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Vegan Levain Chocolate Chip Cookies
Emily

Vegan Levain Chocolate Chip Cookies

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 22 minutes
Course: Dessert
Cuisine: American
Calories: 190

Ingredients
  

  • 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.

Equipment

  • Mixing bowls
  • Measuring cups and spoons
  • Wooden spoon or stand mixer
  • Baking sheet
  • Parchment paper

Method
 

  1. Mix dry ingredients – In a large bowl, whisk together flour, baking soda, salt, brown sugar, and granulated sugar.
  2. 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.
  3. Form dough – Shape into one large ball, then break into smaller portions and roll into cookie dough balls.
  4. Chill – Cover and refrigerate for at least 1 hour (overnight is best) for thicker cookies.
  5. 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
  6. Cool & serve – Let cookies rest on the sheet for 5 minutes before transferring to a wire rack. Enjoy warm for maximum gooeyness.

Notes

  • For extra large Levain-style cookies, divide dough into 6 portions and bake slightly longer.
  • Avoid overbaking—cookies will firm up as they cool.