Description
Delicious maple almond cream cheese cookies topped with fresh fruit.
Ingredients
Scale
- 16 oz Cream Cheese, Softened
- 4 tbsp Maple Syrup
- 1 cup Almonds, Grind to Coarse Flour
- 1 cup Rolled Oats, Grind to Coarse Flour
- 1 cup Whole Wheat Pastry Flour
- 1 tsp Cinnamon
- Pinch of Salt
- 1/2 cup Maple Syrup
- 1/2 cup Canola Oil
Instructions
- Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
- Whisk together almonds (grind to coarse flour), rolled oats (grind to coarse flour), whole wheat pastry flour, cinnamon, and a pinch of salt.
- In a separate bowl, beat together maple syrup and canola oil. Add to the dry ingredients and mix until well combined.
- Form into 7 balls. Place on parchment paper and press down evenly to form a flat, round crust. It should look like a large cookie. Transfer to prepared cookie sheet, allowing enough room between the crusts to bake.
- Bake for 10-20 minutes. The crust should be firm and golden brown, but not overdone. Carefully check the crust after 10 minutes by lightly touching the top of the center of the crust to check firmness. Bake for additional time if needed.
- Once cool, make the cream cheese spread by beating together softened cream cheese and maple syrup. Divide and spread evenly between the crusts and top with fresh fruit.
Notes
- Store the cookies in an airtight container for up to a week.
- Experiment with different fruits for topping.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 150
- Sugar: 8g
- Sodium: 100mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 30mg