I’ve been learning so much about how to deal with life this week. This recipe for a Giant Oatmeal Chocolate Chip Cookie (gluten, egg, and dairy free too!) is a great representation of said lesson. Let me explain…
You can set out to do something all you’d like but always be open to (and expect) set backs. In fact, allow those set backs to be your teacher and your guide. When you get caught up on your version of how you think life is supposed to happen, you miss out on what it’s really about. In fact, I know from personal experience that if I am not open to learning from my set backs I become rigid, angry and unwilling to budge. The antithesis of growth.
The best part of staying open to any possibility in life? You create a HUGE cookie that can be enjoyed by everyone at the same time. It’s even more fun to fight over that favorite piece. And that, after all, really is what life is about…
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Giant Oatmeal Chocolate Chip Cookie
- Prep Time: 10 mins
- Cook Time: 12 mins
- Total Time: 22 mins
- Yield: 1 Giant Cookies 1x
Ingredients
- 1/2 dairy free butter, softened
- 1/2 c. brown sugar
- 1/4 c sugar
- 3 Tbsp. aquafaba (liquid from a can of chickpeas)
- 3/4 c. Cara gluten-free flour blend
- 1/2 tsp. xanthan gum
- 1 tsp. baking soda
- 1/2 tsp. sea salt
- 1 1/4 c. rolled oats
- 1/2 c. chocolate chips
Instructions
- Preheat your oven to 375 degrees. Line a pizza pan or baking sheet with parchment paper.
- With aCombine the flour, baking soda, and salt in a small bowl. Whisk until well combined.
- With an electric mixer, blend the dairy free buttah and sugars together until well combined. Beat in the aquafaba “egg” for another 30 seconds.
- Add the flour, baking soda, and sea salt. Fold in rolled oats and chocolate chips.
- Place the cookie dough onto the pizza pan or baking sheet. Spread flat and evenly with your fingers.
- Bake 10-12 minutes or until brown along the edges. It won’t look like it’s baked through in the middle; you want this. The more it sits out of the oven, the more it will set. Cut pie slices out of the giant cookie before it fully cools.
These are super good. I used unfiltered apple juice because I didn’t have any milk substitutes. Yum!!
★★★★★
Turned out so beautifully! The perfect biscuit for ANZAC day here in Australia. Thanks for the wonderful recipes you create so that those with allergies and intolerances don’t ever miss out on yummy food.
This cookie is incredibly delicious, and dare I say perfect because it is the best balance of textures (including chewy–I love a chewy cookie) and flavors! I made a half-batch (one single cookie) since there are only two of us snow-bound here inside the house to eat it. I used coconut oil in place of olive oil, plus I added walnuts in addition to the chocolate chips. Also, I only had coconut sugar on hand so that’s what I used in lieu of the white and brown sugars. Yum! I can’t stop breaking off pieces, and the hubby is super-impressed as well . . . thank you for sharing! 🙂
I’ve never heard of a break apart cookie! I can’t wait to try this 🙂
It’s all about the journey, not the end point 🙂
And with this delicious cookie to enjoy, who cound NOT enjoy the journey? 😉
Would this recipe work using coconut oil instead of olive oil?
That would most likely work out perfectly. Let me know what you think…
This looks so good…reminds me of my sister’s cookies. YUM! Hope you have a beautiful weekend! xoxo
I couldn’t have said it better myself – I am far too often caught up in how I picture things going, and end up missing out on what life is really about. Sometimes it’s good to just slow down, take a deep breath, and of course, eat some cookies (yum!). 🙂
I like the way you stay open! Cookie me, please?!
Me too! That looks like one tasty giant cookie.
I agree with somer.. 🙂
I think I would have trouble not eating the whole dang thing….
I’m loving the ingredients in your recipe today. I prefer to bake with flax eggs!
this looks amazing!I have been looking for a new lunch box treat for my son for school that is nut free..fantastic!