Desserts

Gluten Free Levain Cookies- Small Batch

Gluten Free Levain Cookies- Small Batch are a copy-cat version of the famous bakery in New York. You'd never believe that these giant cookies are made with healthier ingredients like almond flour, peanut butter and dark chocolate. They taste like the real deal!

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three Gluten Free Levain Cookies on a baking sheet that are topped with flake sea salt.

Why You’ll Love This Recipe

  • Gluten Free Levain Cookies- Small Batch taste like the real deal, but with better for you ingredients.
  • These cookies are gluten free and can easily be made dairy free.
  • They come together in just about 30 minutes!
  • Giant cookies that will satisfy any craving.
  • The edges are crispy but the center is gooey, warm and filled with melted chocolate.
  • You’d never believe that they are made with almond flour.
  • If you love this recipe, be sure to check out my Gluten Free Strawberry Cookies for another fun one!

Ingredients And Substitutions

These are the main ingredients and substitutions for Gluten Free Levain Cookies- Small Batch. Scroll down to the recipe card for a full list of ingredients and instructions.

The base of this cookie is made with grass-fed butter but you can easily swap for a dairy free butter alternative to make these cookies dairy free. I love Kerry Gold or Westgold grass-fed butter.

Coconut sugar is a natural sweetener that I love to use in my recipes, it adds the perfect amount of sweetness without being too over-bearing.

Just a touch of cane sugar will help create that amazing texture in these cookies.

All natural peanut butter gives these cookies that amazing peanut butter and chocolate taste. If you didn’t want to use peanut butter, you could swap for almond butter, cashew butter or just use more grass-fed butter.

Vanilla extract is necessary for any baked good.

A touch of instant coffee brings out that chocolate taste 10x more than without it. You can easily omit this if you don’t have it on hand.

An egg yolk is necessary for binding all the ingredients together and create that Levain style cookie. I have not tested this recipe without the egg yolk, so I am unaware of how that would alter the recipe.

To keep this recipe gluten free, we will use almond flour. This gives this cookie that soft baked texture but crispy edges. I have not tested this recipe with any other flour substitutes.

Baking soda will help these cookies rise during baking time.

Since we are using almond flour then adding in a touch of tapioca flour is necessary as a binding agent to prevent this cookie from falling apart. Alternatively you could use corn starch or arrowroot powder.

I prefer to use a combo of mini dark chocolate chips as well as regular chocolate chips, this mixes in so well and adds a lovely piece of chocolate for every bite.

A touch of flakey sea salt on top is optional but recommended.

all the ingredients that you need to make these cookies

How To Make

ONE: In an electric mixer, add in the softened butter, coconut sugar and cane sugar. Using the whisk attachment, mix on medium to high speed for at least 60 seconds.

TWO: Next, add in the egg yolk, vanilla extract, instant coffee and peanut butter. Whisk again on medium to high speed for another 60 seconds or until mixture appears pale, light and fluffy.

THREE: Then add in the almond flour, baking soda and tapioca flour. Whisk again for 20-30 seconds or until ingredients are well incorporated. Add in the chocolate chips and mix once more.

FOUR: Use a 1/2 measuring cup and scoop dough and roll into a ball with the palm of your hand. Place on the baking sheet and top with more chocolate chips if desired.

the cookies on a baking sheet that is lined with parchment paper before baking

FIVE: After baked, sprinkle with flakey sea salt if desired and enjoy warm.

a hand holding one of the cookies that is topped with flakey sea salt

Tips And Tricks

Using an electric mixer is necessary for whipping butters and sugars together. This helps add air into the dough which will then create that fluffy texture of the cookie.

Make sure you are using softened grass-fed butter and not completely room temperature. This will also alter the cookies texture. I like to take it out of the fridge and place it in my waistband to allow my natural body temperature to soften the butter- it takes about 5 minutes.

How To Serve And Store

Serve these Gluten Free Levain Cookies slightly warm and with flakey sea salt.

If you have any leftovers, store them in an airtight container on the counter and enjoy up to 3-4 days.

a hand holding the cookie that is cut in half

Taste And Texture

These Gluten Free Levain Cookies- Small Batch taste like your typical chocolate chip cookie with a hint of peanut butter.

They’re crispy on the edges, but soft tender and gooey in the center.

Frequently Asked Questions

Can I use oat flour instead of almond flour?

Yes you can, however, please note the texture of the cookies will be different.

Am I able to make these cookies vegan?

You can easily swap the butter for a dairy free butter, I recommend the one from Country Crock. However, I have not tested this recipe without the egg yolk so I cannot say for sure how it will alter the end results.

My cookies spread too much? What did I do wrong?

You butter may have been a room temperature instead of softened. You can try to chill your dough for 20-30 minutes and then bake as directed.

Other Recipes You May Like

If you make these Gluten Free Levain Cookies- Small Batch, I would really appreciate a comment and rating down below, under the recipe card. Don’t forget to take a picture and tag me over on InstagramTiktok or Pinterest!

Gluten Free Levain Cookies- Small Batch

Gluten Free Levain Cookies- Small Batch are a copy-cat version of the famous bakery in New York. You'd never believe that these giant cookies are made with healthier ingredients like almond flour, peanut butter and dark chocolate. They taste like the real deal!
5 based on 2 reviews
Pin Recipe
PREP TIME:
15 minutes
COOK TIME:
12 minutes
TOTAL TIME:
30 minutes
Author - Hannah

Ingredients

  • 1/4 cup unsalted grass-fed butter, softened
  • 1/4 cup salted peanut butter, creamy and runny (I like Trader Joe's brand)
  • 1/4 cup coconut sugar, may sub brown sugar
  • 2 tbsp white sugar, may sub monk fruit sweetener
  • 1 egg yolk
  • 1 tsp instant coffee
  • 1 tsp of vanilla extract
  • 1 cup almond flour
  • 1/2 tsp baking soda
  • 1 tbsp tapioca flour, may sub 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 encouraged

SCALE:

1X

YIELDS:

3-4 giant cookies

Directions

  1. Preheat oven to 375F and prepare a baking sheet by lining it with parchment paper.
  2. In an electric mixer, add in the softened butter, coconut sugar and cane sugar. Using the whisk attachment, mix on medium to high speed for at least 60 seconds. Scraping down the sides as needed.
  3. Next, add in the egg yolk, vanilla extract, instant coffee and runny peanut butter. Whisk again on medium to high speed for another 60 seconds or until mixture appears pale, light and fluffy.
  4. Then add in the almond flour, baking soda and tapioca flour. Whisk again for 20-30 seconds or until ingredients are well incorporated. Add in the chocolate chips last and mix once more.
  5. Use a 1/2 measuring cup and scoop dough and roll into a ball with the palm of your hand. Place on the baking sheet and top with more chocolate chips if desired.
  6. Bake for 10-12 minutes or until edges appear golden brown and top is slightly firm to the touch, remove from oven and sprinkle immediately with flakey sea salt if desired.
  7. Let sit for 5 minutes and enjoy!

Notes

  • Using an electric mixer is necessary for whipping butters and sugars together. This helps add air into the dough which will then create that fluffy texture of the cookie.
  • Use a spatula to scrape down the sides as needed. 
  • Make sure you are using softened grass-fed butter and not completely room temperature. This will also alter the cookies texture. I like to take it out of the fridge and place it in my waistband to allow my natural body temperature to soften the butter- it takes about 5 minutes.

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Leave A Comment And Rate This Recipe!

Rating:

Second time making and a personal gluten free favorite!! Love how big and chunky they turn out. Yumm! And the salt at the end is perfect tiuch. Going to throw in half choc chips and half peanut butter next time! 😋

Just made the cookies and they came out perfect and oh so delicious! I used 1/2 of the choc chips in the recipe, resulted in 7 medium-large cookies. Thank you for sharing the recipe Hannah, much love from South Africa🤍

Hi Liezel! That is amazing to hear, i’m so glad you enjoyed them! thanks for taking the time to leave a comment and rating!