These Mini Fruit Cookie Pizzas are the ultimate playful snack-meets-treat—featuring a soft almond flour oat cookie base, topped with a lightly sweetened Greek yogurt cream cheese frosting, and finished with colorful fruit (because what toddler doesn’t love some berries?)! They’re perfect for spring and summer, birthday parties, or snack trays—and a great way to serve fruit in a fun, interactive way for toddlers.
This is also a fun and low-pressure way to introduce new fruits to picky eaters. Because the fruit is served in small, colorful pieces on top of a familiar and sweet base, it feels more like a treat than a challenge.
Toddlers can pick and choose what they want to try, and you can even turn it into a little activity—offering a few familiar fruits alongside one or two new ones! Giving them the freedom to decorate their own cookie not only encourages food exploration but also helps build positive associations with new foods in a fun, stress-free way. Every touch brings them closer to trying it!
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Ingredients
These ingredients were chosen to create a snack that’s fun, nourishing, and toddler-friendly! The almond flour and oats give the cookie base a soft texture with fiber, protein, and healthy fats, while the Tiny Sprouts Brain Booster adds extra omega 3 ALA & DHA, iron and prebiotic fiber to support growing brains and bodies. The Greek yogurt and cream cheese frosting adds protein and creaminess without being overly sweet, and the colorful fresh fruit makes it fun for little ones while introducing variety in a low-pressure way!
For the Base:
- almond flour
- rolled oats
- egg (or egg substitute)
- melted butter or coconut oil
- mashed banana (for no added sugar option) or maple syrup
- vanilla extract
- baking powder
- pinch of salt
- Tiny Sprouts Brain Booster (use code TIFF10 for 10% off)
For the “Frosting”:
- plain Greek yogurt
- cream cheese, softened
- maple syrup (optional)
- vanilla extract
See recipe card for quantities.
Instructions
- Step 1: Preheat oven to 350°F (175°C) and line a baking sheet with parchment. In a bowl, combine almond flour, oats, egg, butter or oil, mashed banana or maple syrup, vanilla, baking powder, salt, and Tiny Sprouts Brain Booster. Mix until a soft dough forms.
- Step 2: Scoop dough and roll into 1½-inch balls, then flatten into circles on the baking sheet. Bake for 10–12 minutes, or until lightly golden. Let cool completely.
- Step 3: In a small bowl, combine Greek yogurt, cream cheese, maple syrup, and vanilla. Mix until smooth and creamy.
- Step 4: Spread a spoonful of frosting on each cookie, then top with diced fruit. Serve immediately or chill until ready to enjoy.
Hint: Make sure cookies are completely cool before adding the yogurt frosting so it doesn’t melt. For extra smooth frosting, let the cream cheese come to room temp before mixing.
Substitutions
These are already naturally gluten-free if using gluten-free rolled oats, here are some other substitutions you can try:
- almond flour → try oat flour or gluten-free blend (texture may vary, I would use 1 cup vs the 1 ½ cups)
- maple syrup → sub with mashed banana or applesauce
- cream cheese → use dairy-free cream cheese or just extra Greek yogurt
- egg → sub with flax or chia egg, unsweetened applesauce, mashed banana, or other egg replacement of choice
Variations
Get creative with these and change out the fruits you use to match whatever season, holiday, or event you’re making them for!
- rainbow pizzas – let little ones arrange fruit by color
- breakfast style – use full-fat Greek yogurt and serve as a morning snack
- holiday version – make with seasonal fruits like raspberries + kiwi for Christmas, or all berries for 4th of July
Equipment
You will need a mixing bowl, measuring cups, baking sheet + parchment paper, mini cookie scoop (optional), and small mixing bowl for the “frosting.”
Storage
Unfrosted cookies: Store at room temp for 2–3 days or in the fridge for up to 1 week
Frosted cookies: Store in the fridge for up to 3 days
Freeze: You can freeze the baked (unfrosted) cookies for up to 2 months. Frost and top fresh.
Tiff’s Tip
Let toddlers help decorate their own “cookie pizza” with fruit toppings! It’s a fun way to get them involved in the kitchen and excited about trying different fruits. You can even offer it as a build-your-own snack tray option!
FAQ
Yes! Swap the egg for a flax egg (1 tablespoon flaxseed + 2.5 tablespoon water) or 3 tablespoon mashed banana or applesauce.
Absolutely—dairy-free versions work well if you’re avoiding dairy.
Yes! Bake the cookies ahead and store them separately. Frost and top with fruit just before serving for best texture.
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Pairing
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Recipe
Fun Mini Fruit Cookie Pizzas
Ingredients
Cookie Base
- 1½ cups almond flour
- ½ cup rolled oats
- 1 egg or substitute
- ¼ cup (4 tbsp) melted butter or coconut oil
- 3 tablespoon maple syrup or mashed banana for no added sugar option (½ banana, about ⅓ cup)
- 1½ teaspoon vanilla extract
- 1 teaspoon baking powder
- pinch of salt
- 2 tablespoon Tiny Sprouts Brain Booster omit if needed for allergies
"Frosting"
- ½ cup plain Greek yogurt
- ½ cup cream cheese softened
- 1 teaspoon maple syrup optional, omit for no added sugar
- ½ teaspoon vanilla extract
Instructions
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment.
- Make the cookie dough – In a bowl, combine almond flour, oats, egg, butter or oil, maple syrup or banana, vanilla, baking powder, salt, and Tiny Sprouts Brain Booster. Mix until a soft dough forms (if it's too sticky/loose then add more almond flour).
- Form cookies – Scoop dough and roll into 1½-inch balls, then flatten into circles on the baking sheet.
- Bake for 8-10 minutes, or until lightly golden. Let cool completely.
- Mix the frosting – In a small bowl, combine Greek yogurt, cream cheese, maple syrup (optional), and vanilla. Mix until smooth and creamy.
- Assemble – Spread a spoonful of frosting on each cookie, then top with diced fruit. Serve immediately or chill until ready to enjoy.
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