Giant, chewy, vegan chocolate chunk cookies are made with extra virgin olive oil for plenty of rich flavor. No chilling time is required either, which means you could be eating a giant vegan cookie the size of your face in less than 35 minutes. Or, if you'd rather just eat the dough, you could be munching down on safe-to-eat vegan cookie dough in only 5 minutes.
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.
Serving Size 1 giant cookie
Servings 0
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.