2 cups all purpose unbleached flour
1/2 tsp baking soda
1/4 tsp salt
1/8 teaspoon ground cinnamon
2/3 cup granulated sugar
2/3 cup brown sugar, unpacked
1/4 cup melted unsalted butter
2 large egg whites
1/4 cup unsweetened apple sauce
2 tsp vanilla extract
2/3 cup white chocolate chips (optional for a sweeter cookie)
Greek Yogurt Frosting
1 cup non fat plain greek yogurt
1/4 cup honey
1 teaspoon vanilla extract
Fruit Toppings (use your preference!)
1 large mango, diced
3 diced kiwis
1 cup sliced strawberries
1 cup blueberries
1 cup raspberries
Honey for Drizzling
Preheat oven to 350°F. Lightly spray a 9 x 13 x 1.375 inch non-stick baking pan with coconut oil cooking spray.
In a large bowl, combine the flour, baking soda, salt and cinnamon and stir to blend.
In another bowl, whisk the sugars with the butter, egg whites, applesauce and vanilla until light and fluffy.
Fold the dry ingredients into the wet ingredients with a spatula in two additions until the batter is very well blended. If the batter looks more “crumbly” than smooth, add just a drop of water at a time (ONLY if needed) until it smooths out. (Optional: Fold in the white chocolate chips.)
Spread the batter onto the baking pan using the back of a measuring cup to smooth evenly.
Bake 14 to 16 minutes, until the edges are golden and a toothpick inserted comes out clean. Don’t over-bake or your bars will be dry. Let it cool completely on wire rack.
Whisk together greek yogurt, honey, and vanilla extract.
“Frost” each cookie with a spoonful of the greek yogurt mixture, then top with fruit. Drizzle with honey and serve.