Levain Copy Cat Chocolate Chip Cookies

After watching an episode of Throwdown with Bobby Flay, I was inspired to try the famous New York cookies from Levain Bakery, which caters to marathoners.  These turned out more scone-like than a cookie, but they were delicious and hearty!

The Levain Bakery copy cookies from Little Bitty Bakes is the recipe that I adapted for my own needs.

Here’s the breakdown:

1 stick (4 oz) butter, slightly softened
1/2 cup Eden cinnamon applesauce
1 cup brown sugar
1/3 cup Blue Agave Nectar
2 large, cage free eggs
3- 1/2 cups All Purpose, Whole Wheat White Flour
3/4 tsp baking powder
1/4 tsp baking soda
3/4 tsp salt
3/4 tsp cornstarch
2 cups Ghirardelli 60% cocoa chocolate chips
1 cup shelled walnuts
Cinnamon to top the formed cookies
Parchment paper

Preheat the oven at 325° F. Line two pans with parchment paper.

Gently soften the butter (about 15 seconds in the microwave, until it just starts to soften)

Combine the butter, applesauce, sugar, and agave and gently cream the mixture using a hand blender on low speed. Add the eggs, one at a time, until well blended.

Stir in the baking powder, soda, salt, and cornstarch until just blended. Gradually mix in the flour, adding a few tablespoons at a time. Be careful not to over mix the dough. The dough should be barely sticky and easy to form. Fold in the chocolate chips and walnuts so that they are evenly distributed.

Form the cookies into shapes about the size of your palm. I formed 16 fairly large cookies. These bulk up quite a bit. Sprinkle cinnamon over the cookies, freeze for about 8 minutes and then place in the oven. Cook for 20- 30 minutes. Depending on the size, you will have to monitor the cookies. Mine finished with a creamy color and slightly browned, and the toothpick came out clean.

Allow to cook on the baking sheet for 2 minutes, them remove to cool.


Nutritional Breakdown

Calories: 241
Fat: 14.9g
Saturated fat: 4.4g
Poly fat: 0.6g
Trans fat: 0.2g
Cholesterol: 23.1 mg
Sodium: 110.3mg
Potassium: 63.1mg
Total Carbs: 28.4g
Fiber: 0.9g
Sugar: 24g
Protein: 2.7g
Vitamin A: 3.2%
Iron: 7.6%

My goal next time is to cut out the butter with applesauce and avocado, and reduce the brown sugar by half, maybe adding a bit more applesauce for additional sweetness. There are some protein powders out there that are good for baking so that’ll be a great way to boost the nutritional content. I think I also want to sub the walnuts out for cashews or pistachios.


Gimme yo thoughts!

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