Gluten Free Levain Style Cookie Recipe
A gluten free knockoff every bit as good as the original Levain Cookie. This recipe makes palm-sized and perfectly caramelized cookies with thick and chewy middles packed with chocolate and chunks of chopped walnuts...
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Servings: 7 giant cookies
Equipment
Ingredients
- ½ cup 8 Tablespoons butter or vegan butter, softened (like Miyoko’s Creamery)
- ½ cup light brown sugar OR coconut sugar
- 1/3 cup granulated cane sugar
- 1 large egg room temperature (or egg substitute)
- 1 egg yolk room temperature (or egg yolk substitute)
- 1 teaspoon pure vanilla extract
- 1½ cups 203 grams gfJules All-Purpose Gluten Free Flour
- ½ teaspoon sea salt or kosher salt
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- 1 cup combination chocolate chips + chopped chocolate bar pick your favorite high quality chocolate
- 1 cup chopped walnuts OR pecans
- Maldon flaked sea salt optional, for tops
Instructions
- Soften butter and bring eggs to room temperature.
- Place softened butter and sugars in a large mixing bowl. Cream together for 1-2 minutes or until it becomes lighter and fluffy.
- Add the egg, egg yolk, and vanilla. Beat for 1 more minute until the mixture is smooth.
- Whisk together the gfJules Flour, salt, baking powder, and baking soda, then stir into the mixing bowl, beating just until a sticky batter forms.
- Fold in the chocolate chips, chopped chocolate, and walnuts.
- Measure out scoops of cookie dough that are about 4 ounces each. Place them on baking sheets lined with parchment. Make sure the cookie dough balls are at least 4” apart. Don’t
flatten the balls. - Place the baking sheets in the fridge and chill for 1 hour. If left in the refrigerator longer than 1 hour, cover the dough with plastic wrap to prevent them from drying out.
- Preheat the oven to 375°F. Once the cookie dough balls have chilled, place the baking trays in the oven and bake for 12-14 minutes. The edges should be browning and the centers shouldn't be shiny any longer. They will continue to cook a bit when removed from the oven, so don't over-cook them by leaving them in the oven too long.
- Remove to cool on wire racks. Sprinkle with flaked sea salt, if using.
- Store leftover cookies in an airtight container at room temperature.
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** Please keep in mind that nutrition information provided is per serving, which may vary. While we have taken care to provide you with the most accurate nutritional values possible, please note that this information may differ significantly depending on the exact ingredients and brands that you choose to use to make this recipe. Additionally, where options are given for ingredients, the resulting calculation may include all ingredient options instead of only one per line, skewing the totals significantly.