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Healthy Chocolate Chip Pizookie (Vegan, GF)

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What is a pizookie you may be wondering?

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Though I probably could have guessed by the title, my husband was the one to enlighten me.

Apparently, some wise person had the culinary fortitude to combine two of America’s favorite treats: pizza and cookies. This is pizza only to the extent that the size of this cookie is about five times larger than a regular cookie.

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Some years back, my husband and one of his old college wrestling buddies went to a popular restaurant here in Tucson where he partook of his first pizookie. He’s been smitten ever since, so I wanted to recreate the popular dessert for him.

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I’ve been working on this recipe for quite a while, ending up with many crumbly failures, but I recently found the perfect combination of ingredients that will have you wondering how in the world this is healthy.

Healthy Chocolate Chip Pizookie (Vegan, GF)
 
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Serves: 4 servings
Ingredients
  • 6 T. oats, ground into flour
  • 2 T. buckwheat flour
  • 2 T. coconut sugar (you can also use brown sugar)
  • 2 T. maple syrup
  • 2 T. coconut oil
  • ¼ t. sea salt
  • ¼ t. baking soda
  • ⅛ t. cinnamon
  • ½-1 t. water, just enough to bring the ingredients together
  • 2 T. chocolate chips
Instructions
  1. Preheat the oven to 350 degrees.
  2. Oil a small cast iron skillet (about 6-7 inches in diameter). You can also use a small pie pan or ramekin.
  3. Mix all of the ingredients together until well combined.
  4. Scrape the batter into the oiled skillet.
  5. Bake 11-14 minutes, until the top doesn't appear glossy and the edges are slightly browned.
  6. Let cool for at least 10 minutes (this allows it to set, so don't move it).
  7. Cut and enjoy!
Notes
Nutrition facts are based on using coconut sugar. Weight Watchers points (new system): 5
Nutrition Information
Serving size: ¼ of recipe Calories: 177 Fat: 9 g Saturated fat: 7.1 g Unsaturated fat: 1.9 g Trans fat: 0 g Carbohydrates: 23.7 g Sugar: 14.8 g Sodium: 202 mg Fiber: 1.4 g Protein: 1.9 g Cholesterol: 1 mg

Crispy edges along with a chewy, chocolat-y center make this incredible (think Toll House)!

We all enjoyed this with a dollop of whipped coconut cream, but it you’re feeling really indulgent, I bet a scoop of dairy-free vanilla ice cream would be delicious too!

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My husband declared this to be better than his collegiate treat, which made me ecstatic. If you’re interested in trying this in cookie form, just chill the dough in the freezer for about 15 minutes, then form the dough into cookies and bake them as stated above.

Have you ever had a pizookie?

Shared with: Slightly Indulgent Tuesday, Fat Tuesday, Allergy-Free Wednesday, Wellness Weekend, Real Food Wednesday, Healthy 2day, Gluten-Free Friday

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Comments

    • Hi Melinda,

      The measurement is before grinding…I would use just a little less than that for flour (sorry, I’m not sure on the exact amount). 🙂

      Reply

  3. Also what is your recipe for cocoanut whipped cream or ice cream? I’ve had food allergies since I was 26(now 67). I love having so many blogging chefs!

    Reply

    • You could try it! Again, be sure to let it set for 10-20 minutes to help it stay together. I don’t have a coconut whipped cream recipe, but I have a couple of ice creams. If you just enter ‘ice cream’ in my search bar in the upper right corner, they should come up. I can send you links if you’d prefer once I’m in front of my computer. Just let me know!

      Reply

    • If you let it cool/set for a bit (10-20 minutes?), it will come out smoothly. Subbing rice flour will make it much more crumbly, but I bet it would still taste good!

      Reply

  6. Could I use regular white sugar instead coconut sugar? Also can I use honey instead of maple syrup? Thanks! Looks amazingly GOOD!!

    Reply

  7. Ha ha. I’ve never heard of pizookie! But I love it. I remember you sharing a little teaser on FB. I’ve been curious about it since. This looks just lovely. You’re so creative Lauren!!

    Reply

  13. Lauren, I might just love you forever, now. I LOVE pizookies, and I know exactly where you got the idea, because that’s our favorite restaurant when we’re at home. For my snacks I couldn’t have the ice-cream component, but I am excited to have a recipe for the cookie part. 😀 Thank you, thank you, THANK YOU!!!!!!!!!

    Reply

    • Hi Dawn,

      You can replace it with whole wheat, but NOT coconut! Coconut flour is weirdly absorbent and doesn’t substitute well. 🙁

      Reply

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