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 giant cookies 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!
What are your plans for vday, if any 🙂 Make this Giant Vegan Chocolate Chip Cookie!
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
Wet:
1 Tbsp maple syrup
1 Tbsp light molasses (or 1 Tbsp maple syrup if you don’t like molasses)
2-3 Tbsp mini chocolate chips or regular size chocolate chips
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. Bake for less time for smaller cookies (till just about starting to get golden on the edges). Store in an airtight container once completely cool.
- 1.25 cup organic unbleached white flour or Spelt flour (or half of each. use glutenfree all purpose flour to make gluten-free)
- 1 Tbsp corn starch (or arrowroot starch)
- ¼ tsp baking powder
- ⅛ tsp baking soda
- ¼ tsp salt
- 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 coconut)
- 1 Tbsp maple syrup
- 1 Tbsp light molasses (or 1 Tbsp maple syrup if you don't like molasses)
- 1 tsp vanilla extract
- ½ cup ground raw sugar or brown sugar, any other fine vegan sugar (1/3 cup for less sweet, brown sugar makes the cookies more chewy)
- ½ cup or more dark drinking chocolate chunks (I use Theo's), or Enjoy life chunks or other vegan semi sweet chocolate chunks
- 2-3 Tbsp mini chocolate chips or regular size chocolate chips
- Variations: Add in a ½ tsp cinnamon. Add more nut butter and omit the oil.
- 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. Bake for less time for smaller cookies (till just about starting to get golden on the edges). Store in an airtight container once completely cool.
They look amazing!!<3
i LOVE how big these cookies are! i really want one. really.
make them!
This is on my list for tomorrow morning,…ooh yes! I will double this tasty recipe though! Yum yum yummm!
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.
oh no.. i hope you all recover soon. hugs.
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.
lol. 🙂 i hope everyone likes them!
Oh my. Those cookies are huge, and I love it! Definitely bookmarking your recipe for the next time a chocolate chip cookie craving strikes. 🙂
they are quite big. almost a breakfast in itself. i can never finish the whole cookie in one sitting:)
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These look wonderful 🙂 The texture looks spot on for a chocolate chip cookie- so dunkable and chewy!
For gluten free, do you think some xantham gum should be added?
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.
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 🙂
oh that is fun. we might take a trip to rainier too if the weather is sunny.
Oh my gosh – two kinds of chocolate bits!! I want the whole batch for myself :-).
yes of course!
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. 😉
What a lovely thing! And the cookies are delightful 🙂 Well done!
Thanks
cookiecutter.com/birthday.aspx
This post has also been stolen and posted on the site I mentioned in your pizza post, and there are probably more.
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!
do you think i could use buckwheat flour for an all gluten free option?
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!
Hi! I just made these but they aren’t soft or chewy 🙁 not sure what went wrong, maybe its the type of GF free flour I used?
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.
what flours did you use? and how was the dough before shaping into cookies.
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!
Super awesome! yep these are giant giant size. so the bake time will vary:)
Has anyone tried these with coconut flour? Have a big bag and am curious to know of any changes done to these to account for the crazy liquid absorption of coconut flour.
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.
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 🙂
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.
Just wanted to let you know that I make these cookies ALL the time and they are super amazing! Everyone always loves them.
Awesome!! so glad to hear that!
Made these tonight… they are out of this world… amazingly good!
Now to keep myself from eating them all!
i know right. a very difficult task to not eat them all 🙂
They really do look delicious! My only problem is that I can’t have flax (-seeds, -meal,- oil) due to an intolerance. Can I just skip it? Or could I replace it with something else (can’t have psyllium either…). Oh, and one more question: are they chewy? I tried a few vegan (and gf) cookie recipes, but they were all so very chewy, not cookie-like at all. Thanks in advance and keep up the great work!
Hi roxana, you can omit the flax. the cookies are more crisp than chewy and without the flax will be more crunchy crumbly.
cookies (vegan or not) are generally chewy as in sugary chewy or buttery chewy but not having to chew a lot chewy. if the cookies are coming out too chewy it might be too much gum, starch or over-baking.
Hi! gonna make these today 🙂 is it possible to replace the almond butter with peanut butter?
yes you can!
Made these for my family last night! Huge hit! Left out the baking soda, added extra applesauce and had soft, chewy deliciousness! Great recipe! You go girl, good job!
I made them today! The smell of baking cookies *sniff sniff* ahhhh!! The dough became very sticky for me and did not make good structures on the parchment 😛 I used dates paste instead of sugar as I don’t use any form of sugar in my diet. There was no difference in sweetness. I also replaced white flour with millets flour for making it gluten-free. Worked well 🙂 Coming to the taste, It was great but they all got burnt underneath and got stuck to the parchment 🙁 I kept exactly same amount of time, and let it cool. Don’t know why that happened. Otherwise everything else was perfect 🙂
thank you
oh no. i think its the dates paste responsible for both the stickiness and burning. Maybe add more flour and bake at a lower temperature.
I’ve never made anything from this website before, and these cookies look YUM! They’re resting in the fridge right now. I used cocoa nibs as we were out of vegan choc chips. Regardless, I’m impatient for them to be done!! I can’t wait to make more from here, especially as I have a bit of a food crush on India! Everything looks wonderful 🙂
Awesome! Hope you love them!
Definitely making these tonight!
2 quick questions.
If I do the half spelt method, will unbleached enriched white flour work? (I also have APF)
I can’t find Theo dark drinking chocolate chunks. Its funny because of all the recipes I’ve made from your book and here, this is the one ingredient I haven’t been able to find in any of my local markets. My other options are njoy life semi sweet chunks, a regular dark chocolate Theo bar, or semisweet baking chocolate from Scharffen Berger that I guess I could chop up.
Yes, any of the flours will work.
I think Theo discontinued the drinking chunks. You can use enjoy life or any other chunks or chop up and use.
What a quick response!!!
Thank you so much! I think this will be a perfect dessert for tonight’s dinner; Spicy Red Lentil Cauliflower Potato Casserole 🙂
What exactly are drinking chocolate chunks? I’m assuming drinking chocolate is hot chocolate but chunks would mean like chocolate chips?
Hi Sarah, they are just dark chocolate chunks. Those are the ones I had at the time of writing the recipe. 🙂 Use any dark or semi sweet chocolate chunks. Or chop a chocolate bar into chunks size pieces.
Hi Richa,
Can I use chia seeds or almond flour instead of fleaxmeal?