This is just what the title says—a big chocolate chip cookie. It began as a fun experiment, but after three or four tries, it became a contest of me vs. the cookie. After six tries, I finally had something I was excited about. You could also use this dough (or even double the recipe) in the oven to bake regular cookies. If you want to do that, spoon dough onto a coconut oil-greased baking sheet and bake for 8 to 10 minutes at 350°F (177°C).
Prep time 15 minutes
Serves 6
1/2 cup (103 g) palm shortening
1/4 cup (64 g) unsweetened almond butter
1/4 cup (85 g) honey
2 tablespoons (28 g) coconut oil
1 egg white
1 teaspoon (5 ml) vanilla extract
10 drops vanilla stevia
3/4 cup (96 g) tapioca flour
3/4 cup (188 g) blanched almond flour
1/2 teaspoon (10 ml) sea salt
1/4 teaspoon baking soda
1/2 cup (87 g) dark chocolate chips or chopped 70% cacao chocolate
Sliced strawberries and Whipped Coconut Cream, for serving
1 Combine the shortening, almond butter, honey, and coconut oil in the work bowl of a stand mixer or a large food processor. Beat well until no lumps remain.
2 Add the egg white, vanilla extract, and vanilla stevia. Blend until smooth.
3 Add the tapioca flour, almond flour, sea salt, and baking soda. Beat until combined. Stir in the chocolate chips.
4 Lay a piece of parchment paper on a flat surface (about the size of your 6-quart [5.7 liter] slow cooker). Spoon the dough onto the parchment. Shape the dough into an oval (smaller than the bottom of your slow cooker), making the sides about two or three times thicker than the center.
5 Lower the parchment with the dough into the bottom of the slow cooker. Press the parchment to the sides of the cooker—it does not need to be completely smooth.
6 Cover and cook on low for 60 to 90 minutes. If possible, check the cookie through the lid instead of opening it. The sides should be a dark golden brown and the center should look slightly undercooked.
7 Turn off the slow cooker and remove the lid. Let the cookie sit for 5 minutes. Lift the cookie out, using the parchment edges, and set it onto a cooling rack. Let the cookie cool for at least 15 minutes before slicing.
8 Cut the cookie into squares or wedges and serve with some strawberries and a dollop of Whipped Coconut Cream.
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A big chocolate chip cookie is one giant slow cooker cookie that slices into six thick, gooey wedges. Palm shortening and almond butter keep it paleo, while dark chocolate chips melt into pockets throughout the dough. Shaped into an oval with thick edges and a thinner center, it bakes into a cookie with every texture you could want.
Pro Tips
- Shape the dough with the sides two or three times thicker than the center. The edges cook faster in the slow cooker, and this trick gives you even doneness instead of burnt rims.
- Check the cookie through the lid instead of opening it. Every lid-lift drops the temperature and adds to the already generous bake time.
- The center should look slightly undercooked when you turn off the heat. The residual heat finishes it as it rests — pull it when it looks done and you will overbake it.
- Let the cookie cool a full fifteen minutes before slicing. Warm almond flour cookie dough falls apart; cooled, it cuts into clean, bakery-style wedges.
Frequently Asked Questions
Can I bake this cookie in the oven?
Yes, press the dough into a parchment-lined 8-inch pan and bake at 350°F for about twenty minutes. You will lose the slow cooker's soft-center magic but still get a fine cookie.
Why use vanilla stevia in addition to honey?
It rounds out the sweetness without more liquid or sugar. If you do not have it, a touch more honey works — the texture will be slightly softer.
How should I serve this giant cookie?
Cut into wedges with sliced strawberries and a dollop of whipped coconut cream, exactly as the recipe suggests. It turns one cookie into a proper plated dessert.
Recipe Card
Ingredients
Method
- Sliced strawberries and Whipped Coconut Cream, for serving
- 1 Combine the shortening, almond butter, honey, and coconut oil in the work bowl of a stand mixer or a large food processor.
- Beat well until no lumps remain.
- 2 Add the egg white, vanilla extract, and vanilla stevia.
- Blend until smooth.
- 3 Add the tapioca flour, almond flour, sea salt, and baking soda.
- Beat until combined.
- Stir in the chocolate chips.
- 4 Lay a piece of parchment paper on a flat surface (about the size of your 6-quart [5. 7 liter] slow cooker). Spoon the dough onto the parchment.
- Shape the dough into an oval (smaller than the bottom of your slow cooker), making the sides about two or three times thicker than the center.
- 5 Lower the parchment with the dough into the bottom of the slow cooker. Press the parchment to the sides of the cooker—it does not need to be completely smooth.
- 6 Cover and cook on low for 60 to 90 minutes. If possible, check the cookie through the lid instead of opening it. The sides should be a dark golden brown and the center should look slightly undercooked.
- 7 Turn off the slow cooker and remove the lid.
- Let the cookie sit for 5 minutes. Lift the cookie out, using the parchment edges, and set it onto a cooling rack.
- Let the cookie cool for at least 15 minutes before slicing.
- 8 Cut the cookie into squares or wedges and serve with some strawberries and a dollop of Whipped Coconut Cream.
