Vegan Levain Style Oatmeal Raisin Chocolate Chip Cookies with Walnuts

Hello & Happy Sunday!!

This week has been on the hectic side, but I love to whip up a fun cookie concept. I’m still currently all about the Levain style cookies! If you’re not familiar with Levain, its a widely loved NYC bakeshop that features all the baked staples. It’s so good you’ll see it on tv left and right and everyone raves about this shop. So how did their cookie become so iconic? 

I’ll tell you!

Everyone loves a classic chocolate chip cookie, but this approach is just next level. It 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 combination of all these variables truly delivers a fab cookie that will make you say, wow, I’m never going back to traditional cookies! When thinking of the next best variation of this cookie, I knew we had to do a classic oatmeal cookie. Like many things when it comes to oatmeal, you either love it or hate. I think we’ve all had a bad oatmeal cookie at one time in our lives and that experience colors how we view them all. 

However, I promise you… these vegan Levain Oatmeal Raisin Chocolate Chip Cookies will completely blow any variation out the window. Hands down, my favorite oatmeal cookie. 

What’s fab about this cook? Everything! It’s modeled after the most sought after recipe, features just 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, packs walnuts and golden raisins, requires a short chill time, compromises nowhere with texture or flavor, it’s crispy on the outside and soft on the inside, and just hands down, my all time favorite cookie. (bold statement)

If you’re all about this style cookie or love oatmeal, you have to try these new vegan Levain style Oatmeal Raisin Chocolate Chip Cookies! 

Why this recipe is great: 

Quick

Easy 

Affordable

Minimal chill time

Crispy outside 

Soft inside 

No sifting of ingredients

Made with stevia sweetened chocolate chips!

Vegan Levain Style Oatmeal Chocolate Chip Raisin Cookies with Walnuts

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5 from 1 review

• Author: Gabrielle
• Total Time: 0 hours
• Yield: 8 Large Cookies 1x

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Ingredients

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• 1 cup Vegan Butter, cold, cut into small cubes
• 1 cup + 2 tbsp Brown Sugar
• 1/2 cup White Sugar
• 2 tbsp ground flax combined with 6 tbsp water
• 1 tsp vanilla extract
• 1/2 cups Cake Flour
• 2 cups Flour
• 1 1/2 cups Rolled Oats
• 1 teaspoon Cornstarch
• 3/4 teaspoon Baking Soda
• 1/2 teaspoon Cinnamon
• 1 teaspoon Salt
• 1 1/2 cups Stevia Sweetened Chocolate Chips
• 2/3 cup chopped walnuts
• 1 cup golden raisins

 

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Instructions

1. In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
2. Preheat oven to 410 degrees.
3. In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or until fluffy. Don’t over mix till its runny. Pro tip: Keep the butter in fridge until you’re ready to use it.
4. Add the flax egg mixture and vanilla, mix well (1 minute)
5. In a large bowl combine all of the dry ingredients. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, oats, cinnamon, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing. Stir in chocolate chips, raisins, and walnuts.
6. Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want the dough roughly formed and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies. Chill in the fridge as you wait for the oven to set.
7. Bake for 9-10 minutes or until golden brown on the top. Let them rest for at least 10 minutes to set.

 

Notes

•  If you over mix your batter, they will be flat
• If your butter melts, they will spread more
• If you don’t stack the dough high enough, they will be flat (makes 8 cookies)
• If you over bake them, they will be flatter

• Prep Time: 15 mins
• Cook Time: 9-11 mins