This giant chocolate chip cookie is crisp on the outside and soft and fluffy inside. It’s vegan, gluten-free, egg-free and oil-free, made with just six nourishing ingredients — yet no one would guess. It’s quick and easy, ready in under 20 minutes.
The only thing better than a chocolate chip cookie is a GIANT chocolate chip cookie. This version is inspired by classic cookie cakes but is a healthier, nourishing twist that still delivers on texture and flavour.
It’s a brilliant alternative to a birthday cake when someone isn’t a cake person: spread a layer of frosting on top — vegan chocolate or vanilla buttercream both work beautifully — and you have a show-stopping, crowd-pleasing dessert.
All you need to make a Giant Chocolate Chip Cookie
Only six main ingredients are required — likely already in your pantry.
Oat flour – Buy gluten-free oat flour or make your own by blending rolled oats to a fine powder. Oat flour adds fibre, a slightly nutty flavour and a soft texture perfect for this cookie.
Baking soda – I recommend baking soda for the chewy, tender texture. Baking powder will give a different, denser result.
Salt and vanilla extract – These enhance and balance the sweetness while bringing out the chocolate and peanut butter notes.
Maple syrup – A natural sweetener that replaces refined sugar and brings a pleasant caramel note.
Peanut butter – This cookie is oil-free but not fat-free. Peanut butter makes the cookie gooey and adds rich peanut flavour; any nut or seed butter can be substituted.
Dark chocolate – Use chopped dark chocolate or chips. Higher cacao percentages mean less sugar and a deeper chocolate flavour. Chop a chocolate bar for large, melty chunks.
CBD oil – Optional: a few drops can be added for those who enjoy it.
Adding CBD to food
CBD oil is derived from the cannabis plant and is used by some people for potential benefits like reduced anxiety, improved sleep and easing discomfort. If you choose to add CBD to recipes, use a reputable, THC-free product and follow dosage recommendations. Adding a few drops to the batter blends the CBD into the recipe without altering texture.
How to make a Giant Choc Chip Cookie
This recipe is quick and forgiving. Combine the ingredients, press the dough into a cake tin and bake. No need to roll individual cookies — just make one giant cookie cake.
Notes on tin size: a 7-inch cake tin is ideal for the pictured result. If your tin is smaller the cookie will be thicker and require longer baking; if larger it will be thinner and will bake faster. The cookie is ready when the top is lightly golden and crisp but the interior remains soft and slightly gooey. Trust your oven and instincts — it’s a forgiving recipe that tastes great even with small timing variations.
How to store your Giant Choc Chip Cookie
Store slices in an airtight container in the refrigerator for up to one week to keep the edges crisp. The cookie also freezes well for up to three months; wrap or place in a freezer-safe container and thaw in the fridge before serving. Warm a slice briefly and serve with vanilla ice cream for an indulgent treat.
More healthy cookie ideas
- PB and J Cookies
- Spirulina Cookies
- Healthy Protein Cookies
Baking in grams
I develop and test recipes until they’re simple and reliable. Measuring by weight gives the most consistent results. If you don’t yet have a kitchen scale, consider getting one — it makes a big difference in baking accuracy. Use an ingredient weight chart if you need cup-to-gram conversions.
Now dust off your apron and get baking!
Giant Chocolate Chip Cookie
Equipment
-
7-inch cake tin
Ingredients
- 150 g Oat Flour (or blended oats)
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 150 g Maple Syrup (or agave)
- 130 g Peanut Butter (or any nut/seed butter)
- 1 tsp Vanilla Extract
- 80 g Dark Chocolate, chopped
- CBD Oil (optional)
Instructions
- Preheat the oven to 190°C (170°C fan / 375°F) and grease a 7-inch cake tin.
- In a mixing bowl, combine the oat flour, baking soda and salt.
- Add the maple syrup, peanut butter and vanilla extract. Fold until just combined.
- Fold in the chopped dark chocolate (reserve a few pieces to scatter on top if desired).
- Transfer the dough to the prepared tin, spread evenly, top with extra chocolate if you like, and bake for 15 minutes. The surface should be lightly golden while the center stays soft.
Notes
- Ingredient swaps: use any nut or seed butter instead of peanut butter; agave instead of maple syrup; and gluten-free oats if required.
If your tin is smaller, bake longer; if larger, bake less. The cookie is ready when the top is lightly golden and slightly crisp while the interior remains tender.
These nutritional values are a guide and may vary depending on ingredients and measurements.
Nutrition
Leave a rating and a comment — tag on social media if you like and enjoy!