Perfect Vegan Copycat Levain Cookies (Gluten Free option)
The best cookies on the planet, exactly like the originals, but vegan and gluten free! These wonderfully oversized cookies are absolutely bursting with chocolate chips and walnuts and happiness.
¼cupgranulated sugar*if you want a sugar free option, this links to my favorite sweetener, you can substitute it 1:1 in place of regular granulated sugar
½cuplight brown sugar
3tbspnon-dairy milk
1½cupsgluten free flourcan sub all-purpose if desired. This links to my favorite store bought gluten free flour blend that works best with all of my recipes, or see "Ingredients Needed" section for further info.
1½tspcornstarch
½tspsalt
3/8tspbaking soda
¾ cupvegan chocolate chips
¾ cupwalnuts
Instructions
In a large bowl, cream together vegan butter with both sugars until it is smooth. Then add in the milk and mix together fully.
Add in the flour, cornstarch, baking soda, and salt, and mix until fully combined. Then add in the chocolate chips and walnuts.
Cover the bowl and refrigerate for 2 hours. As painful as this wait is, do not skip it or skimp on the time!
While your dough is chilling, preheat your oven to 410°F, and line a big baking sheet with parchment paper.
Once the dough is chilled, remove from the fridge and make 5 giant balls of equal size. Make sure you let the dough warm up for about 5 minutes before putting into the oven.
Bake at 410°F for 13-15 minutes. 13 will yield you a gooier cookie, while 15 will be more browned around the edges and fully cooked through. My sweet spot is around 14.5 minutes.
The cookies will continue to cook on the tray after you remove them! Let them rest for about 15 minutes before touching, that’s mandatory, then move to a cooling rack to let cool further. If you want it to fully firm up, I’d suggest letting it cool an additional 30 minutes on the rack.
Eat and enjoy!
Notes
NUTRITION INFO
Total amount: 5 cookies
Serving size: 1 cookie ** Reminder - 1 cookie here is the same size as 3-4 regular sized cookies!