Vegan Levain Style Chunky Monkey Cookies
If there is one thing I’ll forever be hooked on, it’s these new Levain style 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 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!
What’s fab about my vegan version? Everything! It’s modeled after the most sought after recipe, features just flax eggs, you don’t have to sift in the dry ingredients, uses vegan butter and stevia sweetened chocolate chips, has notes of cinnamon and nutmeg, contains REAL BANANA, tons of toasted pecans, compromises nowhere with texture or flavor, requires a short chill time, it’s crispy on the outside and slightly soft on the inside, and features oats!
If you love fab vegan cookies or food trends, you have to try these new vegan Levain Style Chunky Monkey Cookies!
Why this recipe is great:
Quick
Easy
Affordable
Packed with toasted walnuts
Packs real banana
Requires a short chill time
Features flax eggs
Perfect for any season
[tasty-recipe id=”62915″]
Good afternoon, I was just wondering how many eggs would you use instead of flax seed? Do you need to add the oats? If so, can you grind them? If don’t add the oats does it change the ratio of flour and cake flour? Thanks!
You would use 2 eggs! You can omit the oats, just add an additional 1/2 cup cake flour. If you grind them in it should be ok, but I haven’t tested them with this approach.
Do they need to be refrigerated?
Post baking I would store in a cake stand with cover.
The middle isn’t Cooked very well. Nice color on the outside but runny interior.
That’s the Levain style cookie!
These are so good! So versatile and easy to change out ingredients. I used melted coconut oil, only 1 cup of brown sugar, only 1 cup of choc chips, peanut butter instead of banana, regular flour, minus 2 tablespoons, and added 2 extra tablespoons of cornstarch. They were amazing!