If there is one thing I’ll forever be hooked on, it’s these new Levain style cookies!
I’ve tried and baked a myriad of vegan cookies and while I love the majority, nothing compares to this Levain style cookie. Some of you may be asking, what the heck is Levain cookie and why do I care?
Let me tell you!
Levain Bakery is a widely loved NYC bakeshop that features all the baked staples. It’s so good you’ll see it on tv left and right and everyone raves about this shop. Something I always factor in is that to survive in NYC, no matter what you’re selling, people have to love it. The rent is so high, there is so much competition and the list goes on. This bakery, sells.
So how did this one chocolate chip cookie captivate an entire country?
I’ll tell you.
Everyone loves a classic chocolate chip cookie, but this approach is just next level. It features cake flour, which adds a lightness, lots of butter (needed), more brown sugar than white for more of a softer cookie texture, and the one strategy I love most is that they make the height of the cookie sky high. By adding height the inside cooks slower making it more of a doughy center. Last but not least, the temperature is key as its higher than traditional cookies at 410 degrees, giving you a crisp outer edge and just a slightly soft center.
The combination of all these variables truly delivers a fab cookie that will make you say, wow, I’m never going back to traditional cookies!
When thinking of the next best cookie, I was instantly drawn to the classic snickerdoodle cookie. While we’ve all come to know and love this cookie, I wanted to put a modern spin on it. We’ve produced a brown butter variety before, but I knew we could further elevate this cookie with the addition of cinnamon apples. Whether you prefer the apples or crave white chocolate, the choice is yours and the brown butter truly makes this cookie so memorable!
What’s fab about my vegan version? Everything! It’s modeled after the most sought after recipe, features additional butter as the browning process removes the water and reduces the amount, features just flax eggs, you don’t have to sift in the dry ingredients, uses vegan butter, features rich notes of vegan butter, cinnamon, and apples, it’s crispy on the outside and slightly soft on the inside, and is perfect fall!
If you love fab vegan cookies or food trends, you have to try these new vegan Levain Style Brown Butter Cinnamon Apple Snickerdoodle Cookies!
In a small bowl combine the ground flax and water. Set aside in the fridge to thicken. This will serve as the eggs in the cookie
Brown Butter: Add vegan butter to a small saucepan set over medium heat, cooking until the butter begins to brown, about 3-4 minutes. Remove from the heat and transfer to a heatproof bowl. Allow to cool for a few minutes then stick in the freezer to chill, 10-15 minutes, but no longer.
In that same pan as the brown butter add the chopped apples, cinnamon and brown sugar. Cook for a few minutes until softened. Add a lil vegan butter if needed. Set aside.
In a large bowl combine all of your dry ingredients. Flours, salt, baking soda and corn starch.
In a large mixing bowl, cream together the 6tbsp cold vegan butter with the brown butter, and white sugar. Blend on low 2 minutes, don’t over whip. (We’re adding butter to improve the texture and replace the moisture that was lost when we reduced the butter)
Now add the flax eggs and vanilla, and blend for a few seconds on low.
Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) Lightly mixing after each time just a little until combined. Avoid over mixing.
Separate dough into large roughly shaped balls. The dough may feel crumbly, but will come together. Make the dough flat in your palm. Place apple filling in middle and curl the dough around it to form a ball.
Roll the balls in the sugarcinnamon mixture and place on lightly colored cookie sheet. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large or 24 small cookies.
Place the sheet with the rolled cookies in the fridge covered for 2-3 hrs. You could bake right away, but the cookies won’t have height and may be flat. If can’t wait 2-3 hrs you could always bake one and see how they come out.
Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 15 minutes to set.
If you over mix your batter, they will be flat
If your butter melts, they will spread more
If you don’t stack the dough high enough, they will be flat (makes 8 cookies)