Fruit Pizza Cookie
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Fruit Pizza Cookie
Rated 5.0 stars by 1 users
Category
Healthy Dessert
Author
Cortney Smith
Servings
24
Ingredients
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2 eggs
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½ cup pure maple syrup
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¼ cup coconut oil, melted
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1 ½ cup Bob’s Red Mill baking 1 to 1 gluten free flour
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½ cup almond flour
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1 tsp baking soda
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½ tsp salt
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8 oz dairy free cream cheese (I like Miyoko’s brand), softened
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¼ cup maple syrup
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2 tbsp lemon, juice
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3 tbsp coconut flour
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⅛ tsp salt
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10-12 strawberries, sliced
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1 small container of blueberries, whole
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Mango, kiwi or fruit of choice, sliced
Cookie:
Frosting:
Topping
Directions
Preheat oven at 350 degrees.
Add eggs, maple syrup and melted coconut oil to a bowl and mix.
In a separate bowl, add gluten free flour, almond flour, baking soda and sea salt together and mix.
Add the dry ingredients to the wet ingredients and mix until combined.
Place parchment paper on a cookie sheet. Shape the dough with a rolling pin or your fingers, about ¼ inch thick.
Bake for 7-8 minutes @ 350 degrees. *don’t over cook or it will be very dry. It will look underdone, but allow it to sit for 10 minutes to finish cooking on the cookie sheet out of the oven.
Meanwhile, prepare the frosting. Add all ingredients into a mixer and mix until smooth. Set aside
Cut the fruit. Set aside.
After the crust has cooled, add frosting and fruit to the top.
Enjoy!
Recipe Note
*best kept refrigerated up to 5-7 days.