Preheat the oven to 175°C/350°F and line one baking sheet with parchment paper for Level 1 cookies.

Mix 65 g peanut butter with 55 g maple syrup in a mixing bowl.

Stir 50 g all-purpose flour and an optional pinch of salt into the peanut butter mixture.

Fold vegan chocolate chips into the Level 1 dough and divide it into 4 balls.

Arrange the 4 Level 1 dough balls on the lined baking sheet and flatten them slightly.

Bake the Level 1 cookies at 175°C/350°F until set and lightly browned, about 10 to 12 minutes.

Preheat the oven to 180°C/350°F and line a second baking sheet with parchment paper for Level 2 cookies.

Stir 120 g melted vegan butter, 100 g white sugar, and 165 g brown sugar until well combined.

Mix a pinch of salt and 60 ml plant milk into the Level 2 butter mixture.

Add 185 g all-purpose flour and 1/2 teaspoon baking soda to the Level 2 mixture.

Fold vegan chocolate chips into the Level 2 dough until evenly distributed.

Cover the Level 2 dough and refrigerate it for at least 30 minutes.

Portion the chilled Level 2 dough into 10 mounds using 1 tablespoon of dough per cookie.

Space the Level 2 cookie dough mounds well apart on the lined baking sheet.

Bake the Level 2 cookies at 180°C/350°F for 12 to 15 minutes.

Cool the Level 2 cookies on a wire rack before serving.

Preheat the oven to 170°C/340°F and line a third baking sheet with parchment paper for Level 3 cookies.

Whisk 120 g softened vegan butter, 60 g white sugar, and 60 g brown sugar until combined.

Whisk 1 tablespoon applesauce into the Level 3 butter mixture.

Stir 200 g all-purpose flour and 1 teaspoon baking powder into the Level 3 mixture.

Stir 1 tablespoon corn starch, a pinch of salt, and 1 teaspoon ground cinnamon into the dough.

Add a small splash of plant milk only if the Level 3 dough is too dry to roll.

Mix 2 tablespoons white sugar with 1 teaspoon ground cinnamon in a small bowl for the coating.

Divide the Level 3 dough into 5 balls and roll each ball in the cinnamon-sugar coating.

Bake the Level 3 cookies at 170°C/340°F for 12 to 15 minutes.

Whip 100 g vegan cream cheese with 2 tablespoons powdered sugar until smooth.

Whip 1 teaspoon ground cinnamon into the vegan cream cheese frosting.

Cool the Level 3 cookies completely and add the cinnamon cream cheese frosting.