Okay, so you know when you’re just *craving* a bakery cookie? Like, a *real* bakery cookie? But then reality hits – gluten-free life! It can be so sad, right? Well, not anymore! I’ve been on a mission to create the *perfect* Thick Gluten Free Cookies (Levain Style!) And trust me, these are it! We’re talking seriously thick, slightly gooey, packed-with-chocolate-and-pecans kinda cookies. I remember when I first went gluten-free, all the cookies were either flat disappointments or tasted like sand. Ugh! But these? These are the real deal. Get ready for a cookie experience that’ll blow your mind!

Why You’ll Love These Thick Gluten Free Cookies (Levain Style!)

The Perfect Gluten Free Treat

Finally, a cookie that understands! If you’re gluten-free (or baking for someone who is), these are a total game-changer. No more sad, crumbly cookies – promise!

Bakery-Style Cookies at Home

Forget running to a fancy bakery. You can whip up these impressive cookies in your own kitchen. Seriously, your friends will think you’re a pro!

Irresistibly Delicious

Chocolate chunks, crunchy pecans, and that amazing soft-but-slightly-crisp texture…it’s a cookie dream come true! You won’t be able to stop at just one, I swear!

Ingredients for Thick Gluten Free Cookies (Levain Style!)

Okay, let’s gather our goodies! Here’s what you’ll need to make these amazing, thick gluten free cookies. Don’t skimp, okay? It makes a difference! You’ll want:

300 grams Gluten Free Flour (Cup4Cup recommended – seriously, it’s the best!)
30 grams cornstarch
1 ¾ teaspoons baking powder
1 teaspoon baking soda
113 grams unsalted butter, at room temperature (super important!)
100 grams light brown sugar, packed
115 grams granulated white sugar
2 teaspoons vanilla extract
1 ½ teaspoons kosher salt
1 large egg, room temperature
1 egg yolk, room temperature (don’t skip it!)
425 grams mixed chocolate, chopped (big chunks are the BEST)
150 grams toasted pecans, roughly chopped
Flaky sea salt for sprinkling (trust me on this one!)

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How to Make Thick Gluten Free Cookies (Levain Style!)

Alright, let’s get baking! Don’t be scared – it’s easier than you think. Just follow these steps, and you’ll be biting into a perfect, thick gluten free cookie in no time!

Preparing the Dough

First, grab a bowl and whisk together that gluten-free flour, cornstarch, baking powder, and baking soda. Set it aside for now. Then, in your stand mixer (you *can* do it by hand, but trust me, the mixer is way easier!), cream together the butter, both sugars, vanilla, and salt. Get it nice and fluffy – this takes a good 4-6 minutes on medium speed. Don’t rush it!

Adding the Chocolate and Pecans

Okay, now dump in that glorious chopped chocolate and the toasted pecans. Mix it all up until everything’s evenly distributed. Doesn’t that dough look amazing already?!

Chilling is Crucial

Now, this is *super* important: wrap that cookie sheet in plastic wrap and pop it in the fridge for at least 12 hours. I know, I know, it’s hard to wait! But seriously, chilling the dough lets the gluten-free flour fully hydrate. It makes a HUGE difference in the texture and flavor!

Baking Your Thick Gluten Free Cookies (Levain Style!)

Okay, the waiting is almost over! Preheat your oven to 375F. Arrange four cookies on your prepared sheet pan and sprinkle them with that flaky sea salt. Bake for 10 minutes, then rotate the tray and drop the oven temp to 350F. Bake for another 6-9 minutes. You want the edges crispy and the center still a little soft. Let ’em cool on the pan for a few before you devour them!

Tips for Perfect Thick Gluten Free Cookies (Levain Style!)

Want to make *sure* your thick gluten free cookies are absolute perfection? Here are my best tips and tricks! Seriously, these will take your cookies to the next level.

Choosing the Right Gluten-Free Flour

Okay, I’m gonna be real – Cup4Cup is my *absolute* favorite for these! It just gives the cookies the best texture. But, if you can’t find it, Bob’s Red Mill Gluten Free 1-to-1 Baking Flour will work in a pinch. Just don’t expect *quite* the same results, okay?

Don’t Skip the Chill Time

Seriously, I can’t stress this enough! That 12-hour chill is *not* optional. It lets the gluten-free flour absorb all the moisture and develop flavor. Trust me, it’s worth the wait!

Watch the Baking Time

Okay, so here’s the deal: you want the edges golden brown and crispy, but the center should still look a *little* underdone. Don’t worry, it’ll firm up as it cools. If you overbake them, they’ll be dry – and nobody wants that!

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Ingredient Notes and Substitutions for Thick Gluten Free Cookies

So, you wanna tweak things a bit? No problem! Here are some notes on the ingredients and a few ideas for swaps. Just remember, changing things up *might* affect the final result – but hey, experimenting is part of the fun!

Gluten-Free Flour

I can’t stress enough how important the right gluten-free flour is! Cup4Cup really is the best, but if you’re in a bind, a blend designed for baking (like Bob’s Red Mill 1-to-1) will work. Just don’t use a single-ingredient flour like almond or coconut flour, okay? It just won’t work the same!

Chocolate Choices

Mix it up with the chocolate! Dark, milk, semi-sweet – whatever your heart desires! I love using a mix of dark and milk chocolate chunks. You could even throw in some white chocolate, why not?!

Nut Variations

Not a pecan fan? No worries! Walnuts, almonds, or even macadamia nuts would be delicious in these cookies. Just make sure they’re toasted for the best flavor, okay?

FAQ About Thick Gluten Free Cookies

Can I use a different gluten-free flour blend?

Okay, so you’re thinking of switching up the flour? I get it! But listen, gluten-free flours are tricky. If you *do* sub, make sure it’s a blend designed for baking, like Bob’s Red Mill 1-to-1. Just know that the texture might be a little different. Cup4Cup really gives the best results, but experiment if you’re feeling adventurous!

Can I make the dough ahead of time?

Absolutely! In fact, I *recommend* it! The longer the dough chills, the better the flavor and texture. You can keep the dough in the fridge for up to 3 days. Or, you can even freeze it! Just wrap it really well and thaw it in the fridge overnight before baking. Easy peasy!

How do I store these Thick Gluten Free Cookies?

These cookies are best stored in an airtight container at room temperature. They’ll stay good for about 3-4 days…if they last that long! They’re also pretty yummy straight from the freezer (shhh, don’t tell anyone I said that!).

Why are my Thick Gluten Free Cookies flat?

Oh no, flat cookies are the WORST! Usually, it’s because the butter was too warm or you didn’t chill the dough long enough. Make sure your butter is at *cool* room temperature (not melted!), and don’t even *think* about skipping that 12-hour chill. Also, double-check that your baking powder and baking soda are fresh!

Storing and Reheating Your Thick Gluten Free Cookies

Okay, so you’ve managed *not* to eat all the cookies in one sitting? Amazing restraint! To keep ’em fresh, just pop them in an airtight container. Wanna warm ’em up? A few seconds in the microwave does the trick! And trust me, they’re pretty darn good straight from the freezer too!

Nutritional Information

Okay, so I gotta be honest here: figuring out the exact nutritional info for these is kinda tricky! It really depends on the brands you use and the size of your cookies. So, I can’t give you precise numbers, okay? But just keep in mind that these are a treat! Enjoy them in moderation!

Enjoy Your Thick Gluten Free Cookies (Levain Style!)

Okay, go bake these! Seriously, you won’t regret it. And hey, if you make them, be sure to leave a comment and let me know what you think! Or tag me in your pics on Insta! Happy baking!