Have you ever walked into a supermarket or grocery store and had your olfactories bombarded by the smell of freshly baked chocolate chip cookies? Like they’re pumping it through the vents or something. It’s not even “wafting” through the store, it’s practically blowing your hair back. Absolute torture when you’re already shopping on an empty stomach.
I had those evil, evil, deliciously aromatic bakery style cookies in mind when I came up with this recipe last week. And it’s anything but evil. In fact, it’s quite wholesome. Even if it does make one ginormous, spoil yourself silly cookie. It has a secret, though unsurprising ingredient that you might not have expected. Or maybe you did since I’m always talking about said secret ingredient. Ok, ok, I’ll tell you. It’s tahini! You’d probably never guess it was in there, but darn does it make this cookie taste special.
I wanted this colossal cookie to taste a bit decadent, so unlike many of my healthy desserts, this one has just a little bit of coconut oil. You can certainly leave it out, and they will still be delicious, it just won’t have quite the same bakery style buttery flavor. Also, I did not scrimp on the coconut sugar. You can always scale back if you wish. But sometimes, you gotta splurge.
Since Valentine’s is coming up tomorrow, I whole-heartedly advise you to shape your gigantic chocolate chip cookie into a big ol’ heart. While I had hoped to post something cute, chocolatey, and pink for Valentine’s Day, my various trials all flopped. It just wasn’t meant to be. So I’m offering this huge soft and chewy cookie instead. I didn’t think you’d mind.
If you’re a single guy or gal, I suggest treating yo’ self to this huge cookie for Valentine’s Day. If you want to get real cute with your sweetheart, divide your dough into two smaller cookies and give them one. Awww… sharing can be nice! Not only will you have a yummy cookie to share but your house is going to smell amaaaaazing.
Giant Vegan and Gluten Free Chocolate Chip Cookie For One (or Two)
- 1/3 cup oat flour (I blend my own in my Vitamix using old fashioned rolled oats; use certified gluten free labeled oats if needed)
- 2 pinches of baking soda
- scant 1/8 tsp sea salt
- 2 tbsp of tahini (make sure it’s runny and smooth) or use peanut butter, almond butter, or your favorite nut or seed butter
- 2 tbsp coconut sugar (or brown sugar, cane sugar, or other granulated sweetener)
- 1 tsp melted virgin coconut oil
- 2 tsp unsweetened applesauce
- 1/4 tsp vanilla extract
- handful of chopped vegan dark chocolate or chocolate chips
Preheat oven to 350 F. In a medium bowl, whisk together the first 3 ingredients. In a separate, small bowl, combine tahini, coconut sugar, coconut oil, applesauce, and vanilla extract. Mix wet ingredients into dry, and fold in the chocolate chips.
Pat out the dough into a large disc (or a heart!) The flatter you make the cookie, the crispier. Thicker cookies will be chewier. Bake for 10 – 12 minutes. Cool completely before eating. I like to take mine out while it still looks a bit underdone, after about 10 minutes. It will firm up and continue to bake as it cools on the pan.