Vegan Levain Style White Chocolate Macadamia Nut 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 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 a more softer cookie texture, a higher baking temperature of 410 to yield a crispy outer edge and a slightly soft inside, 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.
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, can all be made in 1 bowl, you don’t have to sift in the dry ingredients, uses vegan butter and vegan white chocolate chips, is packed with toasted chopped macadamia nuts, mirrors the real deal Levain 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, my all time favorite cookie. (bold statement)
If you love fab vegan cookies or food trends, you have to try these new vegan Levain Chocolate Chip Walnut Cookies!
Why this recipe is great:
Quick
Easy
Affordable
No chill time
Crispy outside
Soft inside
No sifting of ingredients
Vegan Levain Style White Chocolate Macadamia Nut Cookies
- Total Time: 20 mins
- Yield: 8 large cookies 1x
Ingredients
- 1 cup Vegan Butter, cold
- 1 cup Brown Sugar
- 1/2 cup White Sugar
- 2 tbsp ground flax combined with 6 tbsp water
- 1 tsp vanilla extract
- 1 1/2 cup Cake Flour
- 1 1/2 cups Flour
- 1 teaspoon Cornstarch
- 3/4 teaspoon Baking Soda
- 1 teaspoon Salt
- 1 1/2 cups vegan white chocolate chips
- 1 cup chopped toasted macadamia nuts
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 410 degrees.
- 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.
- Add the flax egg mixture and vanilla, mix well (1 minute)
- 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 white chocolate chips and chopped macadamia nuts.
- 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.
- Bake for 5-6 minutes covered with aluminum foil and another 4 mins without until golden brown. 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 large cookies)
- If you over bake them, they will be flatter
- Prep Time: 10 mins
- Cook Time: 10 mins
