Giant Soft Chocolate Chip Cookie - Gluten Free, Top 8 Allergy Free, Vegan

An amazing DAIRY FREE AND GLUTEN FREE GIANT CHOCOLATE CHIP COOKIE RECIPE!

The chocolate in this recipe was provided to me by Enjoy Life Foods

We all need a giant chocolate chip cookie in our lives.

And not just because it has been a tough last couple years for most people - I mean we really all need a giant comforting food such as this irrationally sized cookie. And it should be chocolate chip because that is arguably one of the most comforting cookies a person can bake and consume. A good chocolate chip cookie hugs you real close and whispers kind sentiments in your ear. Served warm, this is a divine dessert. Serve it at a family dinner, as a special treat for you and your roommate, as a very special after school snack for your kids. No one will be disappointed when they see this glorious creation exit the oven.

What makes this cookie extra special is the addition of the NEW Enjoy Life Foods white mini baking chips. As someone with multiple anaphylactic food allergies, two things have always been true for me; Enjoy Life is one of my favorite trusted allergy safe brands, and I have so eagerly wanted to try white chocolate chips since I was a kid. When Enjoy Life announced that this product was coming, I was absolutely ecstatic. I was finally getting to try the prized allergy free white chocolate that I had always dreamed of. It tastes like a delicious, creamy vanilla chip. It’s everything I hoped it would be!

Giant Soft Chocolate Chip Cookie - Gluten Free, Top 8 Allergy Free, Vegan

Recipe Notes:

• Shape and size of the pan: This recipe was tested in a 9 inch round cake pan. You are welcome to use a springform pan or a square cake pan, or even a skillet. However keep in mind that the size of the pan does have an impact on how long the cookie will take to bake as well as the final texture. If your pan is larger than a 9 inch round cake pan, then the dough will be spread thinner. And conversely, if the pan is smaller, the dough will be much thicker. A 9 inch pan (or skillet) results in the optimal dough thickness and final texture. If using a 9 inch cast iron skillet, you do not need to line with parchment paper. Though please keep in mind that if a cast iron pan was seasoned with butter it is not suitable for someone with a dairy allergy.

• Baking smaller cookies: You can use this recipe to bake a batch of regular sized chocolate chip cookies… if you must!

• Ground or whole chia seeds: You can use either ground or whole chia seeds for this recipe. If using whole chia seeds, you will feel their texture in the final product. If this bothers you then use ground chia seeds. They can be pesky little buggers to grind up, but I find the best way is with a high powered blender or a coffee grinder. Whether using whole or ground seeds, be sure to allow them a full 5 - 10 minutes to soak in water as indicated in the recipe below.

• Type of fat: You can make this recipe with your favorite allergy free vegan butter, or you can use solid coconut oil if that is allergy safe for you (in Canada, coconut is not considered a tree nut, however in the USA it is).

I served my Giant Soft Chocolate Chip Cookie with a generous scoop of nice cream on top; a vegan and dairy free “ice cream” made from frozen bananas and a few other ingredients. Check out my list of Nice Cream, Dairy Free Ice Cream, and No Bake Sweet Treats or 5 Minute Nice Cream Recipes.

Ingredients for Giant Soft Chocolate Chip Cookie - Gluten Free, Top 8 Allergy Free, Vegan

• 2 tbsp chia seeds

• 1/2 cup water

• 1 cup allergy free vegan butter

• 1 cup dark brown sugar

• 1/4 cup powdered sugar

• 1 tsp pure vanilla extract

• 1/2 cup tapioca starch

• 1 1/2 cups brown rice flour

• 1 1/4 tsp baking soda

• 1 1/2 tsp xanthan gum

• a pinch of salt

• 1/3 cup Enjoy LIfe Foods mini chocolate chips

• 1/3 cup Enjoy Life Foods mini white chocolate chips

How to make Giant Soft Chocolate Chip Cookie - Gluten Free, Top 8 Allergy Free, Vegan

1. Preheat the oven to 375F and line a 9 inch round cake pan with parchment paper.

2. Mix the chia seeds and water together in a small bowl. Let sit for 5 - 10 minutes, until the seeds appear bloated and gloopy.

3. Meanwhile, add the vegan butter, brown sugar, powdered sugar, and vanilla to a large mixing bowl and beat well using an electric mixer. Add the set chia seed mixture and beat until well combined.

4. Add the tapioca starch, brown rice flour, baking soda, xanthan gum, and salt, all at once and beat until you have a thick dough with a creamy texture. Do not overmix.

5. Fold in both types of chocolate chips.

6. Press the cookie dough into the lined pan, smoothing out the top with a spoon.

7. Bake for 22 - 25 minutes, or until the top is golden brown, and the cookie has risen and then slightly sunken down in the pan. The center should still be a bit soft while the edges will be crispy.

8. You can either serve the cookie warm and soft, either by cutting into slices or scooping servings out with a large spoon, or you can allow it to come down in temperature and top with your favorite allergy free frozen treat, such as nice cream (see my recipes for nice cream here).

Makes one giant cookie