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  • Welcome! My name is Kelly, and I am a picky eater. On this blog I share recipes, new (to me) foods, restaurants, and products that I try in an effort to expand my tastes. You might also find me talking about my pug Olive, Miss Kitty, Project Life, my journey with running, and more! Feel free to contact me: [email protected]

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Levian Bakery Cookies

Chocolate chip cookies are one of my favorite things.  Possibly my favorite dessert…although brownies are up there too.  I’m a big fan of the recipe on the back of the bag of Tollhouse chocolate chips, mostly because it is super easy and I can count on it always being delicious.  Occasionally, I try other recipes, but they don’t often live up to my expectations.

A couple of weeks ago, Katie posted a recipe for a different version of chocolate chip cookies on her blog, Sweettater. By the way, if you haven’t visited her blog before, go check it out!  I’m a big fan of her recipes, yoga-ness, beverage choices, sass, oh and the cats. Caturday is definitely a don’t-miss event on her blog.  Anyways.  The cookies.  I decided to try this cookie recipe because it seemed pretty different from what I usually make.  Oh, and they are vegan (well, the ones I made had real butter but they were egg-free!) so you can eat the dough without fear of getting salmonella! You can find the recipe here.

Levian Cookie

The hardest part about this recipe is the 4 hour waiting period between when you make the dough and when you bake the cookies.   Its a little bit of torture to smell the delicious dough and have to wait that long for it to turn into a warm, fresh, cookie.  The good news is that the waiting is worth it. These cookies are delicious.  The texture is unlike any cookie I’ve had before – slightly crunchy on the outside and soft and chewy on the inside.  Oh, and they are large.  But that doesn’t mean you shouldn’t eat the whole thing.

I did leave out the nuts in mine because I’m not a fan of nuts in cookies, and I didn’t have xanthan gum so, per Katie’s suggestion, I used 1/2 tsp of arrowroot powder instead.  And I did use real butter instead of earth balance.  Everything seemed to work just fine.

Levian Cookie

The only thing I had issues with was changing the temperature on the oven half way through, as the instructions say to do. My oven is kind of cranky and isn’t always the temperature it says that it is, so I had to adjust that a bit, but it worked alright once I fixed things.

Ease: A-, physically they are not difficult to make, just time consuming.
Taste: A, really delicious.  If they weren’t so time consuming, they would have a + after that A.

Would I make them again? Yeah I think so.  I know I said they are time consuming (they are) but if I’m not making them to eat right away then I’m ok with having them take a bit longer.They would be great for a bake sale!  Lots of bang for your buck with these cookies.

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3 Responses

  1. Those are some crazy instructions/ingredients… I definitely think easier is better for me. Nothing beats the Tollhouse recipe after they’ve been in the fridge a little while… nom! But the big chunky look of these cookies is super appetizing… I wish I had chips here to make some!

  2. Yum! I’m always looking for different cookie recipes of the chocolate chip variety. These look so thick! Which I know is typical of Levain Bakery cookies… I really really want to visit that bakery in person someday!

    • They are definitely different than most other chocolate chip cookies that I’ve had! Thick and a little crisp and the outside but soft and gooey on the inside. So good!!

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