Thin Mint Pizookie
A thin mint cookie dough topped with dark chocolate cookies in a cast iron skillet
Servings 6
Calories 339kcal
Equipment
- 1 8" cast iron skillet
Ingredients
- 15-20 chocolate cookies
- 1 tbsp ground flaxseed
- 3/4 cup monk fruit sweetener or cane sugar
- 1/2 cup vegan butter
- 1/2 cup cocoa powder
- 1 cup oat flour
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1 tsp peppermint extract
- pinch salt
Topping
- 1/2 cup vegan chocolate
Instructions
- Preheat oven to 350 and grease an 8" cast iron skillet
- In a large mixing bowl add the flaxseed with tbsp of water and let gel for 3-5 minutes
- Add the butter and sugar into the bowl and mix until combined
- Stir in flour, cocoa powder, peppermint extract, salt, baking powder, and baking soda until everything is evenly incorporated and a dough forms
- In the bottom of the cast iron skillet make an even layer of chocolate cookies. (It is okay if there are some holes)
- Then sprinkle the chocolate cookie dough over the cookies and press down to form an even layer of cookie dough over the cookies.
- Place in the oven to bake for about 25 minutes until dough has set
- Sprinkle chocolate chips over the top of the cookie and allow to melt for a couple minutes. Then spread the chocolate into a even layer.
- Option to serve warm so that the cookie is super fudge, or let cool so the cookie sets and gets a little more crumbly, and the chocolate topping forms more of a shell.
Notes
Be sure to use gluten free chocolate cookies if wanting to keep this recipe gluten free.
Nutrition
Serving: 1g | Calories: 339kcal | Carbohydrates: 66g | Protein: 7g | Fat: 20g