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5 from 3 votes

Vegan Levain Cookies

These Vegan Levain Chocolate Chip Cookies bake up just like the original: Thick, decadent, chewy, soft, and filled to the brim with chocolate chips.
Prep Time2 hours
Cook Time20 minutes
Total Time2 hours 20 minutes
Course: Dessert
Cuisine: American
Diet: Vegan, Vegetarian
Servings: 11 Massive Cookies
Calories: 464kcal
Cost: $4

Equipment

  • 1 Mixing Bowl
  • 1 Wooden Spoon
  • Measuring Cups and Spoons
  • 2 Baking Sheets
  • Parchment Paper

Ingredients

  • 8 tablespoon Non-Dairy Butter, room temperature
  • 1 Cup Light Brown Sugar
  • 2 tablespoon Ground Flax Seed
  • 5 tablespoon Water
  • 2 teaspoon Vanilla Extract
  • 2 ¼ Cups Flour
  • 1 ¾ teaspoon Baking Powder
  • ¾ teaspoon Baking Soda
  • ¾ teaspoon Kosher Salt
  • 2 ¼ Cup Chocolate Chips

To Top

  • Flakey Sea Salt (optional)

Instructions

  • In a small bowl, combine flax, water and vanilla. Stir and set aside.
    2 tablespoon Ground Flax Seed, 5 tablespoon Water, 2 teaspoon Vanilla Extract
  • In a large bowl with a wooden spoon, or in the bowl of a stand mixer fitted with a paddle attachment, cream together the non-dairy butter, sugar and molasses.
    8 tablespoon Non-Dairy Butter, room temperature, 1 Cup Light Brown Sugar
  • Add the flax mixture and stir well.
  • Add the flour, baking powder, baking soda and salt into the bowl and combine. The cookie dough will be really thick!
    2 ¼ Cups Flour, ¾ teaspoon Kosher Salt, 1 ¾ teaspoon Baking Powder, ¾ teaspoon Baking Soda
  • Add chocolate chips, stir to distribute.
    2 ¼ Cup Chocolate Chips
  • Spray a ⅓ cup measure with nonstick spray and pack the dough into the measuring cup. Use a spoon to help remove the dough. Then, roll into a ball using the palm of your hands.
  • Cover and refrigerate dough for 2 hours.
  • Preheat oven to 350* F and line a baking sheet with parchment.
  • Arrange 6 dough balls onto a parchment lined baking tray, evenly spaced, placing the other 6 back into the refrigerator until they are going to be baked.
  • Sprinkle the cookies with a bit of sea salt.
    Flakey Sea Salt (optional)
  • Bake at 350* on the middle rack of your oven for a total of 17-19 minutes, rotating the baking sheet halfway through
  • Allow to cool on the baking sheet for 10 minutes, then move to a wire rack to continue cooling.

Notes

These cookies have a ton of chocolate chips in them, just like the real Levain Chocolate Chip Cookies. But, if you prefer fewer, reduce the amount to 1 ½ cups of chocolate chips.
To store: place the cookies into an airtight container and store at room temperature for up to 3 days. Or freeze for up to 2 months.

Nutrition

Serving: 1Cookie | Calories: 464kcal | Carbohydrates: 58g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 2g | Cholesterol: 2mg | Sodium: 378mg | Potassium: 274mg | Fiber: 4g | Sugar: 33g | Vitamin A: 19IU | Vitamin C: 0.01mg | Calcium: 85mg | Iron: 3mg