Pizzookie (Dairy, Egg and Nut Free)
- Leave a Comment
- Related Items
We had a family activity night to try to beat the monotony of the week quarantined at home and I decided we needed to try a new dessert. None of the kids had ever had a Pizzookie before so I decided that would be a great night to try one! It is essentially chocolate chip cookie dough pressed into a cast iron skillet and baked until brown on the edges while still gooey in the middle.
Served with hot ice cream, it is a cookie addict’s worst nightmare. Let’s say that it went over so well with everyone, that we all had belly aches from the second helping we should have saved for the next day. Definitely a raging success.
If you don’t have a cast iron skillet, try it in a pie pan! Don’t let that stop you from enjoying a piece of this heaven. Just be sure to save the second piece for the next day. Your stomach will thank you for it.
Pizzookie (Dairy, egg and nut free)
A Pizzookie is essentially a giant chocolate chip cookie baked in the oven in a cast iron skillet, and served like a pizza or a pie hot, gooey and topped with ice cream. If you love chocolate chip cookies, or cookie dough especially, you will love a Pizzookie! This version is free of dairy, egg or nuts. You can eat it and the dough without worrying about getting salmonella poisoning. To be honest, this is the exact same recipe as the chocolate chip cookie recipe, but prepared in a way that makes the taste seem completely different. Give it a try for a fun twist on a classic cookie.
- 1/2 cup shortening (regular, or organic palm oil shortenting or coconut oil all work)
- 1/2 cup packed brown sugar
- 1/4 cup sugar
- 2 heaping Tablespoons apple sauce
- 1/2 teaspoon baking soda
- 1 1/2 cups flour
- 1/2 teaspoon salt
- 1 teaspoon baking powder
- 2 Tablespoons water (if needed)
- 1/2 cup chocolate chips (Nestle Simply Delicious, Enjoy Life, or Pascha)
Preheat oven to 350 degrees F. Grease a 10" cast iron skillet or a pie pan
Mix shortening, brown sugar, sugar, applesauce and vanilla until creamy.
Add baking soda, flour, salt and baking powder. Mix until well blended. Add 2 Tablespoons of water if dough is crumbly (this depends on type of shortening used). Mix in chocolate chips.
Press dough down in pan and flatten evenly. Bake at 350 degrees F for 20-25 minutes until edges start to become light brown. Center will be doughy.
Serve hot with your favorite vanilla ice cream (dairy free brands we've used include So Delicious Vanilla or Soy Creamy Vanilla from Trader Joe's).
Milk and Egg Free Breakfast Ideas
One of the hardest meals for someone with egg, milk and nut allergies is breakfast. Nearly every breakfast food you can think of involves milk or eggs; cereal, pancakes, muffins, oatmeal, omelets, breakfast burritos, you …
Blueberry Muffins (egg free, dairy free)
In our home it is a tradition to make a “home made” breakfast on Saturday morning and each person gets a turn to choose and help make breakfast that day. This weekend my daughter choose …
Biscoff cookie spread is a favorite in our home. My son often takes Biscoff sandwiches to school, and while it is essentially eating dessert for lunch, it is a quick and delicious alternative to a …
In-N-Out with Food Allergies
We recently took the family to In-N-Out for burgers. This is one of the few restaurants we feel we can go to for a hamburger and fries with the whole family. The hamburger buns and …
Egg Free Chocolate Zucchini Muffins
It’s that time of year when the zucchini start coming from the garden in quantities and sizes that are impossible to consume! Of course we could share them with our friends, but once I started …