“Pizza” Cookie

pizza cookie

This is a great idea to use at a get together instead of a cake. For those that like, you can also top this “pizza” with cut up fresh fruit instead of candy if you like. This “pizza” will serve 12-16, depending how you slice it.

Ingredients:

½ cup packed brown sugar
¼ cup white sugar
½ cup butter/margarine, softened
1 teaspoon vanilla extract
1 egg
1 ¼ cups all-purpose flour
½ teaspoon baking soda
1 cup mini semi-sweet chocolate chips
1 cup sweetened whipped cream or non-dairy whipped topping
¼ cup chopped walnuts/or other nut of choice
¼ cup flaked coconut (optional)
½ cup candy-coated chocolate pieces or other candy of choice

Directions:

Preheat the oven to 350 degrees F. In a medium bowl, using an electric mixer, cream together the brown sugar, white sugar, and butter until smooth. Mix in egg and vanilla.

In a small bowl, combine the flour and baking soda and then stir it into the batter. Note, the dough will be stiff! Don’t worry about it; just mix it as best you can. You do not want a runny batter for this recipe. Mix in the mini chocolate chips.

Dampen your fingertips with bit of water or a touch of oil, and spread or pat dough onto an un-greased 12 inch pizza pan or cookie sheet. Bake for 15 minutes in the preheated oven, or until golden brown; let cool.

Just before serving, spread cookie with whipped cream. Sprinkle with nuts, coconut and chocolate candies. Cut into wedges. Refrigerate any remaining pizza cookie.

Gluten Free Chewy Ginger-Molasses Cookies

Ginger CookiesNormally, I wait until the end of the week to give you a dessert recipe, but these are so good, I couldn’t wait! I’m sure you’ll forgive me! Most of these ingredients will be found either online or in specialty stores, but even some of the larger supermarkets carry them these days. If you can’t find them though, substitutions are okay! Makes 24 cookies

Ingredients:

1 ½ cups chickpea flour
1 ½ cups gluten-free oat flour
1 ½ teaspoons baking powder
1 teaspoon baking soda
1 ½ teaspoons fine sea salt
2 teaspoons ground ginger
1 teaspoon ground cinnamon
½ teaspoon ground cloves
5 tablespoons coconut oil, softened
1 ½ cups coconut sugar (or light brown sugar)
4 tablespoons blackstrap molasses
2 eggs
2 teaspoons vanilla extract
4 tablespoons almond/soy milk
large grain sugar, for sprinkling

Directions:

Preheat oven to 350 degrees and line 2 baking sheets with parchment paper, and set them aside.

In a large bowl, whisk together the flours, baking powder, baking soda, salt, and spices; set aside. In another large bowl, cream the oil and sugar with an electric mixer, then beat in the molasses. Add the egg, vanilla, and milk, and beat until combined.

A little at a time, add the dry ingredients to the wet and combine with electric mixer on medium-low until all flour is combined and no lumps remain (batter will be thick and sticky at this point). Refrigerate dough for at least 30 minutes.

Remove the dough from refrigerator. Using a tablespoon measure, scoop balls of dough out onto prepared baking sheet, spacing each cookie 2 inches apart. Bake for 16 to 18 minutes, until they darken a bit and are fragrant. Place cookies on a rack and let them cool before eating. Cookies can be stored at room temperature in an airtight container for up to 3 or 4 days.