Inspired by the Levain Bakery's Style (really big and raw inside!) , I recreated their style on my own way and made them Vegan!
I did a lot of research and tested 4 different ways to substitute eggs in cookie recipes, so you can read and watch all you need to know on my Egg Substitutes post.
The best option for me after testing them all out was the Apple Sauce so that's what we're gonna use for this recipe. But remember that there's a ton of other options to choose from!
I've been working on a lot of recipes to bring you a ton of ideas on how to create your perfect Vegan Chocolate Chip Cookie at home! I tried a ton of different ingredients and options such as healthy options, gluten free options, and all of them completely VEGAN!
C'mon look at the inside of this cookie, isn't this the yummiest thing?
Remember you can use any egg substitute you have or want.
Ingredients: (4 cookies)
50g Brown Sugar
3tbp Apple Sauce
50g Soya Butter
1tsp Baking Powder
1tsp Vanilla Extract
Pinch of Salt
Dark Chocolate Chunks
LET'S GET STARTED.
In a mixing bowl, add both types of sugar, the apple sauce and the butter and mix everything together for about 3-5 minutes, until it gets completely combined (yes, it can take a while for the ingredients to blend together).
Add the vanilla and the salt and continue mixing while slowly adding the flour and the baking powder.
Now it is time to add the dark chocolate, the pieces do not need to be exactly the same size, so if you are cutting them with a knife it is absolutely fine! (I would say it is even better than any other way). Add the wallnuts too and stir them in the cookie mix.
The most important part now is to let them rest in the fridge, if you can it is better to leave them overnight and bake them the day after, if not, let them rest at least 4 hours in the fridge.
Baking time! Make huge balls, the dough should be enough to make at least 4 cookies (yes, they are huge! About 170g of dough for each cookie, but believe me, it is totally worth it!!!), and bake them in the oven for 12-15min at 200º, we want them to get crunchy outside but tender and kind of raw inside.
Let them cool down and they are ready to enjoy!