hazelnut chocolate chip cookie pizza

There's just more to love about a cookie pizza.
There’s just more to love about a cookie pizza.

Cronuts. Duffins. Dagels. Bruffins. I’m not sure what it is about hybrid bakery products that I find so amusing, but whenever I see them – the cheeky yet artful blending of the best of two beloved classics and some reckless portmanteau assigned – I giggle like a schoolgirl. Sure, they’re classics for a reason… but weren’t rules made to be broken?

With that in mind, let me introduce you to the pizzcuit.

chocolate chip pizza cookie
The latest bakery hybrid.


The pizzcuit is a rather delightful combination of glorious crumbly cookie and the harmonious shape of a pizza. Baked in a large circle and cut into slices, the pizzcuit is a family cookie. And by that I mean it’s sweet and nutty and special and made for sharing.

There’s a cup of oats in this cookie, which makes the edges chewy and a little crisp, and the centre stays fudgy and moreish. I haven’t strayed too far from the original recipe except to choose hazelnuts over walnuts and a different type of dark sugar – and I’ll admit it took me two goes to get this right!

So here’s what I learned:

  • Be careful about how you chop your chocolate. Too fine and you don’t get those satisfying chocolate chunks; too large and the cookie won’t hold together properly. 1cm chunks is as large as you should go.
  • Use a pizza tray or the bottom of a cake mould. It’s possible to shape a perfect circle with your hands, but it won’t stay perfect for long when it goes in the oven. This cookie spreads at least a good 2cm in every direction.
  • It’s super hard to resist eating a warm cookie, so you should definitely split the dough into 2 batches and make smaller pizzas so you can dive in right away and still have something to show the guests the next day. Or you can make one large pizza cookie and feel smug about your self-control, don’t mind me.
Anyone for a slice?
Anyone for a slice?

Hazelnut chocolate chip cookie pizza
¾ cup flour
¼ tsp salt
¼ tsp baking soda
6 tbsps butter
1/3 cup muscovado sugar
1/3 cup white sugar
1 egg
1 tsp vanilla extract
1 cup oats
¾ cup dark chocolate, chopped
½ cup hazelnuts

Sift the flour, salt and baking soda together in a large bowl.

In a saucepan, melt the butter on low. Remove from heat and stir in the sugars.

When slightly cool, whisk in the egg and vanilla.

Pour into the flour mixture and combine with a wooden spoon.

Stir in the oats, dark chocolate and nuts

Spoon the batter onto a pizza tray lined with baking paper, then shape into a neat circle. Bake for 20 minutes at 190C, allow to cool for 5 minutes on the tray and then slide onto wire rack to cool for another 10 minutes.

Cut into slices and serve with glasses of (almond) milk.


avocado & oat cookies

Being good to yourself is important, but so is being kind to yourself.
Being good to yourself is important, but so is being kind to yourself.

Is it possible to have your cookie and eat it too?

I’m so glad you asked. Summer is well and truly here, bringing the whole healthy eating thing into glaringly sharp changing-room-lights focus. Not just because of the amount of skin we’re starting to show (a pretty terrifying prospect all on its own), but also because the heat makes it so much harder to feel good if we’re eating badly.

There are lots of differing opinions out there as to what constitutes ‘eating badly’, but I think you can’t go too far wrong if you listen to your body. For me, that means I physically feel pretty awful if I’m on a constant diet of deep-fried foods, fatty meats, sugary drinks and refined carbs (basically all the fun stuff). But at the same time, mentally I feel pretty awful if I’m restricted to lettuce leaves and a wistful, longing look at the wine list.

So is there a balance? I think so. I feel pretty good and fairly sane if I’m eating complex carbohydrates like brown rice and wholemeal bread, a smattering of lean meats, loads of vegetables and the occasional reality check of eating whatever I want to.

avocado and oat cookies
avocado and oat cookies

Which brings us nicely to today’s recipe. It’s basically an adapted Anzac biscuit recipe, made with wholemeal flour, a reduced amount of sugar and without butter. Once again, I’ve gone with avocados in place of butter – honestly I think I ought to take out shares in an avocado farm – which lends the cookies a brilliant green tinge. Take a deep breath, and think of pistachios.

The final product has a dense chewiness (from the oats and coconut) amidst a soft, moist, cake-like texture (from the flour and avocados). They hit a fine balance of sweet-but-not-too-sweet – I personally think that they could go either way and be served alongside a coffee or on a cheese plate. Without strongly-flavoured ingredients, you do get a sense of the avocado, so if that worries you you might like to add a handful of chocolate chips, a mashed banana, or some cheese and tomato.

These cookies hold their shape, so make sure you're happy with how they go into the oven.
These cookies hold their shape, so make sure you’re happy with how they go into the oven.

Avocado and oat cookies (makes 12)
2 small ripe avocados
1 cup rolled oats
½ cup wholemeal flour
2 tablespoons caster sugar
¾ cup (60g) desiccated coconut
¹⁄3 cup golden syrup
1 teaspoon baking soda
2 tablespoons hot water

Preheat your oven to 165 degrees. While heating, you can toast the oats lightly while you get on with the cookies.

Place the flour, sugar and coconut into a large bowl.

Mash the avocados finely.

Place the golden syrup in a pot and heat gently, then add the avocados and stir until combined. This produces a slightly alarming-looking green mixture which may cause you to lose faith.

Add the hot water to the baking soda and then pour into the pot. The green mixture will turn into a frothy green concoction. At this stage, it would be perfectly natural for you to wonder what kind of crazy recipe you’re following.

Add the toasted oats to the flour and then pour in the wet ingredients and mix.

Shape into 7cm discs and flatten. Without butter, these cookies don’t spread at all so you can afford to place them quite closely together.

Bake at 165 degrees for 15 minutes and cool on the tray for 5 minutes before transferring to a wire rack.

anzac biscuits

The Anzac biscuit - a national culinary treasure.
The Anzac biscuit – a national culinary treasure.

Anzac Day marks the anniversary of the battle at Gallipoli during the First World War, where many soldiers died during the campaign to capture Constantinople. It is said that Australia’s national identity, the ‘Anzac spirit’, was forged during that brutal campaign – a defining moment for a relatively new nation. It is a day of solemnity where we think about our troops, the fallen and the sacrifices they and their families have made to keep us safe.

Naturally, we also commemorate the day with biscuits.

Crunchy and chewy and golden and delicious.
Crunchy and chewy and golden and delicious.

It might seem strange that a day that inspires so much thoughtfulness, sadness and gratitude in Aussies should be accompanied by something as irreverent as a biscuit – but in some ways, there’s nothing more fitting.

Made with rolled oats, flour, coconut and golden syrup (and egg-free to ensure no spoilage on the long journey to the troops), Anzac biscuits are a national culinary symbol right up there with lamingtons and Tim Tams.

Oh, and you can’t call an Anzac biscuit a cookie. We’re a little touchy about that.

Fresh from the oven
Fresh from the oven

Wholemeal flour works really well in this recipe because the biscuits are already grainy and slightly nutty, so I substituted the whole lot. Rumour has it that you can actually make quite a few substitutions without affecting the final taste too much, but for the original crunchy-on-the-outside, slightly-chewy-on-the-inside biscuits I love this recipe.

Anzac biscuits (makes 24)
2 cups rolled oats
1 cup wholemeal flour
²⁄3 cup (150g) caster sugar
¾ cup (60g) desiccated coconut
¹⁄3 cup golden syrup
125g unsalted butter
1 teaspoon baking soda
2 tablespoons hot water

Mix the oats, flour, sugar and coconut together in a large bowl.

Place the butter and golden syrup over a low heat until melted.

Mix the baking soda with the hot water and then add to the butter/syrup mixture. It will froth up.

Pour this into the dry ingredients and mix well.

Oats are delicious!
Oats are delicious!

Shape into flat discs of about 5cm across – they spread quite far, so you need to give them a lot of room on the baking sheet.

Bake at 165 degrees celcius for around 10 minutes, until golden. They’ll come out soft, but let them cool for five minutes on the tray before transferring them to a wire rack and they’ll crisp up nicely.