Vegan Levain Bakery Chocolate Chip Cookies

Servings: 6 Prep: 10 mins Cook: 12 mins Total: 22 mins

Ingredients:

  • 2 cups all-purpose flour (use gluten-free if needed)
  • 1/4 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 cup vegan butter, softened (not melted)
  • 1 teaspoon vanilla extract
  • 1 cup vegan chocolate chips
  • 1/4 cup plant-based milk (optional, see notes)

Instructions:

  1. In a large mixing bowl, combine flour, salt, and baking soda. Set aside.
  2. In another mixing bowl, cream together softened vegan butter, sugar, and brown sugar until smooth and creamy. Mix in vanilla extract.
  3. Slowly add the flour mixture to the wet ingredients, mixing until just combined. Fold in chocolate chips. If the dough is crumbly, add plant-based milk, one tablespoon at a time. Refrigerate the cookie dough for at least 2 hours.
  4. Preheat the oven to 350°F (180°C). Form 6 balls of cookie dough and place them on a baking sheet.
  5. Bake the cookies for 12-15 minutes, or until the edges are slightly browned.
  6. Remove from the oven and let the cookies cool on the baking sheet for 10 minutes before transferring them to a wire rack to cool completely.

Notes:

  • Only add plant-based milk if needed to achieve the right consistency for the dough.
  • Store the cookies in an airtight container at room temperature for up to 14 days, or store in the refrigerator or freezer for longer storage.

Vegan Levain Bakery Chocolate Chip Cookies
This Levain Bakery Chocolate Chip Cookies recipe is vegan and gluten free, but you’d never tell- These Levain cookies are thick, chewy and gooey in one!
SERVINGS: 6
PREP: 10minutes mins
COOK: 12minutes mins
TOTAL: 22minutes mins
Ingredients  
2 cups all purpose flour use gluten free, if needed
▢1/4 teaspoon salt
▢1/2 teaspoon baking soda
▢1/2 cup sugar
▢1/2 cup brown sugar
▢1 cup vegan butter softened, not melted
▢1 teaspoon vanilla extract
▢1 cup chocolate chips of choice
▢1/4 cup milk of choice * See notes
Instructions
In a large mixing bowl, add your flour, baking soda and salt and mix well. Set aside.
In a separate mixing bowl, add your softened butter, sugar, and brown sugar. Beat together until smooth and creamy. Add in your vanilla extract and mix well.
Slowly add your flour mixture, and mix until just combined. Fold through your chocolate chips. If the dough is a little crumbly, add the milk, one tablespoon at a time. Cover the cookie dough and refrigerate for at least 2 hours.
Remove the cookie dough from the refrigerator. Preheat the oven to 180C/350F. Once warm, form 6 balls of cookie dough and place on a cookie sheet. Bake the cookies for 12-15 minutes, or until the edges go slightly brown. Remove from the oven and let cool for 10 minutes on the sheet, before transferring to a wire rack until cool.
Notes
Only add the milk as needed. If your dough is firm and formable, do not add any.
Levain Bakery Cookies can keep at room temperature, covered, for up to 14 days. They can also be stored in the refrigerator and freezer.
Nutrition
Serving: 1Cookie
Calories: 297kcal
Carbohydrates: 32g
Protein: 4g
Fat: 25g
Sodium: 460mg
Potassium: 55mg
Fiber: 1g
Vitamin A: 1438IU
Calcium: 19mg
Iron: 2mg
NET CARBS: 31g