This post contains affiliate links. Please see our disclosure policy.
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’ve never made anything from this website before, and these cookies look YUM! They’re resting in the fridge right now. I used cocoa nibs as we were out of vegan choc chips. Regardless, I’m impatient for them to be done!! I can’t wait to make more from here, especially as I have a bit of a food crush on India! Everything looks wonderful 🙂
Awesome! Hope you love them!
I made them today! The smell of baking cookies *sniff sniff* ahhhh!! The dough became very sticky for me and did not make good structures on the parchment 😛 I used dates paste instead of sugar as I don’t use any form of sugar in my diet. There was no difference in sweetness. I also replaced white flour with millets flour for making it gluten-free. Worked well 🙂 Coming to the taste, It was great but they all got burnt underneath and got stuck to the parchment 🙁 I kept exactly same amount of time, and let it cool. Don’t know why that happened. Otherwise everything else was perfect 🙂
thank you
oh no. i think its the dates paste responsible for both the stickiness and burning. Maybe add more flour and bake at a lower temperature.
Made these for my family last night! Huge hit! Left out the baking soda, added extra applesauce and had soft, chewy deliciousness! Great recipe! You go girl, good job!
Hi! gonna make these today 🙂 is it possible to replace the almond butter with peanut butter?
yes you can!