Giant Cookie Fit And Gluten Free

This is the Best Giant Cookie Recipe with Chocolate Drops, as this delicious dessert is Fit, Gluten-Free, Dairy-Free, Low Carb and Paleo.

Forget about regular cookies and prepare this healthy cookie – a giant treat made with almond flour, coconut sugar and lots of chocolate chips!

THE PERFECT DESSERT FOR THE WEEKEND!

Are you in the mood for cookies? I find myself wishing for them at least once a week, and this time I decided to change things up a bit. Instead of making a bunch of chocolate chip cookies, I grabbed my frying pan and made a giant cookie, which is soft, looks like cake, but is a cookie, perfect for your afternoon coffee.

This giant healthy frying pan cookie is a fun and different way from regular cookies. All the dough is cooked at once, without being divided, which means that this type of cookie is perfect for adding toppings such as ice cream, fruit or nuts.

INGREDIENTS OF THE HEALTHY GIANT COOKIE RECIPE

There are 9 ingredients involved in the preparation of this healthy giant cookie, and they are all standard baking items – nothing complicated or fancy. So grab your flour, sugar and vanilla, and let's start baking!
Eggs: you will need 2 eggs, to make this recipe vegan you can replace the eggs with the suggestions below.
Coconut sugar: 1/2 cup of coconut sugar for an all-natural sweet taste.

Almond paste: To get a rich nutty texture and flavors, add 1/2 cup of almond paste.

Vanilla: Add 1 teaspoon of vanilla to get an extra sweet taste.
Almond flour: To give the giant cookie its thick, fluffy texture, you'll need 3/4 cup of almond flour.
Baking soda: Add 1/2 teaspoon of baking soda to help the giant cookie grow properly.
Salt: Add 1/2 teaspoon of salt for flavor (as this really changes the game!).
Chocolate drops: Include 1/2 cup of chocolate chips and save a little more to sprinkle on top.
Fried sea salt: Finally, take the sea salt to sprinkle after baking. This is the final touch that completes the giant cookie!

ATTENTION: The quantities of the ingredients are described in detail at the bottom of the page on the Recipe Card. Here I explain the ingredients of the recipe and their functions or substitutions. Keep reading to the end to see the full recipe!

Fresh Fruit Pie With Pastry Cream

HOW TO MAKE THE GIANT COOKIE – FIT AND GLUTEN-FREE?

We follow pretty much the same steps as the traditional cookie recipe. The only difference is that we will make a giant, extra large cookie, instead of dividing it into individual cookies. In total, you'll need about 6 to 7 minutes to prepare and 25 to 30 minutes to bake.

To start, preheat the oven to 180°C and grease a 20 cm skillet with coconut oil or cooking spray.
In a large bowl, mix the eggs and coconut sugar. Then add the almond paste, vanilla and mix.
In another bowl, mix the almond flour, baking soda and salt.
Add the dry ingredients to the wet ones and mix until it's nicely incorporated. The dough should be thick. Then add the chocolate drops.
Finally, place the dough in the greased skillet or baking sheet and cover with more chocolate drops if desired.
Bake for 25-30 minutes. The less time, the stickier it will get. Let it sit for 10 minutes before serving.
Finally, sprinkle with sea salt. Bon Appetit!

WHY IS THIS COOKIE FIT RECIPE HEALTHIER?

To make this giant cookie recipe as healthy as possible, I used my favorite ingredient alternatives. They add extra nutrients and help keep added sugars to a minimum!

Coconut sugar: First of all, I love using coconut sugar in place of regular sugar. It tastes great and has a lower glycemic index!
Almond paste: I like to use almond paste because it has a little more nutrients than peanut butter.
Almond flour: Finally, almond flour is a great way to add extra vitamins and minerals to your giant cookie. In addition, it is a low carb flour.

REPLACEMENTS FOR THE GIANT FIT COOKIE RECIPE

There are several ingredient swaps that work for this healthy giant cookie recipe, which is great if you don't have one of the ingredients or just want to change things up!

Eggs: For those looking for a vegan option, this healthy giant cookie recipe is easy to accommodate your dietary needs. First, you can replace the eggs with 1/2 cup of apple puree. Secondly, you can make "chia eggs" by mixing 2 tablespoons of chia seeds with 6 tablespoons of water. Let it sit until it forms a gel consistency, then add to the dough.

Coconut sugar: If you don't have coconut sugar on hand, normal sugar will work! Most likely, it will also give you a slightly sweeter taste.

Almond paste: Here's a secret: any nut paste will work in this recipe! I love almonds, but you can use peanuts, cashews, or any other nut paste you prefer.

Baking soda: Last but not least, did you know that baking powder works as a substitute for baking soda? Yes, it's true! If you are out of baking soda, use 3x the chemical baking powder instead. That means 1 <>/<> teaspoon for this recipe.

STORAGE OF THE GIANT GLUTEN-FREE COOKIE

If there are leftovers, store this giant cookie in an airtight container on the kitchen countertop for up to 2-3 days.