How to Make a Giant Chocolate Chip Cookie – Vegan Twist by Chef Lisa Marley (7 Delicious Steps)
In this recipe, Chef Lisa Marley shows you exactly how to make a giant chocolate chip cookie using simple ingredients and a frying pan. Yes, that’s right — no special equipment needed. there’s one thing better than a chocolate chip cookie, it’s an extra-large chocolate chip cookie — especially one that’s golden on the edges, gooey in the middle, and 100% vegan.
Whether you’re baking for a weekend treat, celebrating with friends, or just want a giant cookie all to yourself (we get it), this recipe delivers the goods. Made with coconut oil, tahini, and plant-based chocolate chips, it’s sweet, rich, and secretly kind of wholesome.
Why You’ll Love This Giant Cookie Recipe
🍪 One-bowl recipe – no mess, no fuss
🌱 100% vegan – no eggs or dairy needed
🔥 Baked in a frying pan – no fancy bakeware required
🍫 Loaded with chocolate chips – the more the better
🥄 Satisfyingly thick with a crisp edge and soft center
Plus, it’s made with pantry staples like soft brown sugar, flour, vanilla extract, and a touch of tahini for richness. A cozy, nostalgic dessert that’s easy to whip up anytime you’re craving something sweet and satisfying.
How to Make a Giant Chocolate Chip Cookie (Step-by-Step)
This cookie dough comes together in a few easy steps. You’ll start by creaming the butter and sugar, melting your coconut oil and tahini, and mixing everything together with flour and vanilla. Don’t forget to stir in those chocolate chips — and save a few for sprinkling on top before baking.
Once it’s baked, let it cool slightly in the pan. The texture settles beautifully as it rests, making it easier to slice into big, indulgent wedges.
Fun Baking Tip – Why Tahini Works in Cookies
You might be surprised to see tahini in a cookie recipe, but it’s a secret weapon in vegan baking. It adds a subtle nuttiness and enhances the richness of the cookie without overpowering it. Plus, it contributes moisture, helping to create that perfect chewy texture.
For more baking insights like this, check out King Arthur Baking’s Guide to Vegan Baking — packed with helpful swaps and techniques.
Healthier Sweet Treats – What Makes This Cookie Stand Out
While this cookie is definitely a treat, it’s made with ingredients that deliver more than just sweetness:
Plant-butter and coconut oil instead of dairy
Tahini adds calcium, iron, and healthy fats
Dark chocolate chips for antioxidants and flavor
No eggs or dairy makes it easier on digestion and suitable for vegan lifestyles
Want more info on choosing better-for-you baking ingredients? Check out NutritionFacts.org’s article on healthy dessert swaps by Dr. Michael Greger.
About the Chef – Lisa Marley
Lisa Marley is a beloved plant-based chef, nutrition coach, and contributor to Vegan Food & Living Magazine, BBC Radio Kent, and Amazon Prime’s The World Cook. Trained at Westminster Kingsway College and certified in nutrition and lifestyle coaching, Lisa’s recipes combine comfort, flavor, and wellness.
Whether she’s baking sweet treats or crafting wholesome mains, Lisa proves that vegan food can be indulgent, accessible, and nourishing — all at once.
Serving Suggestions & Storage
This cookie is best enjoyed warm from the pan with:
A scoop of vegan vanilla ice cream 🍨
A drizzle of warm chocolate or maple syrup 🍫
Or simply a glass of plant milk for dunking 🥛
Store leftovers in an airtight container for up to 3 days — if it lasts that long
Frying Pan Cookie
Equipment
- Large Mixing Bowl
- Wooden Spoon or Spatula
- Measuring Cups and Spoons
- Digital kitchen scale (optional but helpful)
- Small saucepan (to melt coconut oil and tahini)
- Oven-safe frying pan or skillet (approx. 8–10 inches)
- Oven
- Cooling rack (optional but recommended)
Ingredients
- 180 g of soft brown sugar
- 70 g caster sugar
- 100 g of plant-butter plus extra for greasing
- 225 g of plain flour
- 110 g of melted coconut oil
- 75 g of tahini.
- 1 tsp of bicarbonate of soda
- 1 tsp of baking powder
- 2 tsp of vanilla extract
- 150 g of vegan chocolate chips
Instructions
- Start by creaming together the butter and sugar until smooth and creamy.
- Gently melt the coconut oil and peanut butter.
- Add the melted mixture, flour, bicarbonate of soda, and vanilla extract to the butter and sugar into a large bowl. Mix until well combined.
- Don't forget to save a handful of chocolate chips to sprinkle on top before baking. Add the rest of the chocolate chips to the batter and mix them in.
- Line and grease the frying pan, then spread the batter evenly to cover the surface.
- Bake at 160 degrees for 20 minutes, allowing the giant cookie to turn golden brown.
- Once baked, let it cool in the pan
Video
Notes
Love This Sweet Treat? Try Another Bake by Chef Lisa Marley
If you loved this cookie recipe, you’ll adore Lisa’s Fruit & Nut Soda Bread – A Hearty Vegan Loaf with a Twist.
Perfect with plant-based butter or your favorite spread, it’s a nourishing bake with deep flavor and wholesome ingredients.
Want More from Our Chefs? Watch Next
👉 Check out another fan favorite from our Meet the Vegans kitchen:
How to Make Vegan Shakshuka Eggs – A Flavor-Packed Plant-Based Twist
Perfect for brunch, lunch, or a cozy night in.
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