It’s a pizza. It’s a cookie. It’s a Paleo Chocolate Chip Pizookie!
You have some chocolate on your face from just looking at this recipe. It’s cool, I don’t think anyone noticed. This recipe is so fun because you can get really creative with it.
You could add macadamia nuts, almonds, walnuts or make a half & half Pizookie. Like half chocolate chip, half almond butter cookie. You could also get creative with different coconut milk ice cream flavors (I just used vanilla).
Boring, I know. But I have a blog to run here people, you understand, don’t you?
You could even drizzle some three ingredient chocolate sauce (coconut oil, unsweetened cocoa powder, pure maple syrup) or some of my salted caramel sauce on top from last week’s Paleo Salted Caramel Cheesecake Bites. The possibilities are endless and don’t you just love endless possibilities that involve chocolate? I sure do.
Can we just take a moment to admire these mini cast iron skillets and how cute are they? I want to make everything in them. Seriously like everything. And then when I’m done I want to cuddle with them and tuck them in bed because they are like my little cute babies (hint: the next item I may or may not be making in these mini cast iron skillets might just be a brownie sundae).
Yes. You read correctly. You may be wondering if you are reading the correct blog at this point. I assure you, you are. I told you I had a dirty mind.
How To Make Them
So until then, get to work on these bad boys! The recipe makes two servings but it could definitely feed 4 people. It would be a great dessert to serve at a Paleo dinner party or for a girls night in. I bet a Paleo Pizookie would compliment a chick flick wonderfully!
I guess you’ll just have to make this to find out though won’t you (wink wink). Want more clean eating Paleo desserts with an attitude? Stay tuned to the WODshop blog for more to come!
Paleo Chocolate Chip Pizookie
Ingredients (for 2 servings):
2 cups sifted blanched almond flour
1/2 teaspoon baking soda
1/4 teaspoon sea salt
1 cup Enjoy Life Mini Chocolate Chips (soy free, dairy free)
1 organic cage-free egg
1/3 cup raw honey (melted)
1/4 cup coconut oil (melted)
1/2 teaspoon vanilla Extract
- Preheat oven to 350 F.
- Grease your mini 6″ cast iron skillets.
- In a large bowl, mix together the almond flour, baking soda, and salt with a fork.
- Add the chocolate chips to the dry mixture and combine.
- In a small separate bowl, mix the wet ingredients together, honey, coconut oil, vanilla extract, and egg. You may need to heat the honey and coconut oil in order to liquefy them, remember to heat before you add the egg.
- Stir the wet ingredients into the dry until evenly mixed.
- Let the dough chill in the fridge for at least 30 minutes. Then fill both skillets evenly with dough. Bake for 30-35 minutes or until a toothpick comes out clean. Garnish with coconut milk ice cream and enjoy!
If you can’t find mini skillets, you could also use mini 6″ cake pans which you can find at Michaels, Bed Bath & Beyond, or online.
For the coconut milk ice cream I just used the So Delicious brand in Vanilla Bean because I don’t own an ice cream maker…yet. If you do own an ice cream maker, there are TONS of Paleo ice creams out there that you can make using coconut milk or almond milk. Just do a Google search and go to town!
This is another way that you could get really creative with your Paleo Pizookie.
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