The other day, I got really worked up about a piece in Esquire about how the restaurant revolution is ending. I’m not sure why, aside from the fact that it was a huge insult to anyone living in the Midwest and that it peddled pessimistic untruths about our society. I guess what I’m trying to say is, I should have let it roll off my back, but for some reason, I couldn’t.

Thank goodness for these cookies from Levee Baking Co. I’d reached a high point of anger and I was scrolling through Instagram in a semi-blind haze, looking for any and all distractions. I saw a photo with a recipe for vegan chocolate chip cookies from Levee. “Done,” I thought. The recipe looked simple enough; it only involved one bowl and ingredients that I already had on hand.

I knew the cookies would be good because everything at Levee is delicious. If you’re ever in New Orleans, I’d highly recommend you check them out. Everything they make reflects the artistry and adeptness of the chefs.

However, I didn’t realize these cookies would be the best ones I’ve ever made. I know I say that a lot, but I’m telling the truth. The only cookies I like as much as these are my recipe for cherry chocolate chip cookies. These vegan chocolate chip cookies are packed full of ingredients including shredded coconut and rolled oats. My boyfriend said they taste a little like macaroons, which is true. They have that texture going for them, but they also have so much more: melted chocolate chips, sea salt, cinnamon, and brown sugar.

They’re rich and reassuring. Honestly, they’re the perfect self-isolation cookie. They’re also super easy to make, so you can do it when you have some down time. Although to be honest, we probably all have a lot of down time these days.

I’ve included the recipe below, but you can also find it on Levee Baking Co’s Instagram account.

Here’s a song that reminds me of these cookies.

Vegan Chocolate Chip Cookies from Levee Baking Co.

Ingredients

53 g rolled oats
53 g shredded coconut
68 g brown sugar
1/2 tsp salt
1 tsp baking powder
1 tsp cinnamon
2 Tbsp maple syrup
125 g natural peanut butter or other nut butter (I used almond)
5 g flax plus 3 Tbsp water
1 tsp vanilla extract
49 g chocolate chips (vegan or not)
flaky sea salt for sprinkling

Directions

Preheat the oven to 350 degrees F. Line a baking sheet with parchment paper or a silicone mat.

Mix the flax plus water and let it sit for a second. In a separate bowl, combine it with all the ingredients. Scoop dough on to the baking sheet, placing balls about one inch apart. Bake at 350 degrees F for about 10-12 minutes. Take them out of the oven and sprinkle on some flaky sea salt. Let them cool (if you can). Enjoy!