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 Salted Caramel Turtle cookie! There is something about this cookie combo that just captures my attention. It’s sweet, salty, crispy, crunchy, and caters to just about everyone in the flavor department.
If you’re familiar with this cookie, you know that without a doubt that finding a ready made vegan version is nearly impossible. That being said I want to explore a homemade recipe, because you actually can find vegan caramels online that work great in recipes. While we all love a fun healthy spin on vegan caramel, trust me, it won’t work in a cookie lol. Get these caramels!
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 tons of vegan caramels and toasted pecans. compromises nowhere with texture or flavor, it’s sweet, salty, savory, crunchy, perfect for any season, requires a short chill time (thank goodness), it’s crispy on the outside and slightly soft on the inside, and just hands down such a win in the cookie department!
If you’re all about this style cookie, you have to try these new vegan Levain Style Salted Caramel Turtle Cookies!
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 cubed 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 overmixing. Fold in chocolate chips, chopped caramels and chopped pecans. (you can toast the pecans if desired prior to folding in).
Chill for 20 minutes
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 or you can make 16 medium size. Once the cookie dough is on the pan, chill for 10 minutes if it seems too soft from sitting out. If your dough is too soft it won’t have as much height post baking.
Bake for 9-10 mins minutes or until golden brown on the top. Let them rest for at least 10 minutes to set. Garnish with Maldon salt.