Thick Gluten Free Cookies (Levain Style!)
These thick gluten free cookies are gooey, loaded with chocolate chips and walnuts—a gluten free take on the popular Levain cookies.
Equipment
- Electric Mixer
- cookie scoop
- baking sheet
Ingredients
Wet
- ½ cup unsalted butter room temperature
- ¾ cup dark brown sugar
- ⅓ cup white sugar
- 1 egg
- 2 egg yolks
- 2 teaspoons vanilla bean paste can sub for extract
Dry
- 2 ¼ cups gluten free all purpose baking flour
- 2 ½ teaspoons cornstarch
- ½ teaspoon baking powder
- ⅛ teaspoon baking soda
- ½ teaspoon salt
- ¼ teaspoon cinnamon optional
- 1 ¼ cups semi sweet chocolate chips or chunks
- ½ cup walnuts finely chopped
Instructions
Instructions
- Line a baking sheet with parchment paper and set aside.
- In a medium mixing bowl or bowl of a stand mixer, add the softened/room temp butter and both brown and white sugar.
- Cream together for about 1 minute. Add in the egg, egg yolks and vanilla. Cream together until combined.
- Add in the flour, cornstarch, baking powder, baking soda and cinnamon. Mix together until combined.
- Fold in the chocolate chips and chopped walnuts. Use a large cookie scoop (mine was about 3 tablespoons) and scoop into 9 cookies.
- Scoop onto the baking sheet. Set in the fridge for 1 hour.
- Toward the end of the hour, preheat the oven to 375 Fahrenheit.
- Arrange the cookies on two baking sheets to leave room for spreading.
- Bake for 12-16 minutes or until the edges are golden brown.
- Use a round cookie cutter to swivel around the edges and create perfect circles if desired. Sprinkle with flakey salt and enjoy!
Notes
You can use salted butter if that's what you have, just omit the added salt! I used Bob's Red Mill 1:1 Baking flour, which I recommend here!
Nutrition
Serving: 1cookieCalories: 402kcalCarbohydrates: 59gProtein: 7gFat: 21gSaturated Fat: 11gSodium: 179mgFiber: 6gSugar: 31g
Tried this recipe?Let us know how it was!