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Healthy Strawberry Banana Pudding Cookies with Cheesecake Dip

Delightful cookies infused with strawberry and banana flavors served with a creamy cheesecake dip, perfect for a nutritious snack or dessert.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 27 minutes
Servings: 12 cookies
Course: Dessert, Snack
Cuisine: American, Healthy
Calories: 120
Ingredients Method Notes

Ingredients
  

For the cookies
  • 1 ripe banana 1 ripe banana (mashed) The riper the banana, the sweeter your cookies will be.
  • 1 cup 1 cup fresh strawberries (diced) Can substitute fresh strawberries with frozen ones.
  • 1 cup 1 cup oats
  • ½ cup ½ cup whole wheat flour
  • ½ cup ½ cup vanilla yogurt
  • 1 teaspoon 1 teaspoon baking powder
  • ½ teaspoon ½ teaspoon vanilla extract
  • 1 pinch Pinch of salt
For the Cheesecake Dip
  • 1 cup 1 cup cream cheese (softened)
  • ½ cup ½ cup Greek yogurt
  • ¼ cup ¼ cup honey or maple syrup
  • 1 teaspoon 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a bowl, combine the oats, whole wheat flour, baking powder, and a pinch of salt. Set aside.
  3. In a separate bowl, mash the ripe banana and add the vanilla yogurt and vanilla extract. Mix until smooth.
  4. Gently fold the dry ingredients into the banana mixture until just combined. Then, fold in the diced strawberries.
  5. Using a spoon, drop dollops of the cookie mixture onto a lined baking sheet, spacing them about 2 inches apart.
Baking
  1. Bake for 10-12 minutes, or until the edges are golden.
  2. Let them cool slightly on the sheet before transferring them to a wire rack.
Making Cheesecake Dip
  1. While the cookies are baking, prepare the dip by beating together the softened cream cheese, Greek yogurt, honey or maple syrup, and vanilla extract until creamy and perfectly blended.
Serving
  1. Enjoy the cookies warm with a generous scoop of the cheesecake dip for a mouthwatering treat!

Notes

Store leftover cookies in an airtight container at room temperature for up to three days, or refrigerate for up to a week. Reheat them in the microwave for a few seconds before serving again.