Scraps and Snippets ~ Pinterest Inspiration ~ Cookie Pizza (Vegan)

Cookie Pizza. This kind of tastes like the best donut/cookie ever.

Pizza dough for one pizza. (I used Trader Joe’s pre made which was perfect for the job.)

Cookie Dough (Recipe I used below) use your favorite. You’ll need approximately a half batch size. Get creative by using peanut butter, sugar, snickerdoodle, brownie, etc. I used chocolate chip.

Caramel Sauce (Recipe Below)

Chocolate Ganache (Below)

Cream Cheese Icing (Recipe Below).

Preheat oven to 400 - 425 (use temperature your pizza dough suggests)

I used parchment paper with a round pizza pan. I’d suggest that parchment paper is a great choice. If not I’d grease the pan. Press the dough into a circle or rectangle and leave it about a ½ inch thick overall. Press flat but don’t stretch, you want a little bready texture.

Press your blobs of cookie dough directly onto the pizza dough leaving a pizza dough around the outside edge. You want the blobs to be normal cookie dough blobs with less space in between and pressed down a little so they meet.

Place in oven and bake for 15 minutes and check. If cookie dough is semi-baked (you want gooey but not soupy) and pizza crust edge browning, it’s safe to remove it. If not give it another 5 minutes of so and check again.

Remove from oven and let cool ten minutes.

Drizzle with caramel sauce, the ganache, and then squirt on the icing.

Cookie Dough (this is a half recipe)

1/4 Cup room temperature coconut oil or softened Earth Balance

1/3 Cup sugar

1/3 Cup brown sugar

1 egg substitute of choice

1/2 teaspoon baking powder

1/4 teaspoon salt

1/2 teaspoon vanilla

1 1/3 Cup flour

1 /3 Cup chocolate chips

Cream coconut oil and sugar. Add baking powder, salt, egg and mix well. Add milk and vanilla and stir completely. Pour in flour and stir well.

Caramel Sauce Recipe

2 cups sugar (brown or white)

1/2 cup water

1/4 cup agave nectar or corn syrup

1/2 cup full fat coconut milk

1 1/2 T. Earth Balance or coconut oil

pinch of salt

Over medium high heat bring the sugar, corn syrup/honey/agave and water to a boil while stirring very well to dissolve the sugar. Turn heat to low and simmer approximately 11-12 minutes until the color changes. Stir frequently. Remove heat. Add (carefully as the mixture is very hot) the milk, Earth Balance and salt and stir until smooth.

This makes approx 1 and ½ Cups. (You can halve the recipe if you want)

Ganache: Melt 1 cup chocolate chips with ⅓ cup non-dairy milk or full fat coconut milk.

Icing. Mix 2 - 3 ounces of non-dairy cream cheese with 2 cups of powdered sugar (if you want chocolate replace ⅓ cup of powdered sugar with ⅓ cup cocoa powder. Mix until combined. Add a splash of vanilla and stir well. If too thick add a splash of non-dairy milk and mix and repeat to get the consistency you are looking for.

Scraps and Snippets ~ Caramelly Chocolate Chip Double Layer Brownies

Caramelly Chocolate Chip Double Layer Brownies (These aren't healthy on any front...but they are delicious!!!!) 

1 and 1/2 sticks Earth Balance (3/4 Cup or 3/4 Cup coconut oil)
1 1/3 Cup sugar
2 TBSP egg replacer (I used Ener-G DIY homemade)
6 TBSP water or non-dairy milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2/3 Cup cocoa
1 2/3 Cup flour
1/3 chocolate chips

Preheat oven to 350. Grease a 9 x 13. Mix Earth Balance and sugar until blended. Add cocoa, egg replacer and water/milk, vanilla and mix well, add salt, baking powder and vanilla and stir. Pour in flour and mix. It will be thick and more like cookie dough. Press into pan. Bake for 23-26 minutes. I believe I'll try it in an 8 x 11 and bake it for 10 minutes more and see how it does in a thicker brownie.

CARAMEL TOPPING LAYER

1/2 Cup plus 1 TBSP room temperature coconut oil (or Earth Balance)
1 1/3 Cup sugar
2 TBSP egg replacer (I used Ener-G DIY recipe)
6 TBSP So Delicious vanilla or original coconut milk
1 teaspoon baking powder
1 teaspoon vanilla
1/2 teaspoon salt
2 /3 Cup flour
2/3 Cup chocolate chips1 Cup Oatmeal
1 Cup chopped pecans (or other nuts or none at all) 


Cream the sugar, coconut oil, milk and egg replacer. Add baking powder and salt and mix well. Add vanilla and stir. Stir in flour until blended and finally add the chocolate chips and oatmeal. 

Plop caramel/chocolate chip layer on top of brownies.

Bake 35-38 minutes.

Scraps and Snippets ~ Pink Piggy Cupcakes...

Strawberry Frosting. Yum. And cupcakes to place under it, with a fun little decoration idea. 

Coconut Vanilla Cup Cakes (makes 14)

1 egg substitute (1 TBSP ground chia or egg replacer)

1/2 TBSP baking powder

1/2 tsp salt

1 Cup almond or coconut milk

1/2 Cup of coconut oil

1 1/4 Cup sugar

2 teaspoons vanilla extract

2 1/4 Cup flour

Put milk and egg replacer powder together in a bowl and set aside. Cream coconut oil and sugar together. Add salt and baking powder, mix until incorporated. Pour half the milk and the extracts in and mix. Pour in half the flour and mix well, add the rest of the milk, stir then the additional flour and mix for two more minutes. 

Fill cupcake liners 3/4 full. Bake at 350 for 17-19 minutes or until knife comes out clean.

Strawberry Frosting

3 TBSP strawberry jam

3 TBSP shortening. Earth Balance or coconut oil

1/2 tsp of vanilla

(if you are making the pigs, scrape the middles of 7 golden oreos into your frosting and set the cookies aside)

2 Cups powdered sugar 

If too thick add just a splash of coconut milk, if still too wet add a little more powdered sugar. 

When the cupcakes are cool frost each cupcake.  If you are making pigs you will need four chocolate chips for each cupcake and will need to save a little frosting for glue to put the chocolate chips on the cookies. (If you want to make ears you could use a triangle of fruit roll up type snacks. I tried extra chocolate chips and they didn't look right. An extra dollop of frosting would work.) Place a cookie round on the bottom 2/3 of the frosted cupcake. Place two chocolate chips for eyes right at the edge of the cookie. Then dip two chocolate chips in frosting and glue them right inside at 9 and 3 (where they would be on a clock) on the cookie.