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Gluten-Free Levain Cookies

Gluten-Free Levain Cookies
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These Gluten-Free Levain Cookies deliver the perfect combination of crispy edges and chewy, gooey centers in every bite. Crafted with allergen-free ingredients like almond flour and gluten-free all-purpose flour, these cookies offer rich chocolate chunks and a soft, tender crumb ideal for those with gluten sensitivity or anyone craving a delicious bakery-style treat at home.

Ingredients

Scale

Dry Ingredients

  • 1 cup almond flour
  • 1 1/2 cups gluten-free all-purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • Pinch of salt

Wet Ingredients

  • 1 cup unsalted butter, softened
  • 1/2 cup brown sugar, packed
  • 1/2 cup granulated sugar
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract

Add-ins & Garnish

  • 1 1/2 to 2 cups chocolate chunks or chips
  • Sea salt, for sprinkling on top

Instructions

  1. Prep Your Ingredients: Gather all ingredients at room temperature. Preheat your oven to 350°F (175°C) and line baking sheets with parchment paper to prevent sticking.
  2. Cream Butter and Sugars: Using a hand mixer or stand mixer, beat the softened butter with both brown and granulated sugars until smooth and fluffy, about 3 to 4 minutes.
  3. Add Eggs and Vanilla: Incorporate the eggs one at a time, ensuring each is fully blended before adding the next. Stir in pure vanilla extract for a fragrant and sweet base.
  4. Mix Dry Ingredients: In a separate bowl, whisk together gluten-free all-purpose flour, almond flour, baking powder, baking soda, and a pinch of salt to combine evenly.
  5. Combine Wet and Dry: Gradually fold the dry ingredients into the wet mixture, mixing just until combined. Avoid over-mixing to maintain tender texture.
  6. Add Chocolate Chunks: Gently fold in chocolate chunks or chips, ensuring even distribution without breaking them up too much.
  7. Shape and Bake: Use a large cookie scoop or your hands to form thick, chunky rounds. Place spaced out on baking sheets and sprinkle a pinch of sea salt on top. Bake for 12–15 minutes until edges are golden and centers remain slightly soft.
  8. Cool and Enjoy: Let cookies cool on the baking sheet for 10 minutes before transferring to a wire rack. This helps them set perfectly.

Notes

  • Use room temperature ingredients for smoother dough and better mixing.
  • Do not overmix the dough to avoid tough cookies.
  • Chill dough for 30 minutes to control spreading and enhance flavor.
  • Use high-quality chocolate chunks for richer melted pockets.
  • Adjust baking time according to cookie size; larger cookies require more time.

Nutrition

Keywords: gluten-free cookies, levain cookies, chocolate chunk cookies, allergen-free dessert, gluten-free baking

Find it online: https://lillysplate.com/gluten-free-levain-cookies/