1 min read



  • 1/2 cup oil
  • 1/2 cup almond butter
  • 3/4 cup brown sugar
  • 1/2 cup white sugar
  • 2 tsp vanilla
  • 3/4 cup vanilla almond milk
  • 3 cups + 2 tbsp all purpose flour
  • 1 serving Just Natural Clean Lean Protein by Nuzest
  • 1 tsp baking powder
  • 1/4 tsp baking soda
  • 2 tbsp corn starch
  • 2 cups vegan chocolate chips 

If you've ever lived (or visited) New York City, you've probably eaten a Levain cookie. They're the thickest, ultra chewiest, moistest, gooiest (insert more adjectives) cookies out there. Here is a just as delicious Copycat Levain Cookie but without the dairy and more protein to satisfy your active lifestyle!

  1. In a large bowl, whisk together the oil and almond butter until well combined. 
  2. Add in both sugars and cream until fluffy.
  3. Whisk in the vanilla extract and almond milk.
  4. Add the dry ingredients and whisk on low speed until combined. Fold in the chocolate chips.
  5. Using a large ice cream scoop, scoop the dough onto a parchment paper lined baking sheet. Chill the cookie dough for an hour in the fridge.
  6. Bake the cookies at 375°F for 16 minutes or until the middle are just set and edges are brown.
  7. Let them cool on the cookie sheet before enjoying!
Time: 1 hour, 20 minutes
Serves: 16 cookies