Sometimes bigger truly is better. 😉 My Giant Chocolate Chip Cookie is the single-serving, monster-sized cookie of your dreams. if you’ve ever found yourself complaining that traditional chocolate chip cookies are just too small, then this is truly the recipe for you! Plus, this isn’t your mama’s chocolate chip cookie – it also happens to be gluten-free, grain-free, paleo-friendly, and vegan. What could be better than that?!
Friends, if there’s anything better than a traditional chocolate chip cookie, it’s a GIANT chocolate chip cookie. This giant cookie recipe totally takes me back to being a kid, and getting a cookie from the local hole-in-the-wall bakery. I don’t know if it’s just me, but I always felt like the cookies from those bakeries were so big! As a kid, it would take me way too long to finish them, and oftentimes by the time I was done, my hands would be fully covered in chocolate. And looking back, I can honestly say that it was 100% WORTH IT.
But since those bakery-style cookies are often full of… well, not the healthiest ingredients, I wanted to create my own healthy twist on these giant, nostalgic cookies. And don’t get me wrong, I love a good bakery cookie every now-and-then. But I also love that I can whip up a healthier version whenever I want. It’s called balance. 🙂
And while this cookie is a single-serving recipe, if you’re looking for a cookie recipe that can feed a crowd, I highly recommend my viral Life Changing Tahini Chocolate Chip Cookies for a true crowd-pleaser, my Best Ever Chocolate Chunk Olive Oil Cookies for a rich, delicious cookie recipe, or my Best Gluten-Free Brown Butter Oatmeal Chocolate Chip Cookies for a more conventional chocolate chip cookie recipe!
What You Need to Make This Delicious, Giant Cookie
Would you believe me if I told you that you that this recipe uses only 7 different ingredients? It’s true! It truly could not be easier to make this Giant Chocolate Chip Cookie anytime that the craving strikes.
- Almond Flour: One of my favorite flours to bake with is almond flour, because it’s gluten-free, paleo-friendly, and loaded with healthy, plant-based fats and protein.
- Creamy Almond Butter: The key to making this giant cookie? Using CREAMY almond butter. My favorite almond butter is, hands-down, by Georgia Grinders. Nothing else compares! And don’t forget you can use code (KALEJUNKIE20) for 20% off!
- Maple Syrup: Maple syrup adds a touch of natural sweetness, without the refined sugars.
- Vanilla Extract: Vanilla extract is essential in any good cookie recipe. Don’t skip this!
- Baking Soda: A touch of baking soda will help these cookies rise!
- Dairy-Free Chocolate Chips: My favorite dairy-free chocolate chips are, by far, by Hu Kitchen, and you can use my code (KALEJUNKIE) to save 15% off. I also love the Enjoylife dark chocolate mini chocolate chips.
- Ground Flax Seeds or Egg: To keep this recipe vegan-friendly, I’m using a flax egg – aka an egg made from ground flax seeds! If you prefer to use a real egg, you can definitely use one in this recipe. Both work here. 🙂
How to Make The Best, Giant Cookie of Your Dreams
Making this cookie could not be any easier! Simply start by preheating your oven to 350 F. Then, prepare the flax egg. In a small bowl, mix together the ground flaxseed meal with 1 tablespoon of water and set aside for at least 5 minutes, until it thickens up. If you’re using a conventional egg in this recipe, then you can skip this step!
Next, mix together all of the remaining ingredients in a medium-sized bowl, minus the chocolate chips. Once your flax egg has thickened, add it into the batter and mix well to combine. Then, slowly fold in the chocolate chips.
Form the dough into one large ball, and place it onto a parchment paper-lined baking sheet.
Press the cookie down, until it’s about 1/2 inch thick. Then, bake for 13-14 minutes.
Once its done, let cool and enjoy!
If you make this recipe, please be sure to leave a review and rating below! And, since I practically live on Instagram, be sure to tag me in your creations so that I can repost them! xx
Ingredients
- ¼ cup almond flour
- 3 tbsp creamy almond butter
- 2 tbsp maple syrup
- ½ tsp vanilla extract
- ¼ cup dairy free chocolate chips
- 1 tsp ground flax seed (or 1/2 of one egg—whisk one egg in a bowl and just use 1/2)
- ½ tsp baking soda
Instructions
- Preheat oven to 350.
- In a tiny bowl, whisk the ground flax seed meal with 1 tbsp water and set aside.
- In a medium bowl, mix the almond flour, almond butter, maple syrup, vanilla extract and baking soda.
- Add the flaxseed mixture, incorporating well.
- Fold in the chocolate chips.
- Form one large ball and place on a parchment lined baking sheet
- Press down so it’s about 1/2 inch thick.
- Bake 13-14 minutes.
- Remove from oven and let cool to harden.
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What others are saying
I modified by using peanut butter (just to get to that peanut butter chocolate craving!) instead of almond butter, and used only 1tbsp date syrup instead of the maple syrup, and used sugar free dark choc chips. I try to use no to low sugar and I always cut sweetener at least in half and this is one that turned out awesome!
I used regular all purpose flour instead of almond flour and regular peanut butter instead of almond butter! I cookie dough was still sticky after I added all of the ingredients so I added a little bit more flour. It came out INCREDIBLE!!! It tasted like a real cookie and it’s healthy!!!
There is no better single serve (or half now, eat the rest tomorrow) cookie than this recipe. It’s chewy, crispy and sooo flavorful. I used a mixture of nut butters just because, and I used 1 part honey and 1 part date silan because maple syrup was nowhere in sight.
Aww I’m so happy to hear you love it!! Thank you so much for your review, Sarah!
I’m new to your website and have enjoyed trying some of the recipes, they are delicious, But, is it just me or do others have trouble finding recipes on your website? For example, I’m trying to find your Tahini Chocolate Chip Cookie recipe. I bought Tahini and Almond Flour and when I go back to your website I have the hardest time finding the recipe. I’ve looked under dessert, and ingredients, with no luck. The same problem happened when I was trying to find your Trailmix Breakfast Cookies. I eventually found the recipe but it wasn’t easy. What am I missing?
Hi Mary! Our website is carefully organized by category, diet type, and ingredient, and each recipe is manually categorized to ensure it shows up under the proper categories. We’ve never had anyone say that they’ve had trouble finding a recipe before! That being said, there are hundreds of recipes on my website, which means you may have to scroll a bit to find certain recipes, if you’re searching for them that way. If you want to find them easier, I recommend using the search feature.
I love this recipe!! I quite literally make it almost once a week. It’s easy, quick and satisfies a chocolate craving. Just a note that I usually sub maple syrup with coconut sugar or date syrup and have no issues!
Emma, that makes me SO happy to hear! Thank you so very much for making this recipe and for leaving such a kind and thorough review. It means the world!
Kinda wish I didn’t discover this recipe because I will want to make this daily!! Dare I say this recipe is better than the tahini chocolate chip cookies!! I baked in my air fryer oven at a little bit lower temp and for less time. I couldn’t believe how good this came out!! Might be the best chocolate chip cookie I’ve ever made! Thanks Nicole!
Chelsea, what an honor!! I am so thrilled that you loved this recipe so much! Thank you so much for making it, and for leaving such a kind review. This truly means the world to me!
My family loved this!
Ugh I can’t stop making these!! I used raw honey instead of maple syrup, and half an egg (about 25grams) I weighed out the honey and almond butter since I hate measuring sticky ingredients. I ended up using a 1/2 cup of almond flour give or take (adding until the dough looks right). I add chopped dark chocolate ad top it with maldon salt as soon as it comes out the oven. It comes out large and spread out. With a lovely lightness. I cut it into thirds. I have some left over peanut butter chips in my pantry. I might have to use those today LOL