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Chunky Vegan Chocolate Chip Cookie

Inspired by the famous Levain bakery. These cookies are perfectly crisp on the outside and gooey on the inside. Best part is that these are guilt free; no eggs, no milk, no refined sugar šŸ®šŸ£

Before going vegan we had one of the best chocolate chip cookies from Levain Bakery in NYC. We decided to recreate their masterpiece (but make make it a little more perfect).


Unlike the Levain cookie, our recipe is vegan & refined sugar free! When we decided to take the leap to a vegan lifestyle, we were often asked "but how can you give up cookies, burgers, steak, etc." Honestly, we didn't, we just gave up the cruelty components of these dishes and replaced them with a plant-based alternative.


Ok, we know what you're thinking, "Enough with the veganism speech, I want to know how to make these cookies!"


what's in these cookies?

  • Sucanat/ coconut sugar. We prefer unrefined sugar, but you can also use brown sugar which will give the cookies a lot of flavor

  • Coconut oil. You can substitute with almond butter for an oil-free cookie, but it won't give you the same crisp.

  • Almond milk. Any plant milk works.

  • Aquafaba. One of the star ingredients in this cookie. When whipped the aquafaba adds so much volume and depth to the cookies.

  • Chocolate chip. You can also chop up a bar of vegan chocolate to get some irregular chocolate chunks. We just used the dark chocolate chips from Enjoy Life (we get our chocolate chips from Thrive, click the link for 25% off your first order with them!)

  • Walnut. The final piece to truly replicate Levain Baker's chocolate chip walnut cookies.

tips for the PERFECT cookie

  • If you prefer a more crunchy cookie, then leave the cookies in the oven, turned off, for an extra 5 mins. Your oven will still be hot even after you turn it off and while it cools your cookie can sit in the heat for some extra browning ;)

  • Chill your cookie dough before baking, this really makes a difference in the height and shape of your cookies.

  • Measure by weight. Our investment in a baking scale was so worth it. A scale makes everything more accurate and easy (plus less measuring cups to wash!)

  • If you don't finish these cookies all in one go, which we commend you for, put them in an airtight container and refrigerate. To reheat the cookies just pop them in the microwave for 30 secs or reheat in the oven for 3-5 mins, they actually get even better when you reheat them!


OMG! Just look at her, she is beaut!

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Serving Size: 8-12 cookies

Prep Time: 50 mins

Cook Time: 20 mins

Total Time: 1 hr 10mins


Description

Inspired by the famous Levain bakery. These cookies are perfectly crisp on the outside and gooey on the inside. Best part is that these are guilt free; no eggs, no milk, no refined sugar šŸ®šŸ£


Ingredients:

220g (~1 cup) All Purpose Flour

1 tsp baking soda

1 tsp salt

50g sucanat/ coconut sugar

1/2 cup coconut oil (can sub with almond butter)*

1/4 cup almond milk

1/4 cup aquafaba

1 tsp vanilla extract

1/2 cup chocolate chip

1/2 cup chopped walnut


Instructions:

  1. Preheat oven to 350F

  2. Sift flour, baking soda, and salt into a large bowl.

  3. Whip aquafaba with a hand mixer or whisk (you'll get a killer arm work out if you whisk by hand!)

  4. In a smaller bowl cream the coconut oil with the sucanat.

  5. Slowly fold in the whipped aquafaba along with the almond milk and vanilla to your creamed coconut oil and sucanat.

  6. Slowly add the wet ingredients into the dry until it there are no clumps. Then fold in the chocolate chips and walnuts.

  7. Roll into equal size balls and freeze for at least 30 minute (or refrigerate overnight)

  8. Bake for 10-15 minutes or until golden brown.**

  9. Allow cookies to cool for 10 minutes then serve


Notes

* you can sub almond butter for the coconut oil for an oil-free cookie, but they won't be as crisp

** leave your cookies in the oven turned off for an additional 5 minutes if you like it crispier.

*** to store cookies, make sure they are completely cool, and store in an airtight container. You can reheat them in the oven or microwave! Also, if you have extra cookie dough you can freeze it for easy baking later on.


Nutrition

Serving Size: 1 cookie

Calories: 314

Sugar: 24.6g

Sodium: 172.5mg

Fat: 18.7g

Saturated Fat: 12.3g

Carbohydrates: 40.6g

Fiber: 3.5g

Protein: 4.2g


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Hi, thanks for stopping by!

We're Ashley and Audrey, the two peas in our vegan twin sister pod! And we love to document and share our vegan journey with the world :)

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