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Don’t you just love cookies? I do! The bigger, sweeter, and richer, the better. This recipe makes a single (HUGE) chocolate chip cookie. I like to eat these for breakfast. They’re so huge and filling!
This recipe is based on a recipe I found on the THM Facebook forums ages ago. That recipe is no longer online, but you can view a web archive for it here. The last time I checked the archive link still worked. Over time I’ve made changes to how I make it, and I want to share my version with you.
This cookie is gluten free, dairy free, and sugar free. It uses THM Baking blend, but also works well with blends you make yourself. I make the Nili’s Baking Blend recipe that you can find here.
If you can tolerate peanut butter, this cookie is fantastic with it. I’ve made the cookie with peanut butter, almond butter, and sunbutter. My favorite is sunbutter.
I eat dairy free so use a dairy free vegan butter in it. Regular butter works too, if you don’t have to be dairy free.
Any 1:1 sweetener will work in this recipe. I personally use powdered Bochasweet for pretty much all my baking. THM Gentle Sweet would work as well.
Mix all ingredients together in a bowl except chocolate chips. Once that is mixed well, add the sugar free chocolate chips.
Spoon onto a greased cookie sheet or silicone mat. I like to use silicone mats to eliminate the need for greasing the cookie sheet. Shape into a cookie form. Smooth out the top if desired.
Bake at 350 for 13 minutes, or until the top is set. My oven runs a bit cool so this results in a cookie that’s still gooey inside. I LOVE to eat them warm like this, so this is perfect for me. You may prefer another minute to make it more done in the middle.
You can see on top that it’s still a little dark in the center. If you don’t like your cookies gooey you can bake it another minute or so until that disappears. If you’re making this to take on the go with you, you will definitely want the longer baking time.
This makes a very fluffy, but still a little gooey inside cookie.
Just look at the inside of this cookie! I eat them warm, right from the oven, as soon as they’re cool enough to handle. SO good!Print
Giant Chocolate Chip Cookie – THM S
A giant single serve chocolate chip cookie that is gluten, dairy, and sugar free. THM S fuel
- Prep Time: 5 minutes
- Cook Time: 13 minutes
- Total Time: 18 minutes
- Yield: 1 giant cookie 1x
- Category: Cookies
1/4 cup THM baking blend
1 Tbsp unsweetened nut butter
1 tsp dairy free or vegan butter
1 Tbsp THM Gentle Sweet or other 1:1 sweetener
1/2 tsp vanilla
1/4 tsp baking powder
3 Tbsp sugar free chocolate chips
- Preheat oven to 350*.
- Mix all ingredients together except chocolate chips. Cream well.
- Add chocolate chips and mix to distribute.
- Shape into a single large cookie on a greased cookie sheet or cooking mat.
- Bake for 13-14 minutes, or until cookie is set on top and lightly golden in color.
- I have tested this recipe with peanut butter, almond butter, and sunbutter. They all work well.
- Regular butter works if you don’t need to be dairy free.
- I like my cookie still gooey inside so I take mine out of the oven right at the 13 minute mark. If you like yours more done, you will want the longer time.
Keywords: cookie, THM S, THM, gluten free, dairy free, sugar free, breakfast