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These vegan Levain cookies are thick, chewy, and studded with gooey chocolate chips. Inspired by the infamous Levain Bakery cookies, I swear they’re BETTER than the original!
Craving more chocolate chip cookie recipes? Try my brown butter chocolate chip cookies, vegan chocolate chip cookies, and peanut butter chocolate chip cookies next.
I can still recall the day I tried my first Levain cookie in New York City. I waited in line for 45 minutes, but boy, it was so worth it. I’ve been trying to nail down the perfect copycat recipe with a vegan twist ever since. Not to toot my own horn, but I dare say I’ve done it!
Table of Contents
Why I love this recipe
- Made with simple ingredients. For how good these cookies taste, you’d never guess they’re made with basic baking staples.
- Not your average chocolate chip cookie. Just like Levain’s cookies, these are surprisingly rich and chewy, with the perfect gooey center.
- No eggs or dairy needed. And it’s easy to make gluten-free, too.
- Baked in 15 minutes. Like chocolate cookies with peanut butter chips, some chilling time is involved, but when it’s time to bake, they’re done in a snap.
Ingredients needed
- All-purpose flour. Be sure to sift to remove clumps, and use gluten-free flour if needed. I also tried this recipe with cake flour and didn’t notice a drastic texture difference.
- Baking soda. Gives the cookies some rise and leavening.
- Kosher salt. Brings out the sweetness of the cookies.
- Sugar. I used white and light brown sugar. The white sugar adds sweetness and crisps the edges, while the brown sugar adds moisture and color.
- Vegan butter. Softened, but not melted. Always opt for vegan butter from a block, not a spread. It makes all the difference!
- Vanilla extract. A must for any good cookie recipe!
- Chocolate chips. The more chocolate chips, the better the cookie!
- Walnuts. Optional, but the original Levain Cookies have walnuts in them. Use chopped, unsalted walnuts.
- Milk. I used unsweetened almond milk but any dairy-free milk works.
How to make vegan Levain cookies
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine dry ingredients. In a large bowl, combine the flour, baking soda, and salt.
Step 2- Cream the wet ingredients. In a separate bowl, add the softened butter and both sugars. Beat until smooth. Add the vanilla extract and mix well.
Step 3- Finish the cookie dough. Slowly stir in the flour mixture, then fold in the chocolate chips. If the dough is crumbly, add milk, one tablespoon at a time. Cover the cookie dough and refrigerate for at least 2 hours.
Step 4- Bake. Preheat the oven to 180C/350F. Form 6 cookie dough balls and place on a baking sheet lined with parchment paper. Bake for 12-15 minutes. Let the cookies cool for 10 minutes, then transfer to a wire rack to cool completely.
Arman’s recipe tips
- Avoid overbaking. This is my #1 tip for all baking recipes. Once they’re out of the oven, they’ll continue to cook briefly, so remove them as soon as the edges begin to golden. It’s okay if the center feels soft. Since they’re eggless, they’re fine if they’re a bit gooey.
- Don’t skip the chill time. I know it sounds like a pain, but trust me, it’s the only way to guarantee the cookies don’t spread too much and remain thick.
- Use both sugars. It’s the combination of white and brown sugar that gives the cookies the perfect texture.
- If you chill the dough for more than 2 hours, let the dough sit at room temperature for 15 minutes before baking.
- Make smaller cookies. I made these cookies to be the size of Levain’s 6-ounce cookies, but you can make them half the size to make a full dozen.
Storage instructions
To store: Vegan Levain Cookies will keep at room temperature, in a sealable container. They will keep well for up to 2 weeks. You can refrigerate the baked cookies to keep for longer.
To freeze: Place cookies in a ziplock bag and store in the freezer for up to 6 months.
More vegan desserts you’ll love
- Vegan chocolate cake
- Vegan brownies
- Vegan cookie dough
- Vegan blondies
- Or any of these vegan dessert recipes
Vegan Levain Cookies
Ingredients
- 2 cups all purpose flour use gluten free, if needed
- 1/4 teaspoon salt
- 1/2 teaspoon baking soda
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 cup vegan butter softened, not melted
- 1 teaspoon vanilla extract
- 1 cup chocolate chips of choice
- 1/4 cup milk of choice * See notes
Instructions
- In a large mixing bowl, add your flour, baking soda and salt and mix well. Set aside.
- In a separate mixing bowl, add your softened butter, sugar, and brown sugar. Beat together until smooth and creamy. Add in your vanilla extract and mix well.
- Slowly add your flour mixture, and mix until just combined. Fold through your chocolate chips. If the dough is a little crumbly, add the milk, one tablespoon at a time. Cover the cookie dough and refrigerate for at least 2 hours.
- Remove the cookie dough from the refrigerator. Preheat the oven to 180C/350F. Once warm, form 6 balls of cookie dough and place on a cookie sheet. Bake the cookies for 12-15 minutes, or until the edges go slightly brown. Remove from the oven and let cool for 10 minutes on the sheet, before transferring to a wire rack until cool.
Can we freeze the cookie dough? If so, how long will it stay good?
Yes! I’d say no longer than one month
I already said this on Instagram but these were freaking amazing! I had to come here and drop a 5 star review I would’ve given these a 10 star review ⭐️ it it was an option. These are the BEST cookies I’ve ever had, I’m newly diagnosed Celiac and I’ve eaten a gazillion Chocolate Chip Cookie’s in my life but these are life changing. You would NEVER know these were GF. I’m quickly becoming your biggest fan. I have yet to try a recipe of yours I don’t love. Thank you, thank you so much for your culinary genius.❤️
You are a gem!
The best vegan cookie recipe I have ever tried. Will be making again and again.
This is my go to chocolate chip cookie recipe! Love huge, soft, gooey cookies. So easy to make and chilling really does make them so much better. I finish mine with flaky sea salt. Deliciousness. Thank you so much for this great vegan recipe!
Can I make these cookies using all purpose flour?