Indulge your cravings with these irresistible Easy Vegan Levain Chocolate Chip Cookies. Crisp on the outside, chewy within, and packed with yummy dairy-free chocolate chips and hearty walnuts, each bite is pure cookie perfection!
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Why you’ll love this recipe
- Quick and easy: With simple ingredients and straightforward instructions, these cookies are a breeze to make.
- Dairy-free: Perfect for those with dairy allergies or following a vegan lifestyle.
- Customizable: Feel free to add your favorite mix-ins.
Tools
- A baking sheet
- Parchment paper (baking paper)
- Mixing bowls
- Spatula
- Basic measuring cups and spoons and a kitchen scale
Ingredients
As usual, you'll find the complete recipe card, including ingredient amounts and instructions, at the bottom of this post! Keep on reading for more details, or jump straight to the recipe.
- Ground flaxseed — Acts as a binding agent in place of eggs.
- Vegan butter/Margarine — Provides richness and flavor.
- Brown sugar and White sugar — Sweetens the cookies and adds moisture.
- Vanilla extract — Enhances flavor.
- All-purpose flour — Provides structure.
- Cornstarch — Helps create a tender texture.
- Baking powder — Slightly leavens the cookies.
- Salt — Enhances and balances flavor.
- Chopped walnuts — Adds crunch and nuttiness.
- Dairy-free chocolate chips/chunks — Adds richness and sweetness.
How to make these Easy Vegan Levain Chocolate Chip Cookies
Prepare the flax egg: In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
Cream the butter and sugars: In a separate bowl, cream together the vegan butter, brown sugar, and white sugar until slightly creamy.
Incorporate the flax egg: Add the flax egg and vanilla extract to the creamed butter and sugar mixture. Mix well to combine.
Combine dry ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
Mix all the ingredients: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the chopped walnuts and chocolate until evenly distributed throughout the dough.
Shape and freeze the dough: Divide the dough into 6 equal-sized balls (slightly elongated upwards to make them slightly tall). Place them on a baking sheet lined with parchment paper (leaving enough space between each cookie) and freeze for at least 2-3 hours.
Preheat the oven: Preheat your oven to 185°C (365°F).
Bake the cookies: Bake for 23-27 minutes until the edges are golden brown. Turn off the oven and leave the cookies inside for an additional 5-10 minutes to achieve desired texture (the exact time depends on how chewy you prefer them on the inside).
Storage & freezing
You can freeze the cookie dough balls for up to 3 months and bake them straight from the freezer. Once baked, you can also freeze them in a sealed container or bag for up to 2-3 months.
For storing leftover cookies, place them in an airtight container at room temperature. They will stay fresh for up to 5 days.
Tips for success
- Chill the dough for optimal texture: For the perfect balance of crispy edges and chewy centers, ensure the dough is thoroughly chilled before baking. This helps prevent excessive spreading and results in a more tender cookie.
- Use high-quality ingredients: To elevate the flavor and texture of your cookies, opt for high-quality vegan butter, dairy-free chocolate chips, and fresh walnuts. Quality ingredients make a difference!
- Mind your baking time: Keep a close eye on your cookies while they're in the oven. Baking times can vary depending on your oven and the size of your cookies, so aim for golden brown edges and slightly set centers for the perfect bake.
- Allow for proper cooling: After removing the cookies from the oven, resist the temptation to dig in right away. Allowing them to cool on the baking sheet for a few minutes helps them set and ensures they hold together beautifully.
Frequently Asked Questions
Yes, you can experiment with whole wheat flour or gluten-free flour blends.
Absolutely, feel free to omit the nuts or replace them with seeds or additional chocolate chips.
Definitely, freezing the dough allows for convenient baking whenever cravings strike. To streamline the process, shape the dough into balls and freeze them on a baking tray with parchment paper or a silicone mat. Once frozen, transfer the balls to an airtight bag for storage and future baking.
Avoid overbaking and allow the cookies to cool completely before serving.
Yes, you can easily double or halve the ingredients to suit your needs.
Generally, many dark or semi-sweet chocolates are often vegan. Even if the label mentions "may contain: milk/dairy", it is still suitable for vegans, as this warning is included for individuals with severe dairy allergies. Some chocolate brands do not explicitly specify their vegan status on the packaging, but many are actually vegan. Simply check the ingredient list to ensure there are no dairy products included.
More Vegan Cookie recipes to try
Recipe
EASY VEGAN LEVAIN CHOCOLATE CHIP COOKIES
INGREDIENTS
- 2 tablespoon ground flaxseed
- 5 tablespoon water
- 115 g vegan butter/margarine
- 130 g brown sugar
- 30 g white sugar
- 2 teaspoon vanilla extract
- 225 g all-purpose flour
- 1 tablespoon cornstarch
- ½ teaspoon baking powder
- ½ teaspoon salt
- 100 g chopped walnuts
- 100-150 g dairy-free chocolate chips/chunks
INSTRUCTIONS
- Prepare the flax egg: In a small bowl, combine the ground flaxseed with water and let it sit for 5 minutes.
- Cream the butter and sugars: In a separate bowl, cream together the vegan butter, brown sugar, and white sugar until slightly creamy.
- Incorporate the flax egg: Add the flax egg and vanilla extract to the creamed butter and sugar mixture. Mix well to combine.
- Combine dry ingredients: In another bowl, whisk together the all-purpose flour, cornstarch, baking powder, and salt.
- Mix all the ingredients: Add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix. Gently fold in the chopped walnuts and chocolate until evenly distributed throughout the dough.
- Shape and freeze the dough: Divide the dough into 6 equal-sized balls (slightly elongated upwards to make them slightly tall). Place them on a baking sheet lined with parchment paper (leaving enough space between each cookie) and freeze for at least 2-3 hours.
- Preheat the oven: Preheat your oven to 185°C (365°F).
- Bake the cookies: Bake for 23-27 minutes until the edges are golden brown. Turn off the oven and leave the cookies inside for an additional 5-10 minutes to achieve desired texture (the exact time depends on how chewy you prefer them on the inside).
- Cool completely: Remove the cookies from the oven and let them cool completely on the baking sheet for 30 minutes before serving.
NOTES
- If you haven't already, be sure to check out the 'How to make this recipe' section above for a visual walkthrough of each step.
NUTRITION
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