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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.

 

Giant Chocolate Chip Cookies Ingredients

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

Big fat cookies are piled on a small white plate and beaded mat.

Giant Chocolate Chip Cookies

Ginny McMeans
Giant Chocolate Chip Cookies are always a favorite!
4.93 from 13 votes
Print Save
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Course Dessert
Cuisine Cookies
Servings 28 Cookies
Calories 120 kcal

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

Serving: 1CookiesCalories: 120kcalCarbohydrates: 17gProtein: 2gFat: 10gSaturated Fat: 1gCholesterol: 1mgSodium: 126mgPotassium: 31mgFiber: 1gSugar: 10gVitamin A: 12IUVitamin C: 0.1mgCalcium: 15mgIron: 0.8mg
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    4.93 from 13 votes (3 ratings without comment)

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    Recipe Rating




  10. 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. 🙂 🙂

  15. 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.

  18. 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!

  20. 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. 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!

  29. 5 stars
    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!!!

  30. Thank you so much for letting me know Rebecca! It is so wonderful that your daughter made them with you too. I love that they made the Christmas cookie list 🙂

  35. 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!

  36. 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.

  37. 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!

  40. 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.

  42. 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.

  43. 5 stars
    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.

  47. 5 stars
    These were so good and I made them with my two kids. Naturally the dough also got eaten as we were making them. Ha!

  48. Can I make this recipe into a giant cookie.? I’d like to make this as a birthday surprise