Strawberry Banana Pudding Cookies with Cheesecake Dip Directions:
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Preheat the oven to 350°F (175°C) and line a baking sheet with parchment paper or a silicone baking mat.
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In a large bowl, cream together the light butter, applesauce, monk fruit sweetener, and brown sugar alternative until light and fluffy.
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Beat in the eggs one at a time, followed by the vanilla extract.
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In a separate bowl, whisk together almond flour, oat flour, strawberry pudding mix, baking soda, and salt.
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Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
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Stir in the mashed banana. Fold in chopped strawberries or sugar-free white chocolate chips if using.
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Scoop rounded spoonfuls of dough onto the prepared baking sheet, spacing them about 2 inches apart.
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Bake for 10–12 minutes until edges are lightly golden and centers are set. Cool 5 minutes on the sheet, then transfer to a wire rack.
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For the cheesecake dip, beat the light cream cheese until smooth.
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Add the powdered monk fruit sweetener and vanilla extract, beating until fully combined.
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If desired, gradually add almond milk to achieve a lighter dip consistency.
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Arrange the cooled cookies on a platter with the cheesecake dip. Garnish with graham cracker crumbs or strawberry slices if desired.
WW Points Calculation:
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½ cup light butter: 12 points
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¼ cup unsweetened applesauce: 0 points
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⅔ cup monk fruit sweetener: 0 points
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¼ cup Swerve brown sugar alternative: 0 points
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2 eggs: 0 points
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2 cups almond flour: 12 points
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½ cup oat flour: 5 points
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1 small banana: 0 points
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Instant strawberry pudding mix: 5 points
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Optional strawberries or sugar-free chocolate chips: minimal or 0 points (excluded)
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8 oz light cream cheese: 10 points
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⅓ cup powdered monk fruit sweetener: 0 points
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¼ cup unsweetened almond milk: 0 points
Total Points: 44
Servings: 24 cookies + 1 dip bowl
Per Serving: 1.8 points
Nutrition Information:
Calories: 95
Fat: 5g
Protein: 3g
Carbohydrates: 9g
Sugar: 2g
Sodium: 65mg
I'm waiting for your comments! Enjoy!
