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! (Otherwise known as a Cookie Cake)

Well ok, first, you make 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.)

Another option: 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. 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 cookie

Giant Chocolate Chip Cookie

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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?



  • 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®)
  • 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)

Frosting Recipe (optional)


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

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

ginormous gluten free cookie dough before

Measure out 1.5 pounds of dough (or approximately 3/4 of the dough you have). Spread to 3/4 inches thick in a circle on a pizza pan covered with parchment or oiled foil, or an oiled round cookie sheet (don’t use an air-bake pan). Leave 2-3 inches of space between the dough and the edge of the pan to accommodate spread during baking.

ginormous gluten free cookie dough measuredIf using my gfJules™ Original Cookie Mix, you can bake the cookie immediately. If baking from scratch, cover with foil and freeze for at least 2 hours. Scoop remaining dough (approximately .8 pounds or 1/4 of total dough) into a container (metal, if possible) and cover tightly. Refrigerate or freeze until very cold (overnight is ideal).

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

Bake ginormous cookie for 25-30 minutes. 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 “Chips a Hoy”-style ginormous cookie!

Giant Gluten Free Oatmeal Raisin Cookie

This photo shows the thickness of the giant oatmeal raisin cookie once baked and frosted.


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.

giant gluten free chocolate chip cookie frosted

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


For remaining dough, preheat oven to 350° F (static) or 325° F (convection).

Drop by measured teaspoonfuls onto a cookie sheet lined with parchment paper, at least 1 inch apart. Press down slightly before baking. Bake for 9-10 minutes, or just until the tops are lightly browned. Let them stand 5 minutes before removing them to cooling racks. You should have enough left over dough to get 18 or so extra cookies.

giant gluten free cookie gone

Don’t wait to snag a piece for yourself! This giant cookie will be very popular!

56 thoughts on “Giant Gluten Free Chocolate Chip Cookie

  1. 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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  3. 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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  5. Do you know the approximate dimensions of the cookie (pre and post bake)?
    What diameter pan should I use for this?

  6. Pingback: Daddy Size Cookie | Stephanie Skolmoski

    • 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!

  7. I am definitely going to do this for father’s day. My honey loves cookies! I am going to use your flour as described above. Thanks for the idea, Jules!

    • You bet, Evie! If he’s a cookie lover, he’ll love this GIANT version of his favorite!
      Have fun making it!

  8. Hi Jules, I’m going to try using your cookie mix to make a “Raw Pecan Pie” with a cookie crust. I hope it works out and wonder if you have any tips for me? I’m thinking I’ll pre-bake the cookie shell then fill with the rest. Any suggestions? Mary Lou

  9. The so much. This will be perfect for my daughter’s second birthday next week. She isn’t gluten free but I am. My sister in law also hates cake so this will work great!

  10. This should work without the chocolate chips right? I don’t like cake and ask for giant cookies for my birthday but I don’t like chocolate chip cookies. I love a lemon frosting on a sugar cookie so I wonder what the comparison of the dough would be to a sugar cookie dough?

    • Hi Terri – it would absolutely work without the chocolate chips, but it’s still the base cookie dough for what we all know of as a chocolate chip cookie. It’s not technically the same as a sugar cookie dough, but I think it would be divine with lemon frosting (I love lemon!).

  11. Publix butterscotch chips are gf. You can print a list of all the Publix brand items that are gf on
    Just type in “gluten” in the search field and the pdf will appear in the search list.

  12. Thank you! I made this for my eight year old daughter for her birthday yesterday (using your cookie mix) and it was amazing! Best giant cookie ever. She isn’t gluten-free, but I am. What a treat to be able to have something “normal”! Even my husband said it was amazing. This was the first time I’ve used your cookie mix, but now I’m going to have to stock up.

  13. Question on using your mix for the ginormous cookie–you don’t add extra sugar, do you, since there are already sugars in the mix? Do you just mix the dough like it says on your package of cookie mix and put it in the large pan?

    • Hi Diane – if you are using the mix, just follow the package directions to make the dough, then follow the directions on this recipe regarding spreading the dough out and freezing, then baking. Easy!!

  14. I’ve been making “BIG” cookies for years using the Bette Hagman recipe for Butterscotch Chip cookies — I just sub chocolate chips for the butterscotch chips, which sometimes contain malt and then are not gluten free. The non gf kids in my neighborhood always request that I bring a cookie to our neighborhood gatherings. I’ve decorated them for birthdays, graduations, super bowl parties, you name it. It’s a simple way to have a dessert that tastes great and is gluten free!

    • Amy – that’s a great point about the butterscotch chips. I’ve never found any that are gluten-free, actually, so I just steer clear of those altogether!

    • Hi Roni – no need to use xanthan gum with my all purpose flour OR mixes — in fact, DON’T add any xanthan gum. Too much can make things gummy!

  15. I think that the soy-free spread is too soft. The cookies would probably spread out and be flat and crisp. If I were to experiment with it, I would probably try 1/4 c. of the spread and 3/4 c. of the spectrum shortening.

    • Beverly – I’d agree with you that the soy-free spread would not have enough body for this recipe. A little bit for flavor could work, as you suggest. Another option is coconut oil which is akin to shortening and is a solid at room temperature. I discuss these kinds of options in Free for All Cooking – it would be a worthwhile read for anyone with more than just a gluten restriction (dairy, soy, eggs, nuts …).

  16. My husband is lactose intolerant so I took all the dairy out of the house and addes alternatives. Most alternatives have soy in them. Come to find out I almost killed him because now we find out he is allergic to soy. Ugh. Is there another alternative to the earth balance shortening sticks? They have soy and so do most other shortenings that I have seen. Or should I just add more butter? Thank you!

    • Try Spectrum Organic All Vegetable Shortening. It is made from pressed palm oil. It comes in a tub, try your local health food store. I use this because my son is allergic to soy. He was also allergic to dairy until about a year ago. I still have some on hand because sometimes you need shortening, especially for frosting.

  17. First, you’ll be happy to know that ginormous is actually a word! It was added to the dictionary a year or so ago. (Now words get added to the dictionary if they are used often.) What a tragedy that you had to keep making all those ginormous cookies! LOL I think that I’d agree with you on the chocolate chips. I love chocolate, but chooclate chips can’t fully be appreciated without enough cookie around them. ;-)


  18. I have made a ginormous (pizza pan cookie we call it) cookie for years with regular flour. I have found that when it is somewhat cooled if you sprinkle the top with just a little powdered sugar it give it a very nice finished look.

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