Introduction: Pizookie (Gluten-Free)
What’s better than one cookie? Many cookies. What’s better than many cookies? One MASSIVE cookie, with chocolate chips and the works. Yum. And on top of that, totally gluten-free. Don’t let "gluten-free" fool you; this recipe is still easy-peasy. Let's roll!
1 cup butter, soft (room temperature or microwaved)
1 ½ cups white sugar
1 tsp vanilla
½ tsp salt
2 cups tapioca starch
½ cups almond flour
½ cups white rice flour
1 ½ tsp baking powder
1 cup chocolate chips
Whatever other fun stuff you’d like!
Note #1: You’ll need an iron skillet to bake the pizookie in. In theory, you could probably use a cake pan, but an iron skillet is probably easier.
Note #2: I used a variety of gluten-free flours in this recipe. After testing, this mixture held up the best- fairly smooth while not crumbling apart. However, if you want to try a premade gluten-free flour mix, go for it! Use 3 cups of the mix instead of the other flours I have here.
Step 1: Prep for Baking
Preheat oven to 325 degrees. Grease the skillet thoroughly with butter. You don’t want to lose any pizookie goodness if it sticks.
Step 2: Wet Ingredients I
Mix the sugar and the soft butter together so that it’s smooth. (This will keep the batter from getting lumpy.)
Step 3: Wet Ingredients II
Mix in the vanilla and eggs.
Step 4: Dry Ingredients
Add the flours, a little at a time, and mix the whole thing together gradually. (Unless you have strong arms, in which case, dump it all in and stir it up.) Mix in the baking powder and the salt.
Step 5: Mix-Ins
The second best part: pick out your mix-ins - chocolate chips, M&Ms, caramel, pretzel bits, pomegranate seeds - and mix them in. (Make sure you sample them a few times to, ahem, test the quality.)
Step 6: Batter to Skillet
Scrape the batter into the greased skillet and even it out a little. (And here’s the best part: lick off the spatula.)
Step 7: Bake It
Put the pizookie in the oven. Let it bake for about 25-30 minutes. It’s okay to pull it out when it still looks soft and gooey. The longer you bake it, the firmer it will be, but don’t overdo it, or it’ll have the consistency of a brick. Use your best judgement. (Photo #2 is soft and gooey: Photo #3 was baked a little longer.) Then pull it out and let it cool… unless you can’t resist, in which case, sample it a few times (don’t burn your tongue!)
Step 8: Prepare to Devour
Dish it up! Ice cream goes fabulously with a pizookie, so you can try that. Or caramel sauce. Or whipped cream. Or pomegranate juice. Go crazy.
Step 9: Just Eat It
Dig in! Share! Or don’t. Either way, enjoy!
Participated in the
Baking Speed Challenge