Gluten Free gingersnap Pizookie (grain free too)

Gluten Free Gingersnap Pizookie #glutenfree #grainfree #pizookieHave 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.

Gingersnap Pizcookie IngredientsWhile 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.

Gingersnap Pizookie batter
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.

gingersnap pizookie #glutenfree #cookie

Gluten Free Gingerbread Pizookie (grain free too)

Ingredients

  • 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

Instructions

  1. Preheat oven to 375F.
  2. Grease a 6" cast iron pan with the coconut oil and set aside.
  3. Measure out all ingredients before combining them.
  4. Combine spices, coconut flour, baking soda, and salt mix thoroughly.
  5. In a medium sized bowl combine almond butter, molasses, egg, and shortening.
  6. With a hand mixer or stand mixer thoroughly combine until shortening has been incorporated about 1 minute on medium.
  7. Add in coconut flour spice mixture and remix on low to incorporate.
  8. Set bowl in refrigerator and chill for at least 30 minutes.
  9. Scoop gingerbread batter into prepared cast iron pan.
  10. Cook for approximately 15-17 minutes or until edges are crisp and center is still soft but a tooth pick comes out clean.
  11. Serve with vanilla ice cream (or dairy free ice cream)

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