Have you heard of a pizookie? A pizookie is a hybrid pizza-cookie. In reality it’s a deep dish cookie cooked in a pan until just the sides are cooked and the center is still soft and gooey. BJ’s Restaurant created it as their signature dessert. The best part is they serve a gluten free pizcookie. If you ever have the chance do try out BJ’s gltuen free menu and their gluten free Pizookie.
While eating a gluten free dessert out is a great treat, sometimes you want to make such delicious desserts at home. Ever since I heard about a gluten free pizookie I just had to figure out a recipe for one. Cookies are delicious on their own but this quasi-brownie soft molten cookie? Ya, it needed to be made. For me I realized making a gluten free grain free pizookie would be one better. After working through several different recipes for gluten free grain free cookie dough I think I’ve landed on the perfect recipe. Coconut flour and almond butter work together to give that gooey delicious center with a chewy cookie edge.
During the holiday season a chocolate chip cookie is fine but a gingersnap one is even better. This gluten free gingersnap pizoookie will amaze even grandma. All that spicy gingery molasses flavor baked up in a ooey gooey hot cookie cake. Celebrating the holidays can mean indulging in delicious desserts within the focus of your dietary needs.
- 1/4 cup shortening
- 1 tsp coconut oil
- 1/4 cup roasted almond butter, unsalted and unsweetened. Stir to mix in oil on top of jar.
- 1 egg, room temperature
- 2 tbs molasses
- 2 tbs palm sugar
- 1 1/2 tbsp ground ginger
- 2 tsp ground cinnamon
- 1/4 tsp ground cloves
- 1/4 tsp ground allspice
- 1/4 tsp ground nutmeg
- 2 tbs and 2 teaspoons coconut flour
- 1/4 teaspoon kosher salt
- 3/4 tsp baking soda
- Preheat oven to 375F.
- Grease a 6" cast iron pan with the coconut oil and set aside.
- Measure out all ingredients before combining them.
- Combine spices, coconut flour, baking soda, and salt mix thoroughly.
- In a medium sized bowl combine almond butter, molasses, egg, and shortening.
- With a hand mixer or stand mixer thoroughly combine until shortening has been incorporated about 1 minute on medium.
- Add in coconut flour spice mixture and remix on low to incorporate.
- Set bowl in refrigerator and chill for at least 30 minutes.
- Scoop gingerbread batter into prepared cast iron pan.
- Cook for approximately 15-17 minutes or until edges are crisp and center is still soft but a tooth pick comes out clean.
- Serve with vanilla ice cream (or dairy free ice cream)