![Giant Vegan Chocolate Chip Cookie [gluten-free]](https://www.fitmittenkitchen.com/wp-content/uploads/2016/01/single-serve-vegan-chocolate-chip-cookie-11-150x150.jpg)
Giant Vegan Chocolate Chip Cookie [gluten-free]
Servings: 2
Calories: 210kcal
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.
Print Recipe
Ingredients
- 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.
Instructions
- 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 ;-) ).
Notes
*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.
*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.
Nutrition
Serving: 1/2 | Calories: 210kcal | Carbohydrates: 26g | Protein: 3g | Fat: 11g | Saturated Fat: 6g | Sodium: 233mg | Fiber: 3g | Sugar: 13g