Vegan Levain Cookies

Vegan Levain Cookies are a delightful twist on the classic cookie that everyone loves. These cookies are big, chewy, and packed with chocolatey goodness, making them the perfect treat for any occasion. Whether you are vegan or just looking to try something new, this recipe will surely satisfy your sweet tooth and impress your friends and family. With just a few simple ingredients, you can whip up a batch of these delicious cookies that are perfect for sharing (or not!).

Why I Love This Recipe

There’s something remarkably satisfying about biting into a thick, gooey cookie that’s loaded with chocolate. Vegan Levain Cookies take that experience to the next level. The combination of soft vegan butter, sugars, and chocolate chips results in a cookie that’s crisp on the outside and chewy on the inside. Plus, they’re easy to make and can be customized to suit your tastes. You can enjoy them fresh from the oven or save them for later—if they last that long!

The Ingredient Lineup

To make these Vegan Levain Cookies, you will need the following 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.

*Feel free to use almond milk, soy milk, or any other plant-based milk that you prefer!

Must-Have Equipment

Before you start baking, gather the following equipment:

• Mixing bowls – For combining your ingredients.
• Measuring cups and spoons – Precision is key in baking!
• Spatula – For mixing and scooping the cookie dough.
• Baking sheet – Use parchment paper for easy cleanup.
• Oven – Preheat to ensure even baking.

Build Vegan Levain Cookies Step by Step

Step 1: Preheat and Prep

Start by preheating your oven to 350°F (175°C). Line a baking sheet with parchment paper to prevent sticking.

Step 2: Mix Dry Ingredients

In a large mixing bowl, sift together the all-purpose flour, salt, and baking soda. This step helps to aerate the flour and ensures that the baking soda is evenly distributed.

Step 3: Cream the Butters and Sugars

In another bowl, beat together the softened vegan butter, sugar, and brown sugar until the mixture is light and fluffy. This will take about 2-3 minutes. Add the vanilla extract and mix until combined.

Step 4: Combine Wet and Dry Ingredients

Gradually add the dry mixture to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to tough cookies.

Step 5: Fold in the Chocolate Chips

Gently fold in the chocolate chips until they are evenly distributed throughout the dough.

Step 6: Scoop the Dough

Using a large cookie scoop or spoon, drop generous portions of dough onto the prepared baking sheet, leaving enough space between each cookie to allow for spreading.

Step 7: Bake

Bake the cookies in the preheated oven for 10-12 minutes, or until the edges are lightly golden. The centers may look underbaked, but they will continue to set as they cool.

Step 8: Cool and Enjoy

Allow the cookies to cool on the baking sheet for a few minutes before transferring them to a wire rack. Enjoy your Vegan Levain Cookies warm or at room temperature!

Tailor It to Your Diet

These Vegan Levain Cookies can be easily customized to suit various dietary preferences:

• Gluten-Free – Substitute all-purpose flour with a gluten-free flour blend.
• Nut-Free – Use soy milk or oat milk instead of nut milk.
• Low Sugar – Substitute the sugars with a low-calorie sweetener of your choice.
• Different Flavors – Experiment with different mix-ins like nuts, dried fruits, or even spices for a unique twist.

Things That Go Wrong

Even the best bakers can encounter issues. Here are a few common problems and how to avoid them:

• Dry Cookies – Ensure that you’re measuring the flour correctly. Too much flour can lead to dry cookies.
• Cookies Spread Too Much – Make sure your butter is softened but not melted. If the dough is too warm, chill it for a bit before baking.
• Overbaking – Keep an eye on the cookies as they bake. Remove them from the oven when the edges are golden but the centers still look slightly underbaked.

Save It for Later

If you have any leftover cookies (which is unlikely!), here’s how to store them:

• Room Temperature – Store in an airtight container for up to 5 days.
• Freezing – Freeze the baked cookies in a single layer on a baking sheet, then transfer to a freezer-safe bag or container for up to 3 months.
• Unbaked Dough – Scoop the dough into balls and freeze on a baking sheet. Once frozen, transfer to a bag and bake from frozen, adding an extra minute or two to the baking time.

Your Top Questions

Can I substitute the vegan butter?

Yes! You can use coconut oil or any other plant-based butter alternative. Just make sure it’s softened for the best texture.

What can I use instead of chocolate chips?

You can use chopped dark chocolate, white chocolate chips, or even carob chips for a unique flavor.

How do I achieve a thicker cookie?

For a thicker cookie, chill the dough for at least 30 minutes before baking. This will help them keep their shape in the oven.

Can I use whole wheat flour instead of all-purpose flour?

Yes, whole wheat flour can be used, but it may result in a denser cookie. You might want to mix it with all-purpose flour for a lighter texture.

Quick Weeknight Wins

If you’re looking for more quick and delicious cookie recipes, check out these options:

• Chewy Oatmeal Raisin Cookies – A classic favorite!
• The Best Chocolate Chip Cookies – Perfectly gooey and satisfying.
• Marry Me Cookies – A dreamy combination of flavors!

Let’s Eat

Now that you have all the tips and tricks for making the perfect Vegan Levain Cookies, it’s time to roll up your sleeves and get baking! These cookies are sure to become a favorite in your household, and they’re perfect for sharing with friends or enjoying on your own. So grab your ingredients, follow the steps, and enjoy every delicious bite of these amazing cookies. Happy baking!