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Vegan Levain Chocolate Chip Cookies

The thicc bois have entered the group chat. This vegan cookie recipe only makes 6 but they are SO worth it. Full credit for their ~chonkiness~ goes to one of the most underrated fat sources: vegetable shortening! It creates a thicker, taller cookie while still keeping moisture and tenderness, a total win-win for anyone plant-based!
Prep Time 15 minutes
Cook Time 20 minutes

Ingredients

  • 135 g all-purpose flour, 1 shallow cup
  • 2 tbsp cornstarch
  • 1 tsp baking powder
  • ⅛ tsp salt
  • ½ cup vegetable shortening, room temp
  • ½ cup brown sugar
  • 1 tbsp almond milk
  • ½ tsp vanilla extract
  • ¾ cup chocolate chunks

Instructions 

  1. Preheat your oven to 400F.
  2. Cream the shortening and sugar together for a few minutes, then add the almond milk and vanilla.
  3. Cream again while you whisk together the dry ingredients in a separate bowl.
  4. Fold the dry ingredients in with the wet then add your chocolate chips.
  5. Separate into 6 cookies, weighing about 75g (smaller) to 120g (closer to Levain size!)each.
  6. Pile them up tall, almost like little cylinders and bake at 400F for 12-13 minutes or until they are golden brown!