Gluten-free levain bakery chocolate chip cookie

Gluten-free “Levain Bakery” chocolate chip cookies


For those with gluten sensitivities, finding a delicious and satisfying cookie can be a challenge. However, with this recipe for gluten-free “Levain Bakery” style chocolate chip cookies, you can enjoy a soft and chewy treat that is every bit as indulgent as its wheat-based counterpart.

These gluten-free chocolate chip cookies are the perfect treat for anyone with a gluten sensitivity who still wants to enjoy a delicious and satisfying cookie. With a tender, chewy texture and rich, buttery flavor, these cookies are sure to become a new favorite. In this recipe we use only naturally, whole-grain gluten-free flours. It can also be vegan, by replacing butter with coconut oil (use it refrigerated).

Levain Bakery cookies are a type of baked good that are made by the well-known New York-based bakery, Levain Bakery. They are known for their large, chewy, and gooey texture, and are made with high-quality ingredients such as butter, sugar, and chocolate chips. Levain Bakery cookies are a popular treat among those who enjoy rich and indulgent desserts, and they have gained a reputation for being some of the best cookies in the world. The bakery offers a variety of different cookie flavors, including classic chocolate chip, dark chocolate peanut butter chip, and oatmeal raisin.

What is so special about Levain Bakery cookies?

Levain Bakery cookies are special for several reasons:

  1. Unique Texture: Levain cookies are known for their gooey, chewy, and slightly undercooked texture that is unlike any other cookie. The combination of high-quality ingredients, including butter and sugar, results in a cookie that is both rich and indulgent.
  2. Large Size: Levain cookies are larger than your average cookie, weighing in at around 6 ounces each. This makes for a satisfying treat that is perfect for those with a sweet tooth.
  3. High-Quality Ingredients: Levain Bakery uses only the finest ingredients in their cookies, including high-quality chocolate, butter, sugar, and flour. This results in a cookie that is not only delicious but also made with wholesome ingredients.
  4. Baked Fresh Daily: Levain Bakery bakes their cookies fresh every day, ensuring that each cookie is warm and gooey when it is served.
  5. Reputation: Levain Bakery has gained a reputation as one of the best cookie bakeries in the world, with fans coming from all over to try their famous cookies. The bakery’s popularity speaks to the quality of the ingredients, the unique texture, and the overall experience of eating a Levain cookie.

Are Levain cookies undercooked?

Levain cookies are often described as having a slightly undercooked texture, which contributes to their gooey and chewy consistency. This texture is achieved by baking the cookies for just the right amount of time, so that they are still slightly soft in the center but have a slightly crisp exterior. The result is a cookie that is both indulgent and satisfying, making them a popular treat among those who enjoy rich and delicious desserts. However, it is important to note that undercooked cookies may not be safe to eat and can pose a risk of foodborne illness, so it is important to bake them until they are fully cooked and safe to consume.

Step by step photos of the process:

Gluten free Levain Bakery chocolate chip cookies

5 from 2 votes
Course: SnacksCuisine: AmericanDifficulty: Easy


Prep time


Cooking time


Resting time




  • buckwheat flour (100 g)

  • white rice flour (100 g)

  • butter (80 g) or coconut oil

  • brown sugar (120 g)

  • plant-based milk (70 g)

  • 2 tbsp almond or hazelnut butter

  • chocolate chips (90 g)

  • 2 tbsp hazelnuts (optional)

  • a pinch salt

  • 2 tsp baking powder

How to

  • In a medium-sized bowl, whisk together the dry ingredients: rice and buckwheat flour, baking powder, and salt. Set aside.
  • In a large bowl, cream together the butter (or coconut oil not melted), with brown sugar until light and fluffy, about 3 minutes. Then add hazelnut butter, and plant-based milk.
  • Mix with the dry ingredients and fold in the crushed hazelnuts and chocolate chips. Let the dough rest for at least 30 mins in the fridge (or overnight).
  • Preheat the oven to 200°C/390°F.
  • Scoop the dough into balls, about 1.5 tablespoons each, and place them 2 inches apart on the prepared baking sheet.
  • Bake for 10 to 12 minutes, or until the edges are golden and the centers are set.
  • Let cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

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Looking for other naturally gluten-free cookies recipes? 

Check out these almond shortbread or these oats chocolate chip cookies. And if you have ore chestnut flour to use, think about this amazing bread loaf or this pancakerecipe.

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  1. Thank you so much!

  2. Pingback: Almond and hazelnut thin cookies (gluten-free and dairy-free) - Marta in the jar

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