A real crowd pleaser, these whole wheat fruit pizza cookies are the perfect healthy-yet-delicious summertime treat! Today I’m sharing the recipe for these amazing cookies!!
I haven’t seen cookies disappear this fast from a cookie plate in…well, ever to be exact. I was so pleasantly surprised by how well loved these healthy fruit pizza cookies were, because, let’s face it, in the summertime it’s hard to have healthy desserts with all the ice cream treats and other non-healthy treats near.
With everything going on in the summer, it’s tough to get fruits and grains in. This recipe has both, it fuels your awesome summertime get-togethers. I made these for a family dinner, and everyone loved them. I’m talking EVERYONE, including my husbands’ 10 year old cousin who asked his mom to get the recipe because he loved them so much – if that isn’t a stamp of approval, I don’t know what is!
The cookie dough is made with my favorite brand for grains/flours: Bob’s Red Mill. You guys know how much I LOVE Bob’s Red Mill products, right? Just this last weekend I made waffles, like I did in this waffle bar post and I also made this one pot Thai shrimp and quinoa for lunches for the week! I feel really good about using their products and making recipes with wholesome ingredients in them, for these cookies I used Bob’s Red Mill whole wheat flour.
I wanted the cookies to be like a classic fruit pizza, which are typically on a sugar cookie-type crust, so I based this recipe on my sugar cut out cookies, but made them healthier by using whole wheat flour, and by using less butter/sugar. The whole wheat flour really helped the structure of these cookies be sturdy yet soft in texture, and then the lemony frosting and fruit really gave the cookie a wonderful sweetness and made this cookie second to none.
Next time you’re looking for a summertime treat, look no further than these whole wheat fruit pizza cookies, they are SO SO SO good!!
I’d love to know – what is your favorite summertime baked goods treat?
Other recipes you might enjoy:
- Fruit and Nut Muesli Bread Rounds Recipe
- Peach and Tomato Panzanella Salad
- 5 Ingredient Blueberry Pie With Graham Cracker Crust
Whole Wheat Fruit Pizza Cookies
- For the cookies:
- 10 tablespoons butter softened
- 3/4 cup sugar
- 1 teaspoon vanilla extract
- 1 large egg
- 1 teaspoon lemon zest
- 2 cups Bob's Red Mill whole wheat flour
- 1/4 teaspoon salt
- 1/2 teaspoon cornstarch
- 1 teaspoon baking powder
- For the frosting:
- 2 oz reduced fat cream cheese at room temperature
- 1/4 cup reduced fat sour cream at room temperature
- 1/2 teaspoon lemon zest
- 3/4 cup powdered sugar
- For the topping:
- 2 kiwis peeled and sliced
- 1/2 cup blackberries
- 1/2 cup blueberries
- 1/2 cup raspberries
- 1/2 cup strawberries sliced
- To make the cookies: line two baking sheets with parchment paper or a silicone baking mat and set aside. Preheat oven to 350 degrees.
- In the bowl of a stand mixer with a paddle attachment (or with a hand mixer) cream together the butter and sugar for about 1 minute. Scrape down the edges of the bowl and add in the vanilla extract, egg and lemon zest and beat until well combined, scrape down the sides of the bowl.
- In another bowl stir together the whole wheat flour, salt, cornstarch and baking powder.
- Slowly add the dry ingredients into the butter/sugar mixture, and beat until dough is combined.
- Using a tablespoon size scoop - or your hands - measure out tablespoon sized cookie dough balls and place them on the prepared cookie sheets. Gently press on the balls to flatten them slightly, and press a dent into the center of the cookies (this is nice so that the frosting and berries go into the dent and stay on the cookie). The cookies don't spread too much when baking, but I don't overcrowd them, I place 12 cookies on a cookie sheet.
- Bake cookies for 12 minutes. You want them a little soft still.
- Remove cookies from oven and allow to cool for 15 minutes before transfering them to a wire rack to completely cool before frosting and topping them with fruit.
- While the cookies are cooling, make the frosting by combining the cream cheese, sour cream, powdered sugar and lemon zest and beating it with a mixer until smooth and creamy.
- Prep/clean the fruit and set it aside.
- To assemble the cookies, spread a little bit of the frosting over the top of a cookie, and then top with fruit. For each cookie I put a 1/2 a slice of kiwi, a piece of strawberry, two blueberries, 1 raspberry and one blackberry - but you could easily use whatever combination of fresh fruit you'd like. Repeat until all cookies are frosted and have fruit on them. I put the cookies in the refrigerator for two hours before serving, this helped the frosting and fruit 'set'. The cookies came to room temperature in a matter of minutes and were amazing with the fruit being a little cool when served
Thank you to Bob’s Red Mill for sponsoring this post. As always, all thoughts and opinions are mine alone. Thank you for supporting the brands that make the SweetPhi blog possible. Be sure to check out BobsRedMill.com for more delicious healthy recipes, coupons and to find stores carrying products near you.