Tuesday, August 03, 2010

Monster Cookie

Need a simple, happy surprise for young or old? Here is the answer - a giant chocolate chip cookie!! Baked in a 10" skillet, this cookie can take the place of a cake any day - and it serves a minimum of 8 adults. Delicious, nutritious (okay, just allergen free) - and a great way to make 'em smile!

1/2 cup tapioca starch, or potato starch, or cornstarch
1/2 cup potato starch, or arrowroot starch, or tapioca starch
1/2 cup GF oat flour, millet flour, or pure rice bran
1/2 brown rice flour, or millet flour, or garbanzo bean (chickpea) flour
2 teaspoons xanthan gum, or guar gum
1 teaspoon baking soda
1/4 teaspoon sea salt
1/2 cup soy-free vegan buttery spread (Earth Balance), or lard, or pure olive oil, or palm oil
1-1/4 cup light brown sugar, or dark brown sugar, or cane sugar, or evaporated cane juice, or Maple sugar, or Palm crystals
1/4 cup unsweetened applesauce, or 2 teaspoons egg replacer powder plus 2 tablespoons water
2 teaspoons pure vanilla extract
1-1/2 cups soy-free vegan chocolate chips (Enjoy Life)
To Serve (optional)
2 pints (4 cups) frozen yogurt
Caramel Sauce
  1. Select a 10" skillet that has an oven-safe handle, cast iron is ideal. Clean surface very well then generously grease the sides only with lard or palm shortening; cut a 10" circle of parchment paper; lay parchment in bottom of skillet; set skillet aside.
  2. Place baking rack in third position; preheat oven to 350F.
  3. In an airtight container, combine tapioca starch, potato starch, GF oat flour, brown rice flour, xanthan gum, baking soda, and sea salt; place on lid; shake vigorously to combine and to introduce air; set aside.
  4. In mixing bowl, combine lard, light brown sugar, applesauce, water, and pure vanilla extract; using an electric mixer set on high, beat until mixture is light and fluffy, about 2 minutes.
  5. Add dry ingredients; beat just to form dough; fold in chocolate chips.
  6. Scoop dough into prepared skillet; press to flatten dough evenly into skillet.
  7. Place in preheated 350F oven; bake until edges are brown and top is golden, 35 - 40 minutes; do not over bake - remove when slightly soft as the cookie will continue to bake once removed from oven.
  8. Remove skillet to wire cooling rack; cool cookie in skillet, 15 - 20 minutes. Slide spatula under parchment paper and gently slip whole cookie from skillet onto cooling rack. Cut into 8 wedges and serve warm, topped with frozen yogurt and Caramel Sauce.
Servings: 10" cookie (8 wedges)
Preheat: 350F
Prep Time: 10 minutes
Cooking Time: 40 minutes


  1. How do u cook the cookie in the skillet? Do u need a lid on the skillet? What kind of skillet do you use?

  2. As recommended in step 1, a cast iron skiLlet is the ideal, but using any 10" skillet with an oven-proof handle will work. Do not cover the skillet - just prep as the directions state, press in the dough and bake it in the oven... YUM!!!!

  3. I'm in the process of making a double and putting ice cream in between the two cookie layers! Is there a way to print off one recipe at a time?

    P.S. Michelle, Any thoughts on taking a picture of the recipes? I think this blog would get the attention it deserves.

    Is your 2nd book out yet?

  4. Kay -
    How did your massive ice cream sandwich come out?? I will work on photos - good idea. My second book should be out by the end of August .... thanks for asking!

  5. The cookie ice cream sandwich worked great! I keep it in the freezer and just microwave the pieces for a few seconds prior to serving! Yum!


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