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Tuesday, 02 September 2014 17:24

GIANT chocolate chip cookie

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Perfect for birthdays or parties, an allergy friendly/non-GMO giant cookie!



  • Ingredients: Zemas Gluten-Free Chocolate Chip Cookie Mix
    2 T. unsweetened applesauce
    3 T. grapeseed oil (coconut oil, non-GMO canola oil)
    ½ T. pure vanilla extract

  • Instructions: Preheat the oven to 350 degrees and spray a round cookie pan with non-stick spray

    Follow the instructions on the back of the chocolate chip cookie mix to combine all ingredients.  Using the back of a spoon or spatula spread out the dough so it’s evenly distributed in the pan.  You can also use slightly wet fingertips to get it to the edges of the pan.  It may seem like not enough dough but don’t worry, it will spread when baked. 

    Bake for 12 minutes. 

    Let cool and decorate with dairy-free buttercream or dairy-free chocolate ganache icing.
  • Serves: 10-15 people
  • Cuisine: American (general)
  • Cooking method: Bake
  • Special ingredients: no dried fruits, no fresh / raw fruits that don't get cooked by the end of the recipe, no fermented / pickled foods, no beans / legumes / pulses, no meat / poultry, no alcohol
  • Just right for...: Great for kids, Crowds/parties, Quick & easy, 5 or fewer ingredients, Spring favorites, Summer favorites, Fall favorites, Winter favorites, Holiday Sweets & Treats
  • Top 8 allergens?: gluten-free, dairy-free, egg-free, soy-free, fish-free, shellfish-free, nut-free, peanut-free
  • Active/prep time: 0-15 minutes
  • Total time (inc active/prep): 15-30 minutes
  • Serving suggestions: 1 slice
  • Related recipes: Dairy-Free Buttercream

    ¼ c. dairy-free butter, softened (butter)

    ¾ c. powdered sugar (vegan powdered sugar)

    2 t. almond milk (milk of choice)

    ½ t. pure vanilla extract

    3-4 drops of natural red food coloring* (optional, we use India Tree food coloring)

    In a stand mixer, cream the butter until light and fluffy (about 1 minute).  Lower the speed and add in the powdered sugar slowly, continue mixing.  Turn the mixer off and add in the almond milk and vanilla.  Mix the frosting until it is light and fluffy.  Put frosting in a pastry bag fitted with a star tip and pipe onto your cookie.


    Dairy-Free Chocolate Ganache Buttercream

    ½ c. almond milk (milk of choice)

    6 oz. dairy-free chocolate chips (dark chocolate)

    1 t. pure vanilla extract

    ½ c. powdered sugar (vegan powdered sugar)

    4 T. dairy free butter, softened (regular butter)

    In a heat safe bowl combine the almond milk and chocolate chips.  Put the bowl over a saucepan of simmering water to melt the chocolate.  Once the chocolate is melted and the mixture is smooth, remove from heat and add vanilla.  Let the mixture cool. (To speed this up, put it in the refrigerator until it’s cool) 

    In the bowl of a stand mixer cream the butter.  Lower the speed and add in the powdered sugar.  Once the mixture is light and fluffy slowly pour in the cooled chocolate mixture.  Mix until the icing is smooth and fluffy.  Put icing in a pastry bag fitted with a star attachment.  Ice your giant cookie.

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