Gluten-Free Levain Cookies Chocolate Chip

My Gluten-Free Levain Chocolate Chip Cookie recipe is made healthier than the New York City original version with almond flour, maple syrup, coconut sugar, and coconut oil. My copycat version is crispy on the outside and chewy and gooey on the inside, like the Levain Bakery-style oversized, chunky cookies.

Gluten-Free Levain Bakery Chocolate Chip Cookies on parchment paper.

My healthier version of the world-famous Levain Bakery Chocolate Chip Cookie is made gluten-free with almond flour and naturally sweetened with maple syrup, and coconut sugar. You don’t have to travel to New York City for the ultimate cookie experience with my copycat version. Like the original, my copycat version is crispy on the outside and chewy and gooey on the inside. And every bite is packed with your favorite chocolate chips. The chunky cookie dough makes it easy to enjoy an oversized warm chocolate chip cookie to satisfy any sweet tooth. 

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Why You’ll Love This Healthier Copycat Levain Cookie Recipe

  • You only need a few major ingredients.
  • It is super easy to make for an impressive result.
  • The flavor-rich ingredients make it taste amazing!
  • All the ingredients are easily digestible for a gentle tummy.
Gluten-Free Levain Bakery Chocolate Chip Cookies on parchment paper.

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.

Gluten-Free Levain Bakery Chocolate Chip Cookies on parchment paper.

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.

Cookie dough wet ingredients in a mixing bowl.
Adding chocolate chips to cookie 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.

Shaping cookie dough on cookie sheet.
Sprinkling salt on top of cookie.
Gluten-Free Levain Bakery Chocolate Chip Cookies on parchment paper.

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.

Refrigeration: Store the cookies in an airtight container. 

Freezing Dough: You can freeze the cookie dough and store it for up to three months.

Freezing Baked Cookies: To freeze a baked cookie, ensure they are completely cooled before placing them in a single layer in a freezer-safe container or zip-top bag. Separate layers with parchment paper to prevent sticking. 

Can I use a different gluten-free flour in place of almond flour in this Levain cookie recipe?
Yes, you can experiment with other gluten-free flours like hazelnut flour, oat flour, or a gluten-free all-purpose flour blend. Keep in mind that the texture and flavor may vary.

Can I make these gluten-free levain bakery cookies egg-free?
Yes, you can use flax or chia eggs as egg substitutes. To make one flax or chia egg, mix 1 tablespoon ground flaxseeds or chia seeds with 3 tablespoons water.

How do I adjust the consistency of the cookie dough?
If the dough is too wet, add more almond flour. If it’s too dry, you can add a little more liquid (oil, water, or milk) until you achieve a thick, cookie dough consistency.

Can I freeze the cookie dough?
Yes, you can freeze the cookie dough. Portion it into cookie-sized pieces, freeze on a baking sheet, then transfer to a sealed container or bag. Label with the date and baking instructions.

Can I use regular-sized chocolate chips instead of mini-chocolate chips?
Absolutely! You can use regular-sized chocolate chips or chop up a chocolate bar into small pieces.

Can I add nuts or other mix-ins to the recipe?
Yes, feel free to customize the cookies by adding chopped nuts, shredded coconut, or dried fruits to the dough for added texture and flavor.

Gluten-Free Levain Bakery Chocolate Chip Cookies on parchment paper.

Chocolate Chip Gluten-Free Levain Bakery Cookies Recipe

Gluten-Free diet-friendly recipe
My Gluten-Free Levain Chocolate Chip Cookie recipe is made healthier than the New York City original version with almond flour, maple syrup, coconut sugar, and coconut oil. My copycat version is crispy on the outside and chewy and gooey on the inside, like the Levain Bakery-style oversized, chunky cookies.
5 from 2 votes
Servings 20
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes

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

YouTube video

Nutrition

Calories: 180kcalCarbohydrates: 18gProtein: 4gFat: 11gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 0.4gTrans Fat: 0.001gCholesterol: 14mgSodium: 83mgPotassium: 66mgFiber: 2gSugar: 10gVitamin A: 20IUCalcium: 37mgIron: 1mg
Keyword almond flour, chocolate chip cookie, coconut oil, levain bakery, naturally sweetened, oat flour
Did you make this recipe?Please let me know in the comments below how it turned out 🙂

2 Comments

  1. 5 stars
    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 🙂

    1. Hi Michele, thank you so much for the review! I love Levain bakery cookies too but prefer a healthier, make-at-home option 🙂

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