Gluten Free Levain inspired Chocolate Chip Walnut Cookies
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A Note from Feedfeed
Levain bakery classic jumbo Chocolate chip walnut cookies can be made right in your kitchen. These thick, cakey cookies are packed with crunchy walnuts and sweet chocolate chips. Best of all?! They are gluten free!
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Recipe Card
ingredients
- 2 eggs
- 1/4 cup salted or unsalted butter, cubed and cold
- 4 tablespoons maple syrup
- 1 teaspoon vanilla extract
- 1/2 cup coconut sugar
- 2 1/4 cup almond flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 1 teaspoon cornstarch
- 1 cup Dark chocolate chips
- 1/2 cup walnuts, toasted and chopped
Method
Step 1
Preheat oven to 350 degrees and line a cookie sheet with parchment paper.
Step 2
In a large bowl, cream together the beaten eggs, butter, maple syrup, and vanilla extract. Mix until smooth.
Step 3
Add in the coconut sugar and mix again until well combined. Then add the almond flour, corn starch, baking soda, and salt together. Combine the wet and dry ingredients. Fold in chocolate chips and walnuts.
Step 4
Form into 5-6 large cookies (should be a heaping mound using an ice cream scoop), 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). I put them in the freezer for 30 min- 1 hour to keep its shape. 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 completely before enjoying. For 1 cookie - 8-12 min (watch at 8 min mark, cool down for 20-25 min)