Vegan Levain-Style Cookies and Cream Cookies Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">280g all-purpose flour</li><li class="ingredients-single-item">1 tsp baking powder</li><li class="ingredients-single-item">1/2 tsp baking soda</li><li class="ingredients-single-item">1 tsp salt</li><li class="ingredients-single-item">225g vegan butter, cold and cubed</li><li class="ingredients-single-item">200g brown sugar</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">60ml plant milk (soy or oat work best)</li><li class="ingredients-single-item">1 tbsp ground flaxseed mixed with 3 tbsp water</li><li class="ingredients-single-item">1 tsp vanilla extract</li><li class="ingredients-single-item">175g vegan dark chocolate, roughly chopped into chunks</li><li class="ingredients-single-item">150g vegan sandwich cookies (like Oreos), roughly chopped</li><li class="ingredients-single-item">Flaky sea salt for sprinkling (optional)</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">Stand mixer with paddle attachment</li><li class="equipment-single-item">Digital kitchen scale</li><li class="equipment-single-item">Ice cream scoop (large, approximately 100ml capacity)</li><li class="equipment-single-item">Baking sheets</li><li class="equipment-single-item">Parchment paper</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Prepare your flax egg by mixing the ground flaxseed with water in a small bowl. Let it sit for 5 minutes until it forms a gel-like consistency. This acts as a binder in place of eggs, helping to provide structure to your cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. This even distribution of leaveners ensures your cookies rise properly and develop those beautiful craggly tops characteristic of Levain cookies.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>In the bowl of your stand mixer fitted with the paddle attachment, add the cold cubed vegan butter, brown sugar, and granulated sugar. Mix on medium speed just until the butter is broken down and the mixture looks slightly crumbly, about 1 minute. Do not overmix - the cold butter creates pockets in the dough that help achieve the perfect texture.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>Add the flax egg, plant milk, and vanilla extract to the butter-sugar mixture. Beat on low speed just until combined, about 30 seconds. The dough will still look slightly lumpy, which is exactly what you want.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Add the flour mixture to the wet ingredients and mix on low speed just until a few streaks of flour remain. Overmixing at this stage would develop gluten and make your cookies tough instead of tender.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>Add the chopped chocolate chunks and sandwich cookie pieces to the dough. Mix on the lowest speed or fold by hand using a rubber spatula just until evenly distributed. The cookie pieces should remain in visible chunks for that classic cookies and cream appearance.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Line two baking sheets with parchment paper. Using a large ice cream scoop (approximately 100ml capacity), portion the dough into 8 equal mounds. Each cookie should weigh about 140-150g for authentic Levain-style size. Place 4 cookies on each baking sheet, spacing them well apart as they will spread.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Refrigerate the cookie dough mounds for at least 30 minutes (or freeze for 15 minutes). This crucial chilling step prevents the cookies from spreading too much during baking and helps create that signature thick, gooey center.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>While the dough is chilling, preheat your oven to 190°C (375°F). Position racks in the upper and lower thirds of your oven.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Sprinkle each cookie dough mound lightly with flaky sea salt if using. Bake the cookies for 12-14 minutes, rotating the pans halfway through. The cookies are done when the edges are set and golden brown, but the centers still look slightly underbaked and soft. This is the secret to the gooey Levain texture!</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the cookies to cool on the baking sheets for 10 minutes – during this time they'll continue to set up while maintaining their soft centers. Then transfer to a wire rack to cool slightly more, but these are best enjoyed while still warm and the chocolate chunks are melty.</li><li class="MethodStepper"><h4 class="step-title">Step 12</h4>Store any leftover cookies in an airtight container at room temperature for up to 3 days. To recreate the fresh-baked experience, warm them in a 160°C (320°F) oven for 3-4 minutes. You can also freeze the baked cookies for up to 2 months or freeze the portioned dough to bake later!</li></ol>