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 kind you used to find at the mall?). This Giant Gluten Free Cookie Cake is perfect for any occasion none at all. It’s the perfect gluten free chocolate chip cookie, in huge proportion!
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.)
Another delicious option: make a Giant Gluten Free Sugar Cookie – pictured below.
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?
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)…
bake …
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.
Gluten Free Chocolate Chip Cookie Cake
Giant Gluten Free Chocolate Chip Cookie
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!
Ingredients
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
OR
- one ([gfJules Original Cookie Mix] (https://shop.gfjules.com/collections/mixes/products/gfjules-gluten-free-cookie-mix-1-37-lbs)
PLUS
- 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)
Instructions
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.
Notes
To make an Oatmeal Cookie from the gfJules Cookie Mix instead follow these ingredients instead.
spread the dough in whatever shape you like:
leave a little room for spread, then bake!
Frost or not, whatever you prefer.
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!
~jules
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
Hi Mary Lou – what a great idea! Check out my cookie crust recipe here – hope it turns out great!
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!
Giant cookies are the perfect solution!
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!).
Guittard butterscotch chips are also GF.
Good to know, Julie! I’ll have to look for those – thanks!
Safeway brand butterscotch chips are GF as well.
Thanks for the info Jeanne!
Publix butterscotch chips are gf. You can print a list of all the Publix brand items that are gf on publix.com
Just type in “gluten” in the search field and the pdf will appear in the search list.
I substitute coconut cream for butter products and it turns out great.
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.
Do you reduce your cooking time for convection ovens or just the temp?
Diane, I typically just reduce the oven temp by 25 degrees.
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!!
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!
I was wondering, do I need to use Xanthan gum w/ your flours?
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!
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 …).
Earth Balance now has a soy-free spread.
I wonder if that would work?
Dee
I can’t wait to make the ginormous cookie so I can chillax while eating a slice!
Kristi – I love the idea of the word “chillax.” My new favorite word – thanks!
I want these!! How amazing!! You are my cookie hero!
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!
There is a non soy shortening called Spectrum Organic Vegetable Shortening.
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.
Once again, Jules, you ROCK! I’ll be baking this bad boy during this rainy, dreary weekend! Thanks!
Great Trish – so glad you had a fun recipe for a dreary weekend!
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.
xo,
Shirley
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.
I love that idea! Thanks!!!