Celebrate your next special occasion with this giant chocolate chip cookie! It’s easy to make, fun to eat, and allergy friendly, too!
Sometimes you have big plans for a birthday party – a fancy cake, perfectly decorated, and with the theme that your child has chosen.
But then real life happens, and you have extra errands to do, or you try to decorate the cake, but it’s too crumbly, and things just don’t go as planned.
That’s the time to say, let’s keep it simple and make a giant chocolate chip cookie instead.
If you can make gluten free vegan chocolate chip cookies, then you can make this giant version. It’s so easy to make, and so fun to eat! It’s like a big cookie pizza. Just slice it up and serve with your favorite ice cream.
What gluten free flour blend is best for this giant chocolate chip cookie?
I used Namaste Perfect Flour Blend, and it held together very well! You can find it at Costco, most health food stores, and on Amazon. Other brands will also work. If your dough seems crumbly, just add a little more applesauce.
Different gluten free flour blends absorb liquid differently, so you may have to adjust if you use a different brand.
Where can I find allergy friendly candy coated chocolate?
I used Chocolate No-No’s, which are nut free, dairy free, and allergy friendly. You can order them on Amazon, and occasionally I will see them in stores as well. If you can’t find these, you could just add more chocolate chips or even some fun sprinkles!
What kind of pan do I need to make this cookie pizza?
You can make this in a 12 inch round pizza pan. If you want to make a square, that would also work. I recommend using parchment paper so that the cookie doesn’t stick to the pan.
If I’m not gluten free, can I use regular all-purpose flour?
Yes, that should work just fine!
How do you make a giant chocolate chip cookie?
- Make the cookie dough.
- Press into a 12 inch pizza pan. Use your hands to flatten it out.
- Add some candy coated chocolate to the top.
- Bake at 350 degrees for about 25 minutes, or until golden brown.
If you make this giant cookie, or any of my recipes, please share on Instagram and tag me @prettybeeblog. I love to see what you’re baking!
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Giant Chocolate Chip Cookie (Gluten Free, Vegan).
A delicious giant cookie pizza is the perfect way to celebrate a special occasion!
Ingredients
- 2/3 cup vegan buttery spread
- 3/4 cup brown sugar
- 1/2 cup organic cane sugar
- 1 1/2 Tablespoons maple syrup
- 1/4 cup unsweetened applesauce
- 1 1/2 teaspoons vanilla extract
- 2 1/8 cups gluten free flour blend I used Namaste Perfect Flour Blend
- 3/4 teaspoon sea salt
- 1 teaspoon baking soda
- 1/2 teaspoon baking powder
- 1 1/4 cups dairy free mini chocolate chips
- 1/2 cup candy coated chocolate I used Chocolate No-No's
Instructions
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Preheat the oven to 350 degrees. Line a 12 inch pizza pan with parchment paper. (You don't have to do this, but it will ensure that nothing sticks to the pan!)
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Cream the buttery spread and sugars in a large bowl. Add the unsweetened applesauce, maple syrup, and vanilla extract and continue to mix until combined.
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Add the gluten free flour, baking soda, baking powder, and salt. Mix until combined.
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Stir in the dairy free mini chocolate chips.
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Place the dough on the pizza pan and use your hands to flatten it out into a large circle. Place some Chocolate No-No's around the surface of the cookie. Press them in gently
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Bake at 350 degrees for 23-25 minutes minutes. Allow the cookie to cool on the pan. Slice and serve with ice cream if desired.
Recipe Notes
You can store leftovers at room temperature for about 3-4 days. Wrap in plastic wrap to keep them from drying out.
Serving size is 1/10 of the cookie. You can slice it larger or smaller to suit your guests, of course!
You can serve this cookie with homemade vegan chocolate ice cream or even some whipped coconut cream if you like!
Hi Kelly.
I have made this a few times but never seems to work. Can you use normal flour in here as I am vegan but not gf.
Yes, regular all-purpose flour should be fine! What isn’t working when you make it?
We made this last night and my kids loved it! I used slightly less cane sugar than the recipe called for, and it was sweet enough. I am going to make it again for someone’s birthday, topped with vegan buttercream piped along the edges. We are so happy to have found this yummy recipe, thank you!
Can you help? I’ve made this twice and both times it has overflown. It is also not like a dough but like a thick cake mixture or even kind of like buttercream icing. Also, the second time that I made this. It didn’t really cook and became quite liquidy (but it doesn’t really have any liquid in it like water, milk or apple cider vinegar) and wobbly. I don’t know what I am doing wrong but it is becoming frustrating and upsetting.
Is it possible to prepare the dough, refrigerate it for several hours, and then take it out and shape and bake it?
Will it work with this recipe?
This is the perfect recipe! It reminds me of a pizza or pie chocolate chip cookie. Thanks for sharing with us.
Delicious recipe!