Vegan Levain Cookies

Preheat oven to 210c.
Using a hand whisk or standalone mixer, blend together the sugars and the butter, until light and fluffy (a couple of minutes).
Add in the egg replacer and mix for another minute
Scrape down the bowl, then add in the flours, baking powder, and salt. Mix on a low speed until it just starts to come together. Don't overmix.
If the mixture is not coming together, you may need to add a couple of teaspoons of milk. I added this before the nuts and chocolate.
At this point, you may find it easier to use a spatula or your hands to fold in the nuts and chocolate chips.
Divide your mixture into four balls. Each one should weight about 160g or thereabouts. Place on your prepared baking sheet(s), 2" apart. Gently press down slightly.
Bake for 10-12 minutes, or until lightly golden. I left my second batch a couple of minutes longer and they caught, so keep a close eye on them.
Remove tray from oven and leave to cool for about 10 minutes before eating!