Giant Gluten Free Chocolate Chip Cookie

Giant Gluten Free Chocolate Chip Cookie

How do you make my famous gluten free chocolate chip cookies any better? Make a Giant Gluten Free Chocolate Chip Cookie! (sometimes known as a Cookie Cake — you know, the kinds you find at the mall?)

Giant gluten free cookie cake


Well ok, first, you grab an amazingly awesome gluten free cookie mix (voted #1 again this year in the Gluten Free Awards!), so there’s no measuring out dry ingredients and no excuses not to make them more often.

Then, you make a ginormous (yes, this is a word – I saw it displayed on a dinosaur on my son’s 3rd grade classroom, so it must be a word, right?) version of this incredible, chewy and delicious gluten free cookie.


Decorate for any special occasion, or bake one just for fun! This HUGE, gigantic, giant, extra-large, significantly-sized gluten free cookie will make just about any day more exciting! (Click here for the oatmeal cookie dough recipe, if you’d rather make that than traditional chocolate chip.)

giant gluten free cookie frosted

My 10 year old frosted and decorated this giant cookie for her beach LAX tournament!


Another delicious option: make a Giant Gluten Free Sugar Cookie – pictured below.

gluten free fruit flag cookie

This giant gluten free sugar cookie is delicious paired with frosting and fruit!


Don’t feel like you have to possess mad decorating skills to make this Giant Cookie Cake a hit — scroll down and see lots of examples of fun decorated cookies we (my kids by themselves and sometimes us together) have made.

giant gluten free flag cookie

This giant oatmeal raisin cookie, frosted like a flag, is perfect for every patriotic holiday. Who wouldn’t want a piece of this delicious flag?


They’re always impressive because the cookie is HUGE and because it’s so yummy! Oh, and who doesn’t love extra frosting?


Giant gluten free chocolate chip cookieSo once again, let’s review:

This giant gluten free cookie can be made as a Toll House-style or Oatmeal Cookie. Either is delicious, and equally loved, especially when frosted.

Simply spread the dough out onto a round or rectangular pan (or a pan designed for baking a giant cookie into a particular shape)…

giant gluten free chocolate chip cookie dough heart

bake …

giant gluten free chocolate chip cookie heart

cool and frost (if you like)

giant gluten free chocolate chip cookie frosted heart

and serve for any occasion … like Valentine’s Day!

giant gluten free chocolate chip cookie Valentine's Day heart

As you can tell, we’ve made a few of these gluten free cookie cakes. They’re the perfect solution to any party need! This version was for a cast party after my daughter’s performance in The Addams Family musical. Good times.

Giant Gluten Free Cookie 1-2-3 gfJules

giant gluten free cookie

Giant Gluten Free Chocolate Chip Cookie

Yield: 1 large cookie
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes

Sometimes the best way to celebrate is with a cookie. A GIANT gluten free cookie, to be precise! Frosted or not, this enormous gluten free cookie cake -- chocolate chip, oatmeal raisin, sugar cookie -- whatever your preference, is always the right answer!


Toll House Style Giant Gluten Free Cookie

  • 2 3/4 cups (371 grams) gfJules All Purpose Gluten Free Flour
  • 1 cup firmly packed light brown sugar
  • 1/2 cup granulated cane sugar
  • 1 tsp. baking soda
  • 1/2 tsp. baking powder
  • 3/4 tsp. salt
  • 2 tsp. pure vanilla extract


  • one ([gfJules Original Cookie Mix] (


  • 1/2 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks
  • 1/2 cup shortening (Spectrum® Palm Shortening
  • 2 large eggs (or egg substitute like Ener-G® or 1/2 cup applesauce
  • 8-10 oz. semi-sweet chocolate chips, peanut butter chips or a mixture thereof (Chocolate Dream® Baking Chips – dairy-free OR Enjoy Life® Mini Chips – dairy, nut and soy-free)
  • 1 1/2 cups chopped pecans (optional)


Preheat oven to 300° F (static) or 275° F (convection).

Bring the butter to room temperature, then beat together with shortening and sugars until light and fluffy – several minutes. Mix in the vanilla extract and eggs until combined.

In another bowl, whisk together dry ingredients (or just add my gfJules Cookie Mix). Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.

Spread dough to 3/4 inches thick in a circle on a pizza pan covered with parchment or well- oiled foil, or an oiled round cookie sheet (don’t use an air-bake pan); use parchment paper for best results. Leave 2-3 inches of space between the dough and the edge of the pan to accommodate spread during baking.

Bake giant gluten free cookie for 25-30 minutes; length of time will depend on the thickness of the cookie.

Check at that point – mine needed an extra 2 minutes (32 minutes total). The middle should be cooked but will still be soft; as it cools, it will firm, but if you leave the cookie in the oven until it is hard, it will be a giant “Chips a Hoy”-style crunchy cookie!

Remove to cool and frost or write in icing at that point if desired. Serve by cutting in pie-shaped wedges with a pizza cutter.


To make an Oatmeal Cookie from the gfJules Cookie Mix instead follow these ingredients instead.

To Recap:

spread the dough in whatever shape you like:

ginormous gluten free cookie dough before

leave a little room for spread, then bake!

Frost or not, whatever you prefer.ginormous gluten free cookie dough measured







Gluten Free, Vegan Giant Chocolate Chip Cookie - gfJules


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76 thoughts on “Giant Gluten Free Chocolate Chip Cookie

  1. I made the Toll House-style Giiant Cookie for my husband’s birthday today. His take: “I want you to know that this is a disgustingly good cookie,” as he takes a second helping.

    • Hahahahahahah that is hilarious, Ellen! Disgustingly good has got to be high praise, right!??! I love it! Thanks so much for sharing!!!

  2. Oh my goodness. This is THE BEST gluten free cookie I’ve ever tasted! I bake all the time, but I’ve never found the right kind of GF cookie. This is a winner by far. Doesn’t have the usual GF texture, is super amazingly chewy, and tastes like heaven! I smothered Nutella all over it then piped icing on top for my fiancées first Father’s Day. He has already had 2 large slices for breakfast! And he’s said many times already how delicious it is. Thank you so much!

    • Oh Lisa, that is wonderful to hear! I’m so excited for you and for him! The nutella smother is a stroke (pun intended) of deliciousness! Thanks so much for letting me know how wonderfully this cookie turned out! I can’t wait to hear about more baking deliciousness!

  3. Hi – is there an alternative to shortening please? Can I double the butter or replace with oil or something else? I don’t have any shortening and it’s difficult to go to the shops these days! Thank you!

    • Hi Lisa, you may certainly use all butter instead of half and half. In that case, I would definitely recommend refrigerating the dough before baking, as it will tend to spread in baking, though. Butter is 80% moisture, while shortening is 0% moisture, so there will be difference in the body of the cookie but the taste will still be yummy!

        • Hi Lisa, I’ve added the gram weight for the flour for you (371 grams). I’ve been trying to go back in and add those for all my recipes, but there are over 450! Just know that one cup of my gfJules Flour is 135grams. I hope that helps!!

  4. Made this for my sisters birthday it was a hit! Gone within 2 minutes The people with celiac never have tasted something so good.

  5. I made this for my friend’s 21st party. It was a hit! No one noticed it was dairy and gluten-free cookie cake. The party people enjoyed it so much, they didn’t leave any for the birthday girl.

    • Well I suppose that’s the best, happiest birthday ending you could hope for! What a super sweet thing to do for your friend, Logan! So glad it turned out so well – congrats!!!!

  6. I made this in a heart shape mold today for my daughter for Valentines Day and it turned out perfect. It took about 40 minutes to bake because it was very thick but she was so excited when she saw it after school! I wish I could attach a picture!! Thank you for sharing all of your yummy recipes!

  7. I never saw anything that said to use 3/4 of the dough until I read the first string of comments, so the cookie was huge and took longer. But it was still amazing! This gives me an additional use for the cookie mix.

    • So glad, Becky! You can use 3/4 of the dough and bake the rest as cookies, or do what you did (and I’ve been doing lately) and use all the dough for one big cookie! Happy baking!

  8. Jules, Why can’t I make this recipe using the full amount of dough? How would it work making it rectangle shaped? I know it’s not a giant cookie then, but I want to be able to make enough for a graduation party.

    • Hi Susan, you can use the full amount of dough, but it will be thicker than pictured and the middle might not cook as well as the outside. You could absolutely cook it in a rectangle instead. Have fun!

      • Or maybe I could just make a smaller giant cookie?!
        Also I have a cookie pan for giant cookies. Could I use it? It’s 10 3/4” inside diameter.

        • Hi Susan, you really can use anything – it’s all about continuing to check and make sure it’s not over-cooked. Your cookie pan sounds great!

  9. Thank you for the recipe! Would this work on one of those giant gingerbread cookie-shaped baking sheets? You mention not to use an air bake sheet, is that the same thing?

    • Hi R – you could definitely use a giant gingerbread cookie pan for this. Usually they’re not airbake. The reason I don’t like airbake pans is that the cookie stays too soft and doesn’t get as crispy on the bottom to help it hold its shape when cutting. It will still work in an airbake pan though. Have fun – a gingerbread pan would be so fun!

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  11. WOW. Made this recipe yesterday and it was so amazing I had to hold back from eating the entire thing. My 14 year old daughter has had celiac disease for 8 years. We were recently at a mall that sold these ginormous cookies (gluten filled of course) so only my son could try a slice. What a pleasure to be able to make one using your recipe. I had to keep shooing my husband and son away so my daughter would have a few pieces to herself! Thanks for all your hard work.

    • That is so fantastic to hear, Glenda! I know the feeling about not being able to share mall cookies or other “normal” treats, so it is so rewarding to me to be able to make gluten free versions so everyone can enjoy them! So happy your daughter (and the rest of your family) loved this recipe! Did you write on it with icing? Next time, maybe write her name so everyone else knows to back off! LOL!!!

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  13. Do you know the approximate dimensions of the cookie (pre and post bake)?
    What diameter pan should I use for this?

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    • You’re welcome, Sarah! This cookie has made an appearance at many of our special events and it’s always a hit!

    • Yes Celeste! That’s what we do, too! You can carry the slice of cookie around like a pie or pizza slice and it’s awesome served with ice cream, too!!! Enjoy your slice of decadence!