Vegan Levain Style Cookie Monster Cookies
Let’s. Talk. Cookies.
I’ve tried and baked a myriad of vegan cookies and while I love the majority, nothing compares to this Levain style cookie. Some of you may be asking, what the heck is Levain cookie and why do I care? Let me tell you!
Levain Bakery is 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. Something I always factor in is that to survive in NYC, no matter what you’re selling, people have to love it. The rent is so high, there is so much competition and the list goes on. This bakery, sells.
So how did this one chocolate chip cookie captivate an entire country? I’ll tell you.
Everyone loves a classic cookie, but their 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 my favorite part, 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 400ish 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 cookie recipe, I was initially taking a walk down memory lane and curious about creating that Cookie Monster Cookie! It has a bright color, features all the indulgences such as cookies and “OREOS” and it just screams, fun. This cookie has a lot going on, but is such a must try! Since there are more add ons in this cookie, I reduced the sugar, reduced the chocolate chips and we even used healthy mini chocolate cookies. (there are many options at the store).
What’s fab about my vegan version? 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, mirrors the real deal, dyed with natural dye, its fun, festive, like taking a walk down memory lane, has reduced added sugar, reduced chocolate chips, features healthy mini cookies, compromises nowhere with texture or flavor, requires no chill time (thank goodness), it’s crispy on the outside and soft on the inside, and just hands down, such a fun concept!
If you love fab vegan cookies or fun food trends, you have to try these new vegan Levain Style Cookie Monster Cookies!
Why this recipe is great:
Quick
Easy
Affordable
No chill time
Crispy outside
Soft inside
No sifting of ingredients
Vegan Cookie Monster Cookies
- Total Time: 20 mins
- Yield: 6 - 8 Large Cookies 1x
Ingredients
- 1 cup Vegan Butter, cold, cut into small cubes
- 3/4 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tbsp ground flax combined with 6 tbsp water
- 1 1/2 cups Cake Flour
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1/2 cup Stevia Sweetened Chocolate Chips
- 1/2 cup vegan white chocolate chips
- 1/2 cup vegan mini cookies
- 1/2 cup chopped chocolate cookies, + whole cookies
- natural blue food coloring
- 1 tsp vanilla extract
Instructions
- In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
- Preheat oven to 400 degrees.
- In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes or fluffy. If you over mix it will be runny. Pro tip: don’t take out the butter until you need it so it will be very cold.
- Add flax egg mixture, extract, blue dye, and mix well
- In a large bowl combine all of the dry ingredients.
- Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid over mixing. Stir in chocolate chips.
- Take some of the dough and lay it out flat. Place a chocolate cookie in the center and place more dough on top sealing it in. (If you’re looking for less sweet you can skip this step. I did it most for aesthetic appeal)
- 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. Top the cookies with chopped mini cookies and chocolate cookies.
- Bake for 9-12 minutes or until golden brown on the top. Rotate the pan if the white chocolate or cookies start to burn. 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: 10 mins
- Cook Time: 10 mins
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