If there is one thing I’ll forever be hooked on, it’s these new Levain style 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, has notes of cinnamon and nutmeg, contains REAL BANANA, tons of toasted pecans, compromises nowhere with texture or flavor, requires a short chill time, it’s crispy on the outside and slightly soft on the inside, and features oats!
If you love fab vegan cookies or food trends, you have to try these new vegan Levain Style Chunky Monkey Cookies!
In a small bowl combine the ground flax and water. Set aside to thicken. This will serve as the eggs in the cookie
Mash enough banana with a fork to get 1/2 cup full. Try and remove all of the clumps.
Preheat oven to 410 degrees.
In a large mixing bowl, cream together cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes. Don’t over mix till it’s runny. You don’t want it melted. *Pro tip, prep everything you need before even taking out the butter.
Add flax egg mixture and mix until combined.
Now add the banana and extract. Mix again until combined.
Gradually add in the dry ingredients to the butter mixture in increments mixing after each time just a little until combined. Avoid over mixing. fold in the chocolate chips and chopped walnuts.
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. Cover and let the pan chill in the fridge for 20 minutes.
Bake for 9-11 minutes or until golden brown on the top. Let them rest for at least 20 minutes to set.