Directions

1. Position racks in upper and lower thirds of oven; preheat to 375°F. Line 2 baking sheets with parchment paper.
2. Combine oats, pecans, cornmeal, salt, baking powder and baking soda in a food processor; process until finely ground, but not as fine as flour, 10 to 15 seconds. Transfer to a large mixing bowl. Stir in turbinado sugar. Pour into a large bowl, set aside.
3. Process egg and oil in the food processor until lightly beaten, about 15 seconds. Add brown sugar and vanilla and blend until the ­mixture is smooth and has the consistency of caramel sauce, 1 minute more. Scrape into the dry ingredients and fold together until combined. (The mixture will be a little sticky.)
4. With damp hands, squeeze together 1 heaping tablespoon of batter and roll it into a ball. Repeat to make 16 cookies, placing half on each prepared baking sheet, 1½ inches apart. Gently flatten each ball into a 3-inch round.
5. Bake the cookies, rotating the pans front to back and top to bottom halfway through, until the edges are lightly browned, 9 to 11 minutes total. Let cool on the pans for 2 minutes, then transfer to a wire rack to cool completely.
6. Combine yogurt and peach in a medium bowl until incorporated. Working quickly so the yogurt doesn’t get too soft, make 8 ice cream sandwiches using about 1/4 cup of the mixture between each pair of cookies. Freeze on a baking sheet until firm, at least 2 hours, then wrap airtight.

Tips

• To make ahead: Freeze wrapped sandwiches for up to 3 days. Let stand at room temperature for 15 minutes before serving.
• Tip: People with celiac disease or gluten-sensitivity should use oats that are labeled "gluten-free" as oats are often cross-contaminated with wheat and barley.