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 only six nourishing ingredients — but no one would guess. Quick and easy, it’s 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 popular large cookies like Millie’s Choc Chip Cookie in the UK but made healthier. It uses simple, nourishing ingredients to create a treat everyone will love.
If you’re looking for a birthday cake alternative, a giant cookie is fun and crowd-pleasing. You can top it with frosting or a simple buttercream for a special touch.
All you need to make a Giant Chocolate Chip Cookie
This recipe uses just six main ingredients you likely already have in the pantry.
Oat flour — Buy gluten-free oat flour or make your own by blending uncooked oats into a fine powder. Oat flour adds fibre and a pleasant, slightly nutty flavor that makes these cookies feel hearty and breakfast-friendly.
Baking soda — Baking soda gives a light, chewy texture. You could use baking powder, but the texture will be denser and less chewy.
Salt and vanilla extract — Small amounts of salt and vanilla brighten the flavours and enhance the chocolate and peanut butter notes.
Maple syrup — I use maple syrup for natural sweetness instead of refined sugar. It keeps the cookie moist and gives a mild caramel note.
Peanut butter — This cookie is oil-free but not fat-free. Peanut butter adds gooeyness, richness and a satisfying peanut flavour. Use any nut or seed butter if preferred.
Dark chocolate — Chopped dark chocolate or chocolate chips provide joyful pockets of chocolate throughout. Choose a higher cacao percentage for less sugar.
CBD oil — Optional. Some people like adding a small amount for its putative calming properties; use only if you’re comfortable with it and follow dosing guidance from the product you use.
Adding CBD to food
If you already use CBD oil and want to include it in baking, it can be added to recipes as an optional ingredient. CBD oil is derived from the cannabis plant and is used by some people for relaxation, sleep support and to ease occasional tension. If you choose to add it, follow the dosing instructions from your product and local regulations. Do not add CBD if you are unsure about interactions with medications or if it’s not appropriate for you.
How to make a Giant Choc Chip Cookie
This recipe is very quick: mix the ingredients, press the dough into a cake tin and bake. No rolling into individual cookie balls — one giant cookie is much faster.
Tip on tin size: I use a 7-inch cake tin. If your tin is smaller the cookie will be thicker and need extra bake time. If your tin is larger the cookie will be thinner and will take less time. Bake until the top is lightly golden and crisp while the interior remains soft and slightly gooey.
The cookie is forgiving: it still tastes great even if the bake time varies slightly, so watch for that golden, slightly crisp top.
How to store your Giant Choc Chip Cookie
Store slices in an airtight container in the fridge for up to one week. Chilling helps keep the edges crisp. The cookie also freezes well: wrap or place in a freezer-safe container for up to three months. Thaw in the fridge before serving.
Serve warm or at room temperature. Heating and serving with vanilla ice cream makes a decadent dessert.
More healthy cookie ideas to try
- PB and J Cookies
- Spirulina Cookies
- Healthy Protein Cookies
Baking in grams — why it matters
I test and refine recipes so they’re simple to follow. For consistent results, weigh ingredients with a kitchen scale. Volume measurements vary widely between people and scales remove that uncertainty.
If you don’t have a scale yet, follow reliable conversion charts for guidance, but consider getting a kitchen scale — it will improve your baking results.
Now dust off your apron and get baking!
Giant Chocolate Chip Cookie
Equipment
-
7-inch cake tin
Ingredients
- 150 g Oat Flouror blended oats
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 150 g Maple Syrupor agave
- 130 g Peanut Butteror any nut or seed butter
- 1 tsp Vanilla Extract
- 80 g Dark Chocolate
- CBD Oil optional
Instructions
-
Preheat the oven to 190°C (170°C fan / 375°F) and grease a 7-inch cake tin (or similar size).
-
In a mixing bowl, combine the oat flour, baking soda and salt.
-
Add the maple syrup, peanut butter (or other nut butter) and vanilla. Fold until just combined.
-
Stir in the chopped dark chocolate.
-
Transfer the dough to the prepared tin, spread evenly, top with extra chocolate if desired and bake for about 15 minutes until the top is lightly golden and slightly crisp.
Video
Notes
- See the recipe notes above for substitution ideas and guidance on tin size and bake time.
If your tin is smaller the cookie will be thicker and require longer baking. If your tin is larger the cookie will be thinner and need less time. The cookie is ready when the top is lightly golden and slightly crisp while the interior remains soft.
Nutrition values are estimates and will vary depending on ingredients and measurements.