Vegan Levain Cookies

I keep seeing these cookies all over the internet and have badly wanted to try one. I’m sure you’ve seen them too! Levain bakery in New York City makes these amazing looking chocolate chip walnut cookies that are THICK. They’re basically cookie dough in the middle. So because I wanted to try these out, I went down the rabbit hole of developing these vegan Levain cookies (chocolate chip walnut).

The Rabbit Hole

Okay, so I may have gotten consumed in research like I typically do for recipes, but this felt like I got a little too consumed… I started by googling Levain cookie recipes, watching youtube videos, just trying to figure out how the original is made so I could make some vegan Levain cookies. So I stumbled upon this site’s recipe. The comments are FULL of speculation, mentions of videos, etc.

One reader says they saw a specific brand of flour at the bakery. It’s a malted flour, which makes sense — they bake breads at Levain Bakery, as well. Malt in baked goods, specifically bread, is super common. Think of if as a baker’s MSG. So I decided to use some in the vegan version, as I figured it would help taste-wise, but also help with browning! The type I use is a brewer’s malt: traditional dark (it comes in a powder). I typically use this in iced coffee (which is so good), or just like to include some when I am baking bread. Additionally you can add about a tablespoon into your pancake batter, it will make them taste diner-style! You can find it a home brewing store or online here.

While I was searching, I also found a facebook live of Levain making the cookies themselves. Okay, here is where I got obsessed. I started looking at the size of their commercial bowls and googling which ones looked similar in size, then estimating how much sugar was in them. Watching in slo-mo how many eggs they were adding, counting the butter blocks. A bit wild, even for me. The flour is still a mystery, as they use a bucket to hold it. From this video I figured out how much brown sugar vs white sugar they were using. So in my vegan Levain cookies, I use more brown sugar than white!

Baking Time

I tried so many temperatures and cooking times for these cookies and tested freezing vs fridging the dough. I really put this recipe testing through the works. Starting at 350 degrees, and went up in 25-degree increments. This is where I landed: 435 degrees, letting the cookies rest in the refrigerator for a long time (12 hours), then freezing right before baking. This resulted in less spread and more thickness, which is what we’re looking for these vegan Levain cookies. 

Additional Tips

It is important that your vegan butter is at room temperature. When you are beating it with the sugar, it will become light and fluffy at room temperature. This will allow your cookie dough to create a gooey cookie. Since we are using little to no leavener, this is important. The baking powder is more to help with browning the cookie than providing rise. I found that when using baking powder and baking soda, it was almost too molten, puffy, and liquid in the center.

Another tip is to correctly measure your flour. Too much flour and your vegan Levain cookies will be too dense. Use a scale if you can, and if not, scoop and measure the flour into your measuring cups.

My last tip is if you would like to omit the walnuts from these walnut chocolate chip cookies, just add more flour. The walnuts provide some structure, so the extra flour will help with that. Add about half a cup of flour.

Love cookies? Try my vegan chocolate chip cookies!

Disclosure: Some of the links above are affiliate links, meaning, at no additional cost to you, I will earn a commission if you click through and make a purchase.

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Vegan Levain Cookies

by: Katelyn

• V
• VG
• DF

Levain style chocolate chip cookies that are thick, gooey and loaded with chocolate.

• Difficulty:Easy
• Prep Time:15 mins
• Cook Time:15 mins
• Serves:6
• Freezable:Yes

Nutrition per portion

Ingredients

• ⅔ cup (147g) Light Brown Sugar
• ⅓ cup (66g) Granulated Sugar
• ½ cup (113g) Unsalted Vegan Butter, Room Temperature
• 6 tbsp (85g) Oat Milk or Any Other Non-Dairy Milk
• 1 tsp (4g) Vanilla Extract
• 2 cups (270g) All Purpose Flour
• ¾ tsp Baking Soda
• ¼ cup (48g) Cornstarch
• ½ tsp (3g) Kosher Salt
• ½ tbsp Malt Powder, Optional
• 2 cups (340g) Semi-Sweet Chocolate Chips
• 1 cup (115g) Chopped Walnuts

Method

1. In a medium bowl, add the flour, baking soda, cornstarch, salt, and malt powder and whisk together. Set aside.
2. In a large bowl, add the light brown sugar, granulated sugar, and softened vegan butter. Beat using an electric mixer until light and fluffy, 2 to 3 minutes.
3. Add the oat milk and vanilla extract into the butter sugar mixture and mix until smooth.
4. Add the flour mixture and mix on low speed until incorporated. Fold the chocolate chips and walnuts into batter.
5. Using your hands, roughly shape dough balls into 6oz balls, or 6 even balls (let them be craggy to get their signature look) and place on a parchment lined baking sheet. Cover in plastic wrap, then place in the refrigerator for at least 12 hours, up to overnight.
6. Remove the cookies from the fridge, and stick into the freezer for 10-20 minutes.
7. Preheat the oven to 435°F.
8. Place the cookies on a half sheet pan, leaving about 3-4 inches of room in-between them (they will spread!).
9. Bake for 13-15 minutes until the tops have nice brown spots and the edges are brown as well. Remove from the oven and let cool for 15-20 minutes to set. Cookies are best enjoyed the same day!