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a tray of fruit pizza cookies on a tray
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Fruit Pizza Cookies (Homemade)

Healthier than the regular versions, you can have your dessert and nourish your body with these delicious gluten and grain free fruit pizza cookies.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 12 minutes
Cooling Time 30 minutes
Total Time 1 hour 2 minutes
Servings 24 cookies
Calories 180kcal
Author Rachel Ballard

Ingredients

For the Cookie Layer

  • 2 cups almond flour
  • 2 tablespoons coconut flour
  • 1 teaspoon arrowroot starch
  • 1/2 teaspoon unflavored gelatin
  • 1/2 teaspoon sea salt
  • 1/2 cup maple sugar
  • 8 tablespoons cold butter cut in to tablespoons ; dairy free or coconut oil will substitute

For the Cream Cheese Layer

  • 2 tablespoons butter unsalted, softened ; dairy free or coconut oil will substitute
  • 8 ounces cream cheese dairy free will substitute
  • 1/2 cup maple sugar
  • 2 teaspoons vanilla

For the fruit

  • 2 kiwi
  • 1/2 cup blueberries
  • 1/2 cup raspberries
  • 1/2 cup blackberries
  • 2 tablespoons apricot jam optional to glaze
Makes: 2.5inch round

Instructions

Make the cookies

  • Preheat the oven to 350 and place an oven rack in the top 1/3 of the oven.
  • Add the almond flour, coconut flour, arrowroot, gelatin, salt and sugar to a stand mixer and pulse to combine.
  • Add the butter all at once and mix until a ball of dough forms. It make take a minute or so to come together.
  • Transfer the dough to a piece of parchment paper and use your hand to gently flatter to a disc.
  • Lay another piece of parchment on top and use a rolling pin to roll the dough just under 1/2 inch thick.
  • Peel off the top parchment and transfer the bottom parchment and dough to a rimmed baking sheet.
  • Bake at 350 for 12 to 13 minutes, rotating it halfway through until just golden on the edges. Keep an eye on it because almond flour burns quickly.
  • Remove from the oven and use a 2" round cookie cutter to gently press the cookie shapes into the dough while still hot. No need to press all the way down into the cookies, just make the shape and wait 7 minutes before proceeding.
  • After 7 minutes, go back and punch the cookies all the way down. Peel away any scraps of dough from the cookies and let them cool completely on the baking tray. They will firm significantly as they cool.

Make the Cream Cheese

  • While the cookies cool, add the butter or coconut oil to a bowl with the cream cheese.
  • Add vanilla and maple sugar and use a hand mixer or spoon to blend everything together evenly. Set aside or refrigerate.

Prepare the Fruit and Glaze

  • Wash, peel (if necessary) and chop the fruits of your choice into small pieces. Set aside. I used kiwi, blackberries, blueberries and raspberries.
  • Add two tablespoons apricot jam to a bowl and warm in the microwave 30 seconds to thin. Set aside.

Assemble

  • Spread each cookie with the cream cheese mixture. Make a layer about 1/2" thick.
  • Add the fruit on each cookie and brush with the warm apricot glaze.
  • Cover and refrigerate up to 3 days or serve immediately.

Nutrition

Serving: 1cookie | Calories: 180kcal | Carbohydrates: 15g | Protein: 3g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 22mg | Sodium: 119mg | Potassium: 69mg | Fiber: 2g | Sugar: 11g | Vitamin A: 292IU | Vitamin C: 7mg | Calcium: 44mg | Iron: 1mg