It’s a Pizza, It’s a Cookie, It’s a Paleo Pizookie!

Paleo Pizookie

Paleo Pizookie

No need to adjust your screens. This is a Paleo Pizookie. I know. Let’s have a moment of silence for all the other processed crap gluten filled Pizookies that you will no longer be eating. And…we’re back! Can we get so excited about this now?! So I got 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. I’ll give you a hint, the next item I may or may not be making in these cutie patooties 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.

So how was your week? I Paleo dessert catered my first wedding! The mission I chose to accept (yes I like to think I’m a secret Paleo agent) was to create a dessert table for 100 guests consisting of mixed Paleo goodies. The bride went over my catering menu (blog) and together we decided on my regular Triple Chocolate Brownies (used vanilla extract instead of mint and a plain dark chocolate bar), Mint Triple Chocolate Brownies, Brown Buttered Snicker-drool-dles, Chocolate Banana Bread Truffles, a “Reese’s” Cheesecake, single serving Chocolate Raspberry Trifles and personal sized Salted Caramel Cheesecakes for the bride and groom. They are big cheesecake fans and big Paleo fans. Dinner was even catered by Pete’s Paleo! The lamb they served was INCREDIBLE! It was so nice to actually go to a wedding, or any place for that matter, and not have to make any special requests or have to navigate around the food, I could just EAT IT ALL! Cue the ‘Hallelujah’ choir music. After the meal I got the opportunity to introduce myself to Pete and let him know what I big fan I was. I told him I catered the Paleo desserts, so please try some, and I also write a blog called ‘Clean Eating with a Dirty Mind.’ He replied, “Oh yeah I’ve heard about it.” And then I proceeded to act incredibly cool and nonchalant even though I was totally freaking out. Thank you for the bravado wine. You are the greatest.

So the wedding was great and the desserts were a huge hit, and I realized how happy it makes me to see people eating and enjoying my food. All in all it took about 10 hours to prepare the food, over two days and two missed dinners, I can’t eat mid cook! Then another hour and a half to plate and arrange everything the day of. The moral of the story? I now look at caterers in a whole new light and will never be catering anything ever again! So don’t ask. Love you! Special shout out to CrossFit Jen Nila (Ja-Nila) for helping me cut, plate, and arrange everything and for sitting through the ceremony (which we almost missed) with sticky hands covered in chocolate. That’s true friendship people. So overall it went extremely well, no major catastrophes except one…my hands were too full carrying stuff at one point and I dropped and shattered my iPhone. Of all days. No worries, I’m one of those schmucks that pays for the insurance so I had a brand new iPhone over-nighted and in my no-longer chocolate covered hands the very next day. Problem solved, crisis averted. So put your phone somewhere safe before you run off to make these Paleo Pizookies. I don’t think insurance covers cookie dough related accidents.

    Paleo Chocolate Chip Pizookie
    *Makes 2 mini skillets, 4-6 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

    1. Preheat oven to 350 F.

    2. Grease your mini 6″ cast iron skillets.

    3. In a large bowl, mix together the almond flour, baking soda, and salt with a fork.

    4. Add the chocolate chips to the dry mixture and combine.

    5. 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.

    6. Stir the wet ingredients into the dry until evenly mixed.

    7. 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!


You have some chocolate on your face. It’s cool, I don’t think anyone noticed. This recipe is fun because you could get really creative with it. You could add macadamia nuts, almonds, walnuts or make half & half Pizookies. Like half chocolate chip, half almond butter cookie. You could also get creative with different coconut milk ice cream flavors. I just used vanilla. Booooring. But I have a blog to run here people, you understand, don’t you? You could even drizzle some chocolate sauce or Paleo Caramel Sauce on top, the possibilities are really endless. It’s your Pizookie, do what you want! Until next week…I’ll be taking a nap.

About these ads

92 responses to “It’s a Pizza, It’s a Cookie, It’s a Paleo Pizookie!

  1. Well, first of all, I don’t advocate snuggling these cast iron babies in YOUR bed. That would be a wee bit uncomfortable. I can understand your love for them, though. I feel the same way about my le Creuset. It’s my baby.


    • TSL I just think of all the crappy American food I want to eat and then figure out how to make it Paleo so I can eat it! It’s a rough job but someones gotta do it! ;) And the skillets are tiny so hopefully they won’t hog the bed too much, I already have enough cats that do that. :D

    • Ha! I just used the So Delicious store bought brand because I have yet to own an ice cream maker! Check out PaleOMG or just google coconut ice cream and tons of recipes will show up! It’s on my list of appliances to get! :)

  2. So neat you catered a wedding!! Sounds like a dream…so much fun!!!! And this cookie looks perfect. Truth be told, I’m still freaking out over your nutella stuffed cookies from earlier this year haha:))

    • It was so much work but it was very rewarding :) I’m glad I could be part of their special day! This uses the same cookie recipe! It’s too good not to! Just pour some Paleo Nutella on top and you can have inside out ones! ;)

    • Hey Brittney! If you like your cookies more chunky like oatmeal cookies I think it would work fine. If you want something with a finer cookie texture then I would go for a finer blanched almond meal/flour and make sure to sift it. Hope that helps!

  3. Hi Vanessa! These look A-mazing!!!! The only thing is that I recently found out that I have some kind of inflammatory response to Almonds, so I’ve been cutting them out. Is there something I could replace the Almond flour with? Maybe sunflower seed flour? Or a mix of coconut flour and something else? Thanks!!! =)

    • Hey Christy! Sorry to hear about that! You could definitely replace the flours with whatever you prefer. I would add coconut flour to another flour because I think coconut flour by itself will make it way too spongy. So maybe try 1 1/2 cups sifted nut flour plus 1/2 cup of coconut flour. Let me know how it comes out! Maybe even a cashew or macadamia flour would be fun to try, give it a whirl! :)

    • I just made some with sunflower seed flour and it worked great. I used my ninja pulse to grind the seeds myself, so it wasn’t super fine, but it still tastes good. I’m guessing the leftovers will be green by tomorrow (b/c of the sunflower seeds), but that doesn’t bother me. :)

  4. This looks so good! Do you need to bake this in a cast iron skillet, or would an 8×8 baking pan work too?

    • I did the skillets because A. they are adorable and B. They are more “Personal Sized”. You could totally use an 8×8 baking pan but they will probably come out more like Chocolate Chip Cookie Bars, but that doesn’t sound like a bad thing to me at all! Let me know how it turns out! :) I’m also working on some coconut ice cream that doesn’t require an ice cream maker so stay tuned. :)

  5. Pingback: Paleo Pointers: 50 Paleo Desserts | Cave Girl in the City·

  6. This was a hit! Well, minus 1 kid that asked if I put nuts in it. I did use regular almond flour and not blanched because I was out of my beloved Honeyville blanched flour. Once it comes in, I’m making it again. I know that will make it much less grainy

    • I’m glad it was such a hit! Yes the blanched almond flour sifted will make a huge difference! I need to get some Honeyville! I have heard nothing but great things about it! I normally just use Bob’s Red Mill which is still pretty chunky, hence the sifting. In fact I might just go order some right now! ;)

  7. this looks amazing… I’m new to learning about paleo and like the idea of it, however I am allergic to all nuts and so many recipes use almond flour etc. in them. Is there an alternative that works just as well and is easily used as a substitute?

    • Sorry to hear that! You could use coconut flour, it will make recipes more spongy, but its an alternative. They also make gluten free flours which aren’t technically Paleo but still better than the gluten filled kind. Hope that helps! Paleo is awesome and I definitely recommend it, you can do it without nuts so don’t let that deter you! There are Paleo vegetarians so anything is possible! ;)

  8. This seems a perfect idea for everyone who wants to satisfy their cravings without worrying about their food intake. Health enthusiasts should take advantage of this recipe! Thanks for sharing it!

  9. I just made these in a 8 x 8 pan- they came out great- BUT a little darker than I prefer. I checked at 30 minutes, so next time, and there will definitely be a next time, I will check at 25 minutes. SUPER delish!!

  10. I just made this and it turned out excellent! Thank you so much for the recipe :). I didn’t have the mini skillets so I put it in an 8″ round cake pan. I adjusted the time to 25 minutes and baked at 325 due to my crazy hot/fast gas oven and it was perfection. Will definitely make again!

  11. These were delish! Even at 25 mins, they were little darker than I’d like, so with round two (I only have one six inch skillet lol) I only left it in for 19 minutes and it was still cooked. So, I will keep that in mind next time. These were soft and cakey, rather than crunchy or chewy (just putting it out there for those who wondered). Sort of like a pizzookie cake lol. Delish delish delish. My picky kids loved them as well. These would lend well to nuts/other additions as well. You’re right, you could totally play around and get lots of cookie variations! Also, I’d say this makes more like 4++ servings (and I can be a pig lol). Thanks so much for the recipe, it’s a GREAT addition to our paleo collection!

  12. These look amazing, but hubby and I are still using whole wheat flour as I learn what all this Paleo fuss is about.. ;) In your opinion, would it work as well to use whole wheat flour (not pastry flour) in place of the almond flour since that’s what I have on hand?

    • Hey there! That’s a great question. It should work okay, I feel like almond flour is a little denser but it should be about the same? To be honest I’ve never cooked with wheat flour, even before I was Paleo so I don’t know! I guess just try it out and see how it goes? And look into Paleo more, it’s awesome! TONS of resources out there for you! ;)

      • Thanks for your feedback! I’ll look into Paleo a little more! I think I’m so hesitant because I live in a small town where resources for things out of the “norm” are hard to find! Apparently a lot of people order things off the internet.. But I don’t know how budget-friendly that is. I have a lot more researching to do.. lol

  13. Can you substitute Maple Syrup for honey? I have an allergy to honey and it seems like it’s in all the Paleo recipes! Also, can you recommend a supplier for blanched almond flour?

    • You can absolutely sub maple syrup for honey! I would even recommend coconut palm sugar, it’s a natural unrefined sweetener with only 4g of sugar per serving and tastes incredible. What would we do without the beloved coconut?! You can find it at any health food store, vitamin store, and online of course! For this recipe I would do an even swap with either and still use the full 1/3 cup.

      I’m SO happy you asked about the almond flour! I actually should address this in the blog. I was using Bob’s Red Mill forever just because I could go to the store and buy it. I recently purchased Honeyville Blanched Almond Flour and not only is it way finer and better, it’s CHEAPER too! Bob’s is about $10 per pound so you are saving about $15! Do yourself a favor and buy this almond flour! I promise you won’t regret it, plus it will last forever! :) Please drop me a line and let me know how the recipe comes out with the honey swap and let me know what you think about the Honeyville!

  14. Thanks Vanessa. I actually already own that flour, but didn’t realize it was blanched. It’s not organic though. I have used it to make some paleo banana bread, which is really good. Thanks for the response about the palm sugar and syrup. I’d like to try this.

  15. Pingback: Things I Love Thursday: 12 Sep | Liz Niland·

  16. We don’t use sugar, maple syrup, or honey, but we do use stevia. Do you know if stevia can be used in this recipe? Would be great if it could be.

    • Hi Claudia, I’m sure you could and it would be fine. I don’t eat stevia so unfortunately I can’t give you the exact measurements but give it a whirl and see how it goes, you never know it could be your new favorite thing! :)

  17. Holy cow, that means you’re eating a WHOLE cup of almond flour per serving, = 720 calories + all the other stuff in the cookie = dessert is over 1000 calories in one sitting. Calories aren’t everything, but they do mean something!!!!

    • It’s probably more like 4-6 servings. I just put 2 because it makes 2 mini skillet servings. When I made them I ate about 1/4 of one and felt satisfied but some people might be able to eat half or share with others. It totally depends.

  18. These are SO. GOOD. I cut the raw honey back to 1/4 cup and threw in 1/4 cup shaved unsweetened coconut instead of choc chips. My husband and I are completely devouring them. I pinned the recipe. Thanks, Vanessa!

  19. Pingback: Paleo Chocolate Chip Pizookie | Holistic Craziness·

  20. It is day 2 since I have seen the Paleo pizookie recipe and I have made this not once but twice (halved each time.) For the love of all that is good and sweet and paleo in this world this recipe is the most amazing paleo dessert recipe I have ever tried. I was out of honey and substituted coconut sugar instead and it turned out insanely good with that one substitution. I owe you my first born, for this recipe…..!!!!!!!!!!!!!!

    • Haha you sound like me! I love it! Glad this was such a big hit! It’s one if my favorites! My actual favorite is the molten lava cake so if you get sick of chocolate chip pizookies (like that could ever happen) try the lava cake. I’m making one today for some friends and I! I’m counting down the minutes…

  21. Pingback: This is Actually Good! – Paleo Pizookie | Playing Many Parts·

  22. Pingback: Paleo Chocolate Chip Cake | Willing to Lose [WEIGHT], Racing to Win·

  23. Oh my… these are awesome! I try to save my blanched almond flour for special occasions, (it’s so expensive!) and used almond meal instead from Trader Joes. They were chewy, delicious perfection! Think I’ll continue to make them this way. Great job, and thank you!

  24. I was so excited about this recipe and followed it to the T but somehow the entire top burned within 10 minutes of it being in the oven. Super sad face.

    • I’m not sure what could have happened, myself as well as many others have made this recipe without any problems. Maybe you have a super hero oven? Perhaps try moving to the bottom rack if the top is burning? Sorry I can’t be of more help. :(

  25. Might have burned quickly if the dough wasn’t refrigerated. So looking forward to sharing this with my family!

  26. I have a question that I didn’t see addressed here….I make my own almond milk, then dry out the leftover almond meal/pulp in the oven. It’s very fine and I think it will work wonderfully in this recipe, but I’m not sure if it’s an exact conversion…it’s much drier than regular almond flour. I know that’s out there, but if you or anyone has experience with this, please let me know if there’s anything I need to change before making this…

    • No change needed! I do the same thing all of the time with my Organic Almonds. It is actually better since you have pre-soaked them, eliminating the phytic acid, so you can absorb the nutrients! It is comparable to the Honeyville Almond Flour everyone is talking about!

  27. Pingback: Thanksgiving! | kayleo·

  28. Pingback: Paleo Chocolate Chip Cookie Cake | OAMC from Once A Month Meals·

  29. Was wondering if I could use AP flour for the almond flour and would it be the same amount that you call for the almond flour? This looks delish and would love to try it out, thank you:)

    • You could definitely use whatever kind of flour you prefer! I don’t think the ratio would be exactly the same since AP flour isn’t as heavy as almond flour. I would probably try the 2 cups of AP, mix everything together, and if the batter seems too wet, add another 1/2 cup. It should be the consistency of normal cookie dough. Another suggestion would be to just make your favorite cookie recipe and then instead of baking as cookies, transfer to the skillet and bake. I hope that helps! :)

  30. Just thought I’d stop in and let you know that this is my fave paleo dessert recipe! I’ve made it several times. Yesterday my son made it for me for my bday. Will have it today with some whipped coconut cream frosting. I use regular almond meal, and only a 1/4 cup of choco chips. Just saw that someone else cuts back on the honey and think I will try that as well. Oh…I have 6″ iron skillets on my “want” list, so for now I cook the whole batch in an 8″ iron skillet. I reduce the heat somewhat and just keep a close eye on it. Thank you for the delicious recipe!

    • What a great compliment! Thanks Terri! The mini cast irons are the cutest, I hope you get them soon. How super sweet of you son to make you dessert for your birthday! Also thanks for sharing your tips on working with a larger skillet, I love to know what works for people so we can share it with other readers. I’m working on a recipe right now that I think you’ll dig. The first attempt was a disaster so I’m re-working it. Stay tuned. :)

  31. Pingback: Things I Love Thursday: 12 Sep - Liz Niland·

  32. A friend gave me her mini-skillet that I quickly named my “pizookie maker”. Now that I’ve found a pizookie recipe that’s paleo I am oh-so-excited to try it! My only question: how did you grease the pizookie maker? I’m new to cast iron and everything seems to stick even though I’ve seasoned and seasoned and seasoned.


    • Great name for your mini-skillet! I just use melted coconut oil. The pizookie will still stick, because it’s cast iron, but the coconut oil helps it to not stick as much. Then when I’m finished, I give it a good wash, a good dry (so it doesn’t rust) then I season it again with olive oil and put it back in the oven, which is Off, but still cooling from cooking the pizookie. The heats helps to further season it. Hope that helps!

  33. Pingback: Paleo Apple Skillet Cookie Cake with Coffee Caramel Sauce | Plaid & Paleo·

  34. Pingback: Food Porn: Pizookie | Snarfy's Noms: The Nommening·

  35. Pingback: Paleo Pan Cookies | annamazingeats·

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s