This post was written by Erin Palinski-Wade
What’s Easter without a little sugar, right? I’m totally onboard with celebrating a holiday, but if I can tweak a recipe to keep it tasting great, but boosting the nutrition value a bit, I definitely try. I know the Easter baskets will be overflowing with chocolates and jelly beans so cutting down a bit on the amount of added sugar in our other desserts this weekend won’t hurt.
To me, an Easter dessert should be fun and colorful, just like dying an Easter egg. And that’s what this healthy sugar cookie recipe reminds me of. This healthy Easter dessert is so fun to make and so fun to eat, yet at the same time these Easter sugar cookies still squeeze in a bit of nutrition from the fresh fruit, walnuts, and Greek yogurt. It makes having that second (or who I am kidding- the that 4th or 5th) cookie a bit more justified.
This recipe is my favorite Easter cookie recipe by far, but if you need more Easter dessert recipe ideas, make sure to check out my High Protein Easter Bunny Cake Pops which are almost too adorable to eat! And if you are just in the mood for a delicious, no sugar added cookie make sure to try one of my all-time favorite recipes High Protein Banana Chocolate Chip Breakfast Cookies.
This naturally sweetened Easter dessert combines the deliciousness of a sugar cookie with the color of fresh fruit for a healthy Easter dessert the whole family will love
- 1 cup 1 cup whole wheat-white flour
- 1/4 tsp baking soda
- 1 tsp salt
- 2 Tbs non-fat Greek plain yogurt
- 1 egg
- 1/2 cup granulated sugar
- 1/2 tsp vanilla extract
- 4 Tbs unsalted butter room temperature
- 2 oz walnuts finely ground
- 2 Tbs chia or flax seeds save ½ of this mixture for toppings*
- 1 Egg shaped cookie cutter
- 1 cup non-fat plain Greek yogurt
- 3 Tbs powdered sugar
- 1/2 tsp vanilla extract
- 1 kiwi peeled and diced
- 1 mango pitted and diced
- 1 pineapple spear diced
- 2 strawberries stemmed and diced
Preheat oven to 350 degrees F.
In a mixing bowl, combine flour, baking soda and salt. Set aside.
In another bowl, mix together yogurt, egg, sugar, vanilla extract, and butter. Mix until smooth. Slowly stir and combine with dry ingredients. Fold in finely ground walnut mixture. Dough should start to form.
On a clean, floured surface place dough. Roll out flat. With an Easter egg shape cookie cutter, cut out 12-14 Easter egg shapes and place on a prepared baking pan. (You can also form egg shaped dough with your hands, I did and the sizes may vary)
Bake cookies for 15-25 minutes or until cookies feel firm or start to brown. Take out of oven and let cool completely.
While cookies are cooling, make yogurt frosting. In a small bowl, combine yogurt, powdered sugar and vanilla extract. Whisk until smooth.
Once cookies are cooled, frost with yogurt frosting and top with fruit and walnut mixture by creating fun designs. Enjoy immediately and HAPPY EASTER!
Nutrition Facts (per cookie): 175 calories, 30 g CHO, 5 g FAT, 5 g PRO, 20 mg sodium, 22 g sugar, 2 g fiber