About This Recipe
These are the cookies I make when I want something that feels like a real bakery splurge — thick, heavy, crispy on the edges, and completely gooey in the middle. They’re inspired by the famous Levain Bakery cookies from NYC, but made without eggs.
The secret? Aquafaba (the liquid from a can of chickpeas) replaces the eggs, and freezing the dough before baking is what keeps them impossibly thick. They work beautifully with vegan butter or regular butter, your call.
If you’ve ever had a Levain cookie, you know the feeling: cracking through the crust and hitting that warm, melty center packed with chocolate and walnuts. That’s exactly what these deliver.
Why You’ll Love These Cookies
- Bakery-thick without eggs. Aquafaba gives them structure and chew without any egg replacer powder or flax eggs.
- Crispy outside, gooey inside. The high-heat, frozen-dough method is what makes Levain cookies legendary. This recipe nails it.
- Freezer-friendly dough. Shape, freeze, and bake whenever you want fresh cookies. Straight from freezer to oven.
- Flexible. Works with vegan butter or regular butter. Use chocolate chips or chopped chocolate. Add pecans instead of walnuts.
- Only 35 minutes of active time. The freezing step is hands-off. Actual prep + bake is fast.
The Secret to Thick Levain-Style Cookies
- Aquafaba replaces eggs. 6 tablespoons (from a can of chickpeas) gives the cookies structure and a chewy crumb — no flax egg, no banana, no compromise.
- Cornstarch for tenderness. Just 1 teaspoon prevents the cookies from becoming dense or cakey.
- Freezing the dough is non-negotiable. At least 1 hour in the freezer (overnight is even better). This is what keeps them thick and tall instead of spreading flat.
- High heat (400°F / 200°C). The outside sets fast while the center stays soft and underbaked — exactly how Levain does it.
- Big portions. Each cookie should be 4–4.5 oz. Don’t flatten them. Keep the dough balls tall and rough-shaped.
Tips for the Best Eggless Levain Cookies
- Butter matters. If using vegan butter, go with a block-style brand like Miyoko’s — not a spread. If using dairy butter, choose a good-quality one. This is a butter-forward cookie.
- Underbake on purpose. Pull them when the edges are golden but the center still looks soft. They firm up as they cool. Trust the process.
- Chocolate choice. Regular chocolate chips work fine. But chopped high-quality chocolate (Guittard, Valrhona, or Callebaut) gives you those dramatic melty pools.
- Flour options. All-purpose works great. For an even more tender crumb, use 1¼ cups all-purpose + 1¼ cups cake flour.
- No brown sugar? Use all granulated. The texture will be slightly different (crispier, less chewy) but still delicious.
- Measure by weight if you can. Each dough ball should be 4–4.5 oz. A kitchen scale makes this easy and gives you consistent results every time.
- Freeze in batches. I like to shape all the dough balls, freeze them on a quarter-sheet pan, then transfer to a freezer bag. Bake as many as you want, whenever you want.
Troubleshooting
- My cookies spread flat. Your dough wasn’t cold enough. Freeze for at least 1 hour — overnight is better. Also, check that your butter didn’t melt while you creamed it. It should be softened but still cool to the touch.
- The center is raw, not gooey. There’s a difference between gooey and raw. If you break one open and the dough looks wet and shiny (not just soft), bake 2–3 more minutes. The center should be soft but set, not liquid.
- They’re too cakey. You likely overbaked, or your oven runs cool. Try reducing bake time by 1–2 minutes. Also, make sure you’re using the right amount of cornstarch (1 tsp, not more).
- The aquafaba didn’t work. Make sure you’re using the liquid from a can of plain chickpeas—not flavored, and not reduced-sodium in some cases. The liquid should be slightly viscous. If it’s very watery, reduce it on the stove for a few minutes before using.
- They taste flat / not sweet enough. Brown sugar is what gives these cookies depth. If you substituted all granulated, that’s likely why. Also, make sure your vanilla extract is real, not imitation.
You Might Also Like
- Berry Chia Seed Jam — spread it on a warm cookie
- Three-Ingredient Dark Chocolate Peanut Butter — for a peanut butter cookie sandwich
- No-Knead Bread — another simple baking win
⭐ Made these cookies? I’d love to know how they turned out — leave a rating and a comment below!
Levain Bakery-Style Chocolate Chip Cookies (Eggless)
These Levain-style vegan chocolate chip cookies are the perfect indulgence—whether you’re baking for yourself, your family, or a crowd. They’re thick, gooey, and absolutely loaded with chocolate. Plus, they’re completely egg-free and could be made dairy-free, proving that plant-based baking can be just as decadent as the classic version.
Equipment
- Hand mixer or stand mixer
- Measuring cups and spoons
- Whisk
- Spatula
Ingredients
- 2 1/2 cups all-purpose flour Or 1 1/4 cups all-purpose + 1 1/4 cups cake flour for a more tender texture
- 1 1/2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cornstarch
- 1 cup butter, slightly softened use vegan butter if needed
- 3/4 cup dark brown sugar, packed
- 1/4 cup granulated sugar
- 6 tablespoons aquafaba (90ml chickpea brine, replaces 2 eggs)
- 2 teaspoons vanilla extract
- Pinch of salt
- 2 cups semi-sweet chocolate chips or chocolate chopped into chunks
- 1 cup walnuts, chopped
Instructions
- Mix the Dry Ingredients. In a medium bowl, whisk together the flour, baking powder, baking soda, cornstarch, and salt. Set aside.
- Cream the Butter and Sugars. In a large mixing bowl, beat the butter, brown sugar, and granulated sugar for 3-4 minutes until light and fluffy. This step is key to getting that soft texture.
- Add the Aquafaba and Vanilla. Mix in 6 tablespoons of aquafaba and 2 teaspoons of vanilla extract until fully incorporated. No need to whip the aquafaba beforehand!
- Combine the Dry and Wet Ingredients. Gradually add the dry ingredients to the butter mixture, mixing on low speed until just combined. Do not overmix—this keeps the cookies thick and tender.
- Fold in Chocolate and Walnuts. Gently stir in the chocolate chips and walnuts. The dough will be thick and chunky, which is exactly what we want!
- Shape and Freeze the Dough. Divide the dough into 10-12 large portions (each about 4 to 4.5 ounces). Keep them tall and rough—don’t flatten them! Place the cookie dough balls on a baking sheet lined with parchment paper and freeze for at least 1 hour (or up to overnight for even better texture and flavor).
- Preheat the Oven. Once the dough is frozen, preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Bake to Perfection. Bake the cookies for 15-20 minutes, rotating the tray halfway through for even baking. The edges should be golden brown while the centers remain soft and slightly underbaked.
- Cool and Enjoy. Let the cookies cool on the baking sheet for 10-15 minutes before digging in. This resting time allows the centers to set while staying gooey.
Notes
How to Store
- Room Temperature: Store in an airtight container for up to 3 days.
- Refrigerator: Keep in an airtight container for up to a week. Warm them slightly before eating.
- Freezer (Baked Cookies): Store in a freezer-safe container for up to 3 months. Thaw at room temperature or reheat in a 300°F (150°C) oven for 5 minutes.
- Freezer (Unbaked Dough): Keep pre-formed frozen cookie dough balls in an airtight container for up to 3 months. Bake directly from frozen, adding an extra 1-2 minutes to the baking time.
– Freeze the dough for at least 1 hour before baking. Overnight is even better.
– Bake at 400°F (200°C) for 15–20 minutes. Pull when edges are golden and center looks soft — they set as they cool.
– Works with vegan butter (Miyoko’s recommended) or regular butter.
– For a more tender crumb, use 1¼ cups all-purpose + 1¼ cups cake flour instead of 2½ cups all-purpose.
– Store baked cookies in an airtight container for up to 3 days, or freeze for up to 3 months.
– Unbaked dough balls freeze perfectly — bake straight from frozen, adding 1–2 extra minutes.
Nutrition
Calories: 550kcalCarbohydrates: 55gProtein: 8gFat: 34gSaturated Fat: 17gPolyunsaturated Fat: 6gMonounsaturated Fat: 8gTrans Fat: 1gCholesterol: 62mgSodium: 249mgPotassium: 337mgFiber: 4gSugar: 29gVitamin A: 532IUVitamin C: 0.2mgCalcium: 81mgIron: 4mg
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
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Hi, I’m Ale Graf!
I’m a Mexican home cook based in Texas and the voice behind AleCooks and Piloncillo & Vainilla.
I create easy, family-friendly recipes with Mexican roots and a plant-forward mindset—always flexible and made to bring people together. I’m also the co-author of Yo Cocino Latino and love helping home cooks feel more confident in the kitchen.
Come say hi on Instagram—I’d love to hear what you’re cooking.