Sometimes you just need to say something in frosting. So why not write your special message on a jumbo gluten free cookie? These monster gluten free cookies are like making the best gluten free chocolate chip cookies, only bigger!
Happy Summer! Thank you! Happy Father’s Day! Happy Birthday! I love you! You name it, you can write it on a monster sized gluten free cookie that’s so good folks will be eager to eat your words!
Make any special occasion more special with this easy twist on my famous gluten free chocolate chip cookies. Obviously, feel free to leave out the chocolate chips, stir in any other mix-in you like (M&Ms, nuts, peanut butter chips, chocolate mints, etc.) or use one of the many cookie variations in my Jules’ Gluten Free Cookie Mix e-book! (Oatmeal, peanut butter, … any of these variations works great as a jumbo cookie too!)
Get creative and make somebody happy today with these yummy jumbo gluten free cookies!
To bake these jumbo gluten free cookies perfectly round, you can either use a form like these English Muffin Rings while baking, or after they come out of the oven, just take a round cutter, ring or glass and gently move it around the warm, baked cookie to help it come into a perfect circle … or not!
No need for perfection in looks when they taste this good!
Jumbo Gluten Free Cookie Recipe
Jumbo Gluten Free Cookie Recipe
Jumbo gluten free cookies -- also called monster cookies -- are large enough to hold lots of mix-ins or use as a canvas to decorate with fun frosted messages!
Ingredients
- 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. gluten-free baking powder
- /4 tsp. salt
- 2 tsp. gluten-free vanilla extract
OR
PLUS
- 1/2 cup butter or non-dairy alternative (Earth Balance® Buttery Sticks)
- 1/2 cup mild oil or shortening (Spectrum Organic Palm Oil 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; Pascha Allergen-Free Chips OR Enjoy Life® Mini Chips – dairy, nut and soy-free)
- 1 1/2 cups chopped pecans (optional)
Instructions
Bring the butter to room temperature, then beat together with oil/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 add my gfJules™ Original Cookie Mix). Gradually stir these dry ingredients into the sugar mixture. Stir in chips and nuts, if so desired.
If using my gfJules™ Original Cookie Mix, you can bake the cookies immediately. If baking from scratch, cover bowl and refrigerate for at least 2 hours.
Scoop out 1/4 to 1/2 cup of dough (depending on how large you want your cookies) onto parchment lined cookie sheets, leaving 2 inches for spread. If using English Muffin rings, place a scoop of dough in the center of each ring.
Preheat oven to 350° F (static) or 325° F (convection).
Bake jumbo cookies for 15 minutes, or until the middles look cooked but still soft. As the cookies cool, they will firm up but remain chewy, but if you leave the cookie in the oven until it is hard, it will be a “Chips a Hoy”-style crunchy cookie.
Makes approximately 24 jumbo gluten free cookies, depending on size.
Decorate or frost with this easy dairy-free homemade frosting recipe.
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Is there a way to measure instead of using a whole can, in case I don’t want to make 5 dozen cookies?
Hi Mandy, you can either mix the entire can and freeze the dough that you don’t use now (that’s what I do – so handy!) or you can halve the amount in the can and halve all the ingredients you add to it, saving the rest for later. If you choose to make the dough and freeze it, you can either form the dough into balls and put in a freezer bag or form in a log that you can slice and bake later, wrapping well for freezing. Either way, enjoy the cookies!
~jules
Confused? Should it be “Scoop out 1/4-1/2 cup of dough” instead of 1/2-1/2 cup? Thanks Jules….Love your products! Any chance of Organic flours and blends some day?
Hi Joanie – so glad you love my products! Thank you!!! As for the amount, you’re right, it should be 1/4-1/2. Thanks for pointing that out! Organic flours would be wonderful, but they’re second to certified GF products made in a dedicated GF facility. At this point, it’s super hard to find flour ingredients that are both certified GF and organic, and have reliable supply chains; the ones that are available are even more expensive, as I’m sure you can imagine. What I have done is to choose non-GMO ingredients wherever possible, and I feel really good about that! I hope this information helps – thanks for your support and for pointing out that misprint in the directions!
~jules