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Vegan Levain Chocolate Chip Cookies

Thick and gooey giant chocolate chip cookies, just like the legendary bakery version, but without the eggs or dairy!

Recipe from Chocolate Covered Katie (chocolatecoveredkatie.com)

Cook Time 15 minutes
Total Time 15 minutes
Yield 5 large cookies


  • 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.

Nutrition Information

Calories: 260kcal