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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.
They really do look delicious! My only problem is that I can’t have flax (-seeds, -meal,- oil) due to an intolerance. Can I just skip it? Or could I replace it with something else (can’t have psyllium either…). Oh, and one more question: are they chewy? I tried a few vegan (and gf) cookie recipes, but they were all so very chewy, not cookie-like at all. Thanks in advance and keep up the great work!
Hi roxana, you can omit the flax. the cookies are more crisp than chewy and without the flax will be more crunchy crumbly.
cookies (vegan or not) are generally chewy as in sugary chewy or buttery chewy but not having to chew a lot chewy. if the cookies are coming out too chewy it might be too much gum, starch or over-baking.
Made these tonight… they are out of this world… amazingly good!
Now to keep myself from eating them all!
i know right. a very difficult task to not eat them all 🙂
Just wanted to let you know that I make these cookies ALL the time and they are super amazing! Everyone always loves them.
Awesome!! so glad to hear that!
This is the first recipie I have tried from you/this website. I was so excited for a chewy cookie, something I have yet to master as a vegan. I was not disappointed!!!!!!!! My cookies looked COMPLETELY different for some reason but were totally delicious. Thank you! I am happy they dont have so much oil/earth balance/tons of sugar. I used this vegan caramel sauce instead of molasses and agave instead of maple sugar and lastly peanut butter instead of almond butter. The dough was a bit dry so I had to add extra soy milk. Delicious in dough form as well 🙂
awesome. i am so glad you made them and liked them!
i am guessing they probably just had slightly different color? or if it was a different texture then probably because of addition of the milk later.
a quick tip, if you make any changes to this or other cookie recipe, add only 1/2 of the dry ingredients(flour) mix to the wet, then keep adding a few Tbsp at a time till you get the right dough consistency. (the flour absorbs different wet ingredients differently, so you might need less or more depending on the wet ingredients used). That way you will get a non dry dough and can use the leftover flour for the next batch.