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Vegan Levain Style Salted Tahini Oatmeal Chocolate Chip Cookies











Let’s talk cookies!


If there is one style of cookie I’m currently obsessed with, it’s the Levain style cookies! Levain 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. 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 tahini style, but this time with oats! If you’re not familiar with this combo you’re completely missing out. For the longest time I always overlooked this food trend, but I have to say.. It’s quite the game changer. Tahini adds a savory component to the cookie and the salt just further enhances everything all together. It’s as they say, a match made in heaven. Don’t question it, just try it! 







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, has rich notes of tahini mirrors the real deal, compromises nowhere with texture or flavor, is packed with oats, requires no chill time (thank goodness), 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 anything tahini, you have to try these new vegan Levain style Salted Tahini Oatmeal Chocolate Chip Cookies









Why this recipe is great: 







No chill time

Crispy outside 

Soft inside 

No sifting of ingredients

Made with stevia sweetened chocolate chips!














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Vegan Levain Style Salted Tahini Chocolate Chip Cookies

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5 from 1 review

  • Author: Gabrielle
  • Total Time: 19 minutes
  • Yield: 8 large 1x


Units Scale



  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 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. Now add the tahini, mix again.
  6. In a large bowl combine all of the dry ingredients. Gradually add in the dry ingredients to the butter mixture in increments (flours, cornstarchbaking soda, oats, and salt) mixing after each time just a little until combined. Avoid overmixing. Stir in chocolate chips.
  7. 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  6-8 extra large cookies.
  8. Bake for 8-9 minutes or until golden brown on the top. (my chips get toasty as I put so many on the outside and stevia chips seem more sensitive to heat. If they start to burn throw an aluminum foil tent over them) Let them rest for at least 10 minutes to set.




  •  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: 9 mins










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  1. hi, thanx for the recipe. i havent made them yet but clicked on M for metric, & only the tahini measurement changed to grams. am i doing something wrong? thank you ~ Jan

  2. I don’t see anything about adding the oats?

    1. Gabrielle says:

      Sorry there was a glitch in the recipe. I used about 1 cup of oats for these cookies.

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