This gluten-free giant chocolate chip cookie is kid-friendly and fun for kids to make! Add chocolate chips and optional walnuts.
Cooking with kids is messy business. It’s pretty amazing just how many spills can occur in fifteen minutes. And white cabinets? What was I thinking when I designed this kitchen? But what could be more fun than watching their excitement over building a cookie for a giant? Especially when it’s a Giant Chocolate Chip Cookie!
This recipe is kid-friendly, and it’s gluten-free and grain-free too. Almond flour provides protein for these little growing bodies. Crispy on the outside and soft and chewy inside, this is one giant chocolate cookie that kids of all ages love to make, and love to eat.
Of course, you can use this dough to make regular-sized cookies too, but if you want one for a visiting giant, haul out a pizza pan. Be sure to line it with parchment paper first, so the cookie will slide off the pan in one piece without breaking. Giants cry over broken cookies . . .
Grain Free, Gluten-Free Giant Chocolate Chip Cookie
- 1/2 cup butter, softened
- 1/4 cup coconut oil, softened
- 3/4 cup coconut palm sugar or brown sugar
- 2 tsp vanilla extract
- 2 large eggs
- 1/2 tsp .baking soda
- 1/2 tsp salt
- 3 cups blanched almond flour
- 1 1/4 cups chocolate chips
- 2/3 cup chopped walnuts or pecans, optional
- Preheat oven to 350 degrees. Line a pizza pan (or a baking sheet if you are making regular-sized cookies) with parchment paper.
- Using an electric mixer, cream together the butter, coconut oil, and sugar in a large bowl. Add the vanilla and eggs, mixing until combined.
- In a separate bowl, combine the baking soda, salt and almond flour.
- Add to the butter mixture and beat until well combined. Fold in the chocolate chips and optional nuts.
- Spread the dough evenly to the edges of the pizza pan, or use a cookie press to form uniformly sized cookies if you're not catering to giants. Place these on the lined baking sheet about 3 inches apart.
- Refrigerate the unbaked cookies for 30 minutes to prevent them from spreading too much during baking.
- Bake the giant cookie for about 20 -22 minutes until the edges are lightly browned but the center is firm. Bake small cookies for 11-13 minutes, or until lightly browned around the edges.
- Cool and enjoy! These cookies are best enjoyed the day they are baked, so feed that hungry giant!
The teacher in me tells me this would be a fun classroom project to take on after reading Jack and the Beanstalk–. It might be a way for Jack to apologize to his giant for stealing all his treasures.
“Think what a better world it would be if we all, the whole world, had cookies and milk about three o’clock every afternoon and then lay down on our blankets for a nap.” Barbara Jordan