Pizookie

Instructions

1. Preheat the oven to 350°F (175°C).
2. In a mixing bowl, whisk together flour, baking powder, and salt until evenly combined.
3. In a separate bowl, whisk melted coconut oil (or vegan butter) with brown sugar until smooth. Add almond milk and vanilla extract, mixing until fully incorporated.
4. Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Avoid overmixing.
5. Fold in vegan chocolate chips, ensuring they’re evenly distributed throughout the dough.
6. Transfer the cookie dough to a well-seasoned oven-safe skillet (cast iron works best) and spread evenly with a spatula.
7. Bake for 20–25 minutes, or until the edges are golden brown and a toothpick in the center comes out with a few crumbs. The cookie will firm as it cools.
8. Remove from the oven and let cool for a few minutes before serving. Optionally, top with a scoop of ice cream for extra indulgence.

Recipe Details

• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes
• Servings: 4–6
• Difficulty: Easy

Variations & Substitutions

• Use dairy milk or butter if not vegan.
• Add nuts or dried fruit for extra texture.
• Mix in different types of chocolate (dark, white, or chunks) for variety.
• Sprinkle sea salt on top before baking for a salted chocolate twist.

Serving Suggestions