Mini Easter Egg Fruit Pizza Cookies {Healthy}
Servings: fruit Easter eggs
These colorful fruit Easter eggs are the perfect dessert for your Easter meal! Each of the Easter fruit pizza cookies is made with a healthier sugar cookie base naturally sweetened with maple syrup. Then, they're topped with a delicious cream cheese frosting, and your kid's favorite fruits arranged to look like Easter eggs. They're perfect for Easter brunch or a healthier holiday dessert!
Ingredients
For the cookies
- 2 cups blanched almond flour
- 1/4 teaspoon salt
- 1/4 cup maple syrup
- 3 tablespoons coconut oil (softened at room temperature)
- 1 teaspoon warm water
- 1 teaspoon vanilla extract
For the cream cheese frosting
- 6 ounces light cream cheese, at room temperature
- 2 tablespoons plain Greek yogurt
- 2 tablespoons maple syrup
- 1/2 teaspoon vanilla extract
- 1/2 teaspoon lemon juice
To decorate:
- Assorted fruit for decorating (i.e. strawberries, raspberries, blueberries, mandarin oranges, kiwi, etc.)
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper.
- Add the almond flour and salt to a large bowl and mix to combine, breaking up any clumps of almond flour.
- Next, mix the maple syrup, coconut oil, water and vanilla in a small bowl until combined, smoothing out any clumps of coconut oil with the back of the spoon.
- Add wet ingredients to the almond flour mixture and mix until combined. The mixture will seem crumbly, but it should stick together when you press it together with two fingers.
- Roll the mixture into a ball and place in between two pieces of wax or parchment paper. Place in the fridge for 30 minutes.
- Using a rolling pin, roll out the dough so that it’s roughly 9mm thick.
- Use an easter egg shaped cookie cutter, press into the cookie dough. Place each cookie on the parchment-lined baking sheet about an inch apart. Repeat, collecting the excess dough and rolling it into a ball and rolling it flat to press more cookies until all the dough is used up.
- Bake the cookies for 14-16 minutes or until the bottom and top edges of the cookies are very lightly golden (watch them very carefully). Allow the cookies to cool completely on the baking sheet for 10-15 minutes, as this is the time when they’ll firm up.
- While the cookies are baking, prepare the cream cheese frosting. Add the cream cheese, Greek yogurt, maple syrup, vanilla and lemon juice to a mixing bowl. Using a handheld electric mixer, beat the mixture together until combined and fluffy.
- When the cookies have cooled, spread the cream cheese frosting in a thick layer evenly over each Easter egg.
- Decorate with desired fruit. Serve or store in the fridge for later.
Notes
- Be sure to roll the dough out thick enough so that the cookies are strong enough to support the cream cheese frosting and fruit. I rolled mine out to roughly 9mm and found that to be a good thickness.
- Watch the cookies closely as they can burn easily. Start checking them around the 10 minute mark and add additional cooking time as needed. You may also wish to rotate the baking sheet if the cookies at the back are browning more quickly.
- The amount of Easter eggs you get will depend on the size of your cookie cutter. Mine was about 3.2"x 2.4"x 0.8" and I got 9 Easter egg pizzas. If you have a bit of leftover dough, you can form it into a small cookie.
- You can make the cookies and frosting in advance. However, I recommend waiting to decorate the cookies with fruit until you're ready to serve to keep it fresh.
- The fruit used on the cookies is just a suggestion. Feel free to switch up the type of fruit and design if you wish!
- If you have leftover frosting, you can also use it as a fruit dip or frosting on this baby banana bread!
Nutrition
Calories: 258kcal | Carbohydrates: 16g | Protein: 7g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 10mg | Sodium: 135mg | Potassium: 83mg | Fiber: 4g | Sugar: 10g | Vitamin A: 104IU | Vitamin C: 0.1mg | Calcium: 99mg | Iron: 1mg
