This giant chocolate chip cookie is crisp on the outside and soft and fluffy inside. Vegan, gluten-free, egg-free and oil-free, it’s made with just six wholesome ingredients — yet tastes indulgent. Easy to make and 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 large cookies but made healthier — packed with nourishing ingredients without sacrificing flavour. It’s perfect as a dessert, snack, or even a fun alternative to a birthday cake. Top with a simple frosting or scoop vanilla ice cream on warm slices for an extra treat.
What you need to make a giant chocolate chip cookie
This recipe uses just six main ingredients you may already have in your pantry.
Oat flour — Buy ready-made oat flour or make your own by blending rolled oats until fine. Oat flour adds a pleasant texture, fibre and protein. If you need the recipe to be strictly gluten-free, use certified gluten-free oats.
Baking soda — Baking soda gives lightness and chewiness. Baking powder can be used but will change the texture, making the cookie firmer.
Salt and vanilla extract — Small amounts of salt and vanilla amplify the flavours and balance sweetness.
Maple syrup — A natural sweetener that replaces refined sugar and keeps the cookie moist.
Peanut butter — Provides richness and chewiness. You can substitute another nut or seed butter if preferred.
Dark chocolate — Use chopped dark chocolate or chips. Higher cacao percentages mean less sugar and a deeper chocolate flavour. Chop a bar for varied chunk sizes.
CBD oil — Optional. If using, add to the wet ingredients at the same time as the vanilla.
About adding CBD to food
Some people like to include CBD oil in recipes for its potential calming effects. If you choose to add CBD, mix it with the wet ingredients so it blends evenly. Use a reputable product and follow dosing guidance on the label. CBD is optional and not necessary for this recipe to be delicious.
How to make a giant choc chip cookie
This recipe is quick and simple. Combine the dry ingredients, add the wet ingredients, fold in the chocolate, press the dough into a tin and bake.
Tip on tin size: I use a 7-inch cake tin. If your tin is smaller the cookie will be thicker and need longer baking; if larger it will be thinner and bake faster. Aim for a lightly golden, crisp top while the interior remains soft.
Storing your giant choc chip cookie
Store slices in an airtight container in the refrigerator for up to a week — refrigeration helps keep the top pleasantly crisp. The cookie also freezes well for up to three months; thaw in the fridge before serving. Serve cold, or warm a slice and pair with vanilla ice cream for a decadent treat.
More healthy cookie ideas
- PB and J Cookies
- Spirulina Cookies
- Healthy Protein Cookies
Baking in grams
I develop recipes to be simple and reliable. For best results weigh ingredients with a kitchen scale — it improves consistency compared with cup measures. If you don’t have a scale, use a trusted conversion chart to approximate weights.
Now preheat the oven and get baking — you’ll have a showstopping, delicious giant cookie in under 20 minutes. Enjoy!
Giant Chocolate Chip Cookie
Equipment
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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
- CBD oil optional
Instructions
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Preheat the oven to 190°C (170°C fan / 375°F) and grease a 7‑inch cake tin (or line with baking paper).
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In a bowl, whisk together the oat flour, baking soda and salt.
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Add maple syrup, peanut butter and vanilla (and CBD oil, if using). Fold until just combined.
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Fold in the chopped dark chocolate.
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Transfer the dough to the prepared tin, spread evenly, top with extra chocolate if desired, and bake for about 15 minutes. The top should be lightly golden and crisp while the center stays soft.
Notes
- See the ingredient list above for substitution ideas (different nut butters, sweeteners, or chocolate types).
If your tin is smaller the cookie will be thicker and require more baking time; if larger, it will bake faster. Watch for a golden top and a soft center.
Nutritional values are approximate and depend on exact ingredients and portions used.