Levain-Style VEGAN Cookies 🍪

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat content while maintaining moisture.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed but can be more expensive.

vegan chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: regular chocolate chips

Regular chocolate chips may not be vegan but are often cheaper.

flaxseed meal

🥗Healthier: chia seeds

💰Cheaper: ground oats

Ground oats can serve as a binder at a lower cost.

Start by placing all ingredients into mixing bowls.

In a large bowl, combine vegan butter, sugar, salt, and cinnamon.

Cream the butter with the sugar for 5 to 10 minutes until it forms a cohesive mass.

Mash 1 large ripe banana in a separate bowl and add 1 teaspoon of vanilla extract.

In another bowl, combine 180 g of all-purpose flour, 9 g of baking powder, and a pinch of salt.

Add the banana and vanilla mixture to the creamed butter and sugar; mix until combined.

Add the dry ingredients to the wet ingredients and mix until a solid mass is formed.

If the dough is too wet, add a tablespoon or two of oat flour to adjust the consistency.

Divide the dough into four equal sections and form into balls with wet hands.

Place the dough balls on a baking mat and refrigerate for at least 1 hour, preferably overnight.

Preheat the oven to 375°F (190°C).

Move the cookie dough balls onto a larger baking mat, spacing them apart.

Bake in the preheated oven for 15 minutes on the middle rack.

After baking, let the cookies cool on the baking mat for at least 15-20 minutes before transferring to a wire rack.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens