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! It's HUGELY delicious!
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Servings: 1 large cookie
Equipment
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 mild cooking oil OR 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.
** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.