This Giant Chocolate Chip Cookie is crisp on the outside, yet soft and fluffy on the inside. It’s vegan, gluten-free, egg-free and oil-free and made with only 6 nourishing ingredients – yet no one would guess it! It’s also very easy to make and ready in under 20 minutes!
The only thing better than a Chocolate Chip Cookie is a GIANT Chocolate Chip Cookie.
This giant cookie is similar to Millie’s Choc Chip Cookie in the UK but HEALTHIER! We all love delicious sweet treats made with nourishing ingredients, right? This Giant Choc Chip Cookie is no exception!
I recently discovered that not everyone loves cake (IKR!?), so this is a perfect alternative to a birthday cake – because I’m pretty sure everyone loves a choc chip cookie! Just whip together some frosting and spread it on top (you can use this Healthy Chocolate Frosting (made with avocado!) or the vegan vanilla buttercream recipe I used for my Easy Vanilla Cupcakes) – it’s a GAME CHANGER for birthdays!
All you need to make a Giant Chocolate Chip Cookie
As I mentioned – you only need 6 ingredients. You probably already have them all waiting for you in your pantry!
Oat Flour – You can find this in your health food store or make your own by simply blending uncooked oats until it’s a fine powder! I am obsessed with baking with oat flour as it turns any baked treat into breakfast! It also adds a good amount of fibre and protein to the cookie! If you’re coeliac, make sure your oat flour is gluten-free!
Baking Soda – you can use baking powder, but the texture of your cookie will be completely different – it ends up a lot more solid and less chewy.
Salt and Vanilla Extract – This adds flavour and also enhances the rest of the flavours, bringing out the sweetness of the dark chocolate and peanut butter!
Maple Syrup – I love using maple syrup in my baking as it adds sweetness without the use of refined sugar!
Peanut Butter – Although this Giant Cookie is oil-free, it is not fat-free! The peanut butter makes this giant cookie super gooey and adds an incredible peanut butter flavour!
Dark Chocolate – Dark Chocolate is good for the body and the soul! It is proven that dark chocolate is not only good for the soul, but also for your body as cacao powder has many health benefits. Try to get chocolate with a higher cacao percentage as this means it contains less sugar! You can use chocolate chips or chop up your favourite vegan chocolate bar (most dark chocolates are naturally vegan!). I prefer using a chocolate bar as you can make the chocolate chunks as big or small as you want!
CBD Oil – this is an optional extra, but I absolutely love sneaking some CBD oil into my recipes.
Adding CBD To Food
I’ve been loving CBD oil lately, so much so that I’ve been adding it to recipes and everything I can think on. If you don’t know what CBD oil is, it’s an oil derived from the cannabis plant. It has many health benefits including reducing pain and inflammation and improved sleep quality and it also helps with anxiety and depression. I use THIS CBD oil by Pure CBD Health as it’s pure and potent! It is THC free (meaning: YOU WON’T GET HIGH!), and the company uses sustainable methods and packaging throughout which is just BRILLIANT!
If you want to read more about CBD, here’s everything you need to know about CBD oil.
I also love adding CBD oil to my No-Bake Cheesecake Brownies.
How To Make A Giant Choc Chip Cookie
I told you this was quick and easy, and I wasn’t lying! Just see the proof in the recipe video!
All you need to do is combine all of your ingredients, and transfer them into a cake tin to bake for 15 minutes. No messing around with rolling the dough into balls to make regular chocolate chip cookies – just make a giant one!
One thing to note, however, is the size of your tin. I use a 7-inch cake tin, but I know that not everyone has one, so here’s what you need to know:
If your cake tin is smaller, your cookie will be thicker – therefore you will need to bake it for longer.
If your cake tin is bigger, your cookie will be thinner – therefore you won’t need to bake it for as long.
How to know when your chocolate chip cookie cake is ready? It should be lightly golden and crisp on top, yet not solid.
This being said, the cookie is pretty forgiving and will taste incredible no matter how long you cook it. TRUST YOUR INSTINCT!
How To Store Your Giant Choc Chip Cookie
I always recommend keeping cookies in the fridge as I find they stay crisper that way. Keep in an air-tight container for up to a week.
This cookie also freezes well, simply package it in a freezer bag or freezer-safe container and freeze for up to 3 months. Leave to thaw in the fridge for a few hours before serving.
Serve as is OR heat it up and serve with some vanilla ice cream! (I’m actually drooling.)
Here Are Some More Healthy Cookie Recipes For You To Try:
BAKING IN GRAMS
All of the recipes I create are tried and tested a few times until it has been perfected. My goal is to develop recipes that are simple to make and easy to follow so that anyone can make them – even if you’ve never baked before!
One very important thing that will ensure that you get the best results is to measure your ingredients by weight! I recommend purchasing a kitchen scale, they are very affordable and it will honestly change your baking game for good! Not all measuring cups are made equally – for example, a cup of flour to me weighs 120g, but for you, it may be anywhere between 100g and 200g – that’s a BIG difference!
If you don’t have a kitchen scale yet, you can use this Ingredient Weight Chart as a guideline to convert the ingredients to help you!
Now – dust your apron off and get baking! X
Giant Chocolate Chip Cookie
Equipment
- 7-inch cake tin
Ingredients
- 150 g Oat Flour or blended oats
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 150 g Maple Syrup or agave
- 130 g Peanut Butter or any nut or seed butter
- 1 tsp Vanilla Extract
- 80 g Dark Chocolate
- CBD Oil optional
Instructions
- Preheat your oven to 190°C (170°C fan / 375°F) and grease a cake tin (mine is 7-inches).
- In a mixing bowl, combine your Oat Flour, Baking Soda and Salt.
- Next, add in your Maple Syrup, Nut Butter and Vanilla and fold until just combined.
- Fold in your chopped Dark Chocolate.
- Transfer the cookie dough into your baking tin and spread it out. Top with more chocolate if you wish and bake for 15 minutes.
Video
Notes
- See Blog Post contents for more ingredient substitutions!
- If your cake tin is smaller, your cookie will be thicker – therefore you will need to bake it for longer.
- If your cake tin is bigger, your cookie will be thinner – therefore you won’t need to bake it for as long.
Absolutely delicious!!! I substituted peanut butter for sunflower butter and it came out perfect.
Thank you for making my Giant Chocolate Chip Cookie Lorena! I am so happy you enjoyed it and it’s great to know sunflower butter works!