Pstttt– this used to be the levain bakery inspired cookie recipe — that can now be found here.
If you love a big pillowy soft baked semi chewy cookie with chocolate chunks— then this is the cookie recipe for you.
1 1/4 cups almond flour
1/2 cup oat flour
3 tablespoons arrowroot starch or corn starch
1 teaspoon baking soda
1/2 teaspoon sea salt (omit if using salted butter)
1/3 cup cold butter (vegan or regular works– I haven’t tried coconut oil)
1/4 cup creamy nut butter
1/2 cup coconut sugar
1 chia or flax egg** (can sub with regular egg)
2 tablespoons maple syrup
1 teaspoon vanilla extract
chocolate chunks or chips (measure with your heart) I like to take dark chocolate bar and chop into chunks
chopped walnuts (optional)
** to make a chia or flax egg, combine 1 tablespoon ground chia or flax seed with 3 tablespoons water or plant based milk. Let sit for 5 to 10 minutes or until gelatinous.
Preheat oven to 350 degrees F. Next, prepare the chia egg, if using, and set aside.
Mix together all of the dry ingredients until fully combined and set aside.
Cream together the butter and coconut sugar, either by hand or using a hand mixer, until smooth and whipped. Next add in the egg, nut butter, maple syrup, and vanilla and beat together until combined.
Fold the dry ingredients into the wet and stir until just combined, don’t over mix it. Add in lots of chocolate chips or chunks, and walnuts. To get that iconic fat chunky levain bakery look, I formed a very big ball of cookie dough, and then added another little chunk on top, almost creating a tower of cookie dough, so that it will have a lot of height and different texture on top. I also recommend adding extra chocolate and walnuts on top before baking.
Bake for around 15 minutes or until cookie are golden brown. Top with sea salt and enjoy! P.S. let them cool for a while for optimal texture, but if you can’t resits, they’ll still be great.
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