Who needs paleo cookies when you could have a Paleo Cookie Pizza?! This easy, chocolate-chip paleo cookie pizza is topped with cashew cream and is a gluten-free dessert that is secretly healthy!
What happens when the most two perfect creations ever to happen to the ENTIRE food world come together to create one X-T-R-E-M-E bite of deliciousness?
The cookie pizza.
why you will LOVE this recipe
- My taste buds just died and went to food heaven because every single bite of this crispety-chewy on the outside and soft and loaded with ooey-gooey-sweet chocolate chips on the inside is the ULTIMATE YUM.
- We’re talking about cookie crust that is baked to golden brown perfection and studded with bursts of melty chocolate in every. single. bite.
- Imagine being served your favorite of all favorite treats, HOW-EV-ER, it’s smothered in creamy, dreamy, smooth, cashew cream with juuuuust a touch of coconut-vanilla and honey sweetness. It tastes like the “cream cheese” frosting from the almond flour paleo cinnamon rolls!!
what is cashew cream?
Can we discuss cashew cream for 2 shakes of a rabbit’s tail? Or whatever that saying is. You know what I mean. It’s SUPAH easy to make BUTTTTT, if you have one of them dang-fangled high-powered blendy devices? USE IT.
You can use a small food processor, just be prepared to be buzzin’ away for what seems like an eternity to get this nice and smoothety-smooth delicious.
It’s a small price to pay for an eternity that is really, like, 10 minutes and ends with you face-planting into a cookie that is larger than the size of your face.
The things we do for love. Errr…cookies.
Which is BASICALLY the same thing. I know you’re feelin’ me there.
INGREDIENTS
For the Pizza:
- 1/4 cup coconut oil, melted
- 1 cup coconut sugar
- 1 large egg, white
- 1/2 tsp pure vanilla extract
- 1 1/2 cups almond meal, 5.4 ounces
- 1 3/4 tsp baking powder
- 1/2 tsp salt
- 1/2 cup dark chocolate chips, plus additional for topping (optional)
For the Frosting:
- 1/2 cup raw unsalted cashews, about 75 grams, that have been soaked in water for at least 8 hours
- 3 tbsp unsweetened vanilla almond milk
- 1 1/2 tbsp honey
- 1/2 teaspoon pure vanilla extract
- pinch of sea salt
- 2 tsp coconut oil, melted
INSTRUCTIONS
For the Pizza Cookie Dough:
- In a large bowl, beat together the melted coconut oil and coconut sugar.
- Add in the egg white and vanilla extract and beat until well combined.
- Pour the almond meal, baking powder, and salt into the oil mixture and stir until well combined. Once smooth, transfer to a bowl, cover and refrigerate to let the frosting thicken.
- Stir in the chocolate chips.
- Cover the bowl in plastic wrap and refrigerate for one hour.
For the Frosting:
- While the dough chills, drain the cashews and blend them into a small food processor (mine is 3 cups.)
- Add in the almond milk, honey, vanilla and sea salt and blend until smooth, streaming in the melted coconut oil as you blend.
tips & tricks for making A delicious paleo cookie pizza
- Depending on the strength of your food processor, blending the nuts could take a few minutes. You’ll need to stop and scrape down the sides as necessary.
- Yes, refrigerate the cashew mixture to let it thicken, THEN add the chocolate chips, THEN let it sit for an hour.
- The darker the chocolate, the healthier it is. You just have to find that sweet spot (literally?). Anything over 70% cocoa is considered good for you.
FAQs
Almond meal is the result of finely grinding almonds so that it resembles a flour. It is a good source of protein and healthy fats, and can be used as a substitute for wheat flour when baking. Almond meal can be purchased or you can make your own, provided you have a food processor (and raw, unsalted almonds, natch).
Sunflower seeds will do the trick. They have a slightly sweeter, nuttier flavor than cashews. You can also try pumpkin seeds. Both can be ground into a smooth, creamy consistency. If nuts aren’t the issue but you would prefer something other than cashews, try almonds or macadamia nuts.
Vanilla extract is added for flavor, yes, but it also helps stabilize and thicken the texture of baked goods, particularly in recipes that call for eggs. This can be especially useful in recipes for cakes, which demand a consistent texture.
how to store the Cookie pizza
Wrap it tightly with plastic wrap or aluminum foil as a whole or cut the pizza into slices and then wrap each individually. Place the wrapped cookie pizza in an airtight container and store it in the refrigerator for up to 4 days. To freeze the cookie pizza, place the already-wrapped pizza (or slices) in a heavy-duty freezer bag and store it in the freezer for up to 3 months.
Ingredients
For the Pizza:
- 1/4 cup Coconut Oil Melted
- 1 cup Coconut Sugar
- 1 large Egg White
- 1/2 teaspoon Pure Vanilla Extract
- 1 1/2 cups Almond Meal 5.4 ounces
- 1 3/4 teaspoons Baking Powder
- 1/2 teaspoon Salt
- 1/2 cup Dark Chocolate Chips Plus additional for topping (optional)
For the Frosting:
- 1/2 cup Raw Unsalted Cashews About 75 grams, that have been soaked in water for at least 8 hours
- 3 tablespoons Unsweetened Vanilla Almond Milk
- 1 1/2 tablespoons Honey
- 1/2 teaspoon Pure Vanilla Extract
- pinch of Sea Salt
- 2 teaspoons Coconut Oil Melted
Instructions
For the Pizza Cookie Dough:
- In a large bowl, beat together the melted coconut oil and coconut sugar.
- Add in the egg white and vanilla extract and beat until well combined.
- Pour the almond meal, baking powder, and salt into the oil mixture and stir until well combined.
- Stir in the chocolate chips.
- Cover the bowl in saran wrap and refrigerate for one hour.
For the Frosting:
- While the dough chills, drain the cashews and place them into a small food processor (mine is 3 cups.)
- Add in the almond milk, honey, vanilla and sea salt and blend until smooth, streaming in the melted coconut oil as you blend. Depending on the strength of your food processor, this could take a few minutes and you’ll need to stop and scrape down the sides as necessary. Once smooth, transfer to a bowl, cover and refrigerate to let the frosting thicken.
To Serve:
- Once the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Press the chilled dough onto the prepared pan so that it forms an 8 inch circle.
- Bake until the edges just appear a deep golden brown and the inside is still soft, about 19-20 minutes.
- Let cool completely on the pan.
- Once cooled, spread the cashew cream frosting over top, sprinkle with extra chocolate chips and DEVOUR IMMEDIATELY.
Tips & Notes:
If you have a high powdered blender, it’s a lot easier to get the cream smooth.
The cashew cream frosting does soften the cookie slightly, so it is best to spread it on just before serving. However, you can do it a little bit in advance, and refrigerate the cookie to keep it firmer.
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
Can you save the frosting