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Giant Vegan Chocolate Chip Cookie

Posted on July 18, 2021March 17, 2022 by Jen

One Small Recipe…One Giant Cookie

A Bit of History:

I was fortunate enough to be in Washington D.C. to commemorate the 50th anniversary of the Apollo 11 moon landing. We were able to sit on the National Mall and watch a very moving video about the space program projected on the Washington Monument. At the finale of the program, the International Space Station orbited overhead. If you happened to be earth bound in 1969 chances are you remember exactly where you were. As someone who always wanted to go to space camp as a child, I always love to celebrate July 20th. In addition, it’s another reason to make a fun, easy, kid-friendly dessert like a Giant Vegan Chocolate Chip Cookie. Maybe one day, my kids will actually watch the series From the Earth to the Moon with my husband and I.

About the Recipe: Giant Vegan Chocolate Chip Cookie

My whole family loves cookies, but often times I find the pantry lacking enough chocolate chips to make a batch. This recipe is perfect for such occasions. You can mix the batter in one bowl and add whatever mix-ins you have on hand. We use 3 1/2 to 4 cups of mix-ins. It is fun to let the kids get creative and see what they choose to  add. For this particular giant cookie we used puffed rice cereal, mini M&Ms, and chocolate chips and chunks. My kids decided that some frosting in between the two enormous cookies would be a nice touch. Just like the mix-ins, you have a wide variety of pans that will work for this recipe; brownie pan, cake pan, or regular shaped cookies!


One Giant Cookie

Limitless Cookie Bars

Limitless Chocolate Chip Cookie Bars

A one bowl, 5 minute preparation, for a fun, kid-friendly dessert with limitless possibilities.
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 30 mins
Total Time 35 mins
Course Dessert
Cuisine American
Servings 16

Ingredients
  

  • 1 1/2 cups flour
  • 1 1/2 cups rolled oats (depending on texture preferences either leave whole or blend into flour)
  • 3/4 tsp salt
  • 1 1/2 tsp baking soda
  • 1/2 cup brown sugar
  • 1/3 cup sugar
  • 2 tbsp tahini
  • 1/3 cup almond butter or nut butter of choice
  • 1/3 cup unsweetened non-dairy milk (you may need an additional tablespoon at the end)
  • 1 cup chocolate chips (use non-dairy if vegan)
  • 1/2 cup chocolate candies (such as M&Ms or non-dairy candies of choice)
  • 1/2 cup crushed pretzels, other mix in, or additional chocolate candies

Instructions
 

  • Mix all ingredients together in a bowl except for chocolate candies. I always start with 1/3 cup of non-dairy milk and add an extra 1-2 tbsp if needed.
  • Place batter in an oiled baking pan.
  • Press chocolate candies evenly across the top of the batter.
  • Bake at 350 degrees F for approximately 30 minutes until cake tester comes out clean and tops are golden brown. Since ovens vary, I like to start checking the bars at 20 minutes. Let cool completely before cutting. We like to store any leftovers in the freezer.

Notes

Note: have fun with the mix in options. You need about 4 cups total. Other mix in options are dried fruit, puffed rice cereal, coconut flakes, or nuts.
Keyword chocolate chip m&M pretzel cookie bars, easy blondie blasts, easy kid friendly dessert, easy one bowl kid approved dessert, everything cookie bars, limitless cookie bars ultratruffle, one bowl easy chocolate chip cookie bars, one bowl plant based chocolate chip cookie bars, one bowl vegan chocolate chip cookie bars

Looking for some other kid-friendly desserts? Try these easy Ultratruffle favorites:

Healthy Chocolate Caramel Brownies

Campfire S’Mores Pie

Strawberry Vanilla Ice Cream Pie with Graham Cracker Crust

Strawberry Mint Basil Cucumber Salad

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Recipe Rating




Slow Food, Less Effort, 1 Ingredient at a Time

Are you striving to make a lifestyle change or looking to discover plant-focused recipes the whole family will love?

My name is Jen. I am a wife, mom, and a pharmacist. I love to cook for my family, hike, run, and read about history. I enjoy eating fresh, seasonal, locally available produce. In addition to endurance trail runs and long bike rides, I will happily set out on foraging hikes for mushrooms and truffles.

Waiting for the seasons to change, fruits to ripen, vegetables to mature, or truffles to reach their peak (7-11 years) is an endurance sport in itself.  Nonetheless, the time and effort spent is well worth crossing that finish line and enjoying a delicious, healthy meal.

I always say the slower you run, the more you enjoy the trail. Food is the same. Cooking together in the kitchen with freshly harvested fruits and vegetables is all about taking life slower and enjoying the process and experience. Plant-based, healthy food for the whole family with less effort, so you can slow down and enjoy life!

Disclaimer: This website is for sharing recipes and cooking techniques that I use in my kitchen. It is not intended as medical advice. Ingredient information is for general knowledge only. Please consult your physician for medical questions and concerns regarding your personal health.

All rights reserved. Copyright pending. Recipes/photographs may not be copied and/or re-posted as an original work without express written consent by website owner.

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