If you’re craving the ultimate bakery-style treat but want to keep it 100% plant-based, these Vegan Levain Chocolate Chip Cookies are your dream come true. Imagine sinking your teeth into a warm, thick cookie that’s crispy on the outside, gooey in the center, and packed with melty chocolate chips.

This recipe delivers that indulgent New York–style Levain cookie texture—without any dairy or eggs. Perfect for weekend baking, holiday cookie exchanges, or anytime you need a dose of sweet comfort food. The best part? They’re easy to make and require simple pantry ingredients.

Why You’ll Love This Recipe

Bakery-style thickness – Tall, chunky cookies with gooey centers.
Vegan-friendly – No eggs or dairy, but full of rich flavor.
Easy to make – Minimal steps and simple ingredients.
Customizable – Switch up the chocolate or add mix-ins.
Perfect for sharing – Big cookies that wow guests.

Ingredient Breakdown

Flour – All-purpose, spelt, or oat flour gives the perfect chewy bite.
Baking soda – Provides lift for that signature Levain-style thickness.
Salt – Balances sweetness and enhances flavor.
Brown sugar – Adds moisture and a caramel-like depth.
Granulated sugar – For sweetness and crisp edges.
Chocolate chips – The star ingredient; use vegan-friendly chips for a plant-based cookie.
Vegan butter – Gives richness and tender crumb.
Milk of choice – Helps bind ingredients without adding heaviness.

Step-by-Step Instructions

Mix dry ingredients – In a large bowl, whisk together flour, baking soda, salt, brown sugar, and granulated sugar.
Incorporate butter and milk – Add softened vegan butter and plant-based milk. Mix with a spoon or stand mixer. If mixing by hand, dough may seem dry—keep stirring until it comes together.
Form dough – Shape into one large ball, then break into smaller portions and roll into cookie dough balls.
Chill – Cover and refrigerate for at least 1 hour (overnight is best) for thicker cookies.
Bake – Preheat oven to 350°F (175°C). Arrange dough balls on a parchment-lined baking sheet and bake for 15 minutes on the center rack.
Cool & serve – Let cookies rest on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm for maximum gooeyness.

Pro Tips

Chill the dough for the thickest, chewiest cookies.
Don’t overmix—stop as soon as dough forms.
Use high-quality vegan chocolate for best flavor.
Slightly underbake for gooey centers.

Ingredient Swaps or Variations

Swap chocolate chips for chopped vegan chocolate bars.
Add chopped walnuts or pecans for crunch.
Use coconut sugar for a richer flavor.
Sprinkle flaky sea salt on top before baking.

Serving Suggestions

Serve warm with a glass of almond milk.
Pair with vegan ice cream for a decadent dessert sandwich.

Make Ahead + Storage Tips

Make ahead: Prepare dough and chill for up to 48 hours.
Storage: Keep baked cookies in an airtight container at room temperature for 3–4 days.
Freeze: Freeze dough balls for up to 3 months; bake straight from frozen, adding 2–3 extra minutes.

FAQ

Q: Can I make these gluten-free?
A: Yes, use a gluten-free all-purpose blend.

Q: Do I have to chill the dough?
A: Chilling ensures thick cookies and prevents spreading.

Q: Can I use coconut oil instead of butter?
A: Yes, but expect a slightly different texture.

Q: How do I make them even gooier?
A: Bake 1–2 minutes less and serve warm.

Emily