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Oatmeal Caramel Chocolate Chip Giant Cookie

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An oatmeal caramel chocolate chip GIANT cookie! Using rolled oats, gluten-free flour, flaxseed, some nut butter, coconut sugar and coconut oil to satisfy your (healthier) sweet-tooth.

Oatmeal caramel chocolate chip GIANT cookie pinterest image

 

So there was this one time I was out buying chocolate for these cookies and I accidentally bought the wrong chocolate bar. It’s funny because I picked up a caramel chocolate bar thinking “Oh maybe I’ll use this instead….” and then I thought “No, just stick with the original recipe.” I tend to over-analyze/over-complicate many things in life. So I go to put it back and pick up the salted almond chocolate bar…

Or so I thought. Wouldn’t you know I got home and as I was unloading the groceries out came a caramel bar instead of the one I actually thought I bought. Total accident. But it was like the universe was trying to tell me I needed that caramel bar for something else coming…

Oatmeal Caramel Chocolate Chip Giant Cookie

A caramel oatmeal chocolate chip giant cookie on parchment paper

So this giant cookie happened. And it’s pretty epic.

Now I’ve got a couple other giant cookies happening here on FMK, but I first made a version of this particular giant cookie over on The Big Man’s World–featuring white chocolate and raspberries. The cookie base was SO good, I HAD to make another version for you guys.

The texture is thick but not too dense, slightly chewy and crisp edges. And compared to my original giant vegan/GF cookie, this one requires no dough chilling!

what you need

  • rolled oats
  • gluten-free flour blend
  • baking soda
  • salt
  • flaxseed
  • coconut sugar
  • nut butter
  • oil
  • vanilla
  • chocolate caramel square
  • mini chocolate chips

Oatmeal caramel chocolate ingredients in bowls on towel

You can use whatever nut butter you have on hand, I used a drippier peanut butter. But I’m betting it would be great with almond, cashew, or even sunbutter!

First things first you make a flax “egg”. This recipe is 1 tsp of milled flaxseed with 1 TBS water. Once that has set and formed a gel, whisk together all of the wet ingredients until thoroughly combined. Then add in oats, flour and baking soda. Stir again until almost combined then toss in the mini chocolate chips. Once you form your ball of dough into a thick, round circle you can top with a broken caramel square.

Giant oatmeal caramel chocolate chip cookie on parchment paper

As I am looking at the picture above I’m surprised the dough even made it into the oven…

Giant oatmeal caramel chocolate chip cookie on parchment paper

But of course it had to. And the end result was deeeeelicious. The other night I made this cookie for Drew and I, but next time I am going to have to double the recipe. Because, as you know…. Mr. FMK is AKA The Cookie Monster.

So while I love making a giant cookie because they’re super quick… someone else in the house doesn’t like it because then he only gets about 2/3 😀 and no way to go back for more.

Giant oatmeal caramel chocolate chip cookie on white polka dot plate

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A caramel oatmeal chocolate chip GIANT COOKIE. To share or not to share... that is the question.

Oatmeal Caramel Chocolate Chip Giant Cookie

★★★★★

5 from 1 reviews

  • Author: Ashley
  • Prep Time: 15 mins
  • Cook Time: 15 mins
  • Total Time: 30 mins
  • Yield: 1 1x
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Description

An oatmeal caramel chocolate chip GIANT cookie! Using rolled oats, gluten-free flour, flaxseed, some nut butter, coconut sugar and coconut oil to satisfy your (healthier) sweet-tooth.

Scale

Ingredients

  • 2 tsp flaxseed meal + 1 TBS water, sit for 3 minutes
  • 2 TBS coconut sugar
  • 1 TBS natural nut or seed butter
  • 1 TBS oil (avocado, liquid coconut, sunflower)
  • 1/4 tsp vanilla extract
  • 1/4 cup gluten-free rolled oats
  • 2 1/2 TBS gluten-free all-purpose flour* (I used Bob’s Red Mill)
  • 1/8 tsp baking soda
  • dash of salt
  • 1 TBS mini chocolate chips
  • 1 chocolate caramel square

Instructions

  1. Preheat oven to 350F. Line a small baking sheet with a cut piece of parchment paper, set aside.
  2. In a small bowl combine flaxseed + water, set aside for 2-3 minutes.
  3. In a medium bowl whisk together coconut sugar, nut or seed butter, oil and vanilla until well combined. Add in flaxseed mixture once that has set, stir until evenly combined.
  4. Add rolled oats, flour, baking soda, and dash of salt. Use spoon or spatula to combine, then gently fold in chocolate chips. Dough will be slightly sticky, shape into thick circle and place on lined baking sheet. Break apart caramel square and gently press caramel pieces into top of shaped dough.
  5. Bake cookie for 12-15 minutes, until edges are lightly browned. Allow cookie to cool on baking sheet for preferably 10-15 minutes, to allow the dough to set and make sure the cookie holds its shape.
  6. Now after you’ve waited so patiently, enjoy!

Notes

*all-purpose flour or whole wheat white flour may be subbed if not gluten-free

The cookie base itself is vegan-friendly, so feel free to use your favorite vegan/dairy-free chocolate chips if you’d like!

Nutrition info approximately based on 2 (large) servings.

  • Category: Dessert
  • Method: oven
  • Cuisine: American

Nutrition

  • Serving Size: 1/2
  • Calories: 473
  • Sugar: 21g
  • Fat: 30g
  • Saturated Fat: 7g
  • Carbohydrates: 49g
  • Fiber: 5g
  • Protein: 10g

Keywords: giant cookie, cookie for 1

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Oatmeal caramel chocolate chip giant cookie on parchment paper

NOTE: The cookie base itself is vegan. But the caramel squares I used were not. Feel free to use just dairy-free chocolate chips in this recipe to make vegan-friendly!

 

But seriously, I really think you guys are going to enjoy this cookie. I hope you give it a try!

 

 

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Comments

  6. Laura says

    1) these cookies look incredible…I seriously want to eat this right now! 2) I love that you made a (giant) single serving recipe! Cookies are always the best when they’re fresh from the oven so total winner here!

    Reply

  12. Adrien says

    In the article you said use 1 tsp of milled flaxseed for the flax “egg” but in your recipe it calls for 2 tsp. I was wondering which one is correct. We’re going to make these tonight.

    Reply

    • Ashley says

      Hi! If looking to replace just the flour, you could likely use 1 TBS coconut flour. But I haven’t tested that myself yet. That is what I would try first, just make sure your cookie dough doesn’t feel too dry. Regular granulated sugar also works 1:1.

      Reply

    • Ashley says

      Hi Noha, I haven’t tried this with honey but it should work since it’s a smaller amount. The consistency of the cookie may change slightly. If you have another dry sweetener you can substitute the coconut sugar, I would go that route first! Let me know how it goes 🙂

      Reply

  16. Kate says

    This looks amazing! Forgive my nativity, but is a chocolate caramel square like s caramilk bar? Not exactly sure what you used and I want to make this ASAP!!

    Reply

    • Ashley says

      Ah yes it’s kind of like s caramilk! The one I used was Ghirardelli, so it’s flatter. But Caramilk works too! I would still chop a few in half 🙂

      Reply

  17. Sabine says

    Hey Ashley,
    I just made this recipe. Amazing how fast it is to make, and still the texture and the taste are great! I used one real egg and all-purpose flour. Next time I will try with just 10min bake. I have also tried a few other recipes from your blog and so far they all resulted great! So thank you very much for sharing!

    ★★★★★

    Reply

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