Ingredients:

  • 8 oz low-fat cream cheese, softened
  • 1/4 cup plain Greek yogurt, strained
  • 1/2 cup maple syrup
  • 1 tsp pure vanilla extract
  • 1/4 cup refined coconut oil, melted
  • 2 cups oat flour
  • 1 cup freeze-dried strawberries, divided
  • 1/4 tsp sea salt
  • 1/2 cup graham cracker crumbs
  • 1 tbsp beet powder

Instructions:

  1. In a large mixing bowl, beat the softened low-fat cream cheese, Greek yogurt, and maple syrup until the mixture is uniform and smooth.
  2. Slowly stream in the melted coconut oil while whisking continuously to create a stable emulsion.
  3. Pulverize half of the freeze-dried strawberries into a fine powder using a food processor. Stir the powder, oat flour, and sea salt into the wet mixture until a dough forms.
  4. Fold in the remaining chopped freeze-dried strawberries to add textural contrast.
  5. Using a 1-tablespoon cookie scoop, portion the dough and roll into smooth spheres between your palms.
  6. Roll each sphere in the extra graham cracker crumbs (mixed with beet powder if using) and press gently into a thick disc on a parchment-lined tray.
  7. Place the tray in the refrigerator for 30 minutes to allow the coconut oil and fats to set the cookie structure.