Gluten-Free Levain Cookies Chocolate Chip
Make my lighter Levain Bakery Chocolate Chip Cookie Recipe at home! This gluten-free version uses almond flour, maple syrup, and coconut sugar, with a crispy exterior and gooey inside. Packed with chocolate chips, these oversized cookies are the perfect treat for any sweet tooth.
You don’t need a trip to New York City to enjoy the world-famous Levain Bakery Chocolate Chip Cookie! My lighter version is made gluten-free with almond flour, sweetened naturally with maple syrup and coconut sugar. This recipe delivers the same crispy-on-the-outside, gooey-on-the-inside texture that made Levain famous. And of course, each bite is packed with melty chocolate chips.
Whether you’re making these cookies for a sweet treat or sharing them with friends and family, this copycat recipe brings all the satisfaction of the original, but with simple, wholesome ingredients. These oversized cookies are a regular in my kitchen, and I’m excited to share this easy recipe with you so you can enjoy them anytime!
Why You’ll Love This Lighter Copycat Levain Cookie Recipe
- Levain-inspired flavor: Enjoy the iconic bakery-style cookie, but made gluten-free and naturally sweetened.
- Perfect texture: Crispy edges with a gooey, chewy center that makes every bite irresistible.
- Simple, wholesome ingredients: Made with almond flour, maple syrup, and coconut sugar for a healthier twist.
- Oversized cookies: Chunky cookie dough creates the ultimate oversized, chocolate-packed cookies, perfect for sharing (or not!).
Ingredients & Substitutions
Here is everything you need to make the best Gluten-Free Levain Bakery Chocolate Chip Cookies:
Coconut Oil: Substitute with an equal amount of melted butter, light olive oil, avocado oil or ghee for a non-vegan option.
Maple Syrup: You can replace with honey or agave nectar in the same quantity.
Vanilla Extract: You can use pure or imitation vanilla extract. If you don’t have any extract, you can use vanilla bean paste or vanilla powder.
Almond Extract: You can omit it.
Coconut Sugar: Substitute with an equal amount of brown or white sugar.
Large Eggs: You can use a flax egg or chia egg (1 tablespoon ground flaxseeds or chia seeds mixed with 3 tablespoons water) for each egg.
Almond Flour: If you need a nut-free alternative, you can use oat flour or brown rice flour, but it will affect the texture.
Tapioca Flour: Substitute with arrowroot flour or potato starch in the same quantity.
Mini-Chocolate Chips: You can use your favorite chocolate chips, including dark chocolate chips, milk chocolate chips or even white chocolate chips. You can also use semi-sweet vegan chocolate chips.
How to Make My Healthier, Gluten-Free Levain Bakery Copycat Chocolate Chip Cookies
Step 1: Make the Cookie Dough
Preheat your oven to 375°F (180°C). Line a cookie sheet with parchment paper and set it aside.
In a large mixing bowl or stand mixer bowl, add the coconut oil (it can be solid or melted), maple syrup, vanilla extract, almond extract, and coconut sugar. Mix well until the sugar is dissolved. Add the eggs and mix until well-combined.
Add the dry ingredients, including almond flour, tapioca flour, baking soda, and salt. Mix until a thick, cookie dough-like consistency forms.
Gently fold in the mini-chocolate chips until evenly distributed throughout the dough.
Step 2: Bake the Cookies
Using a cookie scoop or a spoon, drop rounded scoops of dough onto the prepared baking sheet, leaving some space between each cookie.
Wet your fingertips and gently shape each cookie, leaving it higher in the center for a chunkier cookie. Add a few more chocolate chips to the top of each cookie and lightly sprinkle with flaky sea salt.
Bake for 12-15 minutes or until the edges are golden brown. Keep an eye on them to prevent over-baking.
Once baked, remove the cookies from the oven and allow them to cool on the baking sheet for 5 minutes before transferring them to a wire rack to cool completely to room temperature.
Levain Bakery Gluten-Free Chocolate Chip Cookies Copycat Recipe Notes
Chunks of Crunchy Walnuts: The classic Levain cookie—Chocolate Chip Walnut Cookie—includes chopped walnuts. Feel free to add 1/2 cup of chopped walnuts or any other favorite nut.
Consistency Adjustment: If the cookie dough seems too wet or too dry, adjust by adding a bit more almond flour or a splash of liquid until you achieve a thick cookie dough consistency.
Oversized Cookies: Use large balls of dough to bake giant cookies. Baking them at the high temperature of 375°F will help them bake through but still be soft on the inside.
Baking Time: Watch the cookies closely during the last few minutes of baking. They should have golden edges but remain soft in the center. Overbaking can result in a drier texture.
Cooling Time: Allow the cookies to cool on the baking sheet for 5 minutes before transferring them to a wire rack. This helps them set and prevents breakage.
Serving Suggestion:
Serve warm from the oven with a glass of cold milk, or with a scoop of vanilla ice cream. Leftover cookies make a great crumble topping for ice cream.
Do you love chocolate chip cookies? Check out more of my easy and healthier chocolate chip cookie recipes:
Chocolate Chip Gluten-Free Levain Bakery Cookies Recipe
Ingredients
- 1/4 cup coconut oil
- 1/4 cup maple syrup
- 2 teaspoons vanilla extract
- 1/8 teaspoon almond extract
- 2/3 cup coconut sugar
- 2 eggs
- 3-1/2 cups almond flour
- 1/4 cup tapioca flour
- 1 teaspoon baking soda
- 1/4 teaspoon salt
- 2/3 cup mini-chocolate chips
Instructions
- Preheat your oven to 375°F (180°C). Line a cookie sheet with parchment paper and set it aside.In a large mixing bowl or stand mixer bowl, add the coconut oil (it can be solid or melted), maple syrup, vanilla extract, almond extract, and coconut sugar. Mix well until the sugar is dissolved. Add the eggs and mix until well-combined.
- Add the dry ingredients, including almond flour, tapioca flour, baking soda, and salt. Mix until a thick, cookie dough-like consistency forms.Gently fold in the mini-chocolate chips.
- Using a cookie scoop or a spoon, drop rounded scoops of dough onto the prepared baking sheet, leaving some space between each cookie.Wet your fingertips and gently shape each cookie, leaving it higher in the center for a chunkier cookie. Add a few more chocolate chips to the top of each cookie and lightly sprinkle with flaky sea salt.
- Bake for 12-15 minutes or until the edges are golden brown. Allow to cool before enjoying!
Video
I love Levain cookies but recently had to go gluten-free. I was so excited to find this recipe. It was so easy to make and these are chunky and yummy!!! They did not last long 🙂
Hi Michele, thank you so much for the review! I love Levain bakery cookies too but prefer a healthier, make-at-home option 🙂