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.
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
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
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.
As I am looking at the picture above I’m surprised the dough even made it into the oven…
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.
How to Make…
Oatmeal Caramel Chocolate Chip Giant Cookie
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.
- Prep Time: 15 mins
- Cook Time: 15 mins
- Total Time: 30 mins
- Yield: 1 1x
- 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
- Preheat oven to 350F. Line a small baking sheet with a cut piece of parchment paper, set aside.
- In a small bowl combine flaxseed + water, set aside for 2-3 minutes.
- 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.
- 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.
- 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.
- Now after you’ve waited so patiently, enjoy!
Recipes 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.
Nutrition Information:
- Serving Size: 1/2
- Calories: 473
- Sugar: 21g
- Sodium: 197
- Fat: 30g
- Saturated Fat: 7g
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 49g
- Fiber: 5g
- Protein: 10g
- Cholesterol: 5
But seriously, I really think you guys are going to enjoy this cookie. I hope you give it a try!
Caitlin says
Ashley– this cookie is EVERYTHING! So good 🙂
Can I make the dough ahead of time, refrigerate, and back later??
Ashley says
Thanks Caitlin! And yes, definitely! 🙂
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.
Ashley says
Sorry for the confusion Adrien! The correct ratio is 2 tsp milled flaxseed to 1 TBS water. Thanks for checking in! I hope you enjoy them 🙂
Adrien says
Thank you! We’re looking forward to trying them!
EnaMae says
Can coconut flour be used? Also will regular granulated sugar work?
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.
Ai Tris says
Thanks! I made it tagged you on IG
Very easy to make satisfies cravings less indulgence haha ??
Ashley says
Well thank you so much for tagging me AND leaving a comment here! Happy to help satisfy those cravings 😉 <3
Noha farag says
Looks sooo delicious ? But what other healthy substitutes for coconut sugar I can use,can I use honey ?!
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 🙂
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!!
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 🙂
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!
★★★★★
Ashley says
Thank you so much sharing here, Sabine! And I am so glad you’ve enjoyed other recipes as well 🙂