Just in time for the topsy turvy prices of 2025, here’s Guittard’s Colossal Cookies recipe, a back-of-the-bag chocolate chip cookie recipe with no eggs or butter. Coconut oil is the main fat, and flax replaces the eggs to give you big, fat, vegan cookies perfect for loading with chocolate. In this case, Guittard’s “dairy-free” chocolate chips.
Guittard Dairy-Free Chocolate Chips
I put “dairy-free” in quotations because even though a lot of chocolate chips are dairy free, these are certified free from 14 major allergens. To be honest, I didn’t notice I was buying the special chips when I threw them in my cart, but it turns out they are extremely good. I used them in these cookies (though I also tested with other types of chocolate as you can see from the photos) and I also used them in the chocolate ganache frosting that goes with the Brooklyn Blackout Cake. Not all chocolate chips melt smoothly in ganache, but these do.
Recipe Results May Vary
I like how Guittard had to say “Recipe results may vary” next to the recipe even though it’s simple and they give you gram amounts. Their back of the back recipes are so well written. As for the cookies, they live up to their name size-wise. They bake up big and slightly soft. The dough has a pretty robust flax flavor and is not to super sweet even with 1 ½ cups of sugar. If you like coconut sugar, you could use that instead. These are good enough to make again, and I’ll definitely be buying of these special chips.
Recipe
Colossal Cookies
A dairy free vegan chocolate chip cookie recipe adapted from the one on the back of the Guittard dairy free semisweet chips bag.
Ingredients
- ¾ cup golden flaxseed meal (90 grams)
- ¾ cup coconut oil or vegan margarine (for slightly cakier cookies)
- ¾ cup boiling water
- 1 ½ cups dark brown sugar (320 grams)
- ¾ teaspoon salt plus an extra pinch
- ¾ teaspoon vanilla or almond extract
- 2 ¼ cups all-purpose flour (270 grams)
- 1 bag Guittard dairy free semisweet chips
Instructions
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Preheat the oven to 350°F. Line a baking sheet with baking parchment paper.
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In a mixing bowl, combine the flaxseeds, coconut oil and boiling water and stir until the coconut oil melts and mixture is thick and pasty. You can do this by hand or with a mixer.
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Add the brown sugar, vanilla, salt and baking soda and stir well, then stir in the flour to make a soft dough. Make sure the mixture is cool, then add the chips. Cover the bowl and chill until firm or chill overnight.
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Scoop dough into 12 balls and place 6 on a parchment lined baking sheet. Keep the remaining dough (or shaped balls) chilled.
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Bake at 350 degrees F. for 25 to 30 minutes until golden brown at the edges, then let cool completely. Store in an airtight container.
