▷ EASY Gluten-Free Levain Cookies Chocolate Chip Recipe

Gluten-Free » EASY Gluten-Free Levain Cookies Chocolate Chip Recipe

My healthier gluten-free version of the famous Levain Bakery Chocolate Chip Cookie. Crispy outside, gooey inside, packed with chocolate chips

Deliciously Easy Gluten-Free Levain Cookies: Indulge in Chocolate Chip Perfection

This is a description of a YouTube video showcasing a healthier version of the popular Levain Bakery Chocolate Chip Cookie. Unlike the original recipe, this version is gluten-free, made with almond flour, and sweetened with natural ingredients such as maple syrup and coconut sugar.

With this copycat recipe, you no longer need to travel to New York City to enjoy the ultimate cookie experience. Just like the original, these cookies are crispy on the outside and chewy and gooey on the inside. Each bite is packed with your favorite chocolate chips, ensuring a delightful treat for your taste buds.

The chunky cookie dough makes it incredibly easy to indulge in an oversized, warm chocolate chip cookie that will satisfy any sweet tooth craving. This recipe is perfect for those following a gluten-free diet and looking to satisfy their cookie cravings without sacrificing taste or quality.

If you’re interested in trying out this mouthwatering recipe yourself, be sure to check out the free recipe card available in the video description. Don’t forget to subscribe to the channel for more delicious recipes and tips on supporting your digestive and mental health. Enjoy making these giant, gluten-free chocolate chip cookies in the comfort of your own kitchen!

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Transcript: EASY Gluten-Free Levain Cookies Chocolate Chip Recipe Video

I’m showing you how easily you can make my healthier version of the world famous leane bakery chocolate chip cookies I’m making them healthier and gluten-free with almond flour coconut sugar maple syrup and coconut oil just like the original they’re crispy on the outside and chewy and gooey on the.

Inside and every bite is packed with your favorite chocolate chips to make our cookie dough we’re going to start by creaming together our sugars with our wet ingredients I’m going to start with 2/3 of a cup of coconut sugar 1/4 a cup of maple syrup 1/4 a cup of coconut oil and it could be solid or melted 2 teaspoons of vanilla extract and a/4 a.

Teaspoon of almond extract and then I’m going to mix these together until well combined and now we can add two eggs and then we’ll mix these together just until combined now for our dry ingredients we’re going to add 3 cups plus half cup of almond flour plus A4 a cup of tapi yoca flour 1 teaspoon of baking soda and A4 of teaspoon salt and then we’re just.

Going to mix these together until well combined and now I have this very delicious smelling cookie dough now I’m going to add 2/3 of a cup of some mini chocolate chips and you can use any variety that you like and then I’ll just gently fold these in oh that looks so good the chocolate chip to cookie dough ratio is very high.

I like to line my cookie sheet with a piece of parchment paper to make it really easy to get the cookies on and off of the pan lean Bakery cookies are known for being really chunky and kind of oversized so typically I would use my cookie scoop but in this case I’m just going to use a spoon so I’m just going to spoon out a slightly larger than.

Normal scoop of cookie dough and then I’m just going to push it down onto my cookie sheet now this cookie dough will be a little more sticky than a traditional cookie dough so you can just take a little bowl with some water and then dab your fingers in it and then it’s really easy to move the dough without it sticking to your fingers once.

I’ve scooped all the cookie dough onto my pan I like to go back in and kind of shape each cookie and add a few more chocolate chips to the top so I’m just going to wet my fingertips and then scoot the cookie into a really nice shape and I’m going to make them a little bit higher in the center and then I’m going to get a few more chocolate.

Chips and just push them into the top so you can never have too many chocolate chips and then we’ll sprinkle just a little bit of sea salt on top well these look incredible and they’re ready to go into a 37 75° oven for anywhere between 12 and 15 minutes or just until the sides and the top are starting to turn a real light golden brown well here’s our.

Batch of cookies and I took them out of the oven and then allowed them to cool on my counter for about 10 minutes and they look incredible they are chunky and toasted on the outside o and soft and gooey on the inside that tastes so good as as soon as you bite in you get that perfectly toasted outside and then it’s just soft.

And chocolaty and gooey on the inside and it has the perfect amount of sweetness without being overpowering and I love the depth of flavor that comes in from using the almond flour and the coconut sugar and I love knowing that I’m eating something with clean natural ingredients which means I’m going to feel just as good even after I eat it.

Now these are still a treat and they’re oversized so you will need to use some moderation well thank you so much for hanging out with me today in my kitchen to make these cookies and I’ve included a link to the full recipe in the video description below which takes you to my website jenl tummy. comom and I also invite you to like And subscribe to my.

Channel and if you know someone else who you think would love this recipe please share this video with them and I cannot wait to have you hang out with me again in my kitchen