Gluten-Free Levain-Style Chocolate Chip Cookies Recipe

Why You’ll Love This Lighter Copycat Levain Cookie Recipe

• Bakery-style flavor: A Levain-inspired cookie made gluten-free and naturally sweetened.
• Ideal texture: Crisp edges and a gooey, chewy center for the perfect cookie bite.
• Wholesome ingredients: Almond flour, maple syrup, and coconut sugar provide a healthier twist.
• Generously sized: Chunky dough yields oversized, chocolate-packed cookies ideal for sharing.

Ingredients & Substitutions

Everything you need to make these gluten-free Levain-style cookies:

Coconut oil: Can be replaced with melted butter, light olive oil, avocado oil or ghee (for non-vegan).

Maple syrup: Honey or agave nectar work as 1:1 substitutes.

Vanilla extract: Use pure or imitation vanilla. Vanilla bean paste or powder can also be used.

Almond extract: Optional—omit if you prefer.

Coconut sugar: Brown or white sugar can be used in the same amount.

Eggs: Replace each egg with a flax or chia egg (1 tbsp ground flaxseed or chia + 3 tbsp water) for an egg-free version.

Almond flour: For a nut-free option try oat flour or brown rice flour, keeping in mind texture will change.

Tapioca flour: Arrowroot or potato starch are suitable substitutes.

Mini chocolate chips: Use any chocolate chips you like—dark, milk, white—or chopped chocolate bars. Vegan chips work too.

Step 1: Make the Cookie Dough

Preheat the oven to 375°F (180°C). Line a baking sheet with parchment paper.

In a large bowl or stand mixer, combine the coconut oil (solid or melted), maple syrup, vanilla extract, almond extract (if using), and coconut sugar. Mix until the sugar dissolves, then add the eggs and blend until smooth.

Stir in the dry ingredients: almond flour, tapioca flour, baking soda, and salt. Mix until you have a thick cookie-dough consistency.

Fold in the mini chocolate chips until evenly distributed.

Step 2: Bake the Cookies

Use a cookie scoop or spoon to drop rounded scoops of dough onto the prepared sheet, spacing them apart. Wet your fingertips and gently shape each cookie, keeping the center slightly higher for a chunky look. Press a few extra chocolate chips on top and sprinkle lightly with flaky sea salt.

Bake 12–15 minutes until the edges are golden brown but the centers remain soft. Remove from the oven and let the cookies rest on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.

Levain Bakery Gluten-Free Chocolate Chip Cookies Copycat Notes

Walnuts (optional): The classic Levain chocolate chip walnut cookie includes chopped walnuts. Add 1/2 cup chopped walnuts or another favorite nut if you like.

Adjusting dough consistency: If the dough is too wet, add a little more almond flour. If too dry, add a splash of oil, water, or milk until it reaches a thick cookie-dough texture.

Oversized cookies: Use large dough balls for giant cookies. Baking at 375°F helps them cook through while staying soft inside.

Bake time: Watch the final minutes closely—golden edges with soft centers are the goal. Overbaking will dry them out.

Cooling: Let cookies cool on the baking sheet for 5 minutes before moving them to a wire rack to set and avoid breakage.

Serving Suggestion

Serve warm with cold milk or a scoop of vanilla ice cream. Leftovers can be crumbled over ice cream for a quick dessert topping.