My husband has a weakness. And that weakness is Pizookies.
The man loves ’em, I tell ya’. He just can’t get enough.
He has a fever…
and the only prescription is…
well, more Pizookies.
I can understand the appeal. Soft, gooey slightly under-cooked cookie dough, with a nice big scoop (or two) of vanilla ice cream on top. Very delicious, I’ll admit, but personally, I’m a pie girl. Pie is my happy place.
After I had my son, my mom made me one huge pie. I could have kissed that woman. The pie was delicious served warm, delicious served cold, & delicious with or without ice cream.
Shut your pie-hole, DaNelle! Let’s get on with that pizookie! Okay, okay, I’ll stop gabbin’ about pie. Did I mention that pie my mom made me was apple? And that it was bigger than a pizza? Okay, moving on.
Today’s recipe is all about turning an allegedly “unhealthy” dessert into a healthy one. Now, I’ll probably get a few comments that say something in my recipe isn’t healthy. And that’s okay I guess, if you want me to salmon-slap you. It’s not like I’m claiming this is the most nutritious, nutrient-dense food ever, I’m just saying now you can eat dessert guilt-free.
And that, ladies & gents, is freakin’ something to celebrate.
So celebrate the fact that you can eat a guilt-free pizookie by, well, making this here pizookie.
Homemade (guilt-free) Pizookie
Makes one mutha pizookie
(Fits a pie plate. ‘Cause they don’t make pizookie plates. ‘Cause pies rule)
1/2 c. of softened unsalted butter (1 stick) or 1/2 c. of coconut oil
1 1/4 c. unrefined cane sugar or coconut sugar
1 tsp. real vanilla
1 egg
1 c. whole wheat flour or spelt flour or sprouted flour
3/4 tsp. salt
1/2 tsp. baking soda
1/2 c. chocolate chips
Directions:
1. Cream butter & sugar, then add vanilla & egg.
2. Add flour, salt, & baking soda and lastly the chocolate chips.
3. Press into a pie plate & bake at 325 for 20-25 minutes. You’ll want it slightly under cooked, so you can enjoy it in a delicious gooey mess, complete with a couple scoops of ice cream on top.
Has the issue about to much sugar verses flour been addressed? I hate to try this and waste the ingredients if it doesn’t work. Seems like there are too many comments about it not working. Thank you
Hi, I was wondering what the difference between spelt and sprouted flour is nutritionally, is one better than the other? Thanks!
Hi Sarah,
Spelt is a whole grain, similar to wheat, but it’s an older variety which means it has less gluten and it’s a little easier to digest. The term “sprouted” refers to the way the grain was prepared. Sprouting helps break down the anti-nutrients found in grains and makes it easier to digest as well. So, you can find Sprouted Wheat, Sprouted Spelt, etc.
Thank you for this reciepe! We love love it! My husband wasn’t sure about sprouted flour – started him on this, easy transition!
Thought I would whip this up for a quick dessert but it was a total fail. Baked for over 45 min and still isn’t done. Seems like it has too much sugar. So frustrating!
I’m experiencing the same issue. :/
I just baked this, my house smells like a mini bakery! I’m so glad I found your site. Thanks for sharing your creativity with the world,
Lori, those chocolate chips don’t have any soy added, most-if not all- others do!
Can you explain what is different about the chocolate chips you linked? It doesn’t have a description or list of ingredients. I am just wondering if it is the type of oil it is made with or sugar or ??? that is considered healthier. Thanks!
I looked them up, they are dairy, nut, and soy free. You can google the brand and find a list of ingredients. I am happy she linked these as my son can’t have soy. Plus from the many things I have read, soy is unhealthy for everyone.
That sounds and looks good just too much sugar.
I just made this… Epic fail! Can you check and make sure your recipe is correct? Do I need to add more flour than sugar? Thanks!
It did not turn out for me either! The dough never cooked. Not a good recipe
I cry foul on the TT article because there are millions of coconut trees that aren’t even harvested.
Thank you for making me laugh! I love your sense of humor. By the way, I made the un-sour sourdough bread. The family gobbled it up. Thanks for the recipe. I have some sour sourdough proofing tonight. 🙂 I’m glad I found your blog– I grew up on a homestead with a lot of goats. I loved birthing season. We never had one deliver four!
Oops. I put that comment in the wrong place. Forgive me.
Ohhhh… Could you post the recipe for the unsour sourdough bread? (Please) 🙂
Hi!
I just wanted to tell you about an article on the Tropical Traditions website concerning coconut sugar. It’s called “The Truth About Coconut Palm Sugar: The Other Side of the Story!” You can read it here:https://www.tropicaltraditions.com/coconut_palm_sugar.htm?gclid=CP7vsPvDzbkCFYmk4AodgUcA9Q
I was looking into buying coconut sugar when I came across this article. Now I’ve decided not to use coconut sugar at all. I had no idea that the production of it could cause so many problems and I’m sure a lot of other people don’t know it either.
oh my gosh, this recipe looks so good. i must try it! just found your site and facebook page! your newest fan!
Has anyone tried making this with tapioca, coconut or almond flour? If so, how much of which one did you use?
I used all purpose gluten free flour same amount as on the recipe, no butter just coconut oil and coconut sugar instead of regular. It was delicious! Especially the next day.
MmmmWwahhh! That’s a big ole pie-sized air kiss for ya DaNelle, to say thank you for sharing the joy! This will be lunch today, served with the grass-fed raw milk vanilla ice cream we just bought yesterday. I’m lovin’ this new way of eating. 😀
We make this in individual ramkins. SOOOO yummy. Glad others know about this little treat.