Method

1. To make frozen yogurt: Remove 1/4 cup of yogurt from tub and reserve for cookie dough. Beat the remaining yogurt and honey in a mixing bowl with electric beaters for 3 minutes or until smooth and fluffy. Transfer to a glass baking dish and cover with cling wrap and freeze for 45 minutes. Remove from freezer and stir until mixed through. Cover again and place in the freezer for 2 more hours, repeating the process of stirring the yogurt every 30 minutes. When entire mixture is frozen, allow to freeze for 1-2 hours.
2. For the cookies, preheat the oven to 180°C (160°C fan forced). Line oven trays with baking paper. In a medium bowl, combine flour and baking powder. In a separate bowl, whisk together coconut oil, brown sugar, vanilla, reserved yogurt and apple sauce. Stir into the dry ingredients and stir until combined, using hands if required to mix. Fold in chocolate chips. Spoon 1 tablespoon of mixture onto baking trays. Bake for 12-15 minutes or until golden brown. Cool for 5 minutes before transferring to a cooling rack.
3. Scoop frozen yogurt into 8 balls, sandwiching each ball between two cookies. If frozen yogurt begins to melt, return to the freezer for 10 minutes before serving.