Epic Levain Bakery style Chocolate Chip Walnut Cookie

Levain Bakery-style cookies are famous for their chunky size, crispy edges, and gooey center. This eggless version keeps all the deliciousness intact but swaps refined ingredients for healthier choices. Made with whole wheat flour, sweetened with jaggery and raw sugar, these cookies are rich, nutty, and absolutely irresistible. Every bite has the perfect balance of crunch and melt-in-the-mouth softness, proving that healthier treats can be just as indulgent.

Ingredients

These cookies use simple, wholesome ingredients without compromising on taste:

• Whole wheat flour: A nutritious swap for refined flour, adding fiber and depth of flavor.
• Jaggery and raw sugar: Natural sweeteners that bring caramel richness and minerals.
• Butter: Adds richness and helps create the signature crispy edges.
• Dark chocolate chunks: For intense chocolatey goodness in every bite.
• Toasted walnuts: A crunchy contrast that enhances texture and flavor.
• Baking soda: Help achieve that thick but soft center.
• Milk: Replaces eggs to keep the dough soft and pliable.

If you like baking chocolatey cookies at home that are healthier, you may like these recipes:

Wholesome Peanut Butter Chocolate Cookies

Wholewheat Oat Chocolate Sandwich Cookies

Eggless Double Chocolate Cookies

Gluten free Oat Chocolate Chip Cookies

Eggless Molten Chocolate Cookies

Why These Are a Healthier Choice

Traditional cookies often rely on refined flour and white sugar, which lack nutrients. This version uses whole wheat flour, which adds fiber and helps with digestion. Jaggery and raw sugar offer natural sweetness without the sharp sugar spikes. Walnuts provide healthy fats and antioxidants, making these cookies more nourishing without sacrificing taste.

The Perfect Texture

These cookies deliver everything you crave—crunchy edges, a golden-brown crust, and a soft, gooey center loaded with melty chocolate. The walnuts add an extra layer of crunch, making each bite a delightful experience. Pair them with a glass of milk or a cup of chai, and you’ve got a perfect snack!

If you thought healthier meant boring, these cookies will change your mind. They are just as indulgent as their refined counterparts but come with added benefits. Bake a batch, share with family, and enjoy every delicious bite!

Eggless Wholewheat Levain Chocolate Chip Walnut Cookies

Serves: 6 cookies Prep Time: 15 mins Cooking Time: 15 mins 15 mins

Rating: 5.0/5

( 1 voted )

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Ingredients

1 cup (200 g) - Unsalted Butter

1/2 cup (80 g) - Jaggery/Brown sugar

1/2 cup (100 g) - Raw Sugar/White Sugar

2 tsp (10 ml) - Vanilla extract

1/2 tsp - Baking soda

1/4 tsp - Salt

2 cups (260 g) - Wholewheat flour

1 cup (150 g) - Chocolate Chips

1/4 cup (25 g) - Chopped Walnuts

1/3 cup (80 ml) - Milk

Instructions

1. In a mixing bowl take the butter. It should be cold but soft. Add jaggery and raw sugar or regular white sugar. Whisk it until this turns pale and fluffy.
2. Add the vanilla extract, salt, baking soda and give it another mix.
3. Now it’s time to add the wholewheat flour, chocolate chips and lightly roasted and chopped walnuts. Mix it all gently until everything is evenly combined with the whipped butter.
4. Add the milk and mix it very gently but thoroughly. Mix it just until an even dough forms.
5. Divide this into 6 equal pieces. These portions will be roughly 150g each.
6. Shape them roughly into a round shape and press it slightly. Arrange them in a tray and cover them with cling film or foil.  Refrigerate this for at least 1 to 2 hours or overnight.
7. Take the cookie dough out and preheat the oven to 180 C. Place the cookie balls in a parchment lined baking sheet and bake them for 15 minutes. The edges and top should have turned a beautiful golden brown and the aroma of butter and vanilla should have filled the house by now. Leave the oven door open and let the cookies cool for 10 minutes.
8. Take them out and let them cool slightly on a wire rack. These cookies taste best when they are still warm or have just cooled down.
9. You can also bake only 1 or 2 cookie at a time and store the rest of the cookie dough balls in the freezer for upto 2 weeks.

Notes

1. Replacing butter with ghee will not give you the same result in this recipe. Please use a good quality unsalted butter.
2. Combination of Jaggery and Khand will give you that characteristic crunchy edges and crust that you won’t get with just jaggery. However the recipe will work with only jaggery too, but the texture will be slightly different.
3. I have used a combination of 75% and 55% dark chocolate chips. You can use any chocolate chips based on your preference.
4. Milk chocolate and mild dark chocolate/semi sweet chocolate will melt better. Dark chocolate chips (70% and above) will melt less.
5. You can choose the chocolate chips to control the sweetness of the overall cookies. Use milk chocolate to make them sweeter or dark chocolate to balance the sweetness.
6. Start with 1/4 cup of milk as different flour absorbs different amount of moisture. If the dough feels dry, add 1 tbsp milk at a time and mix.
7. If you want to use all purpose flour/maida instead of wholewheat flour, you will need less milk. Start with just 2 tbsp milk.

Did You Make This Recipe?

Have you made this recipe? Tag me on Instagram at @VanillaTrails and use the hashtag #MadeWithVanillaTrails.