Vegan Giant Cookie Recipe

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This Vegan Giant Cookie Recipe is the perfect alternative to a traditional birthday cake. Soft in the centre, crisp around the edges and packed with vegan chocolate chips, it’s finished with piped buttercream so you can personalise it with any message. Whether you’re celebrating a birthday, anniversary or special occasion, this giant cookie is easy to make and always goes down well.

TL;DR

• Difficulty: Easy
• Makes 8 servings
• Ready in 1 hour
• Perfect for birthdays, celebrations and cookie lovers
• Easily adapted: Change the chocolate chips, icing colours or personalised message to suit any occasion

Vegan Giant Cookie Recipe

Ingredients

For the Cookie

• 1 flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water)
• 115g vegan baking block
• ½ tsp vanilla extract
• 80g light brown sugar
• 80g caster sugar
• 150g vegan chocolate chips
• 100g self-raising flour
• 150g plain flour
• 1 tsp baking powder
• ⅛ tsp bicarbonate of soda
• Pinch of salt

For the Icing

• 100g vegan butter block
• 200g icing sugar
• ¼ tsp vanilla extract
• Food colouring of your choice

How to Make Vegan Giant Cookie Recipe

For the Cookie

Preheat your oven to 180°C/350°F fan and grease and line an 8-inch round cake tin with baking paper.

Make the flax egg by mixing the ground flaxseed with the water in a small bowl. Leave it to stand for around 5 minutes until it becomes thick and gel-like.

In a large mixing bowl, beat together the vegan baking block, vanilla extract, light brown sugar and caster sugar until they are just combined. It’s important not to overmix here – small pieces of butter in the mixture help create that delicious chewy cookie texture.

Stir in the vegan chocolate chips until they are evenly distributed throughout the mixture.

Add the self-raising flour, plain flour, baking powder, bicarbonate of soda and a pinch of salt. Mix until everything is almost combined, then add the flax egg and continue mixing just until a soft cookie dough forms.

Press the cookie dough evenly into the prepared cake tin, making sure it reaches right into the edges so the cookie bakes evenly.

Bake for 25–30 minutes, or until the top is lightly golden and the centre is just set. The cookie will continue to firm up as it cools, so avoid overbaking if you want a soft, chewy middle.

Leave the giant cookie to cool completely in the tin before carefully removing it.

For the Icing

Beat together the vegan butter block and vanilla extract until smooth and creamy.

Gradually sift in the icing sugar, mixing until you have a smooth buttercream.

If you’d like coloured icing, add a small amount of food colouring at a time until you reach your desired shade.

Transfer the buttercream to a piping bag fitted with a large open star nozzle and pipe a decorative border all the way around the edge of the cookie.

Fit a small round piping nozzle and use the remaining icing to pipe your chosen message in the centre. Alternatively, use fondant letters or shapes attached with a little buttercream.

Serving Suggestions

This Giant Cookie Recipe is perfect served:

• As a birthday cake alternative.
• With vegan vanilla ice cream.
• Warmed slightly for an extra gooey centre.
• Cut into wedges for parties and celebrations.

Storage

Store the decorated cookie in an airtight container at room temperature for up to 5 days. The undecorated cookie can also be frozen for up to 3 months. Defrost completely before decorating and serving.

FAQs

• Which Food Colourings Are Vegan?

Recipes Similar to Vegan Giant Cookie Recipe

• Chocolate Chunk Cookies
• Red Velvet Cookies
• Iced Brownie Tray

Giant Cookie Recipe

Difficulty: Easy

Servings

8

servings

Prep time

30

minutes

Cooking time

30

minutes

Total time

1

hour 

The perfect alternative to a birthday cake - this giant cookie is packed with chocolate chips and you can write any message on it!

Ingredients

• For the cookie

• 1 Flax Egg ( 1 tbsp ground flaxseed mixed with 3 tbsp water)

• 115g Vegan Baking Block

• 1/2 tsp Vanilla Extract

• 80g Light Brown Sugar

• 80g Caster Sugar

• 150g Vegan Chocolate Chips

• 100g Self Raising Flour

• 150g Plain Flour

• 1 tsp Baking Powder

• 1/8 tsp Bicarbonate of Soda

• Pinch of Salt

• For the icing

• 100g Vegan Butter Block

• 200g Icing Sugar

• 1/4 tsp Vanilla Extract

• Food Colouring of your choice

Directions

• For the cookie
• Preheat the oven to 180ºc/350ºf fan and grease and line an 8 inch round cake tin
• Make the flax egg by combining 2 tbsp ground flax seed with 6 tbsp water and set aside. 
• Beat together the baking block, vanilla extract and sugars until just combined. There should still be nuggets of the baking block so don't over mix.
• Stir in the chocolate chips.
• Mix in the two flours, baking powder, bicarbonate of soda and salt.
• Add in the flax egg and mix just until a dough forms. 
• Press the dough into the prepared tin. Make sure to press it into the edges.
• Bake for 25-50 minutes until the top is browned. Allow to cool before removing from the tin.
• For the icing
• Beat the vegan butter and vanilla with a hand or stand mixer until smooth. Sift in the icing sugar and fold in. If you are colouring the icing add a small amount of colour at a time until you reach the desired colour.
• Use a piping bag with a large open star piping tip to pipe icing all around the edge of the cookie. Use a small round piping tip for the writing. Alternatively you can use fondant icing and a stamp for the message. Use a small amount of icing to stick the fondant to the cookie.

Comments

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