Watermelon Cookies

  • Servings: 8-10
  • Prep time: ~ 5 minutes
Watermelon-Cookie-with-Greek-Yogurt-and-Blueberry

Ingredients

  • 1 watermelon
  • 1 container of Greek yogurt or coconut cream
  • 1 container of blueberries
  • 1 box of sprinkles
  • 1 handful of white chocolate chips (optional)

Looking for a 4th of July treat with some juicy watermelon to quench your thirst? These watermelon cookies are unique and very easy to make. You only need watermelon, Greek yogurt, some blueberries, and sprinkles or chocolate chips.

If you are lactose intolerant or vegan, use coconut cream instead of the yogurt. Make sure your watermelon is seedless. Mine was not and it made it very interesting to eat!

 

My daughter was in a cooking camp at the Atlanta Botanical Gardens and they made these healthy treats. We thought it would be fun to create watermelon cookies with a flag design to celebrate the 4th. Have a great holiday!

Directions

1) Cut the entire watermelon into round slices about 1 inch thick. Then cut rectangles from the center of the slice. You may have extra watermelon and can cut the round cross sections into triangle slices with the rind on and serve as well.

2) Spoon Greek yogurt or coconut cream into a piping bag with a flat tip. Draw lines on the watermelon but leave a small square on the top left corner for blueberries. You can place them whole or make a blueberry purée in your blender with a handful of blueberries and a little sugar. The whole blueberries do roll off if you are not careful.

3) If you make the blueberry purée, add some white chocolate chips for stars. My kids loved the chocolate and kept adding more to the watermelon.

You can also enjoy them without the blueberries and flag design all summer long. I found naturally dyed sprinkles at Whole Foods.

Enjoy!

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Recipe by Back To Organic at http://backtoorganic.com/watermelon-cookies/