Copycat Levain Gluten Free Cookie Recipe

4.91 from 10 votes

Copycat Levain Gluten Free Cookie Recipe

These copycat gluten free Levain Bakery walnut chocolate chip cookies are just as soft and gooey as the real thing but made right at home! Loaded with two types of chocolate and chopped walnuts, these extra thick, giant, bakery-style cookies are totally worth the hype!

Prep Time20

Cook Time12

Chilling Time1

Course: Cookies

Cuisine: American

Keyword: gluten free levain cookies, copycat levain cookies, gluten free bakery chocolate chip cookies

Servings: Giant Cookies

Calories: 517kcal

Author: Ansley Beutler

Ingredients

½ cup grass-fed butter (cut into pieces)
½ cup coconut sugar
⅓ cup cane sugar
1 teaspoon vanilla
1 egg
1 egg yolk
1 ½ cup King Arthur Measure for Measure Gluten Free Flour
2 tablespoon corn starch
½ teaspoon baking soda
1 teaspoon baking powder
½ teaspoon sea salt
½ cup dark chocolate chips
½ cup semi-sweet chocolate chips
1 cup chopped walnuts

US Customary - Metric

Instructions

In a mixing bowl, beat together the butter, coconut sugar, and cane sugar until creamy. Add the vanilla and egg and egg yolk to to the bowl and continue to mix well.
In a separate bowl, whisk together the King Arthur Measure for Measure Gluten Free Flour, corn starch, baking soda, baking powder, and sea salt. Add the flour mixture slowly to the mixing bowl and mix just until the flour is incorporated.
Fold in the chocolate chips and chopped walnuts. Measure 6 oz cookie dough scoops and place on a baking sheet. Place the baking sheet in the fridge to cool for at least an hour.
When ready to bake, preheat the oven to 400 F and remove the baking sheet from the fridge. Bake the cookies in the preheated oven for 12 - 14 minutes until the outside has turned a golden brown.
Let the cookies sit for at least 10 minutes before serving.

Notes

Butter substitute : If needed, substitute the grass-fed butter with vegan butter.

Double batch : This recipe makes 5 giant cookies. And I mean GIANT. I personally think two people can share a cookie which is why I think 5 makes the perfect batch. If you want to make more though, this recipe can easily be doubled to make 10 giant cookies.

Freezing the dough : Prepare the dough in the same manner as described above. Go ahead and scoop out 6 ounce cookie dough balls, place them in an airtight ziplock bag, and store them in the freezer. When ready to enjoy, remove a cookie dough ball and allow it defrost for about 20 minutes before baking.

Storing : To store these cookies, place them in an airtight container once they have cooled down. They will keep for 5 days out on the counter. I highly recommend warming them up in the microwave for about 10 seconds when ready to enjoy! They will soften up a bit and the chocolate will melt too.

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