Vegan Levain-Style OREO Mint Chocolate Chip Cookies
These indulgent cookies are packed with vegan chocolate chips, OREO cookie chunks, and minty freshness! Inspired by Levain Bakery’s thick cookies, they’re perfectly soft and gooey inside while crispy on the outside.
Ingredients:
1 cup vegan butter, cold and cubed
1 cup brown sugar
½ cup white sugar
2 tbsp ground flaxseed + 6 tbsp water (flax egg substitute)
1½ cups cake flour
1½ cups all-purpose flour
1 tsp cornstarch
¾ tsp baking soda
¾ tsp salt
1½ cups stevia-sweetened chocolate chips
1½ cups vegan chocolate cookies (e.g., OREOs), chopped
1 tsp peppermint extract
1 tsp vanilla extract
Vegan gel food coloring (optional for green hue)
Instructions:
Make the Flax Egg:
In a small bowl, mix 2 tbsp ground flaxseed with 6 tbsp water. Let it sit for 5-10 minutes to thicken. This will act as the egg substitute in the recipe.
Preheat the Oven:
Preheat your oven to 410°F (210°C).
Cream the Butter and Sugars:
In a large bowl, cream together the cold cubed vegan butter, brown sugar, and white sugar for 2-4 minutes until fluffy. Be careful not to overmix, as it can make the dough runny.
Add the Flax Egg and Extracts:
Mix in the flax egg, peppermint extract, and vanilla extract on low speed for 1-2 minutes.
Add the Food Coloring (Optional):
If using, slowly add the vegan gel food coloring, mixing until the desired green color is achieved.
Mix the Dry Ingredients:
In a separate bowl, combine the cake flour, all-purpose flour, cornstarch, baking soda, and salt. Gradually add the dry mixture to the wet ingredients, mixing just until combined. Avoid overmixing.
Stir in the Mix-ins:
Fold in the stevia-sweetened chocolate chips and chopped vegan chocolate cookies (OREOs).
Form the Cookie Dough Balls:
Divide the dough into large, roughly shaped balls (about 6-8 for extra-large cookies). Place them on a parchment-lined baking sheet. You can fit 4 cookies per sheet. Make sure the dough balls are tall and not too smooth—this helps them achieve a chunky, rustic look.
Bake:
Bake the cookies for 9 minutes, until the tops are golden brown. The centers will remain gooey.
Cool and Set:
Let the cookies cool on the baking sheet for at least 10 minutes to set before enjoying!
Yield: 6-8 large cookies or 24 small ones
Total Time: 19 minutes
These vegan OREO Mint Chocolate Chip Cookies are thick, minty, and absolutely decadent—perfect for any cookie lover! 
