Vegan Levain Bakery Style Giant Chocolate Chip Cookie

coconut oil

🥗Healthier: applesauce

💰Cheaper: vegetable oil

Applesauce reduces fat while maintaining moisture.

dairy-free chocolate chips

🥗Healthier: dark chocolate

💰Cheaper: regular chocolate chips

Dark chocolate has less sugar and more antioxidants.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar has a lower glycemic index.

all-purpose flour

🥗Healthier: whole wheat flour

💰Cheaper: all-purpose flour

Whole wheat flour adds fiber and nutrients.

Prepare all ingredients by measuring them out before starting the recipe.

In a large bowl, add vegan butter, brown sugar, and cane sugar.

Cream the butter and sugars together for about 4 to 6 minutes, scraping down the bowl as needed.

Add your choice of egg replacer and vanilla extract; mix until just combined.

Add all-purpose flour and cake flour to the mixture, along with salt and baking powder; mix until just combined, leaving some flour bits.

Fold in dairy-free chocolate chips and walnuts using a spatula to avoid overmixing.

Form the dough into large balls using a cookie scoop (about 2 and 3/4 inches in diameter) or weigh them to about 6 ounces each.

Refrigerate the formed dough balls for about 30 minutes before baking.

Preheat the oven to 350°F (175°C).

Place the dough balls on a baking sheet lined with parchment paper, adding a few extra chocolate chips on top if desired.

Bake for 12-15 minutes until the edges are golden and the centers are still soft.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens