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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.
Has anyone tried these with coconut flour? Have a big bag and am curious to know of any changes done to these to account for the crazy liquid absorption of coconut flour.
you can use the same flour measurements with the starch and baking powder etc in it and whisk. Then add only half that quantity to the wet. Add a Tbsp at a time after that till the dough is not wet but also not crumbly dry. Shape the cookies smaller and bake. The cookies will also bake faster, so check at the 9 or 10 min mark., also use 1.5 Tbsp flaxmeal in the wet. let me know how they turn out.
These are amazing!! I made them gluten free using 1/2c oat flour, 1/4c sorghum, 1/4c brown rice flour, and roughly 1.5TBS quinoa flour. Opted for the 1/3c of sugar and made them smaller (used a tablespoon to scoop them out) and baked for 7 min (cause the were smaller). Oh and I used homemade cashew butter instead.
They came out perfect!
Super awesome! yep these are giant giant size. so the bake time will vary:)
Hi! I just made these but they aren’t soft or chewy 🙁 not sure what went wrong, maybe its the type of GF free flour I used?
gf baking can easily lead to a dryer result. the gf flour blend should have some xanthan gum in it to help. prob use a bit less flour to have a more moist dough, and bake them for less time. it really depends on the flours. i usually sub oat+almond flour and the extra fat from the almonds helps.
what flours did you use? and how was the dough before shaping into cookies.
I love this recipe!!! I just started working with coconut sugar, and now want to try it in this delicious cookie recipe!!! Hubby loves chocolate, so these would be a hit in our house!
do you think i could use buckwheat flour for an all gluten free option?
Just made these, YUMMY! FYI for my fellow gluten intolerant folks, I used 1/2 cup Millet and a 1/2 cup brown rice flour and they came out AMAZING–didn’t need the gum. Be sure to chill it like she says so that you can shape and flatten the cookies out because they will not on their own. First batch tasted like peanut butter fudge because of this–which is not bad at all!
This post has also been stolen and posted on the site I mentioned in your pizza post, and there are probably more.
What a lovely thing! And the cookies are delightful 🙂 Well done!
Thanks
cookiecutter.com/birthday.aspx
Just when I felt content that I didn’t need any more chocolate chip cookie recipes, you just had to go and throw almond butter into the mix. Man, do these chewy giants look incredible! Knowing how much my mom adores almonds, I’ll just have to make these… You know, just for her benefit. Not that I would steal a half-dozen for myself. 😉
Oh my gosh – two kinds of chocolate bits!! I want the whole batch for myself :-).
yes of course!