|October 19, 2020

Paleo Pizookie – Homemade Skillet Cookie

Name: Paleo Pizookie – Homemade Skillet Cookie
Yield: Serves 4
Ingredients: 1/3 cup coconut flour; 2 tablespoons tapioca flour; 1 scoop collagen peptides (may substitute chocolate or vanilla flavors); 1/4 teaspoon baking soda; 1/4 teaspoon salt; 1 teaspoon ground ceylon cinnamon

By Bulletproof Staff

Pizookie recipe & content provided by Ryan Carter

This paleo pizookie recipe is so indulgent, all without grains, dairy, or refined sugar. With crisp edges and a gooey center, it’s the perfect show stopping dessert that melts in your mouth.

This pizookie recipe takes 30 minutes from start to finish, plus uses paleo-friendly swaps to avoid conventional flour and sugar. White flour gets swapped for coconut flour and tapioca flour so this skillet cookie could contain minimal nuts. Raw honey, melty dark chocolate chips, and stevia add sweetness. Finally, this pizookie gets added benefits from collagen peptides, Brain Octane oil and sprouted almond butter.

This fudgy pizookie is so easy to make, and many of the ingredients are easy to substitute. You won’t be able to wait as the scent of cinnamon and vanilla wafts out of your oven! Serve this skillet cookie with a dollop of vanilla bean ice cream or fresh organic berries for a sweet, sinful-tasting dessert.

Print Recipe

Paleo Pizookie – Homemade Skillet Cookie

https://www.bulletproof.com/recipes/paleo/pizookie-recipe-skillet-cookie-2b3c4m/

Start to Finish: 30 minutes

Ingredients:

1/3 cup coconut flour
2 tablespoons tapioca flour
1 scoop collagen peptides (may substitute chocolate or vanilla flavors)
1/4 teaspoon baking soda
1/4 teaspoon salt
1 teaspoon ground ceylon cinnamon

Wet ingredients:

1 pasture raised egg + 1 egg yolk
2 tablespoons Brain Octane Oil
1 1/2 tablespoons raw honey
1 teaspoon stevia
1 teaspoon vanilla extract
2/3 cup sprouted almond butter (may substitute raw almond butter, or soaked cashew nut butter)
1/2 cup dark 90% chocolate chips (may substitute cacao nibs)
Coconut oil for greasing

Instructions:

Preheat oven to 350 degrees. Grease the base of an 8-inch cast iron skillet with coconut oil.
In a blender, add all wet ingredients and blend for 1 minute. Transfer the mixture to a wide mixing bowl.
In another bowl, sieve coconut and tapioca flours. Add remaining dry ingredients and mix until everything is combined.
Add dry ingredients to wet ingredients and stir until a dough forms. Add 3/4 of the chocolate chips and fold through.
Add pizookie dough to the skillet. Use the back of a spoon to spread the dough to the edges of the pan and smooth the top. Sprinkle remaining chocolate chips over the pizookie.
Bake for 12 minutes, or until the sides begin to puff and the top is set and starting to turn golden. Check your pizookie around the 10-minute mark, since it can overcook quickly and lose its golden color.
Remove from the oven and allow to cool for a few minutes. Serve warm with paleo or keto ice cream, or fresh organic berries.

Makes: Serves 4

Nutritional Information (Per Serving):

Calories: 446
Protein: 14.4g
Carbs: 30.1g
Fiber: 9.3g
Sugar: 11.8g
Net Carbs: 20.8g
Fat: 41g
Saturated Fat: 15g
Polyunsaturated: 6g
Monounsaturated: 17g
Trans Fat: 0g
Cholesterol: 92mg
Salt: 345mg
Potassium: 508mg
Vitamin A: 137mg
Vitamin E: 9.5mg
Vitamin K: 2ug
Calcium: 160mg
Iron: 5mg
Zinc: 2mg

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