These Giant Vegan Chocolate Chip Cookies are huge, chewy and made without vegan butter. Make a double batch because they don’t last long. Vegan Palm Oil free, soy-free, eggless, dairy-free Recipe



Use good dark chocolate chunks for awesome results. I usually use half spelt and half white flour for the cookies for the best results. They come out equally awesome with all spelt and all white as well. Let the dough chill nicely before baking and make as huge a cookie you like. Make a big batch today!

What are your plans for vday, if any 🙂 Make this Giant Vegan Chocolate Chip Cookie!





Use maple or agave or molasses or if you can find Barley malt syrup, or a combination of any of these depending on taste preference. The syrups add a fantastic texture to the cookies! And the almond butter makes them moist and fudgy.



More cookies from the blog

Triple Ginger Molasses cookies

Tiramisu cookies

Almond butter SnickerDoodles.

Ginger Spiced Banana Almond chocolate chip cookies

Pistachio butter Chocolate chunk cookies

Oat Almond Chocolate chunk cookies in a Jar

Steps:

Mix all flaxmeal in almond milk, then mix in all the wet ingredients.

Add the dry and mix into a soft dough. Add the chocolate chunks and chips and combine.







Chill for an hour. Then shape into large cookies. Press the chips that remain the bowl on the cookies.







bake for 11 minutes. Cool for 5 minutes before taking off the parchment.



