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.
