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Use good dark chocolate chunks for awesome results. I usually use half spelt and half white flour for the cookies for the best results. They come out equally awesome with all spelt and all white as well. Let the dough chill nicely before baking and make as huge a cookie you like. Make a big batch today!
What are your plans for vday, if any 🙂 Make this Giant Vegan Chocolate Chip Cookie!
Use maple or agave or molasses or if you can find Barley malt syrup, or a combination of any of these depending on taste preference. The syrups add a fantastic texture to the cookies! And the almond butter makes them moist and fudgy.
More cookies from the blog
Triple Ginger Molasses cookies
Tiramisu cookies
Almond butter SnickerDoodles.
Ginger Spiced Banana Almond chocolate chip cookies
Pistachio butter Chocolate chunk cookies
Oat Almond Chocolate chunk cookies in a Jar
Steps:
Mix all flaxmeal in almond milk, then mix in all the wet ingredients.
Add the dry and mix into a soft dough. Add the chocolate chunks and chips and combine.
Chill for an hour. Then shape into large cookies. Press the chips that remain the bowl on the cookies.
bake for 11 minutes. Cool for 5 minutes before taking off the parchment.
The Ultimate Giant Vegan Chocolate Chip & Chunk Cookies. Giant Vegan Chocolate Chip Cookie
Ingredients
Dry:
- 1.25 cup organic unbleached white flour or Spelt flour, or half of each. use glutenfree all purpose flour to make gluten-free
- 1 Tbsp corn starch, or arrowroot starch
- 1/4 tsp baking powder
- 1/8 tsp baking soda
- 1/4 tsp salt
Wet:
- 2 tsp flaxmeal
- 3 Tbsp almond milk
- 3 tbsp loaded almond butter, I used Justin's classic almond butter or use other nut butter or seed butter
- 3 Tbsp Oil, organic canola or coconut
- 1 Tbsp maple syrup
- 1 Tbsp light molasses, or 1 Tbsp maple syrup if you don't like molasses
- 1 tsp vanilla extract
- 1/2 cup ground raw sugar or brown sugar, any other fine vegan sugar (1/3 cup for less sweet, brown sugar makes the cookies more chewy)
Addins:
- 1/2 cup or more dark drinking chocolate chunks, I use Theo's, or Enjoy life chunks or other vegan semi sweet chocolate chunks
- 2-3 Tbsp mini chocolate chips or regular size chocolate chips
- Variations: Add in a 1/2 tsp cinnamon. Add more nut butter and omit the oil.
Instructions
- In a bowl, whisk all the dry ingredients: In another bowl mix the flaxmeal into the almond milk. Add the almond butter, oil, vanilla, maple, molasses and mix well to combine. It will take a minute or so for the nut butter to mix in. Add the sugar and mix well. Add dry to the wet. Mix to form a dough. Add in the chocolate chips and chunk and mix to combine. Add more or less to chocolate chip density preference :). Cover and chill for an hour (do not skip).
- Preheat the oven to 375 degrees F / 190ºc. Take a handful of the dough (1/4-1/3 cup), roll into a ball and then press and shape into a disc of 4-5 inch width on parchment lined sheet.(I just press the ball directly on the parchment with my palm). Make as large or small to preference. Press the chocolate chips that remain the bowl after, into the shaped cookies. Sprinkle a little granulated sugar on top and press lightly on the cookie. Bake for 11-12 minutes. Let cool completely.(5 minutes). The cookies will soft out of the oven, but will firm up. Bake for less time for smaller cookies (till just about starting to get golden on the edges). Store in an airtight container once completely cool.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just might have to make these for my boyfriend Valentine’s Day! I was trying to think of something nice but simple to make, and these look perfect! We’re celebrating by taking the train ride around Mt. Rainier 🙂
oh that is fun. we might take a trip to rainier too if the weather is sunny.
For gluten free, do you think some xantham gum should be added?
If you use a gf all purpose mix, it usually has gum in the blend already. There is enough wet binding in the recipe even if you do not add gum.
These look wonderful 🙂 The texture looks spot on for a chocolate chip cookie- so dunkable and chewy!
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Oh my. Those cookies are huge, and I love it! Definitely bookmarking your recipe for the next time a chocolate chip cookie craving strikes. 🙂
they are quite big. almost a breakfast in itself. i can never finish the whole cookie in one sitting:)
I once made 4 different vegan chocolate chip cookies. I quizzed many people in my life which one they liked the best. The one that one had semi-soft coconut oil creamed into the “butter.” Everyone thought that there was cinnamon in them. Odd. I can’t wait to make these. If my boyfriend behaves himself, he’ll get these on the weekend. If he doesn’t, only my coworkers at Trader Joe’s will get them.
lol. 🙂 i hope everyone likes them!
These look amazing, and I think that if I follow the variations I can make them this week! I am not sure what is up for Valentine’s Day around here. Dave and I got super sick this weekend, and it’s thrown our whole week out of whack. We’re both still barely eating, so right now planning a meal feels undoable. I’m saving these cookies – they might just be our V-Day treat, because I don’t know if I’ll get to the store to make the rice crispy treats I’d planned.
oh no.. i hope you all recover soon. hugs.
This is on my list for tomorrow morning,…ooh yes! I will double this tasty recipe though! Yum yum yummm!
i LOVE how big these cookies are! i really want one. really.
make them!
They look amazing!!<3