Single Serving Levain Cookie Recipe | Vegan
This was one of my most HIGHLY requested cookie recipes. And it is the best levain cookie recipe you'll find on the internet, because it is a single serving, easy to make, plus you only need one-bowl and a fork to whip it up. Bonus points because it is vegan for all my plant-based bbs! It takes only 15 minutes to make the most decadent, shareable and crave-able dessert, the perfect Levain copycat recipe!
Ingredients
- 35 grams all-purpose flour since this recipe is SO finicky, it's important to do flour by weight, but if you must use cups I've included some estimations in the notes below!
- 1/2 tbsp cornstarch 8g
- 1/4 tsp baking powder
- Pinch of salt
- 2 tbsp coconut oil room temperature
- 2 tbsp brown sugar
- 1/8 tsp vanilla extract
- 1 shallow tbsp almond milk shallow means you fill it up juuuust short of the rim
- 3 tbsp chocolate chips of choice
Instructions
- In a tiny bowl, whisk together the flour, cornstarch, baking powder and salt.
- In a larger bowl, mix together the coconut oil and brown sugar with a fork. Mix until it becomes a well-combined paste. Add the vanilla and mix again.
- Pour 1/2 of the dry ingredients into the wet and mix. It will seem like you have WAY too much flour, but don't panic! Keep mixing until you get a gravelly texture. Add in the rest of the dry ingredients and keep whisking. Once you have a well-dispersed crumb-like texture, you're good to move onto the next step (consult images above for reference on this step, it can be tricky!)
- Add in the almond milk and give a quick mix with your fork, then use your hands to form everything into a dough. You'll feel it start to come together and it will be super satisfying.
- Add the chocolate chips and form the dough into a tall "cone" shape. Let it chill in the fridge while you preheat your oven to 400F.
- Bake on a parchment lined baking sheet for 8-12 minutes, begin checking at the 8 minute mark, then every two minutes until you get the desired look and golden brown color.
- Let it cool for 20-30 minutes, it will still "cook" a bit when it's out of the oven so this is important. Then serve!
Notes
If you're here you are looking for cup measurements! And I'm happy to help, but just know that when baking, using cups vs. grams will lead to a vastly different result. And that's because with cups, you can never tell if your 1/4 cup is 30 grams of flour, or if it's 45 grams. And in a single-serve recipe like this, that can make all the difference. If you only have cups, I recommend starting with a 1/4 cup that is about 7/8ths of the way full, and then adjusting from there!