Mini Fruit Cookie Pizzas
These mini fruit cookie pizzas have a soft almond oat base, creamy yogurt frosting, and colorful fruit—perfect for a fun, nutrient-packed toddler snack!
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.
- 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).
- 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.
- In a small bowl, combine Greek yogurt, cream cheese, maple syrup (optional), and vanilla. Mix until smooth and creamy.
- Spread a spoonful of frosting on each cookie, then top with diced fruit. Serve immediately or chill until ready to enjoy.
Notes
Scroll up to see substitution options. Nutrition information is an estimate and may vary based on ingredients used.
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