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Crispy on the outside and soft on the inside, these chocolate chip cookies are my copycat version of the ones from Levain Bakery in New York City. They are vegan, gluten-free, and seriously delicious!
I think there’s no “too many chocolate chip cookies,” right? I mean, not in my world.
I was browsing videos and learned the famous chocolate chip cookies from Levain Bakery in New York City. (In case you’re a new friend here, I grew up in Taiwan and haven’t been abroad. )
The humongous chocolate chip cookies make me salivate and really want to have them, so… let’s make them!
A peek into these Chocolate Chip NYC Cookies:
- They are gluten-free, vegan, and surprisingly nutritious.
- They are super easy to make and quick to put together.
- The texture of these cookies is really perfect: crispy on the outside and soft on the inside. Even people like me, who normally like crunchy cookies, really love these beauties.
- You can slightly adjust the baking time to suit your own liking.
Ingredients You Need
- Oat flour & almond meal: It’s a gluten-free recipe, so on wheat flour. Instead, oat flour with almond meal creates a beautiful texture!
- Tapioca starch: I add tapioca starch to elevate the binding power.
- Baking soda: We need to give these cookies a lift and that’s what baking soda does.
- Coconut sugar: I love the caramel-like taste of coconut sugar. You can also use organic cane sugar for a more neutral taste.
- Almond butter: You can also use peanut butter or other nut butter.
- Aquafaba: It’s a fancy name for chickpea water, the liquid left from cooking chickpeas. I use it for a fluffier texture. If you want your cookies crispier on the outside, you can use vegan butter or coconut oil instead.
- Vegan Chocolate chips: I wasn’t sure if I could say this but I’m going to say it anyway – they are the most important ingredients here. And the more, the merrier!
Salt & Vanilla extract: These two are optional but highly recommended. They will bring more flavor to these already amazing cookies.
How to Make Chocolate Chip NYC Cookies
First, mix oat flour, almond meal, tapioca starch, sifted baking soda, salt, and coconut sugar into a big bowl. Then make a well in the center.
Add almond butter, aquafaba, and vanilla extract to the well you just create. Mix to incorporate all ingredients.
Add chocolate chips and fold them into the dough. Save some for the topping.
Divide the dough into two and transfer them to the baking sheet, spaced. They will spread out a little during baking. Shape them into large, tall cookies.
Break the walnuts into pieces and sprinkle them on top of the cookies along with the saved chocolate chips.
Bake at 175°C/350°F for 15-20 minutes. If you want your cookies softer on the inside, keep the baking time shorter.
Let it cool down completely on a wire rack. Then EAT!
How to Store Chocolate Chip NYC Cookies
Store these cookies in an air-tight container. They will last about 5~7 days. I’ll recommend save them in the freezer if you don’t plan to eat them very soon. When ready to eat, just heat them in the oven at 175°C/350°F for 5~10 minutes until they are warm.
Questions You Might Have
Are there other substitutions for aquafaba?
Yes, you can use vegan butter or coconut oil for a crispier version, or apple sauce for a softer version.
Can I make a bigger batch?
Sure. Just triple or quadruple the whole recipe will do!
I like sweet food but not too sweet, so this is already a reduced-sugar version. The taste is perfect with the gooey melted dark chocolate chip inside. The crispy exterior with the soft inner texture is really really delicious!
I hope you will adore these amazing chocolate chip cookies as much as I do! If you make them, drop a comment down below or tag me on Instagram (@barrelleaf). I really love to hear your thoughts!
More Vegan Dessert Recipes:
- Simple Vegan Cookie Dough Bars (5 Ingredients, Nut-free)
- Vegan Perfect Peanut Butter Protein Bars (6 Ingredients)
- Triple Chocolate Hazelnut Muffins (Vegan + Gluten-Free)
Levain Bakery Chocolate Chip NYC Cookies (Vegan, Gluten-free)
- 13 g oat flour, (2 Tbsp) use gluten-free if necessary
- 1 Tbsp almond meal
- 1 Tbsp tapioca starch
- 1/8 tsp baking soda
- 1/16 tsp salt, optional
- 14 g coconut sugar, (~1.5 Tbsp, packed)
- 2 Tbsp almond butter, or other nut butter of choice*
- 1 Tbsp aquafaba, **
- 1/8 tsp vanilla extract, optional
- 3 Tbsp vegan chocolate chips
- 1 Tbsp walnuts
- Preheat the oven to 175°C / 350°F. Line a baking sheet with a baking mat or parchment paper.
- In a large bowl, add the oat flour, almond flour, tapioca starch, baking soda, and salt. Use a spatula or spoon to mix all together.
- Make a well in the center of the dry mixture where add almond butter, aquafaba, and vanilla extract. Mix to incorporate all ingredients.
- Add chocolate chips and fold them into the dough. Save some for the topping.
- Transfer the dough to the baking sheet. Shape it into a large, tall cookie. This recipe make 1 large cookie. If you are making a bigger batch, make sure the divide the cookie dough into the corresponded number.
- Break the walnuts into pieces and sprinkle them on top of the cookies along with the saved chocolate chips.
- Bake at 175°C / 350°F for 15-20 minutes. If you want your cookies softer, keep the baking time shorter.
- Let it cool down completely on a wire rack. Then EAT!
- *Almond Butter: I usually use homemade almond butter. (How to make nut butter)
- **Aquafaba: It’s also called chickpea water, the liquid in the canned chickpeas or the liquid left from cooking chickpeas. I use them to create a fluffier texture. If you want your cookies crispier on the outside and softer on the inside, you can use the same amount (2 Tbsp) of vegan butter or coconut oil instead.
- Storage: Store these cookies in an air-tight container for 1 week. Inspired by June from Delish and adapted from veggie kins‘ blog.