A lower-sugar Levain Bakery inspired peanut butter chip cookie.
No stevia. No fruit puree.
When we came back from New York I became obsessed with creating a lower-sugar Levain Bakery inspired cookie. I scoured the web for recipes, tips and techniques and after much trial and error (using the amazing collaboration of posts from a blog by Parsley, Sage & Sweet) our family has a new favourite cookie.
This is not a copycat recipe but rather an "inspired" recipe. The original Levain cookies are loaded with so much sugar and chocolate chips they would be impossible to be made "low-sugar . Rather, this is a happy medium cookie, especially for those of you who've been asking for recipes with no stevia or fruit purees.
Levain cookies are famous for their moist (almost raw) interior. To accomplish this I did a quick baking followed by a minute or two under the broiler. This needs to be done under a watchful eye so the cookies don't burn!
There are two variations below. A peanut butter cookie and a walnut chocolate chip cookie.
You can use Hershey's peanut butter chips but I like to add homemade peanut butter chips. Mix 1/2 cup of peanut butter with 1 Tbsp of honey. Spread on a parchment paper and freeze for a few hours or overnight. When hardened, chop up into chips and keep frozen in a container until ready to use. This will prevent the peanut butter from spreading in dough, creating peanut butter pockets. Mmm.
Lower-Sugar Peanut Butter Chip Cookie.
by Less Sugar Naturally
1/2 cup peanut butter
1 Tbsp of honey
1 1/2 cups (240 grams) of all purpose flour
2 cups (210 grams) of oats - pulverized or 210 grams of oat flour
1/4 tsp of baking soda
3/4 tsp of baking powder
1 tsp of salt
1 cup of slightly softened butter
1/3 cups (60 grams) of white sugar
1/3 cups (60 grams) of loosely packed brown sugar
2 eggs + 1 egg yolk
1/2 tbsp of vanilla
60 grams dark chocolate chips (or 30 grams of dark and 30 grams of Hershey's PB chips)
1/2 cup chopped peanuts
1. Ahead of time, make frozen peanut butter chips (instructions above)
2. Preheat oven to 375 degrees.
3. Pulverize oats in a food processor.
4. Combine oats, flour, baking soda, baking powder and salt. Mix until well combined. Set aside.
5. In a mixer or bowl beat butter and sugars until combined. Mix in eggs, yolk and vanilla.
6. Add flour mixture and mix until barely combined.
7. Add chocolate chips, nuts, and frozen peanut butter chips (right out of the freezer). Mix just until combined. Do Not Overmix!
8. Drop cookie dough roughly by the tablespoon. You want them full of nooks and crannies.
9. Make 30 cookies. If necessary, keep your batter in the fridge in between batches.
10. Bake for 6-8 minutes at 375 degrees and remove cookies. They outside should just be starting to firm up. Quickly switch your oven to its "broil" function. When ready, broil cookies for 60-120 seconds. Watch your cookies so they don't burn. You want them to get nice and brown!
*Depending on your oven, humidity and your "almost raw" preference, you might have to experiment with the times above. Keep in mind the cookies will continue to firm up after being taken out of the oven, so don't overcook.
12. Wait until completely cool before eating...allowing the peanut butter pockets to re-solidify.
5 grams of sugar per 1.5 ounce cookie
|Walnut Chocolate Chip Cookie|
- Switch peanuts to walnuts.
- Use 60 grams of dark chocolate chips.