This Giant Vegan Chocolate Chip Cookie is thick, chewy, and perfect for when you’re craving something sweet but don’t want to whip up a whole batch of cookies. Made with gluten-free oats and coconut flour, coconut sugar, natural nut butter, and coconut oil for a wholesome treat.
GUYS! I’m finally ready to share my Giant Vegan Chocolate Chip Cookie with you. It only took me…. six times? Yes, SIX. I kid you not. The first time I attempted I actually had made three different versions at once, to see which way I would like best. After what I thought I had decided was the one, when I went back to make it a second time, something went wrong and it just utterly failed. I blame the nut butter I used. The third time I was feeling CONFIDENT. I was mixing the dough, I was taking pictures, thinking “Okay, this is it. Think positive. This has GOT to work.” I was feeling good up until I broke apart the cookie, and then took a bite to just have it be grainy and crumbly. FAIL AGAIN. When I gave some to the husband to try, he didn’t say much… that’s a sign guys. If he doesn’t have the raised eyebrows look , or ask for more, it’s dunzo. Especially when we’re dealing with cookies. I mean don’t get me wrong, we ate all of the failures ? (I don’t like wasting food). But the cookie was by no means blog ready. UP UNTIL NOW.
I actually tested this recipe first with my homemade sunflower pumpkin seed butter. So in case you’re nut-free, you can still enjoy this cookie!
After mixing the dough, I knew my ratios were right, but the dough was still a little soft. I didn’t want to add more flour because that would just dry it out. So I put put it in the freezer instead to chill, for about 30 minutes. The dough was set and ready for the oven. Then after 15 minutes of baking and taking it out of the oven, I could tell it was the one! And I was super pumped. It’s husband approved, too. The only issue for him was that there was only one, and we shared… He doesn’t like be limited to only one cookie, it’s just not his style.
First things first for this cookie, you need a good binder. I used flax, but chia seeds will also work. I tried this recipe without a binder a couple different times, and it was a no-go. So I HIGHLY recommend this step. (If you’re not worried about keeping it vegan, 1 TBS of a cracked beaten egg will also work.)
Also while your flax and water mixture thicken, you’ll want to make your oat flour (I use my NutriBullet) and mix together the rest of your dry ingredients in your blender cup. Set that aside for now.
You could use an electric hand mixer, but mine is way too powerful for using with this small amount of ingredients. When whisking by hand, the dough will kind of get stuck in the whisk, I just pushed it out with my fingers when it started to clump together.
Now you can add your flax egg and whisk again until combined.
Then add your flour mixture to your wet dough.
And now it’s time for CHOCOLATE CHIPS. You can use any kind you want here, really. Chunks, mini, regular, a mixture.
Then shape your dough into a thick, flat circle. Mine was a little large than the size of my palm, about 4″ in diameter.
Now like I mentioned above, you’re going to want to chill the dough. I know I know, but chilling is going to be key in the dough keeping it’s thick shape, so trust me on this one! I mean you really have no choice, I only made this cookie 8 times to get it right.
BUT LOOK HOW PERFECT IT IS.
- 2 tsp milled flax seed* + 2 TBS water
- 1/4 cup gluten-free quick oats, ground
- 1/2 TBS coconut flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- 2 TBS natural nut or seed butter
- 2 TBS coconut sugar (or brown sugar)
- 1 TBS coconut oil, softened
- 1/4 tsp vanilla extract
- 1 heaping TBS dairy-free semi-sweet chocolate chips, plus a few more for topping if desired.
- In a small bowl, mix flax seed and water together and let sit for 5 minutes until gel forms. Prep the other ingredients while waiting.
- In small blender, grind quick oats into flour. Add coconut flour, baking soda, and salt to blender cup. Stir to combine and set aside.
- In a medium bowl, whisk together nut or seed butter, coconut sugar, and softened coconut oil until combined. (You can use an electric hand mixer, just make sure your lowest setting is slow and not too powerful.) Ingredients should be fully combined. If you have chunks of coconut oil, use fingers to blend in.
- Add flax mixture and vanilla to bowl of wet ingredients and whisk again until combined.
- Add flour mixture and stir gently with rubber spatula or wooden spoon.
- Fold in chocolate chips, and shape dough into thick & flat circle, about 4″ in diameter. Dough will be slightly sticky, but should still be able to shape into circle.
- Place cookie dough on parchment paper on a small plate, and chill in freezer for at least 30 minutes. Preheat oven to 350F while dough is chilling.
- Once cookie dough has chilled, place on lined baking sheet in oven and bake for 14-16 minutes. Edges should be golden. Middle may seem underdone, but will set when cooling.
- Let cookie cool on baking sheet for AT LEAST 10 minutes before eating (or you could just eat it right away because you’ve already waited long enough, just don’t burn yourself 😉 ).
*Chia seeds will also work in place of flax seed. I tested this and used same ratio
*If not keeping gluten-free, use regular oats, and sub coconut flour with 2 TBS whole wheat white flour + 1 tsp non-dairy milk.
-If you do not let the cookie cool entirely, it is more likely to fall apart. It will still taste good 😉
-To soften coconut oil, place jar in bowl of hot water, or microwave jar in 15 second increments. You could also measure out 1 TBS and place in microwave for about 5-8 seconds.
-Prep time refers to making the dough and chill time.
To share or not to share… that is the question.
How do you like your cookies?
- Thick and soft?
- Thin and crispy?
- Thick and chewy?
There are really so many ways to enjoy a cookie….
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