Levain Bakery Chocolate Chip Walnut Cookies | Vegan Recipe (Crispy Exterior & Gooey Interior!)

unsalted butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil offers a healthier fat option while margarine is often less expensive.

walnuts

🥗Healthier: pecans

💰Cheaper: almonds

Pecans provide a similar flavor profile while almonds can be more affordable.

In a large bowl, mix together 1 cup of all-purpose flour and 1/2 cup of whole wheat flour.

Add 1 teaspoon of salt, 1 teaspoon of baking soda, and 1 tablespoon of baking powder to the flour mixture and mix well.

Prepare the egg replacer by mixing 3 tablespoons of unsweetened applesauce with 1 tablespoon of tapioca starch, 2 tablespoons of non-dairy milk, and 2 teaspoons of vanilla extract until combined.

In a stand mixer with a paddle attachment, add 1/2 cup of cold chopped Earth Balance, 1/2 cup of organic cane sugar, and 1/2 cup of organic brown sugar. Mix on low until just combined.

Add the prepared egg replacer to the mixer and mix on low until just combined.

Gradually add the dry ingredients mixture to the wet ingredients in the mixer and mix on low until a dough starts to form, being careful not to over mix.

Fold in 1 cup of chopped walnuts and 1 heaping cup of bittersweet chocolate chips, mixing on low until just combined.

Measure out cookie dough balls of 125 grams each, lightly pressing them into imperfect shapes to create nooks and crannies.

Place the cookie dough balls into a large Ziploc bag and freeze them overnight or for at least 4 hours.

Preheat the oven to 375°F (190°C).

Lay the frozen cookie dough balls onto a baking sheet lined with parchment paper, leaving plenty of space between them.

Bake the cookies in the preheated oven for about 15 minutes, or until the edges are crispy and the centers are gooey.

Let the cookies cool on the baking sheets until firm enough to handle.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens