Giant Oatmeal Chocolate Chip Cookie

  • Author: Fork & Beans
  • Prep Time: 10 mins
  • Cook Time: 12 mins
  • Total Time: 22 mins
  • Yield: 1 Giant Cookies 1x



  • 1/2 dairy free butter, softened
  • 1/2 c. brown sugar
  • 1/4 c sugar
  • 3 Tbsp. aquafaba (liquid from a can of chickpeas)
  • 3/4 c. Cara gluten-free flour blend
  • 1/2 tsp. xanthan gum
  • 1 tsp. baking soda
  • 1/2 tsp. sea salt
  • 1 1/4 c. rolled oats
  • 1/2 c. chocolate chips


  1. Preheat your oven to 375 degrees. Line a pizza pan or baking sheet with parchment paper.
  2. With aCombine the flour, baking soda, and salt in a small bowl. Whisk until well combined.
  3. With an electric mixer, blend the dairy free buttah and sugars together until well combined. Beat in the aquafaba “egg” for another 30 seconds.
  4. Add the flour, baking soda, and sea salt. Fold in rolled oats and chocolate chips.
  5. Place the cookie dough onto the pizza pan or baking sheet. Spread flat and evenly with your fingers.
  6. Bake 10-12 minutes or until brown along the edges. It won’t look like it’s baked through in the middle; you want this. The more it sits out of the oven, the more it will set. Cut pie slices out of the giant cookie before it fully cools.