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
- 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
- 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)
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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