Giant Chocolate Chip Cookies are always a favorite and these giant cookies are no less desirable. Big and chewy and chocolaty and vegan. How fun is that!
Giant Chocolate Chip Cookies are always a favorite and these giant cookies are no less desirable. Big and chewy and buttery and chocolaty. Again, the basis for this recipe is an old one from my mom. I just tweaked it a little to make it a bit more healthful.
A hand mixer helps the batter become light and fluffy. If you use a cookie scoop it will be easy to get large even dough balls. Your hands will still be spotless and the cookie sheets will be full. Mmmmm, sweetness is on it’s way.
Giant Chocolate Chip Cookies
Giant Chocolate Chip Cookies are always a favorite and these giant cookies are no less desirable.
Ingredients
- 1 3/4 cup all purpose flour
- 1 2/3 cup whole wheat flour
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1 1/2 teaspoon salt
- 2 egg substitutes - follow the directions on your package or use 2 chia seed meal or flax seed meal and mix with 6 tablespoons water
- 10 ounce dairy free butter
- 1 1/4 cup brown sugar - packed
- 8 ounces coconut sugar
- 2 teaspoon vanilla extract
- 10 ounces chocolate chips - dairy free
Instructions
- Mix the two flours, baking soda, baking powder and salt in a large bowl. Set aside.
- Mix the egg replacer and water together and set aside.
- In another bowl add the softened butter and push it with the back of a spoon to make sure it can be creamed.
- Add the two sugars to the bowl with the butter and mix at medium speed for about 5 minutes until the mixture is light and almost fluffy.
- Add the two mixed egg replacer to the butter mixture and beat at medium speed 2 more minutes.
- Now the mixture will be very light and fluffy.
- Add this mixture to the bowl with the dry ingredients and fold in gently.
- Add the chocolate chips and fold in carefully.
- Use a silpat (or parchment paper) on your cookie sheet.
- Scoop out large scoops onto the cookie sheet. About 6 per sheet.
- Give them plenty of room to spread out.
- Bake at 350• for 12 to 14 minutes.
- Let cool for 10 minutes and then remove to a wire rack.
Recipe Notes
They keep a couple of weeks in the refrigerator or you could freeze them in a rigid sided container for a long period of time.
mip says
Can the flour be replaced with coconut flour or some other non carb flour?
Ginny McMeans says
You can but it isn’t straight across measurements. I can’t give you specifics without making it myself but here are some tips. A little coconut flour goes a long way. For every cup of all purpose flour (grain flour), you only need 1/4-1/3 cup of coconut flour. Try that and see how the consistency goes.
Erin says
There is nothing like a good chocolate chip cookie to satisfy the sweet tooth 🙂 These look awesome!
Ginny McMeans says
Thanks so much Erin! I love them too 🙂
Jeannie says
I made these today and they are very good! My son stopped by for lunch and he took an extra for the road. Thank you!
Ginny McMeans says
Fantastic Jeannie! Thank you and I am glad your son got some too. You’re a good mom 🙂
Alice says
These are absolutely INCREDIBLE! Everything I look for in a cookie and chocolate chip cookies are my #1 favorite dessert! I don’t know if that makes my review more or less reliable honestly. But yeah, I made them about 3in diameter, and they keep their shape perfectly and are that perfect crunch on the bottom and soft buttery on the inside, omgo mgomg I am so happpy!
Note that I used 100% white all purpose flour, and substituted half of the coconut sugar for white sugar, just because it is a bit expensive. 😉
Thank you!!
Ginny McMeans says
Thank you so much for all of the cookie praise. You have made me want to make some more tomorrow. You are the Best!!!