Salted Caramel Pizookie
A cast iron cookie with an oat dough and layers of homeade caramel
Servings 6
Calories 300kcal
Ingredients
- 1/2 cup vegan butter
- 1/2 cup oat flour
- 1 cup rolled oats
- 3/4 cup lakanto monk fruit sweetener
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp vanilla
- pinch of salt
- 1 tbsp ground flaxseed
caramel
- 1/4 cup maple syrup
- 2 tbsp coconut cream
- 2 tbsp coconut oil
- 2 tbsp cookie butter or cashew butter if gluten free
Instructions
- Preheat oven to 350 and grease an 8in cast iron skillet
- Add in ground flaxseed to a large bowl with 3 tbsp of water and allow to gel for about 3-5 min
- While the flaxseed sets make the caramel if you have not already. In a jar melt the cream and oil and then stir in maple syrup. Mix the cookie butter in until smooth. The caramel is best making it the day before so it can set.
- Add in all the ingredients except for the oats and stir to combine
- Fold in the oats and sit to combine
- Place half the batter in the bottom of the cast iron skillet and spread until even
- Dollop a few spoonfuls of the caramel over the dough and gently spread to make a thin layer.
- Crumble the remaining dough over the caramel and lightly press down to make the cookie flat.
- Place in the oven for about 25 minutes until golden brown on the top and still goey in the middle.
- Once removed for the oven, drizzle over desired amount of caramel, and top with flakey sea salt.
- The ready to devour with ice cream, whipped cream, or just by itself.
Nutrition
Serving: 1g | Calories: 300kcal | Carbohydrates: 53g | Protein: 4g | Fat: 19g