I LOVE LEVAIN BAKERY BAKED GOODS!
So far from what I’ve seen, I really love the cookies that people purchase from Levain Bakery in NYC (you can check it out by searching: #levainbakery or #levaincookies). Last year, I even remade their chocolate chip walnut cookie into a gluten free version. It was good, but not 100% my favorite – I think that it was the walnuts because I love a good chocolate chip cookie!!!
I always knew that I wanted to convert Levain’s chocolate peanut butter chip cookie into a gluten free version because chocolate and peanut butter are part of my favorite flavor profiles!!! Recently one of my favorite bloggers, Cake by Courtney, came out with a copy cat recipe for this exact cookie – with gluten of course. I also love Courtney’s cookies because she uses brown sugar. Brown sugar is the *BOMB*!
The next logical step was to take her recipe and convert it into a gluten version since it had everything I loved and needed in my life at that moment. READ: Chocolate, Peanut Butter, and Brown Sugar!!!
NOT PRETTY BUT THEY ARE YUMMY
These cookies do not photograph well and they are just a tad better looking in person but lord almighty – they taste out of this world!
If you eat one 10 minutes out of the oven, it is ooey and gooey – so delicious! If you have leftovers, just warm this up in 15 second intervals in your microwave until you reach your desired gooey-ness!! Honestly, they were just as good warmed up then they were fresh out of the oven. I found myself turning to these more than any other cookie I’ve ever made. This may be a problem. LOL!
SOME TIPS BEFORE WE START
The recipe calls for regular flour and cake flour. I use Cup4Cup gluten free flour for this recipe because A. it has more starch than regular gluten free flours so it’s already more like a cake flour and B. it has the xanthan gum already in it.
Another great tip from Courtney is to use Reese’s Peanut Butter chips and no other. She has tried them all and these were the best. I didn’t mess around, I went straight for the Reese’s chips right away.
Lastly, you do not have to have softened butter for this recipe so REJOICE! You can start mixing these babies up with everything right from the fridge because they work out way better with everything cold! YAY!!!
Adapted from the copy cat recipe on the blog, Cake by Courtney
- 300g Cup4Cup gluten free flour (I cannot vouch for others here.)
- 3/4 C dark cocoa flour (I used Hershey’s Special Dark.)
- 1 tsp baking powder
- 1/2 tsp kosher salt
- 1/2 tsp baking soda
- 14 tablespoons unsalted butter, cold and cut into cubes
- 1 cup brown sugar, packed
- 1/4 cup granulated sugar
- 2 large eggs
- 1 (10oz) plus 1/3 cup of Reese’s Peanut Butter baking chips
- Preheat oven to 375 degrees. Line at least 2 baking sheets with non-bleached natural parchment paper.
- Measure and combine all dry ingredients: Flour, dark cocoa, baking powder, salt, and baking soda.
- In a stand mixer with the paddle attachment add the cold butter and the sugars. Mix until light and fluffy.
- Add the two eggs to the butter/sugar mixture and mix until combined.
- Next add the dry ingredients in three different parts. If you add it all at once, you’ll decorate your kitchen in cocoa powder!
- After the dry ingredients are all mixed in, remove the bowl from the stand mixer and stir the peanut butter chips in by hand.
- Use a large ice cream scoop to measure out 8-10 large balls of cookie dough.
- You can dunk the top of your cookie dough ball in additional peanut butter chips if you want extra on the outside.
- Put 4 cookie dough balls per cookie sheet and slightly press down (not very much – the girth of the cookies is what you’re after here!).
- Bake 10-11 minutes and allow to cool for 10 minutes before eating or trying to attempt to move them off the cookie sheet to a cooling rack.
- You can store these on the counter top, fridge, or freezer these cookies and then warm them up in the microwave at 15 second intervals to enjoy a ooey gooey cookie!