Levain Vegan Peanut Butter Chocolate Chip M+M Cookies
Let’s talk Levain cookies!
If you’re not familiar with Levain, it’s a widely loved bakery located in NYC. Today they have multiple locations, but the one in the NYC is iconic for this staple chocolate chip cookie. So what makes this cookie style stand out above the rest? So. Much.
To date I’ve tried endless cookies vegan and not, but there is something about this cookie that just stands out! For starters this cookie features cake flour, which adds a lightness, lots of butter (needed), more brown sugar than white for more of a softer cookie texture, and the one strategy I love most is that they make the height of the cookie sky high. By adding height the inside cooks slower making it more of a doughy center. Last but not least, the temperature is key as its higher than traditional cookies at 410 degrees, giving you a crisp outer edge and just a slightly soft center.
The end result is just memorable and you can mix up the flavors as I did here!
What’s even more fab about my version of this cookie? Everything! It’s modeled after the most sought after recipe, features flax eggs, can all be made in 1 bowl, you don’t have to sift in the dry ingredients, uses vegan butter and stevia sweetened chocolate chips, vegan M+M’s, mirrors the real deal, compromises nowhere with texture or flavor, requires no chill time (thank goodness), it’s crispy on the outside and soft on the inside, and most importantly, has rich notes of peanut butter!
If you love a fab vegan cookie or all things peanut butter, you have to try these new Levain Vegan Peanut Butter Chocolate Chip Cookies!
Why this recipe is great:
Quick
Easy
No chill time
Crispy outside
Soft inside
No sifting of ingredients
Rich notes of peanut butter
[tasty-recipe id=”62390″]
Tastes great. They were not flat, barely spread at all, so no issues there. But they were very much undercooked in the middle. They were a nice golden brown on top and bottom. I think I either need to make them less tall and more flat or reduce the oven heat to allow them to cook thoroughly without burning the tops and bottoms. Look forward to trying again!
Hi Lisa, The undercooked middle is the Levain Style. You’re adding height with a higher temperature to give a crispy outside and a softer inside. If you’d like a traditional cookie, simply use the standard 1 scoop.
Changing my rating to 5 stars, I wish I could remove the old one! After being in the fridge overnight, they were amazing! I did make them again and smooshed them just a little before baking so they weren’t as high and they turned out even better.
Awe, thanks Lisa! A lot of times cookies taste better after the rest. Thanks for sharing!
These are SO GOOD. I’ve never been to Levain but who needs to when I can make cookies this good at home? Thank you so much for this recipe!
I love these cookies too! Once you go Levain, you never go back!