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Giant Chocolate Chip Cookies

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Giant Chocolate Chip Cookies are always a favorite and these handfuls are no less desirable. An easy soft chocolate chip cookie recipe that the kids can help make too. Big and chewy and chocolaty and vegan. How fun is that!

Three giant cookies with one little girls hand picking up the front one.

 

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 its way.

The Low Down on Chocolate Chips

Chocolate chips or chocolate morsels, as some companies say, have not always been easy to find for vegans.

It has become much easier lately and I think you can find vegan chips in every major grocery store now.

If you can believe it, there are even molds if you’d like to go that way and make your own chocolate chips.

Either way, this vegan easy chocolate chip cookie recipe is to die for.

Five giant chocolate chip cookies spred and piles on a white plate.

  • Facts about Chocolate Chips and then on to Vegan Chocolate Chips

  • For many years you could only find semi-sweet chocolate chips which were ALL made with milk chocolate meaning – not vegan.
  • Then more and more varieties were starting to be made such as bittersweet and dark chocolate chips. Some were accidentally vegan and some were not.
  • A very few years ago specific companies started making vegan chocolate chips purposefully vegan. Enjoy Life started showing up in grocery stores everywhere.
  • They all tasted just like semi-sweet chocolate chips. There just wasn’t any milk in them.
  • Now we can buy quite a few in all depths chocolate richness although sometimes we need to go to the internet.

Cookie ingredients in separate white bowls and each with a different shape.

Giant Chocolate Chip Cookies Ingredients

  • All-purpose flour – is the traditional flour of choice and adds a nice lightness to the cookies.
  • Whole wheat flour – completes the flour necessary for the recipe and adds more nutrients.
  • Baking powder and baking soda – give an extra oomph to the leavening power.
  • Salt – just a little bit goes a long way.
  • Egg substitute to help add lightness and protein to the cookies.
  • Dairy free butter – helps add the necessary liquid and also adds more flavor.
  • Light brown sugar – is a rich sweet ingredient.
  • Coconut sugar – adds more sweetness but helps cut down on the refined sugar.
  • Vanilla extract – is a concentrated flavor that is perfect in most baked goods.
  • Chocolate Chips – make everything better.

Overhead view of baked goods in a square bowl against a checkered mat.

Baker’s Tips

  • These cookies are light in color so don’t be tempted to cook longer or this won’t be a soft chocolate chip cookie recipe. They’ll get hard.
  • You can use all coconut sugar if you’d like to cut out the refined sugar. Add a couple more tablespoons of coconut sugar though.
  • You may use all all-purpose flour or all whole wheat flour. They will be a bit heavier with all whole wheat flour though.
  • If some of your family likes chewy chocolate chip cookies a little trick is to put them in the refrigerator. It hardens some of the ingredients and maked them chewier.

 

Eight big cookies stacked and spilling all ove a plate.

I added extra baking soda and baking powder to the recipe even though all-purpose flour is being used. The reason is because of the whole wheat flour.

I wanted to give the mix a little in the rising department when baking.

You can use any egg substitute that you like. I almost always use chia seed meal or flaxseed meal in baking. They both add a lot of protein per tablespoon.

You can even make your cookies bigger than mine. Just make sure you don’t go too thick so that they can cook. 

Mine are probably as thick as you should go.

More Easy Cookie Recipes To Check Out!

 

Close up of large cookies on a small plate against a wooden bead mat.

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What Do You Think?

If you take a photo of your big fat beauties I would love to see it. Follow me over on Instagram and tag me on your photo @vegan_in_the_freezer.
Your opinion means a lot to me and if you’d like to leave a comment and possibly a star rating I’d love to hear your thoughts.

Big fat cookies are piled on a small white plate and beaded mat.
Print
5 from 8 votes

Giant Chocolate Chip Cookies

Giant Chocolate Chip Cookies are always a favorite!
Course Dessert
Cuisine Cookies
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 28 Cookies
Calories 120kcal
Author Ginny McMeans

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 tablespoons chia seed meal or flax seed meal and mix with 6 tablespoons water
  • 10 ounce dairy free butter
  • 2 teaspoon vanilla extract
  • 1 1/4 cup light brown sugar - packed
  • 8 ounces coconut sugar
  • 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.
  • To a large bowl add the softened dairy-free butter and both kinds of sugars. Mix at medium speed for about 5 minutes until the mixture is light and fluffy.
  • Add the two preprepared egg replacers and the vanilla to the butter mixture and beat at medium speed 2 more minutes.
  • Add the flour mixture to this bowl and mix in gently on low speed scraping down the sides to make sure everything is well incorporated.
  • 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. That's about 2 heaping tablespoons full for each cookie. Lightly roll them into a ball and flatten to about 2 1/2 inches to 3" in diameter.
  • Bake at 350• for 12 to 14 minutes. They will be light in color. If you flatten them more than bake for only 10 to 12 minutes.
  • Let cool for 10 minutes and then remove to a wire rack.

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.
 

Nutrition

Nutrition Facts
Giant Chocolate Chip Cookies
Amount Per Serving (1 Cookies)
Calories 120 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 1g5%
Cholesterol 1mg0%
Sodium 126mg5%
Potassium 31mg1%
Carbohydrates 17g6%
Fiber 1g4%
Sugar 10g11%
Protein 2g4%
Vitamin A 12IU0%
Vitamin C 0.1mg0%
Calcium 15mg2%
Iron 0.8mg4%
* Percent Daily Values are based on a 2000 calorie diet.

 

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Giant Chocolate Chip Cookies are always a favorite and these giant cookies even top that list. Big and chewy and buttery and chocolaty. How fun is that!

Vegan treats are always a favorite and are being picked up with little fingers.

Big and chewy and chocolaty and vegan treats.

Reader Interactions

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  3. Suee33

    Made these wonderful cookies twice now, this recipe is one of the best – or the very best vegan cookies I have ever made. You would NEVER guess they are vegan! Now to try them GF for others in my family.
    Thank you,for this recipe.

  4. Ginny McMeans

    I haven’t made these with gluten free flour but I think they would work fine with one of the gluten free mixes that are 1:1. Bob’s Red Mill and Arrowhead Mills has one.

  6. Suee33

    I made one recipe of these today and they turned out GREAT ! I used Miyoko’s vegan butter and then 2 oz of EarthBalance to finish off the 10 oz. Made a lot of big cookies – I just want to know if I will get the same great results with like Bob’s GF flour???
    Love Great recipes, thanks!!
    Oh and thanks for the do not over bake tip 12 minutes and out.

  9. Shari

    Thank you so much, Ginny! I make your orange cranberry cookies and they’re always a big hit. Let’s see if these take over as the new favorite!

  10. Ginny McMeans

    All good questions Shari! I’ll add the answers to the directions. Yes. use 1 1/4 cup plus 8 ounces plus 2 tablespoons. You don’t have to use the extra 2 tablespoons. It’s just for more sweetness. For the size, they are about 2 heaping tablespoons. My large cookie dough scoop wasn’t large enough. You might want to get 28 scoops done first and then pinch from others to make them more even. Roll lightly in a ball and then flatten to about 3″ in diameter. They don’t have to be smooth as you can see in the pictures, they are baked with cracks. The chocolate chips help them crack too. Be careful not to overwork anything as you go.

  11. Shari

    These look amazing! I’d like to make them for a New Year’s Eve party. I’m not an experienced baker and I have a few questions:

    1) If using all coconut sugar, do I use the 1 1/4 cup to replace the light brown sugar, the 8 oz coconut sugar and then two more tablespoons?

    2) What’s the approximate diameter of the cookies or a tablespoon scoop size?

    3) Do you flatten before baking?

    Thank you!

  17. Rebecca H.

    I’ve never been able to make “normal” chocolate chip cookies, they were always horrible. Not only were these cookies the best Vegan cookies I’ve made, they were the best chocolate chip cookies I’ve ever made period! I made them with my 12-year old daughter and she was astonished! These will be on our Christmas Cookie list for SURE!!!

  18. Christie

    Yeees! Finally ones I can freeze!
    Can you freeze the dough then slice. & bake them?
    Thank you so much for sharing! I hope you have an amazing day!

  26. Alice

    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!!

  28. Jeannie

    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!

  31. Ginny McMeans

    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.

  36. Anonymous

    I love all these new recipes that comin on facebook. We r goin to try these deli cookies always up to tryn new ideas with a little twist no one will know. Thank u for the recipes. 🙂 🙂

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