A recent trip to New York got us caught in a foodie frenzy. There were so many places to choose from, we were spoilt for choice, plus we were lacking in time, so we picked our restaurants, bars and cafes meticulously. We took to Instagram for recommendations, as well as hitting up some locals for all the top places to try. One eatery that topped the charts every time was the Levain Bakery – famous for their OTT cookies.
Having strolled round the bustling streets of NYC all morning, we were more than deserving of a mid morning cookie. A perfect elevensies stop and one we were looking forward to. We headed to the infamous Levain Bakery – a tiny little café in a basement – its popularity was evident even as we approached. There was a queue of people, a combination of tourists and locals, nonetheless all eager to order their cookies.
Having queued for a mere 15 minutes, we ordered two double chocolate peanut butter cookies, one for us to share, and one for our friend who we stayed with in NYC. The smell was incredible and they looked epic – thick – just like the pictures. Sadly, it wasn’t as warm as we’d hoped, and therefore not as gooey either, but nonetheless it was crisp on the outside, soft in the middle and packed full of chocolatey peanuty goodness. It was sweet, and maybe a tiny bit artificial, but overall, washed down with a coffee, it was a delight. Was it worth the hype? That’s open for debate. We make some pretty incredible cookies at Hakuna, AND we know exactly what goes into them, and we stay clear of anything too over processed. So if you’re a fan of Levain, or you’re yet to venture there, but love a cookie, try out our recipe and let us know how they compare. It’s a big ask, but we love these as an alternative, suitable for vegans AND gluten free. Winning.
Vegan Chocolate Chip Cookies
Prep time: 15 minutes
Bake time: 10-12 minutes
200g dark chocolate, chopped - we love Green and Blacks 85%!
100g ground almonds
4tbsp cocoa powder
120ml coconut oil, melted
120ml maple syrup
¼ tsp baking soda
¼ tsp salt
1tsp vanilla paste
150g pecan nuts, toasted and chopped (you can also use almonds, brazil nuts, peanuts or hazelnuts!)