Description
Gluten-free fruit pizza cookies combine crisp sugar cookie bases with tangy cream cheese spread and fresh seasonal berries. Colorful fruit toppings create playful dessert bites perfect for summer gatherings, offering delightful sweetness that charms friends and family.
Ingredients
Scale
Main Ingredients:
- 2 cups blanched almond flour
- ⅓ cup coconut flour
- 3 tablespoons unsalted butter, softened
- 1 large egg
- 5 ounces (141 grams) whipped cream cheese
- ½ cup plain Greek yogurt
Sweeteners and Liquid Ingredients:
- ¼ cup maple syrup
- 3 tablespoons maple syrup
- 1 tablespoon lemon juice
- Juice of 1 lemon (about 1 tablespoon)
- 1 teaspoon vanilla extract
- 1 teaspoon vanilla extract
Dry Ingredients and Seasonings:
- ½ teaspoon baking soda
- ¼ teaspoon kosher salt
Toppings:
- Assorted fresh fruit (strawberries, blueberries, mandarin oranges, kiwi)
Instructions
- Prepare the mixing area by gathering a medium-sized mixing bowl and separate whisking bowl for precise ingredient combination.
- Cream maple syrup and softened butter together until smooth and well-integrated, creating a uniform base for the cookie dough.
- Incorporate egg, vanilla extract, and fresh lemon juice into the syrup-butter mixture, stirring until all ingredients are completely blended.
- In a separate bowl, whisk together almond flour, coconut flour, baking soda, and salt, ensuring even distribution of dry ingredients.
- Gradually fold the dry ingredient mixture into the wet ingredients, mixing until a thick, cohesive dough forms.
- Dust a clean work surface with coconut flour (approximately or 15 milliliters) to prevent sticking.
- Shape the dough into a compact ball or flattened disc, then roll out to a consistent 1/4-inch (0.6 centimeters) thickness using a rolling pin.
- Using a circular cookie cutter (approximately 2 inches or 5 centimeters in diameter), cut out precise cookie shapes from the rolled dough.
- Transfer cookie shapes onto a parchment-lined baking sheet, spacing them evenly to ensure uniform baking.
- Preheat the oven to 350°F (175°C) and bake cookies for 12-14 minutes until edges are lightly golden and edges appear set.
- Remove cookies from oven and transfer to a wire cooling rack, allowing them to cool completely for approximately 20-30 minutes.
- For the frosting, combine whipped cream cheese, Greek yogurt, maple syrup, lemon juice, and vanilla extract in a mixing bowl.
- Beat the frosting ingredients until the mixture becomes light, airy, and develops a smooth, spreadable consistency.
- Wash and carefully slice selected fruits into uniform, bite-sized pieces for attractive cookie topping.
- Once cookies are completely cooled, spread a generous layer of prepared frosting over each cookie surface.
- Artfully arrange fruit pieces on top of the frosted cookies, creating an visually appealing and delicious presentation.
- Serve immediately for optimal freshness and texture, or store in an airtight container in the refrigerator for up to 2 days.
Notes
- Prep these delightful gluten-free treats in under 30 minutes with minimal kitchen equipment.
- Choose fresh, seasonal fruits like strawberries, kiwis, or blueberries for vibrant and colorful toppings.
- Ensure ingredients are at room temperature for smoother mixing and better dough consistency.
- Chill the cookies completely before frosting to prevent the cream cheese topping from melting.
- Store assembled fruit pizza cookies in the refrigerator and consume within 48 hours for optimal taste and texture.
- Use parchment paper or a silicone baking mat to prevent cookies from sticking and ensure easy cleanup.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 158 kcal
- Sugar: 6 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 4 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 30 mg