Strawberry Shortcake Pizookie
A buttery cookie base with freeze dried strawberries, white chocolate, and marshmallows.
Servings 6
Calories 239kcal
Equipment
- 1 8" cast iron skillet
Ingredients
- 1/2 cup vegan butter softened
- 3/4 cup lakanto monk fruit sweetener or cane sugar
- 1 tbsp ground flaxseed
- 1 1/4 cups oat flour
- 1 tsp vanilla
- 1/2 tsp baking soda
- 1 tsp baking powder
- pinch of salt
- 1/2 cup freeze dried strawberries lightly crushed
- 2 tbsp mini dried marshmallows see notes
- 2 tbsp white chocolate chips see notes
Toppings
- 1 cup fresh strawberries sliced
- optional ice cream
Instructions
- Preheat the oven to 350 degrees and grease an 8"cast iron skillet
- In a large mixing bowl place the ground flaxseed in with 3 tbsp of water and allow to gel for 3-5 minutes
- Add in the butter and sugar and mix until well combined
- Add in all other ingredients except for marshmallows, strawberries, and white chocolate and stir until well combined
- Fold in the white chocolate, strawberries, and marshmallows, and spread evenly in the cast iron skillet
- Bake for 25-30 minutes until the top is golden brown and the middles starts to set. Allow to cool for 15-20 minutes if you want the middle to set more or eat it warm
- While the pizookie bakes place sliced strawberries in a microwave safe bowl and microwave for about two minutes until soften. Use a fork to mash the strawberries to create more of a jam texture
- Optional to add a dash of maple syrup to the strawberries. Once ready to eat the pizookie add ice cream and strawberry compote on top.
Notes
If you don't have an 8" cast iron skillet you can still make the pizookie in another size. You can double the batter for a bigger skillet or adjust the cooking time for a smaller one.
Also if you only have strawberries or white chocolate you can use just 1/4 cup of either
Nutrition
Serving: 1g | Calories: 239kcal | Carbohydrates: 50g | Protein: 4g | Fat: 13g