These Healthy Fruit Pizza Cookies are as tasty as they are pretty. With a shortbread crust, whipped cream cheese icing, and fresh berries they are the perfect dessert for Mother’s Day or any other time of year.
Healthy Fruit Pizza Cookies – Low Carb, Keto, Grain-Free, Gluten-Free, Sugar-Free, THM S
These are one of the quintessential spring and summer desserts where I live. As soon as berries are in season they begin appearing at parties and get-togethers. Most of the time they are made with store-bought sugar cookie dough. When one of my readers mentioned she had used the dough from my Chocolate Chip Shortbread Cookies, minus the chocolate, to make these I knew I had to try it myself.
And then my farmer’s market had strawberries for .79 a pound yesterday! When they are that cheap they need to be used quickly and have an occasional mushy berry to pick out, but you can’t beat the price.
I made another batch of my Fresh Strawberry Jam, we snacked on a couple pounds, and I used some for this recipe. We have another couple pounds to use the next day or so. I normally don’t bother freezing them since I don’t have much spare freezer room but if I need to I will.
I love this dough because you can just dump all the ingredients in the food processor at once and give it a whirl. At first, the dough forms crumbs but after a minute or so it will come together.
I scooped balls of dough with my cookie scoop and then flattened them with the bottom of a glass coated with sweetener so it wouldn’t stick. After that, I pressed the dough out a little more. I wanted these big enough to hold lots of berries.
Since these Healthy Fruit Pizza Cookies are eggless the gelatin is the binder to hold them together. This helps make a crisp cookie when using alternative flours.
I decorated these myself because I wanted to see how many patterns I could make with the berries but this would be a great recipe to have kids help with. I’d love if mine made me a batch of Healthy Fruit Pizza Cookies sometime as a surprise.
- Preheat oven to 350.
- Next, combine the dough ingredients in the food processor and pulse until a uniform dough forms.
- Divide into 10 balls and put on a parchment-lined baking sheet. Use the bottom of a glass coated with additional sweetener to press into 2.5-inch circles. Press down further with your fingers if necessary.
- Bake for 14-16 minutes or until lightly browned around the edges. Cool completely.
- Use an electric mixer to whip the cream cheese until fluffy. Add the powdered sweetener. Add the half and half 1 tsp at a time until it is spreadable. Add the vanilla and mix well. Use to top the cooled cookies. Top with fresh berries. Store in the refrigerator.