These gluten-free Levain bakery chocolate chip cookies are cakey, delicious, and so chocolatey! They make a great dessert, after-school snack, or gift. These copycat cookies are filled with rich butter, walnut (or almond) pieces, and two different kinds of chocolate chips. These are GIANT cookies that are totally delicious!
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
Newbury Street in Boston recently welcomed a Levain bakery, so I just had my first gluten-free walnut chocolate chip Levain bakery cookie. They are fabulous, but I wanted to develop my own recipe so I could make them for my family without having to run out and buy one.
If you're looking for chocolate cookie recipes, you must try my chewy white chocolate macadamia nut cookies and my amazing chocolate cherry cookies.
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Ingredients
Easy to find ingredients that most bakers already have in their pantry.
- Butter: cold, unsalted, cubed
- Brown Sugar: I use light brown sugar
- Granulated Sugar
- Eggs: two regular eggs and one additional egg yolk to make the cookies extra chewy
- Gluten-Free Flour: I use Caputo GF flour AND King Arthur’s GF flour for this recipe. Using both flours gives this cookie a nice texture.
- Cornstarch
- Baking Soda
- Salt
- Chocolate Chips: I use both semi-sweet chocolate chips and semi-sweet chocolate chunks.
- Walnuts: you can also use crushed almonds if you prefer.
See recipe card for quantities.
Instructions
Preheat the oven to 400 degrees and line two large baking sheets with parchment paper.
In a medium bowl, combine corn starch, both gluten-free flours, salt, and baking soda. Set the dry ingredients aside.
Cream the cold cubed butter in a large bowl using an electric mixer. Add in granulated sugar and brown sugar and cream for 3 minutes.
Add the eggs one at a time, creaming on medium speed.
Once the eggs are combined and the mixture is creamy, add the dry mixture ½ cup at a time while beating slowly.
Fold in the chocolate chips, chocolate chunks, and walnuts using a spatula.
Use a large cookie scoop to scoop the cookie dough into large balls of dough. Line the balls of dough on two large baking sheets leaving ample room between each dough ball.
Bake in the oven for 12 minutes. The cookies will still be a little undercooked in the middle. Let the cookies rest on the cookie sheet for 10 minutes before lining them on a wire rack. This will allow the cookies to finish cooking.
Hint: I use a 4-tablespoon scoop for these cookies. Find the scoop I use HERE.
Substitutions
- Walnuts - instead of walnuts, you can use crushed almonds.
- Gluten-free flour - use only King Arthur GF flour instead of using both GF flours. Just substitute the amount of Caputo GF flour with King Arthur GF flour.
Variations
- Vanilla extract - add vanilla extract to the cookie dough. Add 1 teaspoon.
See this brown butter chocolate chip cookie recipe on my website!
Equipment
Storage
Store these gluten-free Levain copycat chocolate chip cookies at room temperature in an airtight container. You can freeze the cookies in a freezer-safe bag for up to six months.
Top tip
If you want your cookies to spread a bit, don't chill them before baking. If you want them to not spread as much, then chill your cookies for 15 minutes in the refrigerator before baking.
Copycat Gluten-Free Levain Chocolate Chip Cookies
Ingredients
- 1 cup unsalted butter cubed
- 1 cup Brown Sugar
- ½ cup Sugar
- 2 Eggs + 1 egg yolk
- 1 ½ cups Caputo GF flour
- 1 cup King Arthur flour
- ⅔ teaspoon Cornstarch
- 1 teaspoon Baking Soda
- ½ teaspoon salt
- 1 cup bittersweet chocolate chips
- 1 cup bittersweet chocolate chunks
- 2 cups walnuts or almonds chopped
Instructions
- Preheat the oven to 400 degrees and line two large baking sheets with parchment paper.
- In a medium bowl, combine corn starch, both gluten-free flours, salt, and baking soda. Set the dry ingredients aside.
- Cream the cold cubed butter in a large bowl using an electric mixer. Add in granulated sugar and brown sugar and cream for 3 minutes.
- Add the eggs one at a time, creaming on medium speed.
- Once the eggs are combined and the mixture is creamy, add the dry mixture ½ cup at a time while beating slowly.
- Fold in the chocolate chips, chocolate chunks, and walnuts using a spatula.
- Use a large cookie scoop to scoop the cookie dough into large balls of dough. Line the balls of dough on two large baking sheets leaving ample room between each dough ball.
- Bake in the oven for 12 minutes. The cookies will still be a little undercooked in the middle. Let the cookies rest on the cookie sheet for 10 minutes before lining them on a wire rack. This will allow the cookies to finish cooking.
Notes
FAQ
Yes, Levain does have a gluten-free chocolate chip walnut cookie available in stores.
Levain cookies are HUGE! They're so big, full of chocolate, and really thick like a cake. They're super delicious!
They are a bit undercooked to keep them super soft and gooey. That is why I recommend taking them out of the oven a bit before they're completely cooked through. This allows the cookies to slowly set and stay gooey.
Tried this recipe? Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with me through social media by following me on Instagram, Pinterest, and TikTok or by subscribing to my newsletter.
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