A copycat recipe for VEGAN Levain Bakery Chocolate Chip Cookies
- 1/2 cup coconut oil
- 1/2 cup almond butter
- 3/4 cup brown sugar
- 1/2 cup white sugar
- 2 teaspoons vanilla
- 3/4 cup almond milk
- 3 cups + 2 tablespoons all purpose flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/4 tsp salt*
- 2 tablespoons corn starch
- 2 cups chocolate chunks or chips
In the bowl of a stand mixer fitted with the paddle attachment, blend together coconut oil and almond butter until combined (1-2 minutes). Add in both sugars and cream until very fluffy (roughly 5 minutes). Add in vanilla extract and almond milk, blend another minute until combined. With the mixer running on low, pour in all dry ingredients (flour, baking powder, baking soda, corn starch) and mix until just combined. Remove bowl from stand mixer and use a spatula to fold in chocolate chunks or chips.
Use a large cookie scoop (I like this 3 tablespoon or 4 tablespoon cookie scoop) to scoop dough and place on a parchment of silicone mat lined baking sheet. DO NOT roll your cookies, leave them in their scooped shape. Chill cookie dough balls for at least 1 hour. After chilling, you can bake the cookies as is, or to achieve a more knobby looking cookie (like mine above), use your hands to turn cookie dough balls inside out, bringing chunks/chips to the top of the dough.
Bake cookies at 375° for 15-18 minutes or until middles are just set and edges browned. When in doubt, its better to under bake because nothing is worse than an over baked, dry vegan cookie.
Yields 16-18 cookies. Store in airtight container at room temperature 3 to 4 days, refrigerate up to 2 weeks. You can also freeze the dough balls up to 2 months. Enjoy!
I used a combination of 100% cacao chunks and 65% cacao chips.
Your coconut oil should be room temperature, not melted.
If your almond butter is salty, you can leave the extra 1/4 tsp salt out
Keywords: vegan chocolate chip cookies, vegan levain cookies, levain cookies