Have you ever Pizookie’d?
It’s a pizza cookie, or more grammatically correct, a cookie pizza i.e. a cookie in the form of a pizza. A pizookie is usually baked in a large cast iron skillet and shared between friends or family. And now, a Gluten-Free Pizookie.
Even better? Individual Pizookie’s with Dairy-Free 1-Ingredient Chocolate Banana Ice Cream on top. Technically 2-Ingredient after adding the chocolate spread.
Well, I had never Pizookie’d before. I thought it was about time that I had. And, with Valentine’s Day coming up this would be the perfect opportunity to try it because a Pizookie would be a delicious small-portion dessert to share with someone special.
It’s a carefree dessert that takes a short amount of time to bake so you don’t have to be in the kitchen all night – instead you can enjoy your company. You can also prepare it the day before and take it straight from the fridge to the oven for the perfect after dinner treat. There’s nothing better than digging into a warm, freshly baked deep-dish cookie.
You can make this in about 15 minutes after work, including the ice cream – and store it in the refrigerator until later. I always have sliced frozen bananas in the freezer which makes it super easy to whip up 1-ingredient Banana Ice Cream. This time I added some TJ’s Cocoa Almond Spread (aka almond butter Nutella heaven) to make it chocolate ice cream. Then I threw it in the freezer to harden until dessert time. You can also use chocolate peanut butter, or nutella.
You can make the cookie dough the night before and prepare the ramekins, then cover with plastic wrap and refrigerate until you are ready to bake.
Makes 4-6 Cookies
- 1/2 cup Coconut Flour
- 1/2 cup Quinoa Flour
- 2 Tbs. Almond meal
- 1/2 teaspoon Baking soda
- 1/2 cup Coconut oil, softened
- 1/4 cup Light Brown sugar
- 1/4 cup Granulated sugar
- 1 teaspoon Vanilla extract
- 1 Egg
- 4-5 squares Dark Chocolate, chopped
4 or 6 small oven-safe ramekins
Preheat the oven to 375°F.
- In a small bowl, whisk together the flours and baking soda.
- In a stand mixer with paddle attachment (or handheld beater), beat the softened coconut oil until creamy. Add the sugars and beat until fluffy.
- Add the vanilla extract and egg.
- Slowly add the flour mixture until fully incorporated. Using a wooden spoon, mix chopped chocolate into batter.
- Divide batter evenly between the ramekins using a small spoon. At this point you can bake right away, or cover and store in the fridge overnight.
- Place ramekins on a baking sheet and bake for 10-15 minutes. The edges should be slightly browned and the middle a little jiggly.
- Remove from oven and serve immediately – top with scoop of dairy-free 1-ingredient chocolate banana ice cream.
** Not Guten Free? Make this recipe using all purpose or whole wheat flour **
adapted from original recipe here