Giant Chewy Chocolate Chunk & Olive Oil Cookies
vegan, nut-free, one-bowl
Say hello to these chunky, chewy, big-as-your-face vegan chocolate chip cookies.
A crispy exterior quickly gives way to a moist, chewy (even slightly gooey) center with plenty of chocolate ribbons throughout. Meanwhile, extra virgin olive oil and a touch of orange juice provides these cookies with a rich, deep flavor without the need for butter.
Whats more, by making use of molasses and brown sugar, it’s possible to get thick, chewy, slightly gooey cookies without any eggs at all.
So there you have it: easy vegan chocolate chip cookies with no eggs, no dairy, no nuts, and no vegan butter. Just simple deliciousness requiring one bowl, no chilling time, 5 minutes to throw together, 11 minutes in the oven, and 15 minutes to cool (It might be the longest 15 minutes of your life but, its worth the wait to get that perfect chewy gooey texture. Promise.).
And thats it! Simple chocolate chip cookies ready in less than 35 minutes.
So chewy and chocolatey.
So thick and chunky.
And then there’s that little sea salt kiss on top.
And if you can’t quite wait that long… the cookie dough is pretty perfect just on it’s own. And its vegan so its perfectly acceptable to just keep tasting the batter while you bake…
You can even stash the dough in the freezer for whenever the cookie dough cravings strike. Put some in your ice cream. Eat it frozen. You get the idea.
Basically, if you invest 5 minutes in this dough, you won’t regret it.
Giant Chewy Chocolate Chunk & Olive Oil Cookies (Vegan)
First, pre-heat the oven to 375 F, and line a baking tray with parchment paper.
Get out a medium microwave-safe mixing bowl, and add 3 tablespoons orange juice and 1 tablespoon flax. Use a fork to whisk together for 30 seconds to thicken the mixture.
Next, add the remaining wet ingredients to the bowl. Heat the mixture for 30 seconds in the microwave, then whisk until everything is fully incorporated.
Next, add the brown sugar. Whisk the liquid and sugar together until the sugar has dissolved and the consistency is that of a thick syrup.
Stir in baking soda and salt.
Add the oats and stir through until coated in syrup.
Add the flour. Gently incorporate.
Finally, add dark chocolate (I like 70% Scharffen Berger for baking, but use what makes your heart happy), roughly chopped. Gently incorporate the chocolate into the dough.
Scoop the dough into balls (roughly 40 grams each). Then break each ball in half and squish it back together to create rough craggy tops. Flatten the cookies to 1/2 inch.
Bake 11 minutes at 375. Then let the cookies rest on a tray for 10 minutes before moving the cookies to a cooling rack or plate until cool.
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Click to view nutrition facts
Serving Size 1 giant cookie
Servings 12
- Amount Per Serving
- Calories 450
- % Daily Value *
- Total Fat 15g24%
- Saturated Fat 5g25%
- Cholesterol 0mg
- Sodium 7mg1%
- Potassium 48mg2%
- Total Carbohydrate 78g26%
- Dietary Fiber 2g8%
- Sugars 51g
- Protein 3g6%
- Vitamin C 1%
- Calcium 1%
- Iron 2%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
First, pre-heat the oven to 375 F, and line a baking tray with parchment paper.
Get out a medium microwave-safe mixing bowl, and add 3 tablespoons orange juice and 1 tablespoon flax. Use a fork to whisk together for 30 seconds to thicken the mixture.
Next, add the remaining wet ingredients to the bowl. Heat the mixture for 30 seconds in the microwave, then whisk until everything is fully incorporated.
Next, add the brown sugar. Whisk the liquid and sugar together until the sugar has dissolved and the consistency is that of a thick syrup.
Stir in baking soda and salt.
Add the oats and stir through until coated in syrup.
Add the flour. Gently incorporate.
Finally, add dark chocolate (I like 70% Scharffen Berger for baking, but use what makes your heart happy), roughly chopped. Gently incorporate the chocolate into the dough.
Scoop the dough into balls (roughly 40 grams each). Then break each ball in half and squish it back together to create rough craggy tops. Flatten the cookies to 1/2 inch.
Bake 11 minutes at 375. Then let the cookies rest on a tray for 10 minutes before moving the cookies to a cooling rack or plate until cool.
Makes: 12 giant cookies
Prep Time: 5 minutes
Total Time: 31 minutes
Ingredients
- 1 Tablespoon orange juice
- 1 Tablespoon flax
- 2 teaspoons molasses
- 1/2 cup extra virgin olive oil
- 2 Tablespoons coconut oil
- 1 teaspoon vanilla bean paste or 1/2 teaspoon vanilla extract
- 3/4 cup packed brown sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon table salt
- 1/2 cup oats
- 1 1/2 cup all purpose flour
- 80 grams dark chocolate (I like 70% dark chocolate but use what makes your heart happy)
Preparation
- First, pre-heat the oven to 375 F, and line a baking tray with parchment paper.
- Get out a medium-sized microwave safe mixing bowl, and add 3 tablespoons orange juice and 1 tablespoon flax. Use a fork to whisk together for 30 seconds.
- Next, add 2 teaspoons molasses, 1/2 cup extra virgin olive oil, 2 Tablespoons coconut oil, and 1 teaspoon vanilla bean paste (or 1/2 teaspoon vanilla extract) to the bowl. Heat the mixture for 30 seconds in the microwave, then whisk everything together with a fork for 30 seconds or until everything is fully melted and combined.
- Next, add 3/4 cups packed brown sugar (light or dark will work) to a medium mixing bowl, and use your fork to whisk the liquid and sugar together until the sugar has dissolved and the consistency is that of a thick syrup.
- Stir 1/2 teaspoon each baking soda and table salt into the mixture.
- Add 1/2 cup oats and stir through so that the oats are coated in the syrup.
- Next, add 1 1/2 cup flour. Gently incorporate.
- Finally, add 90 grams dark chocolate (I like 70% Scharffen Berger for baking but use what makes your heart happy), roughly chopped. Gently incorporate the chocolate into the dough.
- Scoop the dough into 50 gram balls. Then break each ball in half and squish it back together to create rough craggy tops. Flatten the cookies to 1/2 inch.
- Bake 11 minutes at 375. Then let the cookies rest on a tray for 10 minutes before moving the cookies to a cooling rack or plate until cool.
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