Levain Bakery Gluten Free Sugar Free Oatmeal Raisin Cookies

1 cup (8 oz) cold Butter, cut into cubes
1/2 c + 1Tbsp (4 oz) [Truvia]Brown Sugar Blend
1/4 c (1 oz) Monk Fruit Sweetener
2 Eggs, large
2 1/2  cups (11.8oz) Gluten Free Flour Blend
1 1/2 cups (4.76 oz) Gluten Free Rolled Oats
1 teaspoon Cornstarch
3/4 teaspoon Baking Soda
1/2 teaspoon Salt
1/2 teaspoon Cinnamon
1 1/2 cups (8.4 oz) Raisins
1 cup (4.1 oz) Walnuts, chopped

And you know I am going to add a splash of Vanilla and prolly a splash of Rum!

Preheat oven to 410F (210C)
In a large bowl, cream together cold butter and sugars until light and fluffy, about 4 minutes.
Add eggs, one at a time, mixing well after each addition.
Add flour, oats, cornstarch, baking soda, salt and cinnamon; stir until combined.
Stir in raisins and chopped walnuts.
Chill dough for 15 minutes.
Portion dough into 4.5 oz – 6 oz balls, depending on your preference but keeping all cookie dough portions as close to equal as you can, and place on parchment lined cookie sheet; about 4 – 6 cookies per sheet, giving them room to spread
Bake for 9 – 11 minutes or until golden brown on the top.
Let them rest for at least 15minutes to set on cookie sheet before moving to wire cooling rack to cool completely


Gluten Free Copycat Levain Chocolate Chip Cookies

Gluten Free Levain Carob Chip Cookies

When asked, hubs will ALWAYS ask for Chocolate Chip Cookies! They are loaded with sugars and chocolate and are sinfully delicious!
For him to stay on track with his lifestyle changes I have adapted @wellfedbaker’s recipe to be sugar free as well as gluten free.

Gluten Free Sugar Free Levain Carob Chip Cookies

1/2 (4 oz) cup Butter, room temperature
1/3 (2.5 oz) cup [Truvia] Brown Sugar Blend
1/4 (1.75 oz) cup Monk Fruit Sweetener
1/4 (2 ounces) cup Coconut Palm Sugar

2 Large Eggs + 1 Egg Yolk
1 Tablespoon Vanilla

2 (10.4 oz) cups + 3 Tablespoons Gluten Free Flour Blend
2 teaspoons Baking Powder
1/2 teaspoon Baking Soda
1/2 teaspoon Salt

1 1/2 ( 4.1 oz) cups Walnuts, roughly chopped
2 (12 oz) cups Carob Chips *

Combine the gluten free flour, baking powder, baking soda and salt in a medium sized bowl; stir until well mixed and set aside.
Place butter to the bowl of an electric mixer and beat on medium speed for 1-2 minutes, until smooth; scrape down the bowl.
Add brown and white sugars, beat on medium speed 2-3 minutes, until light and fluffy; scrape down bowl.
Add eggs, one at a time, beating about 60 seconds between each addition.
Add vanilla
Turn mixer to lowest speed and slowly add the dry ingredients.
Once all the flour mixture is incorporated, add nuts and carob chips.
Continue to stir until well mixed.
Remove bowl from mixer and cover with plastic wrap; refrigerate for a minimum two hours or overnight.
Remove dough from refrigerator.
Line two cookie sheets with parchment paper; preheat oven to 375F (190C)
Scoop chilled dough into balls about 6 ounces each (2/3c); do not pack the balls together, just pile the dough onto the cookie sheet.
The tops of the baked cookie are not supposed to be smooth.
Only place 4 doughs balls per sheet so there is enough room for the cookies to expand.
Bake in preheated oven for 6.5 minutes; rotate pans and bake another 6.5 minutes then remove from oven and cool on the baking sheet for 15 minutes before eating.
Store leftover cookies in an airtight container.
Reheat at 350F (175C) for 5-7 minutes to remelt the inside

*Carob Chips – we are using Carob Chips, which are naturally quite sweet on their own,  instead of White and Milk or Dark Chocolate Chips