Who says cookies have to be small? Meet your new favorite dessert—a giant chocolate chip cookie turned pizza, topped with dreamy cashew cream.
What happens when two of the greatest food inventions collide? You get chocolate chip cookie pizza—an enormous, golden-brown cookie base studded with melty dark chocolate chips, slathered with a silky cashew cream frosting, and ready to slice and share (or not).
This sweet mash-up is crisp on the edges and chewy in the center, and every bite brings that classic, nostalgic chocolate chip cookie flavor—only bigger, better, and made to impress a crowd. Inspired by those childhood dessert pizzas you might remember from birthday parties or buffets, this version gets a grown-up twist with Paleo-friendly ingredients and a homemade cashew cream that tastes almost like a fluffy cream cheese frosting.
Cashew cream might sound fancy, but it’s incredibly easy to make with just soaked cashews, almond milk, honey, vanilla, and a pinch of salt. Whip it smooth and spread it thick, then top your cookie pizza with extra chocolate chips for good measure.
Tips for dreamy cashew cream
Cashew cream is a dairy-free kitchen hero that brings rich, creamy texture and mild sweetness without a drop of dairy. The secret to getting it perfectly smooth? Soak raw cashews in water for at least eight hours (overnight is best). This softens the nuts so they blend easily into a silky frosting.
A high-powered blender makes the job quicker and smoother, but a small food processor will work too—just be ready to blend a little longer and scrape down the sides as you go. Once blended with almond milk, honey, vanilla, and coconut oil, the cashew cream becomes thick, fluffy, and perfect for spreading.
One tip: the cashew cream does soften the cookie slightly once it’s frosted, so for the best texture, spread it on just before serving. If you want to prep ahead, frost it a little in advance and keep the cookie pizza chilled in the fridge to help it stay firm.
How do I store leftovers?
Wrap your cookie pizza tightly in plastic wrap or foil. You can store it whole or slice it first and wrap individual pieces. Keep it in an airtight container in the fridge for up to 4 days. To freeze, wrap the cookie pizza (or slices) and place in a freezer-safe bag for up to 3 months. Thaw in the fridge or at room temperature when you’re ready to dig in again.
Serving suggestions
Slice your chocolate chip cookie pizza and serve it slightly warm so the chocolate chips are gooey and melty. Add a scoop of your favorite dairy-free vanilla ice cream or a drizzle of melted dark chocolate for extra indulgence. Or try it with “nice cream” made with frozen bananas, like this Cookie Dough Banana Ice Cream.
Hosting friends? Cut the cookie pizza into wedges and set out bowls of toppings like chopped nuts, fresh berries, or shredded coconut for a build-your-own dessert bar. Serve sweet Strawberry Juice alongside for a fun beverage pairing.
If you love this recipe, you might also enjoy Cookie Dough Vegan Banana Ice Cream Bars, Chickpea Cookie Dough Homemade Ice Cream Cake, or No-Bake Cookies-And-Cream Protein Bars.
Ingredients
For The Cookie Pizza:
- ¼ cup coconut oil melted
- 1 cup coconut sugar
- 1 large egg white
- ½ teaspoon pure vanilla extract
- 1½ cups almond flour
- 1¾ teaspoons baking powder
- ½ teaspoon salt
- ½ cup dark chocolate chips plus additional for topping, optional
For The Frosting:
- ½ cup raw unsalted cashews about 75 grams, soaked in water for at least 8 hours
- 3 tablespoons unsweetened vanilla almond milk
- 1½ tablespoons honey
- ½ teaspoon pure vanilla extract
- Pinch of sea salt
- 2 teaspoons coconut oil melted
Instructions
For The Cookie Pizza:
- In a large bowl, beat together the melted coconut oil and coconut sugar.
- Add the egg white and vanilla extract and beat until well combined.
- Add the almond flour, baking powder, and salt to the oil mixture and stir until well combined.
- Stir in the chocolate chips.
- Cover the bowl with plastic wrap and refrigerate for 1 hour.
For The Frosting:
- While the dough chills, drain the cashews and place them into high-powered blender or a small food processor.
- Add the almond milk, honey, vanilla, and sea salt to the bowl of the blender or food processor and blend until smooth, streaming in the melted coconut oil as you blend. Depending on the strength of your blender, this could take a few minutes. Stop and scrape down the sides as necessary. Once smooth, transfer to a bowl, cover, and refrigerate for at least 1 hour to let the frosting thicken.
To Serve:
- Once the dough has chilled, preheat your oven to 350°F and line a baking sheet with parchment paper.
- Press the chilled dough into an 8-inch circle on the prepared baking sheet.
- Bake until the edges appear a deep golden brown and the inside is still soft, about 19-20 minutes.
- Let cool completely on the baking sheet.
- Once cooled, spread the cashew cream frosting over the top, sprinkle with extra chocolate chips, and DEVOUR.
Can you save the frosting