Easy Copycat Levain Cookie Recipe (made Vegan!)
A vegan and gluten-free take on a classic NYC cookie--this Levain Cookie Recipe will knock your socks off! A deliciously crisp exterior with an ooey-gooey middle. The ultimate cookie experience made right at home!
Servings: 1 serving
Ingredients
- 2 tbsp coconut sugar
- 2 1/2 tbsp almond butter
- 1 tbsp unsweetened apple sauce
- 1/4 tsp vanilla
- 2 tbsp oat flour
- 2 tbsp almond flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- 3 tbsp dairy free chocolate chips more to taste
Instructions
- 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.
Notes
Secrets to Success
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- I highly recommend lining your baking tray with parchment paper or a nonstick baking mat (silicone) 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!).
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- 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 without the texture we’re aiming for.
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- When removing it 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.
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- I mixed my cookie dough by hand, but if you desire to use a stand mixer with the paddle attachment or an electric hand mixer, feel free to. Mix at medium speed, and be cautious not to overmix.
- It's worth noting that there is now a vegan + GF version of this cookie at Levain Bakery. However, it's not the best tasting! It's very dry and lacks a lot of the features that make the original so crave-worthy. So this homemade version is really a must-try!
Serving Tips
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- Serve this Levain cookie recipe with a friend or two, and serve with a glass of your favorite plant-based milk!
Storage Tips
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- If you have any leftovers or decide to make a bigger batch, store leftovers in an airtight container at room temperature for up to 2 days.
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- Pop in the microwave for a few seconds to warm it up and serve!