GF ‘Levain’ Cookies

gluten freesweet treats
Written By Andrea Lindner

Ultimate Gooey Chocolate Chip Cookies: A Recipe Inspired by Levain Bakery's Famous Treats 🍪

If you’ve ever had the pleasure of biting into one of Levain Bakery's legendary chocolate chip cookies, you know that they’re nothing short of magical. Thick, gooey, with a perfect balance of crunch on the outside and melt-in-your-mouth softness on the inside—these cookies redefine what a chocolate chip cookie should be.

But what if I told you that you could recreate these bakery-style cookies at home? Well, that’s exactly what we’re doing today! I’ve taken a page out of Levain's book and created my own version that’s just as rich, just as indulgent, and—bonus—gluten-free!

Before going gluten free, Levain was my absolute favorite cookie. I must admit, I would get one of their cookies at least once a week once I moved to NYC! While they have a GF/DF option, they’ve informed me they can’t make any guarantees about cross-contamination. In a bakery surrounded by flour, I personally decide no longer to risk that. 2 years into my Celiac diagnosis, and I decided I must venture to create my own soft, gooey chocolate chip cookie without having to worry about gluten or cross-contamination. Whether you're gluten-sensitive, celiac, or just looking for a delicious twist on a classic, these cookies are going to rock your world. Let’s dive into this recipe!

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Personally, I half this recipe as the cookies are MASSIVE and too much for just me and Ethan, but here’s the full recipe:

Ingredients You’ll Need:

  • 1 cup unsalted butter (use cold butter and cut them in cubes!)

  • 1 cup brown sugar (packed)

  • 1/2 cup granulated sugar

  • 2 large eggs (room temperature)

  • 3 1/4 cups gluten-free all-purpose flour (make sure it includes xanthan gum)

  • 1 teaspoon tapioca flour

  • 1 teaspoon baking soda

  • 1/2 cup chocolate chips (I like the mini chips, but a Levain cookie typically includes large chunks. Add whichever is your preference!)

  • Optional: a splash of chopped walnuts (if you’re looking for the true Levain favorite cookie experience)

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Instructions

  • Preheat the oven 400 degrees Fahrenheit. Line a baking pan with parchment paper to prepare for the cookies!

  • In a stand mixer or large mixing bowl, beat together cubes of cold butter, white sugar, and light brown sugar. Beat for 3 minutes or until no clumps of butter remain. I actually used my hands for this part since I don’t have a great mixer, but either works!

  • Add in both eggs and stir to combine.

  • Next, add your gluten free flour, tapioca flour, and baking soda to bowl and stir until a thick dough is formed.

  • Fold in dark chocolate chips.

  • Break out the dough into 8 large globs of dough (🤤). Each ball of dough should be about 6 ounces, but, for added Levain effect, they should not be perfectly shaped. Place only 4 cookies equally spaced apart on lined pan.

  • Bake for 10 to 12 minutes or until cookies are just set in the middle and slightly golden around the edges.

  • Once you remove from the oven, allow cookies to cool on pan for at least 10 minutes before digging in!

Next time you're in the mood for a serious cookie craving, you know where to turn. Happy baking! 🍪

XOXO,

Andrea ✨

Andrea Lindner
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