Fruit Pizza Cookies
Yield: 18 cookies
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Cooling Time: 30 minutes
- Total Time: 55 minutes
Ingredients: For the Cookies:
- 6 tablespoons unsalted butter, softened
- ½ cup Swerve
- 1 egg
- ½ teaspoon vanilla
- 2 ¼ cups almond flour
- 2 tablespoons coconut flour
- ¼ teaspoon salt
For the Topping:
- ¼ cup Bake Believe® Semi-Sweet Baking Chips
- 8 ounces cream cheese, softened
- 2 tablespoons unsalted butter, softened
- ½ cup Confectioners Swerve
- 1 ½ tablespoons heavy cream
- 2 teaspoons vanilla
- ½ cup fresh strawberries, green ends removed and sliced
- ½ cup fresh blueberries
- ½ cup fresh raspberries
- 1 kiwi, peeled and diced into small pieces
Instructions:
- Preheat oven to 350°F. Line a large cookie sheet or 2 small ones with parchment paper.
- In a medium bowl, beat together the 6 tablespoons butter and ½ cup Swerve with an electric mixer until fully incorporated and fluffy.
- Add the egg and ½ teaspoon vanilla, then beat again until mixed well.
- Beat in the almond flour, coconut flour, and salt with the electric mixer until fully combined.
- Place the cookie dough between two pieces of parchment paper and roll until ¼-inch thick.
- Using a 2-inch circle cutter, cut out 18 cookies. Re-roll any excess dough and cut out cookies if needed.
- Carefully transfer the cookies to the parchment-lined cookie sheets, placing them at least ½-inch apart.
- Bake until lightly browned, about 10 minutes.
- Set aside to cool completely.
- In the meantime, make the cream cheese topping.
- In a medium bowl, beat together the cream cheese, 2 tablespoons butter, and Confectioners Swerve with an electric mixer until smooth.
- Add the heavy cream and 2 teaspoons vanilla, then beat again until smooth.
- Transfer the cream cheese topping to a piping bag and cut off the tip.
- Pipe an even amount of filling onto each cookie, leaving a small empty margin.
- Top each cookie with a few chocolate chips, sliced strawberries, blueberries, raspberries, and kiwi.
- Serve right away.
