50 seconds to get the mixture nice and fluffy.
Transfer the yogurt mixture to a square glass pan. (I like to use a glass food storage container I have so I can just snap the lid on when we’re done.) Sprinkle the cookie dough balls on top of the yogurt and gently stir them in.
Cover your yogurt with plastic wrap to prevent as much air as possible from coming into contact with the yogurt.
Freeze the yogurt in your glass pan covered with plastic wrap for 30 minutes.
Remove the pan from the freezer, and stir the yogurt thoroughly. Cover with plastic wrap again and place it back in the freezer. Repeat this process of freezing for 30 minutes and stirring, 4 more times for a total of 2 1/2 hours.
Now, let it continue to freeze for another hour.
Scoop and enjoy!
The nutrition facts presented here are estimates only. The brands you use and product types chosen can change the nutritional information presented. To obtain the most accurate nutritional information, you should calculate the nutritional information with the actual ingredients you use.I recommend making the cookie dough at least a day ahead of time or longer. You’ll be putting it in the freezer so you can really do it whenever you’d like.If you have leftover frozen yogurt and it’s been in your freezer for a while, set it on your counter for 20-30 minutes to soften before enjoying.