By now, you've most certainly heard of Levain cookies. Made popular by the Levain Bakery in New York City, many people believe these are the ultimate chocolate chip cookie. I don't want you (or me) to be left out of the cookie craze, so I've create a delicious copycat gluten free Levain cookies recipe that is just as amazing as the original version.
These big, thick cookies have a golden brown crispy exterior, while being gooey on the inside and filled with loads of chocolate and chunks of crunchy walnuts, just like the bakery favorites. This copycat recipe is easy to recreate in your own kitchen and it is sure to please the cookie lovers in your life!
If you're looking for more copycat recipes, check out these fan favorite Chick-Fil-A chocolate chunk cookies or my NYC style gluten free black and white cookies.
Why does this copycat Levain cookie recipe work?
Levain Bakery's cookies are characterized by being oversized, crispy on the outside while almost undercooked in the middle.
This recipe works because we start with a dough that is a little heavier on flour than a normal chocolate chip cookie, while having a little less sugar and butter. This assists with the cookie keeping its thick shape during baking.
Add to that the high temperature oven, which browns and sets the outside of the cookie before the shape can spread, leaving the centers a little undercooked.
Finally, we allow the cookies to cool on the baking sheet for 15 minutes, which allows the cookie to continue cooking slowly as they cool down leaving you with a barely cooked center that stays soft and gooey even the next day.
Ingredient Notes
These iconic cookies are made with a handful of simple ingredients that can be found in most grocery stores. This recipe is both gluten free and dairy free as written.
- Gluten-Free Flour Blend - I use Bob's Red Mill 1-to-1 flour for most of my cookie recipes. I have found it to be the most versatile gluten free flour. You can use your own favorite flour blend but ensure it contains xanthan gum or a similar binder. I haven't tested this recipe with any other flour blends, so your results may vary.
- Cornstarch - The original Levain recipe calls for cake flour. We are adding cornstarch here to make the gluten free flour closer to cake flour
in texture. If you avoid corn, substitute with arrowroot powder or tapioca starch. - Vegan Butter - I used Country Crock plant butter for these cookies. You can use the vegan butter of your choice, but don't substitute with margarine. If you're not dairy free, then use regular unsalted butter in the same measure.
- Eggs - Eggs are the piece that hold the dough together. I have not tried this recipe with an egg substitute, but I think a flax egg would be the best option here.
- Walnuts - Totally optional. I used walnuts, but pecans would also be delicious. If you're nut free, you can eliminate them, but add an additional ¼ of flour to keep the thickness of the cookie.
- Allergen Free Chocolate Chips - I used a mixture of half semi-sweet chocolate chips and half dark chocolate chips. I think going all one way or the other would work fine as well.
See recipe card below for full list with quantities.
Expert Tip
Using a kitchen scale to measure your ingredients will yield the most accurate results. If you don't have a scale, use the spoon and level method for measuring your flour. Simply spoon flour into your measuring cup and level it off with the back of a knife. Never scoop the measuring cup into the flour as it will pack in too much flour.
How to Make Gluten Free Levain Style Cookies at Home
These Levain-style cookies are easy to make, but make sure to follow the instructions closely. I suggest using an electric mixer or stand mixer to get the best result.
STEP 1: Combine the gluten-free flour
, cornstarch, baking powder, baking soda and salt in a medium bowl. Whisk together until well mixed.
STEP 2: Add the vegan butter, brown sugar and white sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed
for 5 minutes, until light and fluffy.
STEP 3: Add the vanilla extract, egg and egg yolk to the butter mixture. Beat for another 90 seconds.
STEP 4: With the mixer on low speed, slowly add the dry ingredients. Stir until just combined.
STEP 5: Add the chocolate chips and walnuts to the cookie dough. Stir by hand or mix briefly until they are evenly incorporated.
STEP 6: Once the dough is mixed, scoop it into 4-ounce or 6-ounce cookiedough balls. Place the balls of dough on a baking sheet and cover with plastic wrap.
Refrigerate the dough for one hour before baking.
How many cookies does this recipe make?
The original Levain bakery cookies weigh in at 6 ounces per cookie. Those are massive cookies. I tried baking them at both 4 and 6 ounces and honestly preferred the 4 oz cookies. They are still giant cookies, big enough to share.
At 4 ounces, this recipe will make 11 cookies. At 6 ounces, it will make about 7 cookies.
Tips for making perfect Levain cookies
- For best results, make sure to mix the cookie dough
as long as is called for in the recipe. - Refrigeration is crucial for the outcome.
- When you portion the dough, it's okay for it to just be a pile. You don't need smooth balls. If you make smooth balls, you won't get the bumpy tops that are typical for Levain cookies.
Can I make this recipe ahead of time?
These copycat Levain cookies are best when they are served warm from the oven to get the melty center.
You can bake them and reheat at 350F degrees for about 5-7 minutes.If you want to work ahead, you have a few options. You can make your dough and refrigerate it up to 24 hours before baking. You can also portion out your cookie dough and freeze it to bake later.
More copycat cookie recipes to try:
If you try this recipe, please leave a 🌟🌟🌟🌟🌟 star rating and let me know how you liked it in the comments below.
Recipe
Gluten Free Levain Chocolate Chip Cookies (Copycat)
Ingredients
- 2 Cups Gluten Free 1-to-1 Flour Blend 296 grams, Bob's Red Mill
- 3 Tablespoons Cornstarch
- 1 teaspoon Baking Powder
- ½ teaspoon Baking Soda
- 1 teaspoon Salt
- 10 Tablespoons Vegan Butter
- ⅔ Cup Light Brown Sugar lightly packed
- ⅓ Cup Sugar
- 1 Egg
- 1 Egg Yolk
- 2 teaspoons Vanilla
- 1 ½ Cup Walnuts roughly chopped
- 1 Cup Dairy Free Dark Chocolate Chips
- 1 Cup Dairy Free Semi-Sweet Chocolate Chips
Instructions
- Combine the flour, cornstarch, baking powder, baking soda and salt in a medium sized bowl. Stir until well mixed. Set aside.2 Cups Gluten Free 1-to-1 Flour Blend, 3 Tablespoons Cornstarch, 1 teaspoon Baking Powder, ½ teaspoon Baking Soda, 1 teaspoon Salt
- Add butter, brown sugar and white sugar to the bowl of an electric mixer. Beat on medium speed for 5 minutes until light and fluffy in texture. Scrape the bowl as needed.10 Tablespoons Vegan Butter, ⅔ Cup Light Brown Sugar, ⅓ Cup Sugar
- Add the vanilla extract, egg and egg yolk. Beat for another 90 seconds.1 Egg, 1 Egg Yolk, 2 teaspoons Vanilla
- Turn your mixer to the lowest speed. Slowly add the flour mixture.
- Once the flour is just barely mixed in, add the walnuts and chocolate chips. Continue to stir until the ingredients are evenly incorporated. You may need to do the final stirring by hand.1 ½ Cup Walnuts, 1 Cup Dairy Free Dark Chocolate Chips, 1 Cup Dairy Free Semi-Sweet Chocolate Chips
- Scoop the dough into 4-ounce (approx ⅔ cup) or 6-ounce (approx 1 cup) dough balls and place them on a baking sheet. Cover the baking sheet with plastic wrap and refrigerate for 1 hour.
- Preheat oven to 400 °F (204 °C). Line 2 baking sheets with parchment paper.
- Only place 4-6 dough balls per sheet so there is enough space.
- Bake in preheated over for 14 minutes. Remove from oven and cool on the baking sheet for 15 minutes before eating.
Notes
Tiffany is the recipe developer, stylist and food photographer behind Well Fed Baker. As a lifelong baker who had to go gluten free and dairy free in 2016, Tiffany strives to share allergen friendly recipes that never feel like they are free from anything.
Brit says
Hi! I measured out 4 oz cookie dough balls but I only got 7 cookies but the recipe card says 11 cookies.
The recipe definitely makes 11, 4-ounce cookies. Sorry I can't be of more help but I'm not sure why yours would have come out differently if you followed the recipe.
L says
I've never heard of Levain cookies but they look delicious and I appreciate how you always include all the photos! I can't wait to try these.
Laura says
Could I use arrowroot or tapioca starch in lieu of cornstarch?
Thank you
Either of those will work just fine. The measurement is the same.
Ellen says
I finally made these and they are delicious! After 14 minutes they seemed very soft in the middle so I gave them another minute. I live at 5,300 feet and many foods take longer to cook or bake. I didn’t make any high altitude adjustments, just followed the recipe exactly and they turned out great! Thanks for the recipe.
I'm so glad you liked them. It's great to know they worked at high altitude too.
Melissa says
Could I make these with regular butter?
Yes, for sure! Use the same measure of regular butter.
Mary says
Excellent combination of crispy on the outside and soft/chewy center. Sweet but not too sugary. The walnuts add a nice crunch too. Best chocolate chip cookie I've had in a long time. YUM!
Camille says
The most delicious cookie I've eaten in years. Perfect texture and flavor with just the right amount of sweetness.
I'm so glad you liked it! 🙂