The Ultimate Chocolate Chip & Chunk Cookies. Vegan Recipe

Vegan Giant Chocolate Chip & Chunk Cookie


Ok people, if you do not have any vday plans, do not worry. Make these Giant Chocolate chip and chunk cookies for the special someone. All Chewy, chocolatey and delicious, with almond butter, less oil, maple and molasses to add to the chewyness. These biggies barely fit in my hand!

Use good dark chocolate chunks for awesome results. I usually use half spelt and half white flour for the cookies for the best results. They come out equally awesome with all spelt and all white as well. Let the dough chill nicely before baking and make as huge a cookie you like. Make a big batch today!

I picked up strawberries in the hope of making something for vday and now an racking the brain and the interwebz for ideas. oh well. it is a cloudy day outside as well in the brain. 


What are your plans for vday, if any :)



Use maple or agave or molasses or if you can find Barley malt syrup, or a combination of any of these depending on taste preference. The syrups add a fantastic texture to the cookies! And the almond butter makes them moist and fudgy.

More cookies from the blog
Triple Ginger Molasses cookies
Tiramisu cookies
Almond butter SnickerDoodles.
Ginger Spiced Banana Almond chocolate chip cookies
Pistachio butter Chocolate chunk cookies
Oat Almond Chocolate chunk cookies in a Jar

Steps:
Mix all flaxmeal in almond milk, then mix in all the wet ingredients.
Add the dry and mix into a soft dough. Add the chocolate chunks and chips and combine.



Chill for an hour. Then shape into large cookies. Press the chips that remain the bowl on the cookies.



bake for 11 minutes. Cool for 5 minutes before taking off the parchment.



Chewy Almond Butter Chocolate Chunk and Chip Cookies
Allergen Information: Free of Dairy, egg, soy, yeast. Can be made gluten-free with a gluten-free all purpose flour.

Ingredients: Makes 6 Giant cookies

1.25 cup organic unbleached white flour or Spelt flour (or half of each. use glutenfree all purpose flour for gf) 
1 Tbsp corn starch (or arrowroot starch)
1/4 tsp baking powder
1/8 tsp baking soda
1/4 tsp salt


Wet:
2 tsp flaxmeal
3 Tbsp almond milk
3 loaded Tbsp almond butter (I used Justin’s classic almond butter) or use other nut butter or seed butter
3 Tbsp Oil (organic canola or virgin coconut) 
1 Tbsp maple syrup
1 Tbsp light molasses (or 1 Tbsp maple syrup if you don’t like molasses)
1 tsp vanilla extract 
1/2 cup ground raw sugar or brown sugar, any other fine vegan sugar (1/3 cup for less sweeter, brown sugar makes the cookies more chewy)

1/2 cup or more dark drinking chocolate chunks (I use Theo’s)
2-3 Tbsp mini chocolate chips or regular size chocolate chips


Variations: Add in a 1/2 tsp cinnamon. Add more nut butter and omit the oil. 

Method:
In a bowl, whisk all the dry ingredients: In another bowl mix the flaxmeal into the almond milk. Add the almond butter, oil, vanilla, maple, molasses and mix well to combine. It will take a minute or so for the nut butter to mix in. Add the sugar and mix well. Add dry to the wet. Mix to form a dough. Add in the chocolate chips and chunk and mix to combine. Add more or less to chocolate chip density preference :). Cover and chill for an hour (do not skip).
Preheat the oven to 375 degrees F. Take a handful of the dough (1/4-1/3 cup), roll into a ball and then press and shape into a disc of 4-5 inch width on parchment lined sheet.(I just press the ball directly on the parchment with my palm). Make as large or small to preference. Press the chocolate chips that remain the bowl after, into the shaped cookies. Sprinkle a little granulated sugar on top and press lightly on the cookie. Bake for 11-12 minutes. Let cool completely.(5 minutes). The cookies will soft out of the oven, but will firm up. Store in an airtight container once completely cool.  


These cookies are being shared at Allergy free wednesdays. rickis wellness weekend

Comments

  1. says

    These look amazing, and I think that if I follow the variations I can make them this week! I am not sure what is up for Valentine’s Day around here. Dave and I got super sick this weekend, and it’s thrown our whole week out of whack. We’re both still barely eating, so right now planning a meal feels undoable. I’m saving these cookies – they might just be our V-Day treat, because I don’t know if I’ll get to the store to make the rice crispy treats I’d planned.

  2. says

    I once made 4 different vegan chocolate chip cookies. I quizzed many people in my life which one they liked the best. The one that one had semi-soft coconut oil creamed into the “butter.” Everyone thought that there was cinnamon in them. Odd. I can’t wait to make these. If my boyfriend behaves himself, he’ll get these on the weekend. If he doesn’t, only my coworkers at Trader Joe’s will get them.

    • says

      If you use a gf all purpose mix, it usually has gum in the blend already. There is enough wet binding in the recipe even if you do not add gum.

  3. Mae says

    I just might have to make these for my boyfriend Valentine’s Day! I was trying to think of something nice but simple to make, and these look perfect! We’re celebrating by taking the train ride around Mt. Rainier :)

  4. says

    Just when I felt content that I didn’t need any more chocolate chip cookie recipes, you just had to go and throw almond butter into the mix. Man, do these chewy giants look incredible! Knowing how much my mom adores almonds, I’ll just have to make these… You know, just for her benefit. Not that I would steal a half-dozen for myself. ;)

  5. says

    Just made these, YUMMY! FYI for my fellow gluten intolerant folks, I used 1/2 cup Millet and a 1/2 cup brown rice flour and they came out AMAZING–didn’t need the gum. Be sure to chill it like she says so that you can shape and flatten the cookies out because they will not on their own. First batch tasted like peanut butter fudge because of this–which is not bad at all!

  6. says

    I love this recipe!!! I just started working with coconut sugar, and now want to try it in this delicious cookie recipe!!! Hubby loves chocolate, so these would be a hit in our house!

    • says

      gf baking can easily lead to a dryer result. the gf flour blend should have some xanthan gum in it to help. prob use a bit less flour to have a more moist dough, and bake them for less time. it really depends on the flours. i usually sub oat+almond flour and the extra fat from the almonds helps.

  7. Jen says

    These are amazing!! I made them gluten free using 1/2c oat flour, 1/4c sorghum, 1/4c brown rice flour, and roughly 1.5TBS quinoa flour. Opted for the 1/3c of sugar and made them smaller (used a tablespoon to scoop them out) and baked for 7 min (cause the were smaller). Oh and I used homemade cashew butter instead.

    They came out perfect!

    • says

      you can use the same flour measurements with the starch and baking powder etc in it and whisk. Then add only half that quantity to the wet. Add a Tbsp at a time after that till the dough is not wet but also not crumbly dry. Shape the cookies smaller and bake. The cookies will also bake faster, so check at the 9 or 10 min mark., also use 1.5 Tbsp flaxmeal in the wet. let me know how they turn out.

  8. says

    This is the first recipie I have tried from you/this website. I was so excited for a chewy cookie, something I have yet to master as a vegan. I was not disappointed!!!!!!!! My cookies looked COMPLETELY different for some reason but were totally delicious. Thank you! I am happy they dont have so much oil/earth balance/tons of sugar. I used this vegan caramel sauce instead of molasses and agave instead of maple sugar and lastly peanut butter instead of almond butter. The dough was a bit dry so I had to add extra soy milk. Delicious in dough form as well :)

    • says

      awesome. i am so glad you made them and liked them!
      i am guessing they probably just had slightly different color? or if it was a different texture then probably because of addition of the milk later.
      a quick tip, if you make any changes to this or other cookie recipe, add only 1/2 of the dry ingredients(flour) mix to the wet, then keep adding a few Tbsp at a time till you get the right dough consistency. (the flour absorbs different wet ingredients differently, so you might need less or more depending on the wet ingredients used). That way you will get a non dry dough and can use the leftover flour for the next batch.

  9. Anonymous says

    Just wanted to let you know that I make these cookies ALL the time and they are super amazing! Everyone always loves them.

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