If you’re unfamiliar with Levain Bakery or their iconic cookies, you’re missing one of the primary motivations by my living in New York City. These cookies are famous not just because of how aesthetically pleasing they are, but also because of their 6 oz weight, unmatched taste, and ridiculous texture. They are THE chocolate chip cookie.
I’ve been wanting to make a gluten and dairy-free version inspired by the original and after years of you all asking for it, it FINALLY HAPPENED. I’m bummed that it took a global pandemic to get here, but here we are…
This cookie is made from a base of almond flour, and is sweetened with coconut sugar and a touch of maple syrup. In true me fashion, I never measure the chocolate chips with anything but my soul, so that’s why we end up with a hefty amount of chips in every bite. I’m not exactly complaining about it. The cookie dairy, gluten, and grain-free if that’s important to you, and even if it’s not – you’ll still love it.
When baking these cookies and forming them on the sheet, make sure you don’t flatten them down too much. You want them to remain slightly mounded so that the texture is cakey and thick after baking. You can also use vegan butter in place of the coconut oil if that’s what is available to you.
I hope you enjoy this recipe – please tag me on instagram @DADAEATS so I can see your creations!
Levain Bakery Inspired Chocolate Chip Cookies (Gluten-Free/Dairy-Free)
- 2 eggs (best at room temperature)
- 1/4 cup coconut oil, softened
- 3 tbsp maple syrup 4 tbsp if you'd like it sweeter!
- 1 tsp vanilla extract
- 1/2 cup coconut sugar
- 2 1/4 cups almond flour
- 1 tsp baking soda
- pinch salt
- chocolate chips we measure these with the soul
Preheat your oven to 350 degrees and line a cookie sheet with parchment paper.
In a medium bowl, cream together the beaten eggs, coconut oil, maple syrup, and vanilla extract. Mix until smooth.
Add in the coconut sugar and mix again until it is well incorporated. In a separate bowl, whisk the almond flour, baking soda, and salt together. Combine the wet and dry ingredients. Fold in chocolate chips (I don’t measure this to be honest, only with my heart).
Form into 5-6 large cookies, place the dough on your parchment lined baking sheet, and press them down just slightly (do NOT flatten too much. you want them to be mounded). You can also make 12-14 smaller sized cookies. Bake for 20-25 minutes or until the edges of the cookies are golden brown. Let cool slightly before enjoying.
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