Description
Enjoy the perfect gluten-free indulgence with these Gluten-Free Levain Cookies featuring a chewy center and crispy edges. Made with simple pantry staples, large chocolate chunks, and an optional nutty crunch, these cookies deliver rich, gooey bites perfect for anyone seeking a delicious gluten-free treat.
Ingredients
Scale
Dry Ingredients
- 2 1/4 cups gluten-free all-purpose flour blend (with xanthan gum included)
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
Wet Ingredients
- 1 cup unsalted butter, softened to room temperature
- 1/2 cup granulated sugar
- 1 cup packed brown sugar
- 1 large egg
- 2 teaspoons vanilla extract
Add-ins
- 1 1/2 cups large chocolate chunks
- 1 cup chopped walnuts (optional)
Instructions
- Prepare Your Ingredients: Measure out all ingredients. Bring unsalted butter to room temperature. In a separate bowl, whisk together the gluten-free flour blend, baking soda, and salt for even distribution.
- Cream the Butter and Sugars: In a large mixing bowl, beat the softened butter with granulated sugar and brown sugar until the mixture is light, fluffy, and creamy, creating the textured base for your cookies.
- Add Egg and Vanilla: Mix in the egg and vanilla extract to the creamed butter mixture, providing moisture and binding to the dough while enhancing flavor.
- Combine Dry Ingredients: Gradually add the dry gluten-free flour mixture into the wet ingredients. Stir gently and just until combined to avoid overmixing, which can cause toughness.
- Fold in Chocolate and Nuts: Carefully fold in the large chocolate chunks and optional walnuts, ensuring an even distribution for gooey texture and crunch.
- Chill the Dough: Wrap the dough tightly in plastic wrap and refrigerate for at least 30 minutes to firm up, helping the cookies maintain their shape during baking.
- Bake: Preheat your oven to 375°F (190°C). Scoop large portions of dough onto a parchment-lined baking sheet with enough space between each cookie. Bake for 12-14 minutes or until edges are golden but centers remain soft and chewy.
- Cool and Enjoy: Let the cookies cool on the baking sheet for a few minutes before transferring to a wire rack. This allows the cookies to set while keeping centers tender and gooey.
Notes
- Use a high-quality gluten-free flour blend containing xanthan gum for the best texture.
- Avoid overmixing the dough to maintain tenderness and prevent toughness.
- Chilling the dough is essential to control spreading and achieve the signature cookie structure.
- Use larger chocolate chunks for slow melting pockets of gooey chocolate.
- Bake cookies on parchment paper to prevent sticking and to develop a nice bottom crust.
- Remove cookies from the oven when edges are golden but centers are still soft for perfect chewiness.
- Prep Time: 15 minutes
- Cook Time: 12-14 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 45mg