A vegan, gluten-free twist on a classic New York cookie—this Levain-style cookie delivers a crisp exterior and an irresistibly gooey center. Big, tall, and packed with melty dark chocolate, it’s the ultimate single-serve cookie you can make at home.
What Are Levain Cookies?
Levain Bakery in New York City is famous for oversized cookies with a crisp exterior and a molten, chewy middle—especially their signature chocolate chip walnut cookie. Those bakery-style cookies are iconic for their size, texture, and generous chocolate chunks.
This recipe recreates that Levain experience without animal products or gluten. My Vegan Levain Bakery Cookie is giant, gooey, and chewy with crisp edges and lots of dark chocolate—made without eggs, butter, refined sugar, or added oil.
What Makes This Recipe Great?
The magic of Levain-style cookies comes from their size and the abundant use of chocolate. I modeled this version on the classic Levain chocolate chip cookie but adapted the ingredients so it’s vegan, gluten-free, refined sugar–free, and oil-free. The result is a tall, single-serve monster cookie that stays gooey in the middle while developing a golden, crisp edge.
Because it’s egg-free, there’s less worry about under-baked raw eggs—so you can pull the cookie from the oven slightly earlier for an extra molten center or bake a bit longer for a firmer, crisper cookie. This recipe yields one generous cookie, though you can double or triple the ingredients to make more.
How to Make Copycat Levain Cookies
This recipe makes one large, tall cookie. If you want multiple cookies, multiply the ingredient amounts. The recipe swaps common ingredients like butter, eggs, and wheat flour for almond butter, applesauce, and gluten-free flours while preserving the indulgent texture and rich flavor.
Ingredient Notes
- Almond butter — Replaces butter and oil, giving richness and a molten texture.
- Unsweetened applesauce — Acts as the egg replacement and keeps the cookie moist.
- Oat flour — My favorite gluten-free base for structure and chew.
- Almond flour — Adds richness and healthy fats for tenderness.
- Coconut sugar — Provides sweetness; you can swap another granulated sugar or light brown sugar if preferred.
- Chocolate chips — Crucial—use plenty for the authentic Levain feel.
- Plus small amounts of vanilla extract, baking soda, and salt.
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C) while you prepare the dough.
- In a large bowl, whisk together coconut sugar, almond butter, applesauce, and vanilla until smooth.
- Sift or whisk the dry ingredients—oat flour, almond flour, baking soda, and salt—into the wet mixture. Fold with a spatula until a sticky dough forms. Scrape down the bowl to incorporate everything.
- Fold in the chocolate chips generously. Don’t be shy—use more if you like extra chunks throughout.
- Form the dough into a large, tall ball—think a regular cookie with extra height—and place it on a lined baking sheet.
- Bake at 350°F for 15–20 minutes, watching the edges turn golden. Remember the cookie will continue to set as it cools, so remove it when the center still looks slightly soft if you prefer a gooey middle.
Secrets to Success
- Line the baking tray with parchment paper or a silicone mat for easy removal and less breakage.
- Keep the cookie tall rather than flattening it—height is key to getting that gooey center and crisp edge contrast.
- Pull the cookie from the oven when the center still looks slightly underdone; it will finish setting while cooling. If it needs more time, pop it back in for a few minutes.
- You can mix the dough by hand or with a stand mixer (paddle attachment) or hand mixer at medium speed. Avoid overmixing.
- While Levain Bakery now offers a vegan and gluten-free option in-store, many find it drier than the original. This homemade version aims to deliver a moister, more indulgent result.
Serving Tips
- Share this tall cookie with a friend or two, and serve with a glass of plant-based milk for a classic pairing.
Storage Tips
- Store leftover cookie(s) in an airtight container at room temperature for up to 2 days.
- Warm briefly in the microwave for a few seconds before serving to restore that gooey center.
Recipe FAQs
Levain-style cookies are distinguished by their large size, crisp exterior, and gooey interior, achieved by generous chocolate and fat content and short, high-heat baking that sets edges while keeping centers soft.
Levain Bakery has introduced a vegan and gluten-free version, but some find it drier than the original. This homemade recipe aims to capture the moist, gooey qualities of the classic while staying vegan and gluten-free.
More Cookie Recipes
Best Ever Chocolate Chip Cookies
Matcha Tahini Turtle Cookies
Pecan Shortbread Cookies
White Chocolate Macadamia Cookies
Hot Chocolate Cookies
Chewy Chai Snickerdoodles
If you make this Levain-style cookie, tag @veggiekins on Instagram to share your creation and leave a comment with any substitutions or feedback.
Easy Copycat Levain Cookie Recipe (made Vegan!)
Ingredients
- 2 tbsp coconut sugar
- 2 1/2 tbsp almond butter
- 1 tbsp unsweetened apple sauce
- 1/4 tsp vanilla
- 2 tbsp oat flour
- 2 tbsp almond flour
- 1/8 tsp baking soda
- 1/8 tsp salt
- 3 tbsp dairy free chocolate chips more to taste
Instructions
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Preheat your oven to 350°F while you prepare your cookie dough.
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In a large bowl, whisk together coconut sugar, almond butter, applesauce, and vanilla until smooth.
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Sift or whisk oat flour, almond flour, baking soda, and salt into the wet ingredients and fold with a spatula until a sticky dough forms.
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Fold in chocolate chips generously.
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Shape the dough into a tall ball, place on a lined baking tray, and bake at 350°F for 15–20 minutes. Let cool briefly before serving.
Notes
Secrets to Success
- I highly recommend lining your baking tray with parchment paper or a silicone mat for best results and easier removal.
- Keep the cookie tall rather than flattened; height helps create the gooey center and crisp edges.
- Remove the cookie when the center still looks slightly soft; it will finish cooking as it cools. If needed, return to the oven for a few minutes.
- Mix by hand or use a stand mixer or hand mixer on medium speed—avoid overmixing.
- This homemade vegan + gluten-free version aims for a moist, gooey result that some find superior to the store-bought vegan GF option.
Serving Tips
- Serve with friends and a glass of your favorite plant-based milk.
Storage Tips
- Store leftovers in an airtight container at room temperature up to 2 days.
- Warm for a few seconds in the microwave before serving to revive the gooey center.
Nutrition information is automatically calculated and should be used as an approximation.
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