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Vegan Levain Style Birthday Cake Cookies


  • Author: Gabrielle
  • Total Time: 20 mins
  • Yield: 8 large cookies 1x

Ingredients

Scale

 

  • 1 cup Vegan Butter, cold, cut into small cubes
  • 1 tsp Vanilla
  • 1 cup Brown Sugar
  • 1/2 cup White Sugar
  • 2 tbsp ground flax combined with 6 tbsp water
  • 1 1/2 cups Cake Flour
  • 1 1/2 cups White flour
  • 1 teaspoon Cornstarch
  • 3/4 teaspoon Baking Soda
  • 3/4 teaspoon Salt
  • 1 package vegan white chocolate chips (8.8 oz)
  • 2 containers of sprinkles (2.75 oz each)


Instructions

 

  1. In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
  2. Preheat oven to 410 degrees.
  3. In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or fluffy. If you over mix it will be runny. Pro tip: leave butter in fridge until you need to use it.
  4. Add flax egg mixture and vanilla, mix well
  5. In a large bowl combine all of the dry ingredients.
  6. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing. Stir in the white chocolate chips and sprinkles.
  7. 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. If you make more than 8, they won’t have enough to get the Levain effect.
  8. Bake for 9-12 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

 

Notes

  • If you over mix your batter, they will be flat
  • If your butter melts, they will spread more and 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 lose height and be flatter
  • Prep Time: 10 mins
  • Cook Time: 10 mins
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