Yay! It’s completely Top 9 Free! Free from gluten, peanuts, tree nuts, dairy, egg, soy, sesame, fish and shellfish. No coconut either. Note: This post contains affiliate links, so any purchases made on Amazon through the links will help support Yay, It’s Free From This!
Since the holidays, I’ve been on this cookie kick where all I want to do is develop, test and bake new free from cookie recipes. I recently posted my top 9 free classic chocolate chip cookies, and although I’ve made them larger before, I do prefer the smallish size of these. The kids, on the other hand, do not and asked if I could make large ones. Another excuse make more cookies? Um, yes please!
I thought using Enjoylife’s Mega Chunks would be ideal, and I just had to modify my original chocolate chip recipe so I could make 15 ginormous cookies instead of the 30 small cookies. I have to admit, there’s something really fun about being able to bite into a cookie multiple times before declaring you can eat another one! And the chocolate is more oozy and decadent. Large cookies or small cookies….which do you prefer?
Giant Top 9 Free Chocolate Chip Cookies
Course: Dessert, SnacksCuisine: AmericanDifficulty: Easy4
servings30
minutes40
minutesMakes about 15 large cookies.
Ingredients
4 ½ oz Gluten-Free all-purpose flour, See Notes
½ tsp xanthan gum (omit if the flour has it already)
¾ oz sunflower meal, See Notes
2 ¼ oz sorghum flour
¾ tsp baking soda
1 tsp baking powder
¾ tsp salt
2 ¼ oz vegan butter, See Notes
3 oz organic brown sugar
3 oz organic cane sugar
3 Tbsp non-dairy milk
1 ½ tsp vanilla extract
1 ½ flax egg (1 ½ Tbsp flax meal + 4 Tbsp water)
8 oz mega chunk chocolate chips
Directions
- Pre-heat the oven to 325ºF.
- Prepare the flax eggs by combining the flaxmeal and water together in a small bowl. Set aside to gel for at least 5 minutes.
- In a small bowl, add the sunflower meal, the sorghum flour and gluten-free flour, followed by the baking powder, baking soda and salt.
- Using the paddle of the electric mixer, (or handheld) whip the vegan butter and sugars on low for 1 minute.
- Add the flax egg and mix for 30 seconds.
- Then add the milk and vanilla and mix for another 30 seconds.
- With the mixer running on low, add the flour mixture a little at a time. Mix after each addition.
- Switch to a spatula, and manually stir in the chocolate chunks.
- Using a large cookie scoop, (I use OXO’s large cookie scoop) drop leveled scoops onto two rimless baking sheets. I do three rows of cookies per sheet. First sheet is 3 cookies across the first row, then 2 , then the last row 3 cookies again. This is to so they don’t bake into each other. Do the opposite pattern on the other sheet, 2 cookies across the first row, then 3, then the last row 2 cookies again
- No need to flatten. Bake for exactly 18 minutes, rotating the sheets and switching the rack levels halfway through.
Notes
- I use my own blend of all-purpose gluten-free flour made up of white rice flour, brown rice flour, tapioca starch, and potato starch. It has no xanthan gum in it.
- If you don’t have a nut allergy, feel free to substitute the sunflower meal with almond flour. And if you don’t want to purchase sunflower meal, you can easily make your own by grinding whole sunflower seeds.
- Instead of vegan butter, you can substitute with palm shortening or coconut oil, if you don’t mind the strong flavor of coconut.