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.
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.
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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.
Prep Time 15 minutes
Cook Time 14 minutes
Total Time 29 minutes
Servings 28 Cookies
Calories 240kcal
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
- 1 1/4 cup light 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.
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 (2 Cookies)
Calories 240 Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 3g 15%
Cholesterol 1mg 0%
Sodium 255mg 11%
Potassium 63mg 2%
Total Carbohydrates 34g 11%
Dietary Fiber 1g 4%
Sugars 21g
Protein 2g 4%
Vitamin A 0.5%
Vitamin C 0.1%
Calcium 3%
Iron 4.7%
* Percent Daily Values are based on a 2000 calorie diet.
madhav says
These are the ultimate chocolate chip cookies ever and i don’t lie 😉
Ginny McMeans says
Yes! You can absolutely freeze the cookie dough Chrisie.
Ginny McMeans says
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 🙂
Rebecca H. says
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!!!
Christie says
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!
Ginny McMeans says
Come on over Felesha! 🙂
Felesha Bell says
Love this giant cookie!!! I’ll take two please!!!
Bintu - Recipes From A Pantry says
Good gracious these look amazing. I could dive right in now and eat them all!
Amanda | Chew Town says
My goodness that looks DELICIOUS! Love the giant chunks of chocolate it looks so full of flavour.
Charla @ That Girl Cooks Healthy says
Who can say no to cookies especially if they’re vegan at that.
Sandra Shaffer says
I can just imagine how delicious these smell while baking! Great idea to add some whole wheat flour. An unnoticeable healthy tweak!
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!!!
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
Fantastic Jeannie! Thank you and I am glad your son got some too. You’re a good mom 🙂
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
Thanks so much Erin! I love them too 🙂
Erin says
There is nothing like a good chocolate chip cookie to satisfy the sweet tooth 🙂 These look awesome!
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.
mip says
Can the flour be replaced with coconut flour or some other non carb flour?
Ginny McMeans says
What a sweetheart! I’ll have to admit Jenn – they are pretty good 🙂
Jenn says
OMG, these look so good!!!! I need these NOW!
Ginny McMeans says
You are so right about them not knowing. Thanks and have fun baking!
Anonymous says
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. 🙂 🙂
Ginny McMeans says
Thanks so much Mary! I appreciate the compliment.
Mary L. Kamp says
Love the looks of those giant cookies
Ginny McMeans says
You are welcome. I am so glad you made them and thanks for taking the time to let me know.
Dhana C. says
Great Cookies! I just made them and they are awesome!!! Thanks for the recipe 🙂
chalynda says
thank you! =)
Ginny McMeans says
Sure can. Coconut sugar is at Sprouts and other specialty grocery stores. It just gives it a, sort of, molasses flavor.
Ginny McMeans says
No problem at all. Works great. You can use regular sugar too. Coconut sugar just gives it a, sort of, molasses flavor.
chalynda says
And can I use regular sugar instead if coconut sugar? I never even heard of coconut sugar!
chalynda says
Can i use flax seed instead of the egg replacer?