These unbelievably thick and gooey vegan Levain chocolate chip cookies are just as addictive as the famous bakery version – with NO eggs or dairy!
New York City’s Most Famous Cookie
My first introduction to Levain chocolate chip cookies came just about a month ago.
As soon as I saw the legendary soft and chewy cookies, packed with melty chocolate in each bite, I fell instantly in love.
How had I never heard of these before???!
The New York City bakery was slated to open a new location in Georgetown – their first shop ever outside of NYC – and suddenly everyone I knew was talking about their classic chocolate chip walnut cookies.
Also try this Vegan Chocolate Mousse
Enlisting my non-vegan friends as taste testers, I set about to recreate the beloved dense and gooey texture of the original bakery-style cookies in a dairy free way.
We went through a few trials to get them perfect, but the final results were totally worth it.
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The Tricks To Soft Cookies
These vegan Levain cookies are the opposite of my Crispy Cookies.
So I employed the same baking tricks as I did with the crispy cookie recipe, just in reverse this time.
I used brown sugar because it has more moisture than white and is more acidic, meaning it reacts with baking soda to produce air that helps the cookies rise.
And I baked them at a higher temperature than my other cookie recipes, because this reduces spreading.
To achieve the softest, fluffiest chewy chocolate chip cookies from scratch, I added a little bit more flour and less sugar, and I chilled the dough before baking.
The recipe calls for traditional chocolate chip cookie ingredients – no coconut oil, chia seeds, or flax eggs required.
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More Vegan Cookie Recipes
Above, watch the video of how to make vegan Levain bakery cookies
The recipe was adapted from my Healthy Chocolate Chip Cookies and these Vegan Chocolate Chip Cookies.
Vegan Levain Chocolate Chip Cookies
Ingredients
- 1 cup white, spelt, or oat flour (for flourless, try these Keto Cookies)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar, unrefined if desired
- 3 tbsp regular sugar, unrefined if desired
- 2/3 cup chocolate chips
- 3 tbsp butter (such as Melt vegan)
- 1 1/2 tbsp milk of choice
Instructions
- Stir dry ingredients in a bowl. Cut in the butter (soft but not melted) and milk. If mixing by hand instead of with a stand mixer, it will seem dry. Keep stirring (don't add more milk) and it will eventually turn into cookie dough. Smush into a big ball, then break off dough and roll smaller balls. For soft cookies, cover and chill in the fridge at least 1 hour (overnight is fine). Preheat oven to 350 F. Bake cookies on a parchment-lined sheet on the center rack for 15 minutes.View Nutrition Facts
Video
Notes
More Vegan Recipes With Chocolate Chips:
Hi, how big are these cookies in inches please? I see they are puffy but how wide are they? Love the simplicity of the ingredients!
I just made them, and I would say they are probably similar size but maybe a little smaller than Levain bakery cookies. They’re deceptively bigger than they look at first, because they are very dense (in a good way!).
Great! I love big, fat cookies (in size, but not calories!) Thanks, I’ll be making these today in honor of the city I’ve always wanted to visit but never have…
I am so excited to make these. I had them in NYC and look forward to making them here in KC.
I had all of the ingredients on hand (don’t you love when that happens?) so I made these right away. I am not even a vegan, and these are FANTASTIC 🙂 🙂
Honestly I like them better than the real ones. They have a similar texture but I think these have more depth of flavor. Great job, Katie!
These look fabulous! Would monkfruit work in these? I am trying to reduce the sugar I use when I bake. Thank you
We haven’t tried so unfotunately can’t say. I know they work with xylitol; they’re just somewhat puffier. If you experiment, be sure to report back!
Hi. What is the cup size in ml?
I used a scale and for white flour, it was 120 grams.
I used oat flour and it was 87 g in 1 cup.
Hi! These look soooo amazing and I’d absolutely LOVE to make them!!
Is there any possible substitution for vegan butter?
This version doesn’t use butter https://lett-trim.today/vegan-chocolate-chip-cookies-recipe/%3C/a%3E%3C/p%3E
Recipe noted unrefined brown sugar was ok. Are you referring to Sucanat and is coconut sugar considered unrefined brown sugar in your recipes? Do you think either coconut sugar or brown Sucanat should work in the Levain cookies? Thank you so much for sharing.
Sucanat will be delicious but it does have a gingery flavor. Coconut sugar works. Just be sure to pack it if using coconut sugar, as it weighs less than brown sugar. Evaporated cane juice also works for an unrefined sugar option.
I am so excited about this recipe!!! My sister-in-law introduced me to the Levain Bakery several years ago as it is her favorite when she comes to NY and their cookies are amazing! I love your tips and info for how to achieve the right texture, something I’ve wondered about for years. I think I know what I’ll be making for the snow day tomorrow!
These cookies were SO GOOD!!
Is the brown sugar packed?
It does not have to be packed.