Single-serving Levain Cookie

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Prep Time5

Cook Time20

Resting Time2

Course: Breakfast

Keyword: chocolate chip, chocolate walnut, cookies, copy cat, easy recipes, giant cookies, gluten-free, levain bakery, levain cookies, mini-batch, oatmeal cookies, plant-based, single-serving, small-batch, vegan, walnuts

Servings: giant cookie

Calories: 664kcal

Ingredients

Wet ingredients

1 tbsp (plant) butter, softened (14 g) dairy-free if desired
1 tbsp white sugar (12 g)
1 tbsp brown sugar (12 g) sub more white
2 tsp mashed banana (10 g) this is your egg replacer, no you cannot detect the flavor but if you're allergic sub applesauce, (plant) milk/yogurt or an egg yolk
1/8 tsp vanilla extract

Dry ingredients

1/4 cup flour (30 g) gf all purpose if desired
1 tbsp cornstarch (7 g) sub more flour
1/8 tsp baking powder
1/8 tsp baking soda
pinch of salt

Mix-ins

1/4 cup chocolate chips (45 g)
2 tbsp walnut, coarsely chopped (14 g) omit or sub other nuts/seeds

Instructions

Preheat the oven to 375F and line a cookie sheet with parchment.
In a bowl, whisk together the butter, white sugar and brown sugar until completely incorporated. Add in the banana and vanilla, stirring well.
Using a silicone spatula, add in the flour, cornstarch, baking soda and salt. Mix until a dough forms. You may need to finish the mixing with your hand to get all of the flour completely incorporated but do not overwork the dough and you'll melt the butter.
Mix in the chocolate chips and walnuts.
Gather the dough and roll into either one giant ball or split the dough into two equal sized, smaller, cookies. Pinch and dimple the dough.
At this point, if your dough seems like it has softened due to your kitchen's temperature or too much handling with hands, refrigerate the dough-ball for about half an hour before baking. Because of the relatively high flour content in this recipe, the dough tends to be pretty stiff and doesn’t require chilling.
Bake until the cookie is golden brown across the top of the cookie. For one large cookie, it will be about 13-15 minutes, for the smaller cookies it will be about 8-10 minutes.
Allow the cookie to set up and cool on the hot pan for 20-25 minutes before enjoying.

Notes

I just had the idea to make a cookie skillet / pizookie situation happen with this recipe, so let me know if you get around to giving that idea a try before I do!

Nutrition