Ingredients
Units
Scale
- 1 cup Vegan Butter, cold, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 1 1/2 tsp ground cinnamon
- Pinch of ground nutmeg
- 2 tbsp ground flax combined with 6 tbsp water
- 1 tsp vanilla extract
- 1/2 cups Cake Flour
- 2 cups White Flour
- 1/2 cup mashed banana
- 1 1/4 cup rolled oats
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 1/2 cups Stevia Sweetened Chocolate Chips
- 1 cup toasted chopped walnuts
Instructions
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In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
- Mash enough banana with a fork to get 1/2 cup full. Try and remove all of the clumps.
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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 for 2-4 minutes. Don’t over mix till it’s runny. You don’t want it melted. *Pro tip, prep everything you need before even taking out the butter.
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Add flax egg mixture and mix until combined.
- Now add the banana and extract. Mix again until combined.
- In a large bowl combine all of the dry ingredients. (white flour, cake flour, cornstarch, backing soda, nutmeg, cinnamon, oats and salt)
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Gradually add in the dry ingredients to the butter mixture in increments mixing after each time just a little until combined. Avoid over mixing. fold in the chocolate chips and chopped walnuts.
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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 the dough roughly formed and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies. Cover and let the pan chill in the fridge for 20 minutes.
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Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 20 minutes to set.
Notes
LEVAIN STYLE COOKIES ARE CRISPY ON THE OUTSIDE, SLIGHTLY UNDERCOOKED ON THE INSIDE
- Prep Time: 20 mins
- Cook Time: 10 mins