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Vegan Levain Style Chocolate Chip Cookie!
My fellow NYC-ers know Levain cookies are infamous, and very much the opposite of vegan and gluten free sooo I present my Vegan Levain Style Chocolate Chip Cookie! This is a single serve, monster of a cookie, gooey and chewy cookie with crisp edges and lots of melty dark chocolate. I modeled them after the ever popular Levain Chocolate Chip Cookies, which are hand sized, gigantic cookies, but made them not only vegan but also gluten free, refined sugar free and oil free.
It sounds impossible, but what makes Levain cookies so good has a lot to do with the sheer size and amount of chocolate chips used. I adapted my go-to Chocolate Chip Cookie recipe and made a few adjustments so that the end result would be one giant, deliciously soft baked cookie. If you prefer, you can make this recipe and divide into smaller cookies but the fun is in outlandish size if you ask me. Plus, as mentioned, that is key to achieving the signature borderline cookie dough-like center.
As an added bonus, you don’t have to worry about the cookie being under baked or too raw. It’s just one of many perks of baking vegan–no raw eggs to worry about! With that being said, you can bake the cookie based on how you prefer to take your cookie. Subtract a few minutes from the bake time if you’re in the mood for some serious molten madness or add a few if you like a little more crisp.
This Vegan Levain Style Chocolate Chip Cookie is vegan, gluten free, refined sugar free and oil free. The recipe yields one cookie, but you may want to share your one cookie with a loved one, or two unless you’ve got the appetite for it. It’s no joke!
So what’s in this Vegan Levain Style Chocolate Chip Cookie?
Almond butter → Our essential ingredient for a molten cookie! This replaces butter and oil.
Apple sauce → In place of an egg, we’re using a little bit of apple sauce which also helps to keep the cookie moist.
Oat flour → My all time favourite gluten free flour alternative.
Almond flour → For extra richness and a source of fat.
Coconut sugar → For sweetness of course, but you can also use another granulated sugar of choice.
Chocolate chips → This is absolutely a must! Go heavy with them and don’t be afraid to add more as you see fit.
Plus some salt, vanilla extract and baking soda!
Secrets to success
I highly recommend lining your baking tray with parchment paper or a nonstick baking mat for best results. This will save you cleanup time and also make taking your Vegan Levain Style Chocolate Chip Cookie off the tray much easier (with minimal breakage!).
As mentioned, the key to a gooey cookie is to make sure the cookie has height. Don’t flatten this cookie out too much otherwise you’ll just end up with a large cookie. When removing from the oven, if it looks like it could use a few minutes, pull it out anyway as it will continue to cook a little while cooling. You can always pop back into the oven for a few minutes if necessary.
If you try this recipe out, tag me on Instagram@veggiekinsso I can see your delicious re-creations and feature them! As always, I love when you share your reviews in the comments below, and if you make any fun substitutions, let me know how it worked out below too.
Preheat your oven to 350F while you prepare your cookie dough.
In a large bowl, whisk together coconut sugar, almond butter, apple sauce and vanilla extract until smooth.
Sift oat flour, almond flour, baking soda and salt into the wet ingredients and fold in with a spatula until a dough forms. Dough should be on the stickier side but still hold together.
Fold in chocolate chips, using a heavy hand and measuring with your heart (seriously, the more the merrier).
Shape your dough into a large, tall cookie. Think a regular cookie but with extra height, and place on a lined baking tray. Bake at 350 for 15-20 minutes, keeping in mind the cookie will continue to bake while cooking.
I've made this cookie several times and they turned out great! Last time I used flax egg instead of apple sauce, it also went well! Thank you so much for the amazing recipe :)
Such an amazing and easy recipe!! Loved it, definitely will make this one again! ❤️ Did use a little less almond butter, reduced the sugar with 1 tbsp and added 1 tbsp of maple syrup :) Crispy outside, soft inside, not too sweet and then that little saltiness hmm!
Hi there, I’m Remy! Welcome to Veggiekins Blog, home to nourishing vegan + gluten-free recipes and tips to live your best balanced and holistic life. I’m a human on a mission to empower you to be well and be kind to your mind, body and soul with the healing power of plants.
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