Go Back
–+ servings
Pin Print

Gluten Free Levain Cookies- Small Batch

4.38 from 8 ratings
Hannah Kling
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!
Prep Time 15 minutes
Cook Time 12 minutes
Total Time 30 minutes
Servings 3 giant cookies

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)

Instructions

  • Preheat oven to 375F and prepare a baking sheet by lining it with parchment paper.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
  • 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.
Did you make this recipe?Don't forget to tag @lovelydelites across all social media platforms!