Gluten Free Levain Chocolate Chip Cookies (Copycat)

5 from 10 votes

These amazing Levain style chocolate chips cookies are the perfect gluten free copycat of the original.

Prep Time: 15

Cook Time: 14

Chilling Time: 1 30

Total Time: 1 59

Servings: 11 cookies

Calories: 530 kcal

Combine the flour, cornstarch, baking powder, baking soda and salt in a medium sized bowl. Stir until well mixed. Set aside.
2 Cups (296 g) Gluten Free 1-to-1 Flour Blend, 3 Tablespoons (24 g) Cornstarch, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Salt
Add butter, brown sugar and white sugar to the bowl of an electric mixer. Beat on medium speed for 5 minutes until light and fluffy in texture. Scrape the bowl as needed.
10 Tablespoons (141 g) Vegan Butter, ⅔ Cup (142 g) Light Brown Sugar, ⅓ Cup (67 g) Sugar
Add the vanilla extract, egg and egg yolk. Beat for another 90 seconds.
1 (50 g) Egg, 1 (14 g) Egg Yolk, 2 teaspoons Vanilla
Turn your mixer to the lowest speed. Slowly add the flour mixture.
Once the flour is just barely mixed in, add the walnuts and chocolate chips. Continue to stir until the ingredients are evenly incorporated. You may need to do the final stirring by hand.
1 ½ Cup (170 g) Walnuts, 1 Cup (170 g) Dairy Free Dark Chocolate Chips, 1 Cup (170 g) Dairy Free Semi-Sweet Chocolate Chips
Scoop the dough into 4-ounce (approx ⅔ cup) or 6-ounce (approx 1 cup) dough balls and place them on a baking sheet. Cover the baking sheet with plastic wrap and refrigerate for 1 hour.
Preheat oven to 400 °F (204 °C). Line 2 baking sheets with parchment paper.
Only place 4-6 dough balls per sheet so there is enough space.
Bake in preheated over for 14 minutes. Remove from oven and cool on the baking sheet for 15 minutes before eating.

STORAGE: Store leftover cookies in an airtight container at room temperature for up to 4 days.

REHEATING: You can reheat individual cookies in a 350F oven for 3-4 minutes to get that fresh baked taste.