These unbelievably thick and gooey vegan Levain chocolate chip cookies are just as addictive as the famous bakery version – with NO eggs or dairy!
New York City’s Most Famous Cookie
My first introduction to Levain chocolate chip cookies came just about a month ago.
As soon as I saw the legendary soft and chewy cookies, packed with melty chocolate in each bite, I fell instantly in love.
How had I never heard of these before???!
The New York City bakery was slated to open a new location in Georgetown – their first shop ever outside of NYC – and suddenly everyone I knew was talking about their classic chocolate chip walnut cookies.
Also try this Vegan Chocolate Mousse
Enlisting my non-vegan friends as taste testers, I set about to recreate the beloved dense and gooey texture of the original bakery-style cookies in a dairy free way.
We went through a few trials to get them perfect, but the final results were totally worth it.
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The Tricks To Soft Cookies
These vegan Levain cookies are the opposite of my Crispy Cookies.
So I employed the same baking tricks as I did with the crispy cookie recipe, just in reverse this time.
I used brown sugar because it has more moisture than white and is more acidic, meaning it reacts with baking soda to produce air that helps the cookies rise.
And I baked them at a higher temperature than my other cookie recipes, because this reduces spreading.
To achieve the softest, fluffiest chewy chocolate chip cookies from scratch, I added a little bit more flour and less sugar, and I chilled the dough before baking.
The recipe calls for traditional chocolate chip cookie ingredients – no coconut oil, chia seeds, or flax eggs required.
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More Vegan Cookie Recipes
Above, watch the video of how to make vegan Levain bakery cookies
The recipe was adapted from my Healthy Chocolate Chip Cookies and these Vegan Chocolate Chip Cookies.
Vegan Levain Chocolate Chip Cookies
Ingredients
- 1 cup white, spelt, or oat flour (for flourless, try these Keto Cookies)
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/4 cup brown sugar, unrefined if desired
- 3 tbsp regular sugar, unrefined if desired
- 2/3 cup chocolate chips
- 3 tbsp butter (such as Melt vegan)
- 1 1/2 tbsp milk of choice
Instructions
- Stir dry ingredients in a bowl. Cut in the butter (soft but not melted) and milk. If mixing by hand instead of with a stand mixer, it will seem dry. Keep stirring (don't add more milk) and it will eventually turn into cookie dough. Smush into a big ball, then break off dough and roll smaller balls. For soft cookies, cover and chill in the fridge at least 1 hour (overnight is fine). Preheat oven to 350 F. Bake cookies on a parchment-lined sheet on the center rack for 15 minutes.View Nutrition Facts
Notes
Have you made this recipe?
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More Vegan Recipes With Chocolate Chips:
Elsa Shray says
Hi, how big are these cookies in inches please? I see they are puffy but how wide are they? Love the simplicity of the ingredients!
Hannah says
I just made them, and I would say they are probably similar size but maybe a little smaller than Levain bakery cookies. They’re deceptively bigger than they look at first, because they are very dense (in a good way!).
Elsa Shray says
Great! I love big, fat cookies (in size, but not calories!) Thanks, I’ll be making these today in honor of the city I’ve always wanted to visit but never have…
Nina says
I am so excited to make these. I had them in NYC and look forward to making them here in KC.
Hannah says
I had all of the ingredients on hand (don’t you love when that happens?) so I made these right away. I am not even a vegan, and these are FANTASTIC 🙂 🙂
Honestly I like them better than the real ones. They have a similar texture but I think these have more depth of flavor. Great job, Katie!
cheryl says
These look fabulous! Would monkfruit work in these? I am trying to reduce the sugar I use when I bake. Thank you
CCK Media Team says
We haven’t tried so unfotunately can’t say. I know they work with xylitol; they’re just somewhat puffier. If you experiment, be sure to report back!
Helen says
Hi. What is the cup size in ml?
Lori says
I used a scale and for white flour, it was 120 grams.
tori says
I used oat flour and it was 87 g in 1 cup.
Inbal says
Hi! These look soooo amazing and I’d absolutely LOVE to make them!!
Is there any possible substitution for vegan butter?
May says
This version doesn’t use butter https://chocolatecoveredkatie.com/vegan-chocolate-chip-cookies-recipe/
Sharleigh says
Recipe noted unrefined brown sugar was ok. Are you referring to Sucanat and is coconut sugar considered unrefined brown sugar in your recipes? Do you think either coconut sugar or brown Sucanat should work in the Levain cookies? Thank you so much for sharing.
CCK Media Team says
Sucanat will be delicious but it does have a gingery flavor. Coconut sugar works. Just be sure to pack it if using coconut sugar, as it weighs less than brown sugar. Evaporated cane juice also works for an unrefined sugar option.
Jen@ www.sweetgreenkitchen.com says
I am so excited about this recipe!!! My sister-in-law introduced me to the Levain Bakery several years ago as it is her favorite when she comes to NY and their cookies are amazing! I love your tips and info for how to achieve the right texture, something I’ve wondered about for years. I think I know what I’ll be making for the snow day tomorrow!
May says
These cookies were SO GOOD!!
Diana Fleming says
Is the brown sugar packed?
CCK Media Team says
It does not have to be packed.
Diana Fleming says
Will whole wheat pastry flour work?
CCK Media Team says
Hi sorry we haven’t tried so honestly can’t say how the texture would turn out. Be sure to report back if you try!
tori says
I have made numerous batches of cookies (not these specifically) with whole wheat pastry flour, and they generally taste a little “healthier” than if I use oat flour. For best results, I would recommend mixing the whole wheat pastry flour with either oat flour or a regular white flour. With the latter two, I am generally as happy as if I were to use all white flour.
Lauren E says
I made this recipe. I made 6 cookies, and I’d say they’re quite large, even having made 6! I used white AP flour, packed brown sugar, white sugar, and non-Vegan butter (because I’m not Vegan and don’t have that which was described). I wasn’t able to form “dough” without adding an extra tablespoon of milk (Cashew). That did the trick, and a dough formed almost immediately. I refrigerated the dough for many hours, due to time and the fact it seems to decrease spreading. I baked the cookies for exactly 15 minutes at 350 degrees. I’d say they’re excellent cookies. I’ve never had a Levain cookie, but I’ve made other “copycat” recipes. Nicely done, Katie, and thank you for your incredible diligence when it comes to recipe creation!
CCK Media Team says
Thank you so so much for making them! 🙂
Sara says
I also had to add more milk (almond) before the dough would form. I doubled the recipe, used whole wheat pastry flour, and added one additional T of milk after mixing for a long time and having nothing but crumb. About to put the dough balls in the oven now after refrigerating for 1 hr.
Mary B-MacL says
There’s no such thing as non-vegan butter. it’s just butter.
Just like there’s no such thing as vegan butter . it’s just some form of margarine., or butter “substitute “
I don’t understand why plant products are appropriating animal product names. I don’t understand the need to call everything butter, ice cream, sour cream when it’s all plant-based.
I suppose vegans will eventually invent their own names for their desserts.
Emilia says
Why are you on a vegan recipe blog then lol go away hater.
debra chimento says
Hi Katie I had an issue with the mixture forming a dough. I used coconut milk in the carton. I added another tablespoon of coconut milk and kept mixing. While it did come together eventually ,it formed a hard dry ball of dough. I have the dough in the refrigerator now and will bake the cookies tonight. I think the coconut milk may have been a problem. Next time I try using another milk.
CCK Media Team says
Hi, what specific ingredients did you use?
debra chimento says
Hi, I used buckwheat flour that I grind from groats and coconut milk in the carton. I used all other ingredients as per the recipe. The only two exceptions were the flour and coconut milk I used.
CCK Media Team says
Unfortunately we haven’t tried the recipe with buckwheat flour so really don’t know how that would change things or if it would work at all. Hopefully yours came out ok with that sub.
TZ says
I used almond milk and had the same experience: hard dry ball of dough (and it was a lot of effort to make the ball). I had to add more milk. Baking now.
TZ says
Update: they still turned out to be delicious!
debra chimento says
Thank you. I will try again using oat flour.
debra chimento says
I refrigerated my dough overnight and baked them this morning and they turned out so delicious ! Subbing buckwheat flour and coconut milk worked out perfectly for this recipe. I will be making these cookies often.
CCK Media Team says
So glad they worked!
Marcella says
I tried making these cookies this afternoon. I made them into regular cookies size andI baked them right away without cooling them. Yummm, crispy on the outside and soft inside. Thank you Katie for the yummiest healthy recipes.
CCK Media Team says
Thank you for making them 🙂
Katie says
Ahhh I am a New Yorker who grew up with Levain, but my kiddo has an egg allergy so he hasn’t been able to try them. Can’t wait to try these!
Prachi says
I realllyyy love this recipe! is there anyway to make these in Double Chocolate?
Lori says
I followed the recipe and directions exactly and the cookies turned out perfectly. I used a hand mixer to mix in the butter and milk and the dough was very crumbly, so I switched to a spoon and pressed down on the dough and it started coming together as cookie dough. The recipe states to make it into a big ball, which I did with my hands and then it was a piece of cake to make the dough into 5 smaller balls. I baked them for exactly 15 minutes at 350º F and the cookies turned out PERFECT. Great recipe! Thank you so much for sharing this!
CCK Media Team says
This made me so happy to read. Thank you for making them 🙂
(Katie)
Jami says
These are the bomb!!!! My favorite cookie!
CCK Media Team says
❤
Justine says
Can you sub coconut oil for the butter?
Karen G says
Honestly the best cookies I’ve ever made!!! And so quick to whip up. Thanks so much for the recipe!
CCK Media Team says
Thank you for trying them 🙂
William says
What changes would need to be done as to make it a chocolate version. How much cocoa powder?
CCK Media Team says
We haven’t tried that yet but it’s on our to-do list to hopefully try soon 🙂
Sarah Gallo says
These look amazing! Have you tried with almond flour by chance?
CCK Media Team says
We haven’t with this one, but Katie does have a recipe that uses almond flour if you wanted to try that one instead: https://chocolatecoveredkatie.com/keto-cookies-recipe/
Ashley says
I made these today and WOW. I am impressed. I’ve had the original Levain cookies and these certainty have similar taste and texture. My nonvegan fiancé couldn’t believe they were vegan.
CCK Media Team says
This makes us so happy! 🙂 🙂
Nechama says
Soooo GOOD!! I just made these and almost ate the whole batch in one go! Oops! Katie- I LOVE YOUR RECIPES!!!
Annika says
These look so good! Would they work with olive oil instead of the vegan butter? Thank you!
CCK Media Team says
Honestly we have never tried. Be sure to report back if you do try!
Lauren says
What would you advise if I were baking at high altitude? Thank you in advance! I lived at sea level when I made them the first time!
CCK Media Team says
Hi! Unfortunately we don’t have any personal experience with baking at high altitudes so aren’t able to say how it affects any of Katie’s recipes. Hopefully google research or maybe talking to friends in high altitude areas who are bakers will have some better ideas 🙂
Stacy says
Have these been tested with rice and coconut milk? Wondering which one works best 🙂 Thanks!
Serena says
Katie!! I think I love you!! These cookies came out GORGEOUS and are pillowy just like the picture! I used a mix of bolted wheat/whole wheat flour and walnut oil in place of the vegan butter. I’m in trouble with these, I will be unable to make them too often because they’re just way too good!
CCK Media Team says
💕😁
Amanda says
Had the perfect amount of sweetness – not too overpowering
Lindsay says
I’m not vegan and have tried the real Levain cookies. Both my sister and I agree that these are somehow even better than the real ones. Great job Katie!
Belle says
It must make a difference if you grind your own oat flour? I think mine may have been too coarse b/c they all flattened out. I didn’t do any subs (it says oat flour in the recipe) other than I used funfetti chips instead of chocolate 🙂 That being said – they are still tasty. Just rather sad that they didn’t stay nice and puffy! Looking forward to trying again but maybe using a different flour 🙂 thanks for the recipe!!
Joelle says
These came out perfect !!! I used almond flour and baked for a little longer (18 minutes instead) – been forwarding this to so many people. Obsessed !
Jenny says
Just wondering if not vegan, whether adding an egg might improve the texture?
Nora says
Hi Katie,
I have not tried your recipe yet but will this weekend. I lived in New York and have been to Levain Bakery several times and fell in love with there cookies. I was wondering can you do half spelt flour and unbleached regular flour or should you stick to just one.
Thank you so much.
CCK Media Team says
Half / half will work great! 🙂
Nora says
Hi, can you please tell me what is a good package of chocolate chips that are made with unrefined sugar. thank you
CCK Media Team says
We like Enjoy Life Foods. Hu also makes chocolate gems that are delicious.
Sarah says
Would truvia and almond flour be appropriate substitutes?
CCK Media Team says
Hi, just use this recipe instead 🙂
https://chocolatecoveredkatie.com/keto-cookies-recipe/
Jill says
These were incredibly easy and SO good. Only problem was my kids were disappointed we only had 5 to eat 😂
Monica says
Thank you for the wonderful recipe. My cookies look much like pictures and taste so good. I did have to add an extra tablespoon of almond milk to get the dough to come together. I used a stand mixer and packed the crumbly dough with my hands, refrigerated the dough for a couple of hours. I used Trader Joe’s almond milk and all-purpose flour, Flora plant butter and Endangered Species Chocolate oat milk chocolate chips.
CCK Media Team says
Thank you so much for making them!
Starla says
I’ve made these 4 times now. The first two times they came out as pictured! The last two times they spread out and were flat. Still good, but not like the soft puffy chewy ones! Can’t figure out what went wrong. Is 350 the correct temp? Does chilling the dough make a difference? Or the brand of vegan butter??
CCK Media Team says
Hi, are you using different ingredients now than you were the first two times? If you’re using the same ingredients and same oven then the only thing that would change the recipe would be an outside force like the weather or humidity in the air on a certain day.
Michelle says
Live in the PNW and have never had Levain cookies. These are so good but spread like crazy! Not thick at all! I’m guessing it’s the butter so I’ll try tomorrow with almond butter. Thanks for the inspiration!
Alexis says
Hi there! I usually add chocolate chips at the very end. It looks like this recipe calls for them to be added before the margarine and milk – is that true? Thanks!
Aoife says
I have made these more times than I can count! Thank you!!
Jada says
Can you freeze this cookie dough?