Recipe developer Justine Doiron, who runs the blog Justine Snacks, is behind this tasty Levain Bakery-inspired dessert. It’s so perfect if you want a quick dessert, plus it tastes like the real thing. The batter comes together in minutes and "will save you a trip to Levain bakery,” she says of the cookie, which she describes as “massive, gooey, and chewy.” Yum!
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- Justine Doiron, Justine Doiron is a recipe developer and the creative force behind The Snacks Shop.
Doiron explains that getting every measurement exactly right, especially the flour, is extremely important since we are working with a single serving here. Measuring in grams for this vegan cookie recipe is preferred, but the Justine Snacks blogger also shares the measurements in cup format below. If tonight’s a "chocolate chip cookie for one" type of night, follow this satisfying recipe.
Single-serving vegan Levain-style chocolate chip cookie
35 grams (1/4 cup) all-purpose flour
1/2 Tbsp cornstarch
1/4 tsp baking powder
Pinch of salt
2 Tbsp coconut oil at room temperature
2 Tbsp brown sugar
1/8 tsp vanilla extract
1 shallow Tbsp almond milk
3 Tbsp chocolate chips of choice
1. In a small bowl, add the flour, cornstarch, baking powder, and salt. Whisk together.
2. Using a large bowl and fork, mix together the coconut oil and brown sugar until they become a well-combined paste. Add vanilla and mix again.
3. Add half of the dry ingredients into the wet and mix. (Justine’s note: 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 remaining dry ingredients and continue whisking. Once you have a well-dispersed, crumb-like texture, you can move onto the next step.
4. Pour in the almond milk and give it a quick mix with a fork. Now use your hands to form it into dough.
5. Add the chocolate chips and form the dough into a tall cone shape. Place in the fridge to chill.
6. Preheat the oven to 400°F.
7. Bake your cookie dough on a parchment-lined baking sheet for 8-12 minutes. Doiron notes to check on your cookie at the 8-minute mark, and then every two minutes from there until it has reached your desired look and a golden brown color.
8. Remove from the oven and let cool for 20 to 30 minutes. At this time, the cookie will still bake for a bit while it’s out of the oven, so it’s important to let it cool.
9. Serve and enjoy.
Hungry for a bigger batch of vegan chocolate chip cookies? Check out this recipe from our Alt-Baking Bootcamp show:
For more healthy recipes and cooking ideas from our community, join Well+Good’s Cook With Us Facebook group.
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