Cookie and chocolate pizza
When I bake, I usually bake glutenfree and (refined) sugar free cakes. In this recipe though I’ve made an exception. I’ve adapted this recipe and made it (refined) sugar free and opted for wholemeal instead of regular all purpose flour. The cookie pizza is so fast to make especially because you just make one large cookie, and then cut it into pizza slices afterwards, doesn’t get any easier than that!
We love it here at home and for some reason it just reminds me of my childhood.
1 large cookie; 12-16 slices.
Cookie dough can be stored in the freezer
125 g wholemeal
1 tsp baking powder
1/4 tsp salt
100 g soft butter
60 g palm sugar (coconut sugar)
50 g erythritol
1 tsp vanilla essence
100 g oats
100 g 70 % dark chocolate (crushed into pieces)
40 g almond (ground)
40 g hazel nuts (ground)
Pre-heat the oven to 180ºC
How to prepare
Mix wholemeal, baking powder and salt in a bowl. In another bowl mix butter with erythritol and palm sugar. Add egg and vanilla. Mix in the wholemeal, add oats, chocolate and nuts. On a sheet of baking paper, make one big cookie (about 20 cm in diameter).
Bake the cookie 18-22 minutes. Leave the cookie on the trey too cool for about 5-10 minutes. Move it to a cutting board and cut into 12-16 slices, I always use a pizza cutter (wheel), but you can use a sharp knife. Store in a tin.
Nuts: I´ve made this recipe using hazelnuts, almonds or walnuts, and a mix of the different nuts. The cookie pizza is good with all of them so just pick the ones you prefer.
No palm sugar: You can use soft brown sugar (Higher GI).
No erythritol: You can use any other sugar alcohol or normal sugar (Higher GI).
No wholemeal: You can use regular all purpose flour (higher GI), you will need 1/2 tsp baking powder