-
1
For the pizza cookie dough: In a large bowl, beat together melted coconut oil and coconut sugar.
-
2
Add egg white and vanilla extract and beat until well combined.
-
3
Pour almond meal, baking powder, and salt into the oil mixture and stir until well combined.
-
4
Stir in the chocolate chips.
-
5
Cover the bowl in plastic wrap and refrigerate for 1 hour.
-
6
For the frosting: While dough chills, drain cashews and place them into a small food processor (mine is 3 cups).
-
7
Add almond milk, honey, vanilla and sea salt and blend until smooth, streaming in the melted coconut oil as you blend.
-
8
Depending on the strength of your food processor, this could take a few minutes and youll need to stop and scrape down the sides as necessary.
-
9
Once smooth, transfer to a bowl, cover and refrigerate to let the frosting thicken.
-
10
To serve: Once the dough has chilled, preheat oven to 350 degrees F and line a baking sheet with parchment paper.
-
11
Press the chilled dough onto the prepared pan so that it forms an 8-inch circle.
-
12
Bake until edges just appear a deep golden brown and the inside is still soft, about 1920 minutes.
-
13
Let cool completely on the pan.
-
14
Once cooled, spread the cashew cream frosting over top, sprinkle with extra chocolate chips and devour immediately.
-
15
Notes: 1.
-
16
To soak cashews, place them in a bowl and cover with water.
-
17
Cover the bowl and refrigerate for at least 8 hours to soften the cashews.
-
18
2.
-
19
If you have a high powdered blender, its a lot easier to get the cream smooth.
-
20
3.
-
21
The cashew cream frosting does soften the cookie slightly, so it is best to spread it on just before serving.
-
22
However, you can do it a little bit in advance, and refrigerate the cookie to keep it firmer.
