Looking for the ultimate vegan chocolate chip cookie recipe that delivers bakery-style thickness, rich flavor, and ooey-gooey centers? These Vegan Levain-style cookies are a plant-based twist on the famous New York cookie, with golden crispy edges and melt-in-your-mouth middles.
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Why You’ll Love This Recipe:
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Thick, bakery-style texture
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100% plant-based and dairy-free
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Rich caramel flavor from brown sugar
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Loaded with gooey chocolate chips
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No eggs, no weird substitutes
Ingredients Breakdown:
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Flour (1 cup white, spelt, or oat): The base of the cookie—spelt and oat offer wholesome, slightly nutty alternatives to all-purpose.
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Baking Soda (½ tsp): Helps the cookies rise slightly and gives them that soft, chewy texture.
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Salt (¼ tsp): Balances the sweetness and enhances the flavor.
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Brown Sugar (¼ cup) & White Sugar (3 tbsp): Classic combo for depth of flavor, moisture, and that perfect cookie sweetness. Can be unrefined if preferred.
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Chocolate Chips (â…” cup): Loads each bite with gooey chocolate; use vegan chips for a fully plant-based treat.
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Vegan Butter (3 tbsp, like Melt): Adds richness and helps create that classic Levain-style cookie texture.
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Milk of Choice (1½ tbsp): Just enough to bind the dough—any plant-based milk will work (almond, oat, soy, etc.).
Tips and Tricks:
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Want crispier edges? Flatten the dough balls slightly before baking
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For extra gooey centers, don’t overbake—cookies will continue to set as they cool
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Add chopped walnuts or pecans for a classic Levain-style variation
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Let cookie dough rest overnight for even better flavor
Variations and Customizations:
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Gluten-Free Option: Use certified gluten-free oat flour
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Low-Sugar Version: Use coconut sugar or monk fruit sweetener
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Double Chocolate: Swap ¼ cup flour for cocoa powder
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Nutty Twist: Fold in almond butter or peanut butter for richness
Pairing Suggestions:
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Serve with a glass of cold oat milk or almond milk
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Great alongside vegan vanilla ice cream
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Dunk in coffee or hot cocoa for a cozy treat
Storage Instructions:
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Room Temp: Store in an airtight container for up to 5 days
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Freeze Dough: Shape into balls, freeze on a tray, then transfer to a ziplock bag
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Reheat: Microwave for 10–15 seconds for that fresh-out-of-the-oven warmth
Popular Questions:
Can I make these cookies gluten-free?
Yes! Use oat flour or a gluten-free all-purpose blend for best results.
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Can I use coconut oil instead of vegan butter?
You can, but the cookies may spread more and lose that classic Levain thickness.
Why is chilling the dough important?
Chilling prevents excessive spreading and deepens the flavor, resulting in thick, bakery-style cookies.
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Vegan Levain Chocolate Chip Cookies
- Total Time: 1 hour 25 minute
- Yield: 8 large cookies
Description
These Vegan Levain Chocolate Chip Cookies are thick, gooey, and irresistibly rich—just like the famous NYC-style cookies, but made entirely plant-based. With melty chocolate chips in every bite and a perfectly soft center, they deliver all the indulgence of a bakery-style cookie without dairy or eggs. Chill the dough for the best texture, and enjoy warm, fresh-baked goodness that’s cruelty-free and crave-worthy
Ingredients
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1 cup flour
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½ tsp baking soda
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¼ tsp salt
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¼ cup brown sugar
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3 tbsp white sugar
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â…” cup vegan chocolate chips
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3 tbsp vegan butter
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1½ tbsp plant milk
Instructions
1. Mix Dry Ingredients
In a medium bowl, whisk together:
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Flour
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Baking soda
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Salt
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Brown sugar
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White sugar
2. Add Wet Ingredients
Cut in the soft vegan butter and milk. If using a stand mixer, the dough will come together faster. If mixing by hand, keep stirring—it will look dry at first but will eventually form a soft cookie dough.
3. Form the Dough
Smush the dough into one large ball, then break off pieces and roll into large cookie dough balls (think Levain-size!).
4. Chill
For thick, chewy cookies, cover and refrigerate the dough for at least 1 hour, or overnight for best results.
5. Bake
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Preheat oven to 350°F (175°C)
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Line a baking sheet with parchment paper
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Place cookie dough balls on the sheet, spaced apart
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Bake for 15 minutes, or until the edges are golden and centers are just set
6. Cool & Serve
Let cookies cool on the sheet for 10 minutes before transferring. Enjoy warm for maximum gooeyness!
Notes
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Avoid overmixing the dough—this can lead to dense cookies
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Use high-quality vegan chocolate for the best flavor and melt
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This recipe is easily doubled or tripled for batch baking
- Prep Time: 10 minutes (plus chilling time)
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
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