Few things are more patriotic than a baked good crafted to look like the American flag via berries. Or at least that’s what Pinterest told me.
This flag cookie is actually a fruit pizza all dressed up for the 4th of July. And fruit pizza is always a good idea! The crust for this flag cookie is based on my almond flour sugar cookie recipe.
As a base for this recipe, the brown sugar and almond flavored cookie is chewy and just sweet enough, which is perfect in contrast to the sweet cream cheese frosting and tart fruit .
I actually originally tried to make this by using another gluten-free sugar cookie with brown rice flour and various starches as a base. It turned out a little crumbly and too sweet for my tastes. Then I decided why try to recreate something I’ve already found a perfect recipe for? I love the almond flour sugar cookie because it has simple ingredients and doesn’t require any binders like xanthan gum. Aside from that, this cookie recipe holds together perfectly (you can pick it up!), has a nice nutty taste, and has less refined starches than other gluten-free sugar cookie recipes. That being said this is still very much a treat! Which is fine by me on a holiday.
I promise nobody will complain (or even notice) about eating a gluten-free dessert at you holiday get-together if you bring this. In fact, they will probably think you’re some kind of magician. And because this is so easy to make, mix the dough and just spread it into a pan easy, you will feel like one!
I definitely plan on making this again and decorating it with other fruits like kiwi and nectarine for other occasions. The combination of chewy cookie, decadent frosting, and gorgeous fruit is delicious for any occasion.
A festive, classic made gluten-free. You can also bake this in a round 10 or 12-inch pizza pan and decorate it with any fruit you like to make this a fruit pizza.
I would suggest adding the fruit no more than 30 minutes before you're planning on serving it. If you're bringing it to a party, you can frost the cookie and pre-cut the fruit. Then just decorate it right before serving.
Feel free to use any frosting (dairy-free, if needed) in place of the cream cheese frosting. You can also double this to fill a standard half sheet pan if you're feeding a crowd!
- 1/4 cup butter, ghee, or palm shortening, softened
- 2 tablespoons coconut oil, softened
- 1/4 cup organic cane sugar
- 2 tablespoons brown sugar (or coconut sugar)
- 1 egg
- 1 teaspoon vanilla
- 1/4 teaspoon almond extract
- 1/4 teaspoon baking soda
- 1/4 teaspoon fine salt
- 1 cup almond flour
- 1/4 cup coconut flour
- 4 ounces cream cheese, softened
- 4 tablespoons butter, softened
- 1/2 pound powdered sugar
- 1 teaspoon vanilla
- pinch of salt
- Fruit for decorating (berries, kiwi, stone fruit - just avoid fruit that browns easily like apples and bananas)
- For a flag cookie - 1 pint blueberries, 1 pint raspberries, 1 pint strawberries
- Preheat the oven to 350F. Lightly grease a quarter baking sheet with cooking spray (double the recipe for a standard half sheet).
- In the bowl of a stand mixer, cream together the butter, coconut oil, and brown sugar. Add the eggs, vanilla and almond extract, mix until incorporated.
- In a separate bowl, combine the baking soda, salt, almond flour, and coconut flour. With the mixer running on low, add the flour mixture to the creamed ingredients in 3 additions, beating well after each addition.
- Pour the dough out onto the baking sheet. Using greased hands, press the dough to evenly cover the pan.
- Bake for 14-16 minutes, until golden and set. Allow to cool completely before frosting.
- For the frosting, place all the ingredients together in a bowl and beat with a hand or stand mixer, starting on low speed then increasing, until smooth and creamy.
- Spread the frosting onto the cookie in an even layer. Decorate with the fruit as desired. Serve within 30 minutes of putting the fruit on the cookie. Refrigerate leftovers. Enjoy!