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Vegan Levain Style S’mores Cookies

 

 

 

 

 

 

 

 

 

Hello & Happy Tuesday!!

 

 

 

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 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, mirrors the real deal, is packed with marshmallows and has notes of graham crackers, 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, my all time favorite cookie. (bold statement) 

 


 

 

If you love fab vegan cookies or food trends, you have to try these new vegan Levain S’mores Cookies

 

 

 

 

 

 

 

 

 

 

 

 

 

Why this recipe is great: 

 

 

 

Quick

Easy 

Affordable

No chill time

Crispy outside 

Soft inside 

No sifting of ingredients

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Print
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Vegan Levain Style S’mores Cookies


  • Author: Gabrielle
  • Total Time: 20 mins
  • Yield: 8 large cookies 1x

Ingredients

Scale

 


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 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.
  4. Add flax egg mixture and vanilla, mix well
  5. In a large bowl combine all of the dry ingredients.
  6. 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. Fold in the chocolate chips, marshmallows, and graham crackers.
  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 8 extra large cookies. Store dough in fridge covered in between baking cookies.
  8. 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 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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6 Comments

  1. Hi! Are the measurements the same if I use the non vegan version of the ingredient? Also how many eggs instead of the flax seed? Thanks!!

    1. Hello, Yes! That’s correct. Same ingredients just sub out the flax egg for two real eggs and beat them in one at a time slowly.

  2. Christine says:

    These also came out wonderful! I didn’t have marshmallow minis so chopped up some big guys, haha. I also chopped up some chocolate bars for some of the chips. So delicious!

    1. Hi! These look amazing! I already think I have a stupid question – what kind of flour do we need? I saw “cake flour and flour” but what kind is the plain flour? I hope that makes sense:)

      1. Gabrielle says:

        There are no stupid questions! Yes, cake flour and traditional white flour.

  3. Thanks for the recipe! I have made the mint Oreo cookies and it was divine! Only issue is that it didn’t have that chunkiness, but a bit flatter. I used really cold butter but when I added flax meal it became liquidy a bit? How do you avoid the flax to cause that?

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