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Vegan Levain Chocolate Chip Cookies

4.84 from 6 votes

These unbelievably thick and gooey vegan Levain chocolate chip cookies are just as addictive as the famous bakery version – with NO eggs or dairy!

Levain Chocolate Chip Cookie Recipe

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

Levain Bakery Cookies Recipe

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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Chewy Vegan Chocolate Chip Cookies Recipe

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

Vegan Sugar Cookies

Chocolate No Bake Cookies

Snowball Cookies

Vegan Peanut Butter Cookies

Levain Bakery Vegan Chocolate Chip Cookies

Above, watch the video of how to make vegan Levain bakery cookies

Vegan Chocolate Chip Cookies Levain Bakery Recipe

The recipe was adapted from my Healthy Chocolate Chip Cookies and these Vegan Chocolate Chip Cookies.

Pin it now to save for laterPin Recipe

Vegan Levain Chocolate Chip Cookies

Thick and gooey giant chocolate chip cookies, just like the legendary bakery version, but without the eggs or dairy!
Cook Time 15 minutes
Total Time 15 minutes
Yield 5 large cookies
4.8 from 6 votes


  • 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


  • 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


Be sure to also try this Vegan Cheesecake Recipe.

Have you made this recipe?

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More Vegan Recipes With Chocolate Chips:

No Bake Vegan Chocolate Pie Recipe

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Avocado Chocolate Mousse

Avocado Chocolate Mousse

Brownie Batter Bars

Brownie Batter Bars

Vegan Dessert Hummus

Chocolate Hummus

peanut butter bars

Chocolate Chip Peanut Butter Bars

Published on December 13, 2020

Meet Katie

Chocolate Covered Katie is one of the top 25 food websites in America, and Katie has been 
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ABC's 5 O’Clock News. Her favorite food is chocolate, and she believes in eating dessert every single day.

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  1. 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…

  2. 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!

    • 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!

  3. Inbal says

    Hi! These look soooo amazing and I’d absolutely LOVE to make them!!
    Is there any possible substitution for vegan butter?

  4. 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.

  5. Jen@ 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!

    • 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.

  6. 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!

    • 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.

  7. 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.

      • 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.

    • 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.

  8. 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.

  9. 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!

  10. 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!

  11. 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.

  12. 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 🙂

  13. 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!

  14. 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!

  15. 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!!

  16. 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 !

  17. 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.

  18. Monica says

    5 stars
    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.

  19. Starla says

    5 stars
    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.

  20. Michelle says

    4 stars
    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!

  21. 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!

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