5 from 2 votes

Giant Chocolate Chip Fudge Cookie

 September 9, 2020

My Giant Chocolate Chip Fudge Cookie is here and it’s guaranteed to bring all the boys to the yard. If you have been following me on Instagram for any length of time, you know that I love single serving desserts. Why? Because sometimes you don’t feel like making a dozen of anything, and you want something sweet in a pinch.

So that’s when I set out to create my first giant chocolate chip cookie recipe, which I’m linking for you here because it is amazing. During the earlier part of quarantine, I made it during an Instagram live and had hundreds of you making it with me. That was so fun, shall we do it again soon?

Today we are taking things up a notch, and making my OG recipe even MORE CHOCOLATEY. Why? Because there is no such thing as too much chocolate in my book.

Ingredients in Giant Chocolate Chip Fudge Cookie

  • Almond flour: I love baking with almond flour because almond flour is packed with healthy fats (to keep you full) and protein. If you have a nut allergy or don’t have any almond flour on hand, I’ve had people make the OG recipe using regular flour, oat flour, spelt flour, and even coconut flour, in the same ratio, with perfect success.
  • Cocoa powder: If you can’t find cocoa powder, you can always go with cacao powder. I suggest using unsweetened, because the cookie is already sweet enough.
  • Almond butter: Gosh, I love almond butter!!! But, you can feel free to customize to your liking, and use peanut butter, cashew butter, and even sunflower seed butter.
  • Maple syrup: I love sweetening most of my recipes with maple syrup, but you can substitute for honey.
  • Vanilla extract: ice, ice baby…vanilla ice, ice baby. You feel me?
  • Chocolate chips: I always grab dairy free chocolate chips, but you can go with what ever your heart desires! Feeling adventurous? Try white chocolate chips, peanut butter chocolate chips, or butterscotch chips!
  • Flax Seed Meal: In this recipe, you need the ground flax to make a “flax egg.” In most recipes that call for a flax egg, you have to mix together 1 tablespoon ground flax with 3 tablespoons water. But in this case, since we are making one giant cookie and this cookie doesn’t need an entire egg, you basically need to make a mini flax egg! To do that, you just whisk together 1 teaspoon ground flax with 1 tablespoon water. Think of it as making 1/2 of an egg! 🙂
  • Baking soda: Helps this baby rise!

So without further ado, I present to you my giant chocolate chip fudge cookie, the best of the best!

Giant Chocolate Chip Fudge Cookie

5 from 2 votes
Nicole Modic
Prep Time 10 minutes
Cook Time 15 minutes
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  • 1/4 cup almond flour
  • 1 tbsp unsweetened cocoa powder
  • 1 tbsp creamy almond butter
  • 2 tbsp maple syrup
  • 1/2 tsp vanilla extract
  • 1/4 cup dairy free chocolate chips (plus extra to sprinkle on top!)
  • 1 tsp ground flax seed
  • 1/2 tsp baking soda


  • Preheat oven to 350.
  • Line a baking sheet with parchment paper and set aside.
  • In a tiny bowl, whisk the ground flax seed meal with 1 tablespoon water, and set that aside to thicken.
  • In a medium bowl, mix the almond flour, cocoa powder, 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 the baking sheet.
  • Note, if the dough looks too sticky, that’s ok, just add another tablespoon of almond flour.
  • Press down so it’s about 1/2 inch thick.
  • Sprinkle extra chocolate chips on top.
  • Bake 13-14 minutes.
  • Remove from oven and let cool to harden

Did you make this recipe?

I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!



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    • Woohoo! So glad you love this recipe, Nicole! Thank you so much for your review!