You probably don’t remember that what feels like an eternity ago I ordered some oatmeal raisin cookies through the mail from Levain Bakery. Maybe because they weren’t fresh from the bakery, maybe because my expectations were incredibly high, maybe just because, but I didn’t love the cookies. They were fine, but not blow you away fantastic.
So I can’t quite explain why I desperately wanted to make these copycat cookies the moment I saw the recipe. In fact, I did pretty much make them right away. I had to have these giant, ooey gooey cookies.
And I am so glad I gave Levain a chance in my own kitchen because these cookies are fantastic. Irresistible. Out of this world, jump up and down, do a happy dance amazing.
And I don’t know about you, but I’ll take all the happy dances I can get these days.
I can’t quite put my finger on what is so magical about these cookies. I do like them best warm out of the oven or re-warmed in the microwave as it makes the carob/chocolate melty and the inside almost impossibly doughy.
Even though I am sometimes turned off by nuts in cookies as they get soggy very easily, in these cookies, they are perfection. And not soggy. It’s a Levain miracle.
You could, of course make these cookies smaller, but I would actually suggest sharing or eating one half at a time if you are worried about the ginormous size. That’s because if you make them smaller, you are going to lose a lot of the wonderful contrast in texture between that doughy inside and perfectly crisp barely golden brown outside.
You might just be seeing some more Levain copycat recipes around these parts since I need more happy dance days.Print
A paleo version of the irresistible cookies from Levain Bakery in NYC.
¾ cup room temperature coconut oil
¼ cup olive oil
½ cup coconut sugar
½ cup maple sugar
2 large eggs
2 teaspoons vanilla bean paste
3 cups paleo flour blend (2 cups almond flour, 1 ¼ cups tapioca starch, ¾ cup coconut flour)
1 teaspoon tapioca starch
¾ teaspoon baking soda
2 cups carob or chocolate chips or bars cut into small chunks, or a combo
2 cups walnuts
Make the dough. In a large bowl, cream the oils and sugars until light and fluffy. You can do this by hand or with a hand or stand mixer. Once fluffy, beat in the eggs one at a time, as well as the vanilla. Mix until fluffy again and stir in the flour, tapioca, and baking soda until just combined.
Stir in the chips and walnuts until evenly distributed throughout the dough. Form into a disc in the bowl, cover with plastic and refrigerate 24 to 48 hours.
When ready to bake the cookies, preheat the oven to 410 degrees F. Form the cookies into giant balls, well spaced on two baking sheets. Bake about 15 minutes until just barely golden brown and still very doughy inside. Cool about 10 minutes on the pans just to set up and serve. Cookies may be stored in an airtight container at room temperature for up to 3 days or frozen, wrapped in parchment and foil and placed in a zipper bag for up to 3 months. Thaw in the microwave about 1 minute.
Recipe adapted from Modern Honey