Giant Vegan Chocolate Chip Cookie (Gluten-Free)

This chewy, golden and tender Giant Vegan Chocolate Chip Cookie is packed with white and dark chocolate chips, made with wholesome ingredients and may be the best chocolate chip cookie yet.

I love chocolate chip cookies, and I also love cake. So this 6-inch cookie is the best of both words: you have all the deliciousness of a tender golden chewy cookie with the frosting of a cake that you can slice and serve to loved ones. This cookie is extra special as I made it to celebrate reaching 100K followers on Instagram which still feels like a “pinch me” moment. So, you can see my 100K version of the cookie as well as my favourite way to serve this giant cookie every day.

Giant Vegan Chocolate Chip Cookie with 100
100 Giant Vegan Chocolate Chip Cookie

Why will I love this giant cookie?

This cookie is pretty special, it is:

  • Chocolatey, gooey and chewy
  • Crisp on the outside and tender in the middle
  • Packed with dark and white chocolate
  • Made with wholesome ingredients
  • Naturally vegan and gluten-free and easily nut-free
  • Easy to make in one bowl in 20 minutes
  • Great to serve to friends and family
  • Fun for celebrations

If you already love the look of this chocolate chip cookie, skip ahead to the recipe card below. Or, first let’s discuss the recipe in more detail.

Giant Vegan Chocolate Chip Cookie with two slices
Giant Vegan Chocolate Chip Cookie

What ingredients do I need?

The cookie dough comes together in one bowl with a handful of ingredients:

  • Ground chia or flaxseed: this is our egg replacer and you can grind your own chia seeds or flaxseeds in a blender to a fine flour texture and store for up to 1-2 months.
  • Plant-based milk: for mixing together with the ground chia seeds. You can use any dairy-free milk like oat, almond, soya or coconut.
  • Thick coconut yoghurt: the yoghurt needs to be thick like the Cocos Organic brand which is my favourite. This is similar to a Greek-style yoghurt in texture.
  • Cashew or almond butter: these both lend a delicious sweet, nutty and “cookie” flavour to this cookie dough. The nut butter should be smooth and runny and you can use other nut butters too like peanut or pecan or try sunflower seed butter or tahini to make this nut-free.
  • Coconut sugar: I love the caramel-like taste and colour of coconut sugar but you can also use golden caster sugar.
  • Coconut oil: for the “buttery” texture of the cookie. This also helps it spread slightly to fill in any gaps in the tin. You can swap this for vegan butter, if you prefer.
  • Vanilla essence and salt: for flavour.
  • Oat flour: this makes the cookie dough more wholesome and I love baking with oat flour. Make your own by blending oats to a fine flour texture and keeping for 1-2 months in a sealed container.
  • Vegan protein powder: adds a delicious flavour to the cookie dough and is great for a protein boost. My favourite to use is the Vanilla Buttercream or the Cookie Dough protein from Macromike (save money with code AMB-AMY).
  • Plain or gluten-free plain flour: for lightness to the cookie dough. Use your preferred gluten-free flour blend that contains xantham gum to prevent crumbly cookies.
  • Bicarbonate of soda: for a little rise.
  • Dark and white chocolate chips: I love using both dairy-free dark and dairy-free white chocolate chips or buttons for these cookie slices, but you can use any that you like. I love the KoRo white chocolate buttons which use coconut sugar (take a look here).

As for decorating this giant cookie, I used a quick and easy yoghurt frosting:

  • Thick coconut yoghurt: as above, the thicker the better and the more natural the ingredients, the better as well.
  • Vegan protein powder: this recipe uses chocolate protein for the chocolate frosting and vanilla protein for the vanilla white frosting.
  • Cacao powder: or cocoa powder for adding to the chocolate frosting for a really rich chocolate flavour.
  • Cashew or almond butter: use the same nut or seed butter as you used for the cookie for the chocolate frosting to make it rich, smooth and creamy,
  • Sprinkles: just for fun on top.
Three slices cut out from a Giant Vegan Chocolate Chip Cookie
Giant Vegan Chocolate Chip Cookie
A knife cutting a Giant Vegan Chocolate Chip Cookie
Giant Vegan Chocolate Chip Cookie

How do I make this cookie?

This cookie could not be simpler to make – even easier than regular cookies as you do not need to scoop and shape them.

  • Whisk together the chia seed and milk: to form a gel.
  • Stir together all the wet ingredients: including the chai gel to form a wet mix.
  • Stir in the dry ingredients: it will seem dry at first but keep going to reach a sticky cookie dough.
  • Fold in the chocolate chips: and then bring to a ball.
  • Press the cookie dough into the lined tin: and smooth over the top.
  • Sprinkle on more chocolate and bake: for 12 minutes until golden and crisp at the edges but chewy in the middle.
  • Cool for 20 minutes and lift out the tin: to cool down fully.
  • Stir together the frosting ingredients: and pipe all over.
  • Slice and enjoy: this giant cookie.

How long will this last?

If you are frosting the cookie, keep it in the fridge in a sealed container for 3-5 days. Unfrosted cookies will keep for 5-7 days at room temperature in an airtight container. You can also freeze the unfrosted cookies for up to 1 month, wrapped well.

Is this giant cookie gluten-free and nut-free?

Yes, this cookie is easily gluten-free, just make sure that your oats are gluten-free and that you use gluten-free plain flour. To make this nut-free, swap the cashew butter for sunflower seed butter or tahini and check that your other ingredients like chocolate and milk do not contain nuts.

Can I make this without a tin?

Yes, you can use your hands to shape this into a 6-inch round cookie. Onto a parchment lined tray, press the cookie into shape and bake as normal. You can also easily double this recipe to make two cookies.

Half eaten slice of Giant Vegan Chocolate Chip Cookie
Giant Vegan Chocolate Chip Cookie

I love this cookie, what else can I bake?

I hope you are going to love this Giant Vegan Chocolate Chip Cookie and for more ideas, how about my:

Three slices cut out from a Giant Vegan Chocolate Chip Cookie

Giant Vegan Chocolate Chip Cookie

Yield: 1 (serves 6-8)
Prep Time: 12 minutes
Cook Time: 12 minutes
Total Time: 24 minutes

This chewy, golden and tender Giant Vegan Chocolate Chip Cookie is packed with white and dark chocolate chips, made with wholesome ingredients and may be the best chocolate chip cookie yet.


For the Cookie:

  • 1 tbsp ground chia or flaxseed + 2 ½ tsp plant-based milk
  • 30g (2 tbsp) thick coconut yoghurt
  • 30g (2 tbsp) cashew or almond butter
  • 30g coconut sugar
  • 15g (1 tbsp) coconut oil, melted
  • ½ tsp vanilla essence
  • 25g oat flour
  • 25g vanilla protein powder
  • 35g plain or GF plain flour
  • ¼ tsp bicarbonate of soda
  • A pinch of salt


  • 15g dark chocolate chips
  • 15g white chocolate chips

For the Frosting:

  • 75g thick coconut yoghurt, divided
  • ½ tbsp cacao powder
  • ½ tbsp vegan chocolate protein powder
  • ½ tbsp cashew or almond butter
  • ½ tbsp vanilla protein powder
  • Sprinkles


  1. Preheat the oven to 160Fan/180*C and grease and line a 6-inch round tin with parchment paper.
  2. Stir the chia seeds and milk together to form a gel and leave for 5 minutes to thicken.
  3. In a large mixing bowl, whisk together the yoghurt, cashew butter, sugar, coconut oil, chia gel and vanilla till smooth.
  4. Now add in the oat flour, protein powder, plain flour, bicarbonate of soda and salt. Stir to a thick cookie dough (it will seem dry at first but keep stirring).
  5. Fold in the chocolate chips and transfer to the tin. Press down to make an even cookie that fills the tin and top with more chocolate chips, if desired.
  6. Bake for 12 minutes, until golden on top and baked through. Cool for 20 minutes then carefully lift out of the tin to cool fully.
  7. For the frosting: add 50g of yoghurt to one bowl along with the cacao powder, chocolate protein and cashew butter. Whisk till smooth. To a second bowl, add the 25g yoghurt with the vanilla protein and whisk till smooth. Place the frostings in separate piping bags with star-shaped nozzles.
  8. Once the cookie is cool, pipe on the chocolate and the vanilla frostings and decorate with sprinkles.
  9. Enjoy straight away or keep in the fridge for 3-5 days, in a sealed container. Best enjoyed at room temperature, so allow to sit for 20 minutes. You can freeze the cookies without the frosting, wrapped well, for up to 1 month. Allow to defrost before frosting.

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I look forward to hearing what you think of this Giant Vegan Chocolate Chip Cookie so please let me know in the comments below. If you do make this, please leave a star review above and tag me in your bakes, I’m @nourishing.amy on Instagram and use the hashtag #nourishingamy. I’m also on TwitterFacebook and Pinterest  – please say hello!

With giant cookie love x

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