Vegan Levain Cookies

levain bakery chocolate chip cookie recipde

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!

Course Dessert

Cuisine American

Prep Time 10

Cook Time 12

Chilling time 2

Total Time 22

Servings servings

Calories 297kcal

Author Arman Liew

Ingredients

2 cups all purpose flour use gluten free, if needed * see notes, 250g
1/4 teaspoon salt
1/2 teaspoon baking soda
1/2 cup sugar 100g
1/2 cup brown sugar 110g
1 cup vegan butter softened, not melted * see notes, 225g
1 teaspoon vanilla extract
1 cup chocolate chips of choice 170g
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.

Notes

Vegan butter: I recommend Country Crock sticks or Miyoko's.

Milk: Only add the milk as needed. If your dough is firm and formable, do not add any.

Gluten-free flour: I had success with Bob's Red Mill or King Arthur GF flour. Both contain xanthan gum. If you use another brand, make sure it contains it.

Leftovers: Levain Bakery Cookies can be kept covered at room temperature for up to 7 days. They can also be stored in the refrigerator (2 weeks) and freezer (6 months).

Nutrition