Introducing Gluten-Free Levain Cookies – Small Batch, a homemade version inspired by the renowned bakery in New York! These jumbo cookies are surprisingly made with healthier ingredients like almond flour, creamy peanut butter, and rich dark chocolate, yet they taste just like the real deal!
Why You’ll Adore This Recipe:
- Gluten-Free Levain Cookies – Small Batch offer the authentic taste of the famous bakery cookies but with ingredients that are better for you.
- These cookies are gluten-free and can easily be made dairy-free.
- They come together in just about 30 minutes, perfect for a quick baking session!
- Indulge in giant cookies that will fulfill any craving.
- Crispy edges meet gooey, chocolate-filled centers for a heavenly treat.
- You’d never guess they’re made with almond flour!
Helpful Tips:
- Using an electric mixer is key for whipping butters and sugars together to add air into the dough, resulting in that fluffy cookie texture.
- Softened grass-fed butter works best, so if it’s not quite softened, try placing it in your waistband for a few minutes to warm up.
- If your cookies spread too much, your butter may have been too warm. Try chilling the dough for 20-30 minutes before baking.
Frequently Asked Questions:
- Can I use oat flour instead of almond flour?
Yes, you can, but note that the texture may differ slightly. - Can these cookies be made vegan?
Easily! Swap the butter for a dairy-free alternative like the one from Country Crock, though keep in mind the recipe hasn’t been tested without the egg yolk. - My cookies spread too much. What went wrong?
Your butter may have been too warm. Try chilling the dough before baking.
Gluten Free Levain Cookies- Small Batch
Ingredients
- 1/4 cup unsalted grass-fed butter softened
- 1/4 cup creamy and runny salted peanut butter like Trader Joe’s brand
- 1/4 cup coconut sugar or brown sugar
- 2 tbsp white sugar or monk fruit sweetener
- 1 egg yolk
- 1 tsp instant coffee
- 1 tsp vanilla extract
- 1 cup almond flour
- 1/2 tsp baking soda
- 1 tbsp tapioca flour or arrowroot powder or cornstarch
- 1/2 cup dairy-free dark chocolate chips
- 1/2 cup dairy-free mini chocolate chips
- Flaky sea salt optional but recommended
Instructions
- Preheat oven to 375°F and line a baking sheet with parchment paper.
- In an electric mixer, combine softened butter, coconut sugar, and cane sugar. Mix on medium to high speed for at least 60 seconds until fluffy, scraping down the sides as needed.
- Add egg yolk, vanilla extract, instant coffee, and peanut butter. Whisk again until pale and fluffy, about 60 seconds.
- Incorporate almond flour, baking soda, and tapioca flour. Mix for 20-30 seconds until well combined. Fold in chocolate chips.
- Using a 1/2 cup measuring cup, scoop dough and roll into balls. Place on the baking sheet and top with additional chocolate chips if desired.
- Bake for 10-12 minutes until edges are golden brown and tops are slightly firm. Sprinkle with flaky sea salt if desired, then let cool for 5 minutes before enjoying!
Notes
- Using an electric mixer is crucial for achieving the fluffy cookie texture.
- Scrape down the sides of the bowl as needed.
- Ensure the butter is softened but not too warm for optimal texture.