These vegan copycat Levain Bakery chocolate chip cookies are crispy on the outside and gooey on the inside. Ever since I got a fresh Levain Bakery cookie, I knew I had to make a vegan version. I think I nailed it and it is the perfect thick, chocolate chip walnut cookie.

Levain’s iconic chocolate chip walnut cookies are super thick and huge, weighing in at 6 oz each! I made mine just under 5 oz and still thought it was huge. They are packed with chocolate chips and walnuts and taste just like the real deal. I made my cookies *slightly* less sweet compared to the regular cookie because I thought the real ones were way too sweet. However, I don’t think you could tell because the cookies are still very decadent and sweet in my opinion.

This recipe makes 6 large cookies (about 4.9 oz) each. The trick to getting that gooey center and golden exterior is baking the dough at a high temperature. This ensures that the outside gets crispy and the inside is still like cookie dough. You also have to make tall mounds of dough when you place it on the cookie sheet. Don’t roll it into balls. Levain Bakery cookies are supposed to look rustic and bumpy. I would say my mounds of cookie dough were almost 2 inches tall! Do not flatten the cookies!

You don’t want to over bake these cookies. I found that 10 minutes was perfect for me, but every oven is different. Just bake until it starts to turn golden on top and around the edges. Then take it out of the oven. Let them set on the pan for 20 minutes because they are super soft inside. If you decide to make smaller cookies, make sure you don’t over bake them and you adjust the time. You want these cookies to be doughy on the inside, not cakey.

Levain Bakery has flat out said they don’t use vanilla extract in these cookies so I left it out. Make sure to not skimp on the chocolate chips and walnuts. It is what gives these cookies volume. These copycat cookies are so so good and tastes amazing. They really remind me of the original ones, just dairy-free, vegan, and a lot cheaper.

If you make these vegan copycat Levain Bakery chocolate chip cookies, tag me @nutsaboutgreens on Instagram so I can see your creations! Also, leave a comment below! Happy baking!

Ingredients

1/2 cup vegan butter, cold and cubed
1 flax egg (1 Tbsp ground flaxseed + 3 Tbsp water)
1/2 cup light brown sugar, packed
1/4 cup pure organic cane sugar
1 1/2 cups all-purpose flour
1 tsp cornstarch
1/2 tsp baking powder
1 tsp baking soda
1/2 tsp sea salt
1 cup dairy-free chocolate chips
1 cup walnuts, chopped

Instructions

Preheat oven to 410 degrees F. Line a baking sheet with parchment or silicone mat.
Make flax egg in your mixer bowl by combining the ground flaxseed and water. Let it sit for 5 minutes to thicken. Add the butter, brown sugar, and sugar. With the paddle attachment, cream until well combined, about 2 minutes.
Add the flour, cornstarch, baking powder, baking soda, and salt. Mix dough until just combined. Add the chocolate chips and walnuts. Pulse dough until combined. Then use a spatula and gently mix the dough to make sure everything is evenly incorporated.
Refrigerate the dough for 30 minutes. I highly recommend this step, especially if your kitchen is a little warmer. You can bake right away, but they might spread a little more.
Divide dough into 6 equal, tall mounds (mine were about 4.9 oz each and about 2 inches tall). Don’t use a cookie scoop. You want it to be a rough/rustic mound. Do not flatten the dough.
Bake for 9-11 min or until lightly golden on the edges/tops and the centers are slightly set. Don’t over bake, they are supposed to be gooey inside. If your cookies are smaller, bake for less time. Let them cool on the pan for 20 minutes. Carefully remove and place on a wire rack to cool completely. Enjoy!

Servings: 6 large cookies

Author: valeria.chao

Vegan Copycat Levain Bakery Chocolate Chip Cookies