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?)
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.)
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.
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.
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?
So 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)…
cool and frost (if you like)
and serve for any occasion … like Valentine’s Day!
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.
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] (https://shop.gfjules.com/collections/mixes/products/gfjules-gluten-free-cookie-mix-1-37-lbs)
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.
spread the dough in whatever shape you like:
leave a little room for spread, then bake!
Frost or not, whatever you prefer.