Vegan Levain Style Dark Chocolate Peanut Butter Cup Cookies
Hello & Happy Monday!!
If there is one thing I’ll forever be hooked on, it’s these new Levain style cookies!
I’ve baked a myriad of vegan cookies, but I promise, nothing compares to these Levain style cookies. 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 just raves about this shop. Today you can find them outside of NYC as they’ve expanded and you can even find their dough frozen via Whole Foods.
So how did this one chocolate chip cookie captivate an entire country?
I’ll tell you.
Everyone loves a classic chocolate chip 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 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 peanut butter, compromises nowhere with texture or flavor, requires a short chill time, features notes of peanut butter and tons of dark chocolate peanut butter cups, it’s crispy on the outside and slightly soft on the inside, and find features oats!
If you love fab vegan cookies or food trends, you have to try these new vegan Levain Style Peanut Butter Cup 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
Vegan Dark Chocolate Peanut Butter Cup Cookies
- Total Time: 25 minutes
- Yield: 6 Large = 24 Small 1x
Ingredients
- 1 cup Vegan Butter, cold, cut into small cubes
- 1 cup Brown Sugar
- 1/2 cup Sugar
- 2 tbsp Ground flax combined with 6 tbsp water
- 1/2 cup Smooth peanut butter
- 1 tsp Vanilla extract
- 1 1/2 cups Cake Flour
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 3/4 teaspoon Salt
- 1 cup Stevia Sweetened Chocolate Chips
- 2 bags Justins Dark Chocolate Peanut Butter Cups
INSTRUCTIONS
Instructions
-
In a small bowl combine the ground flax and water. Set aside to thicken.
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Preheat oven to 410 degrees.
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In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar until light and fluffy. Don’t over mix till its runny. (2-3 mins)
-
Add flax egg mixture, mix well
- Add the extract and peanut butter, mix well.
-
In a large bowl combine all the dry ingredients.
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Gradually add in the dry ingredients in increments (flours, cornstarch, baking soda, and salt) mixing after each time just a little until combined. Avoid overmixing.
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Now gently fold in the chopped vegan dark chocolate peanut butter cups. Save a few to pop on top mid bake.
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Separate dough into large roughly shaped balls and place on lightly colored cookie sheet. Don’t make the dough too smooth, you want rough and tall. You will fit 4 cookies on one large cookie sheet. The dough makes 8 extra large cookies.
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Bake for 9-12 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 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: 10 mins
