Ingredients
Units
Scale
- 1 cup Vegan Butter, cold, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 tbsp Ground flax combined with 6 tbsp water
- 1/2 cup Smooth peanut butter
- 1 tsp Vanilla extract
- 1 1/2 cups Cake Flour
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 cup Stevia Sweetened Chocolate Chips
- 2 bags vegan M+M’s
Instructions
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In a small bowl combine the ground flax and water. Set aside to thicken.
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Preheat oven to 410 degrees.
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In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar until light and fluffy. Don’t over mix till its runny.
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Add flax egg mixture, mix well
- Add the extract and peanut butter, mix well.
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In a large bowl combine all the dry ingredients.
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Gradually add in the dry ingredients in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing. Stir in chocolate chips. Now gently fold in the M+M’s. Be gentle, as the more you touch them the color comes off. Save a few to pop on top mid bake.
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Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want rough and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
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Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set. Cookies will be crisp on the outside and slightly soft on the inside, which is the Levain Style. For traditional cookies, just use 1 scoop of dough.
Notes
- If you over mix your batter, they will be flat
- If you don’t stack the dough high enough, they will be flat (makes 8 cookies)
- If you over bake them, they will be flatter
- Prep Time: 10 mins
- Cook Time: 10 mins