Somedays you just need an outrageous bakery-style cookie that's as big as the palm of your hands like my gluten free levain bakery cookies. Levain Bakery is located in New York City and is known for its oversized cookies. Clearly, something that caught my attention. My gluten-free bakery-style chocolate pecan cookies are slightly crisp on the edges and gooey and chocolatey on the inside. Each cookie weighs a whooping 6oz before baking - no cookie scoop needed. Just a kitchen scale.
If you are looking for my Ultimate Chocolate Cookies, please check out this recipe. I also have two additional Levain Style Cookies on my website now: Gluten Free Levain Style Cookies and Cream Cookies and Gluten Free Levain Style Double Chocolate Chip Cookies
Jump to:
- Recipe Ingredient Notes
- Can I make this recipe with "regular" All Purpose Flour?
- How to successfully make Levain Style Cookies
- FAQ for Gluten Free Levain Style Bakery Cookies
- Join my Gluten Free Community!
- Note about Salt in my Recipes
- Baking in grams
- Note about Ovens and Oven Temperatures
- Substitutions and Modifications
- 📖 Recipe
- 💬 Comments
Recipe Ingredient Notes
Gluten Free Flour: I use Cup4Cup Multipurpose Flour in this recipe which already contains xanthan gum but also made it successfully with my own Gluten Free Flour blend as well as Bob's Red Mill 1 to 1. If you do not have access to Cup4Cup you can use your favorite gluten-free flour blend. If your blend does NOT contain xanthan gum, please add 2 teaspoons of xanthan to your dry ingredients.
Chocolate: This recipe calls for a lot of chocolate. 15oz to be exact. I use a mixture of 62% dark chocolate chunks, chopped-up Valrhona Milk Chocolate, and Ghiradelli Mini Chocolate Chips. Why 3 different styles of chocolate? It gives the cookie more flavor and more texture. In addition, all three chocolates melt at a different temperature and therefore will produce a variety of chocolate pockets in the baked cookie. Plus more chocolate is always fun!
Nuts: This recipe calls for toasted pecans. If you don't like pecans, please replace them with your nuts of choice. The original Levain Bakery cookies are made with walnuts but personally, I prefer pecans over walnuts (for some reason walnuts in the US taste bitter to me) If you don't like nuts at all, please replace them with 50 grams of additional flour.
Salt: I use Diamond Crystal Kosher Salt in all my recipes and Maldon’s Flaky Sea Salt as my finishing salt (the flaky sea salt I put on almost all my baked goods). Not all salts are created equal. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier. 1 teaspoon of Diamond Crystal Kosher salt weighs roughly 3 grams while 1 teaspoon of Morton’s Kosher Salt weighs almost 5 grams. Therefore if use another brand other than Diamonds Crystal Kosher Salt please be aware that this can throw off the entire recipe.
Can I make this recipe with "regular" All Purpose Flour?
Yes, please use 275 grams of All-Purpose Flour (As in "Wheat containing" flour) or equal parts of All Purpose Flour and Cake Flour.
How to successfully make Levain Style Cookies
- This dough works the best after being chilled for 12hrs or longer (up to 48hrs). I tried baking my gluten-free levain cookies after only being chilled for 30 minutes and they spread out.
- When you portion out the cookies, it's okay if they just look like "a pile of dough" on the sheet tray. I use a kitchen scale to measure them out. I have tried this recipe with 3oz portions and 6oz portions.
- Salt - I top my unbaked cookie dough with flaky sea salt before baking to ensure it actually sticks to the cookie. I don't recommend salting the cookie dough before freezing.
- Start baking them at 375F and after 10 minutes reduce the oven temperature to 350F. This way the outside of the cookie bakes quickly on the outside to ensure that crispy edge.
- The cookies are slightly underbaked - this is how they are gooey and chocolatey on the inside.
- This cookie is the best the day they are baked off. I recommend baking only as many as you would like to enjoy and freeze the leftover portioned dough.
FAQ for Gluten Free Levain Style Bakery Cookies
Can I make those cookies with “Regular” All-Purpose Flour?
Yes, Please substitute the gluten-free flour used in this recipe with 275 grams of regular all-purpose flour (as in wheat-containing flour)
Can I make this recipe vegan?
I know one of my readers has successfully used margarine in my Gluten Free Levain Bakery Cookies to make them dairy-free.
Can I leave out the pecans?
Yes but please add an additional 50 grams of flour.
Can I make this recipe with less chocolate?
Feel free to reduce the amount of chocolate from 425 grams down to 300 grams. There is no need to add any additional flour.
Can I make the cookies smaller?
Of course. I have baked them as 3oz cookies but anything smaller will just lose the "Levain Bakery Style". Please be aware if you make them smaller, you have to reduce the baking time.
Can I freeze the baked cookies?
Yes! Place the cookies on a baking sheet and freeze them. Once frozen wrap them in plastic wrap and place them in a ziplock bag in your freezer. When you are ready to eat a cookie, allow for it to thaw at room temperature. You can always warm it up in the microwave for 15-20 seconds to give it that fresh-baked cookie taste.
How should I store my cookie dough?
If you do not plan on baking all the cookie dough at once, I recommend freezing it. Place it on a sheet tray that fits in your freezer and allow for the cookie dough to fully freeze. Once frozen transfer them to a ziplock bag and store them in your freezer for up to 3 months.
How do I bake the frozen cookie dough?
The best way to bake the frozen cookie dough, please preheat your oven to 375F. Line a baking sheet with parchment paper. When your oven is preheated, transfer the number of cookies you would like to bake to your sheet tray. Bake them at 375F for 13 minutes, lower the temperature to 350F and finish baking them for 7-11 minutes.
Why is this recipe not using the "Streusel Technique"?
If you have tried my other two Gluten Free Levain Style Cookies you may notice they are being made using the "Streusel Technique". This recipe for Gluten Free Levain Style Bakery Cookies was created before I figured out that unique technique. Can you make this recipe using the Streusel Technique? Absolutely! Can you make it was written? Absolutely! (If you are curious about "The Streusel Technique", please check out my other two Levain Style Cookies)
Join my Gluten Free Community!
Note about Salt in my Recipes
I use Diamond Kosher Crystal Salt in all of my recipes unless otherwise stated. If use use a different brand or kind of salt in your kitchen please adjust accordingly since some salts can be saltier. If you use Morton’s Kosher Salt please be aware that their salt granules are smaller in size, denser, and crunchier and twice as salty.
Baking in grams
I share my recipes in grams and by weight since baking by weight is the most accurate way to bake. Digital Scales are very affordable and easy to use. You can purchase them on Amazon for less than a set of measuring cups. For small amounts under 10 grams, I like to use this Precision Pocket Scale. Measuring cups are very inaccurate which can cause significant errors when it comes to gluten-free baking or baking in general. Especially since I bake with gluten-free flours which weigh differently than “regular” flours. I do provide some ingredients like spices and leavening agents in measuring spoons. To learn more about Baking with a digital scale, make sure to check out my post about Baking by weight.
Note about Ovens and Oven Temperatures
All my recipes are tested and developed with a conventional oven. I always bake my baked goods on the rack placed in the MIDDLE of my oven. This way the heat coming from the bottom will not burn my baked goods.
If you are baking with convection (fan-forced), please adjust the recipes accordingly. Convection oven can cause baked goods to dry out quickly and still be raw inside. Since takes at least 15-20 minutes for a standard American Oven to be fully preheated. I highly recommend investing in an Oven Thermometer.
Substitutions and Modifications
Any dietary or ingredient modifications/substitutions to this recipe may alter the end result in appearance and taste. I test my recipes several times as published in this post and The Gluten Free Austrian Blog is not responsible for the outcome of any recipe you find on our website.
📖 Recipe
Gluten Free Levain Bakery Cookies
Gluten-free bakery-style chocolate pecan cookies with slightly crisp edges and a gooey and chocolatey center.
Ingredients
- 300 grams Gluten Free Flour (I recommend Cup4Cup for this recipe)
- 30 grams cornstarch
- 1 ¾ teaspoons baking powder
- 1 teaspoon baking soda
- 113 grams unsalted butter, at room temperature
- 100 grams light brown sugar
- 115 grams granulated white sugar
- 2 teaspoons vanilla extract
- 1 ½ teaspoons kosher salt
- 1 large egg, room temperature
- 1 egg yolk, room temperature
- 425 grams mixed chocolate
- 150 grams toasted pecans
Instructions
How to make the Cookie Dough
- Combine Cup4Cup, cornstarch, baking powder, and baking soda in a small bowl and set aside.
- In the bowl of your stand mixer, fitted with the paddle attachment, combine the butter, both sugars, vanilla extract, and salt.
- At a low-speed mix to combine, increase the speed to medium and mix until light and fluffy - this should take around 4-6 minutes.
- Turn off your mixer, scrape down the sides of your bowl and the paddle to ensure everything gets incorporated equally.
- With your mixer running on low, add the egg and the egg yolk one by one and make sure to let them incorporate fully.
- Turn off your mixer, scrape down the sides of your bowl and the paddle to ensure everything gets incorporated equally.
- With the mixer running on low, add the flour and mix to combine. Add the chocolate and nuts and mix.
- Line a cookie sheet with parchment paper and portion the dough in 6oz cookies using your kitchen scale. Wrap the sheet tray with plastic wrap and refrigerate for 12hrs to allow the dough to rest. During this process the flour hydrates and develops flavor.
Bake the Cookies
- Preheat your oven to 375F.
- Arrange 4 cookies on your parchment-lined sheet pan and sprinkle with flaky sea salt.
- Bake at 375F for 10 minutes, rotate the tray and reduce the temperature of your oven to 350F.
- Bake for an additional 6-9 minutes until they have crispy edges, look puffy, and still look slightly underdone in the center. If you want a gooey cookie you will want to underbake them.
- Remove the cookies from the oven and allow them to cool on the sheet tray for 5-10 minutes. Those cookies taste the best when eaten when they are freshly baked.
- Repeat with the rest of your cookie dough or freeze for future cookie cravings.
Notes
Using All Purpose Flour
Please substitute the gluten-free flour used in this recipe with 275 grams of regular all-purpose flour (as in wheat-containing flour)
Cookie Dough Chill Time
- This dough works the best after being chilled for 12hrs or longer (up to 48hrs). I tried baking my gluten-free levain cookies after only being chilled for 30 minutes and they spread out.
Reducing the chocolate
Feel free to reduce the amount of chocolate from 425 grams down to 300 grams. There is no need to add any additional flour.
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Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 400
Susan says
Looks delicious! What if I can’t get the Cup4Cup Multipurpose Gluten Free Flour? Can I use regular Gluten Free flour and add my own xantham gum? How much xantham gum should I add? Thanks!
Daniela Weiner says
Hi Susan! You can use your own gluten-free flour blend or a commercial blend such as Bob's Red Mill. If you use a blend without xanthan gum 300grams I would add 2 teaspoons of xanthan. Does this make sense?
Susan says
Thank you so much! I will try this. Can’t wait! 🙂
fitri says
Sorry for joining in, but what if I use your gf flour blend? Should I weigh the flour 300g or 280g?
Daniela Weiner says
I am not sure where you get the 280 grams from? 275 grams if you use "regular" (as in wheat-containing) all-purpose flour and 300 grams if you use a gluten-free flour blend. I hope this helps
fitri says
Oh! I just realized the previous comment refers to how much xanthan we should use. I misunderstood your comment "If you use Bob’s Red Mill 1-1 please reduce the flour from 300 grams to 280 grams. Cup4Cup is heavier than Bob’s Red Mill." Really sorry about that 😅
Daniela Weiner says
Ahhhh! Now I see the issue. To be honest, I have just made the cookies with Bob's Red Mill and used 300 grams and they turned out perfect.
Daniela Weiner says
I have fixed my comment! Thank you for calling that out. I appreciate it
Nancy says
Servus Daniela,
What can substitute the xanthan gum? I want to bake the cookies now and I don’t have it. I have GF flour.
Lg
Daniela says
You may replace it with equal amounts of guar gum. The cookies will need a binder or will be very crumbly without it.
Tami says
Hi there! These came out great but I had to press them halfway through. My dough was very compact. I used King arthur Measure for Measure. I will try my own blend next, but do you have to press them or do they spread?
Thank you!!
Daniela says
I do press them down - they look like flat hockey pucks when they go into the oven. I am sorry about this
Jenny says
I came searching the reviews due to this. I wish I would have read them before baking as mine stayed like hockey pucks also after being baked. I had to smoosh down hot out of the oven cookies to get the round shape shown in the photos. Is it possible to add in your directions that you smoosh them down before baking? Would be very helpful to know this in advance!
Beth says
Hello
I have arrowhead GF flour 1to1, will this work or BRM GF 1to1?
Please let me know
Thanks,
Beth
Daniela says
I don’t use Arrowhead but I don’t see why Bob’s Red Mill (blue bag) wouldn’t work here
abbi says
In the recipe it says they are best when fresh, if I make them a day or two in advance will they still be good or should I wait?
Daniela says
I think one day in advance will be just fine. Just make sure to store them in an airtight container
Sha says
hello, what would be the measurements if i use all purpose flour instead?
Daniela Weiner says
Hello, I would recommend 275 grams of All Purpose Flour
Iris Meyers says
These cookies are freaking amazing! I used a 54% semi-sweet chocolate, a 40% dark milk chocolate, and a 33% milk chocolate, plus toasted pecans AND toasted walnuts. Baked in my toaster oven on 375 (non-convect) for 10 minutes, then 350 for 6 minutes, and they were perfect. Crisp on the outside, gooey on the inside, and full of chocolate and nuts. Seriously, this is what a cookie should taste like, gluten-free or not!!! Thank you, Daniela!
Kelley says
Best cookie I have ever made! Thanks for all the GF recipes I now HAVE TO try!
Daniela Weiner says
Thank you so much Kelley! This made my day.
Steve says
Wow! I’ll admit it- I’ve been envious of my glutenous friends seeing this style of cookie all across the internet. Then, a moment of serendipity when I came across your account and this recipe. It’s simply outstanding. Thank you for the precision in your recipes. I can’t wait to explore other things you have tested and see what comes in the newsletter.
Pia says
These are what all those recipes touting they’re the “best cookie ever” are actually trying to be. These are one of the best darn cookies I’ve ever had!! Thank you so much for the recipe! I used Bob’s Red Mill 1-1 flour and earth balance soy free vegan butter and they came out delicious. I also didn’t have enough chocolate as they call for quite a lot and I just cut back a little and supplemented with finely chopped unsweetened chocolate and I loved the results!!! Definitely a winner!!!
Daniela Weiner says
Pia, thank you so much for those kind words. I love hearing that you made it with Earth Balance - so exciting!
Gillian Young says
I haven't made chocolate chips cookies in 2+ years due to having gluten intolerance and I just knew they wouldn't taste good. This recipe is to DIE for. I highly recommend it. I only chilled my dough for 4 hours (similar to your other recipe). The cookies still came out fluffy and tasty.
Do you have any recommendations for storing the baked cookies in the freezer?
Daniela Weiner says
Gillian, thank you so much for your kind words. As for storing baked cookies in the freezer, I recommend wrapping each of the completely cold cookies with plastic wrap, stick it in a ziplock bag and freeze them this way. When the craving hits, just grab one from the freezer and defrost at room temperature. I always nuke mine in the microwave when it's completely thawed. Hope this helps
Emmanuelle says
I tried those with switching butter to margarine as I'm allergic to milk, and the cookies were delicious ! With other blogger's recipes I had issues of cookies being too crumbly but not with this one - 100% would recommand ! Thanks a lot for sharing this recipe with us
Daniela Weiner says
Thank you so much for sharing this! I am so glad this worked out with margarine. This is really good to know. Thank you!
Kaitlin says
Holy cow these are scrumptious! I only went with 350g of chocolate and 120g of nuts because there seemed to be too many mix ins for my own personal preference, however DANG these turned out delicious! Another fantastic recipe 🙂
Daniela Weiner says
Thank you! I appreciate the kind words 🙂 Glad you enjoyed them
Laura says
THE BEST COOKIE RECIPE HANDS DOWN!!!
If you haven’t made these yet… you’re missing out!!
Headphonesthoughts says
This looks so delicious. I’m not a big fan of nuts. Could I take out the pecans?
Daniela Weiner says
Absolutely! As written above in the Recipe Ingredient Notes you can sub the nuts with additional 50 grams of flour.
Heather @ Writer's Life for You says
Those cookies look amazing. I'm not a big baker because you have to measure HAHAHA. But that recipe actually doesn't look too hard so I would love to try it. Thanks for the awesome recipe!
CookieMonster says
I used swerve and the original batter came out very crumbly. I added more butter and stuck in the fridge for 12 hours. When I baked them they were dry. Should I decrease my baking time? I’m using a gas range.
Daniela says
Hello, none of my recipes are tested with sugar replacements since I only work with cane sugar/beet sugar. Sugar not only provides sweetness but also moisture to recipes. So replacing it with sugar replacement won't give you the same result.
Lisa says
Just curious..why add corn starch ? You usually don't see that in cookie recipes.
Daniela says
There are a few reasons like it helps to create a softer, more tender cookie. It also enhances the chewiness and can prevent cookies from spreading too much during baking.
angela says
I use swerve with a lot of desserts but avoid it when using anything that is supposed to be 'cakey' or for cookies because it will have a drying effect to them. Swerve is excellent in most other dessert types of recipes but do not sub it is cakes/cookies or will definitely be dry and crumbly.
Anaiah says
These cookies look absolutely delicious! I love that it's gluten free so my son can enjoy them too. Can't wait to give it a try!
Sydney Lockard says
Served this cookie to my partner one night. He asked me why I made him regular gluten cookies (I pretty much only cook gf). I told him I didn’t. Flabbergasted he said “that’s a damn good cookie. Like not even a good gluten free cookie…it’s just one of the best cookies I’ve had, period”
Needless to say he’s asked me to make them 4 more times
Daniela Weiner says
This is like the biggest compliment someone can get. When someone who is not gluten-free LOVES a gluten-free baked good. When I had my bakery I would do a lot of farmers markets and sold simple chocolate chip cookies for $1. Many husbands would stop, hand me a cookie and mumble "I know it's gluten-free but those cookies are delicious"
Sydney Lockard says
Yes! When a non gf person compliments gf cooking, and especially baking, it feels so dang magical!
Please keep the recipes coming!
Rita says
What kind of chocolate did you use? Chocolate chips or bars chopped?
Daniela Weiner says
Rita, if you look under "Recipe Ingredient Notes" which is posted right on top of the page I state which chocolate I use. I use a mixture of 62% dark chocolate chunks, chopped-up Valrhona Milk Chocolate, and Ghiradelli Mini Chocolate Chips.
Davinya Chauhan says
This cookie recipe looks fab! I want to bake some for my friend's birthday as she's intolerant to gluten. However, I only have all purpose gluten free flour. Is it okay to just you this and how much would you recommend using? Thank you!
Daniela Weiner says
Davinya, I assume your GF All Purpose flour does not have xanthan in it? If your blend does NOT contain xanthan gum, please add 2 teaspoons of xanthan to your dry ingredients.
Tasnim says
I want to try this recipe but I want to use all purpose flour and leave out the nuts. How much flour should I use?
Daniela Weiner says
Hello, I would recommend 275 grams of All Purpose Flour. Instead of the nuts please add an additional 50 grams of flour. So you will use a total of 325 grams
JOHANNA says
I’m wondering if I could sub the egg yolk for something else to veganise this recipe? The other ingredients are easier to swap but not the yolk, please help.
Daniela Weiner says
Hello, what are you planning on using instead of the whole egg?
Johanna Rupieper says
Possibly flax meal
Daniela Weiner says
Will that provide enough moisture? I am very much leaning swapping the eggs for dairy free milk if you want to make them vegan. Or use the flax egg and some milk? That might work.
Megan says
I made these using Bob’s Red Mill All Purpose Flour (it was all I had at the time!!) and added 1 tsp of xanthan gum. Absolutely fantastic cookies with great texture and flavor. I don’t think this flour blend was a bad option, but it left a bit of a weird aftertaste in the cookies I baked from frozen. Will definitely be trying more of the Levain recipes using different flour blends!
Lizzie says
These are my absolute new favorite cookie! My gluten-free friends and non gluten-free friends all love them too!!
Cheryl says
I did not add the pecans; I substituted them for grated dark chocolate. I used semisweet and milk chocolate chips. I found them too sweet. Perhaps I should have added the nuts.
I may also try decreasing the white sugar next time.
Perfection otherwise for texture of a GF cookie.
Cheryl says
I should add I used Bob's Red Mill 1to1 Baking Flour.
Tara Meyer says
The recipe does not clarify whether the cookies should be baked straight from the fridge or come to room temperature prior to baking?
Thanks so much!!
Daniela says
I allow them to sit at room temperature while the oven preheats.
Daniela Weiner says
Cheryl, instead of messing with the sugar (which can throw off the entire recipe), I recommend adding more flour as stated in the blog post 🙂
Lizzie says
These are my absolute new favorite cookie! My gluten-free friends and non gluten-free friends all love them too!!
Kara Smith says
Hi Daniela,
I made your cookies and cream Levain style cookies last week (Beyond scrumptious!!) and so decided to try the original version this week using the streusel style method. I just made up the dough and have the portions in the refrigerator for the 12-hour rest before baking. I wonder, though, if the dough should be as dry as my batch seemed. Was I supposed to add the cream cheese (like the cookies and cream version) if using the streusel method? Or perhaps the dough only seems drier simply because the butter is cold, not room temperature? Any insights you might provide would be much appreciated. I’m so thrilled to have stumbled upon your website via Pinterest…even more so are my son with Celiac disease and gluten intolerant husband! You are a truly gifted baker and godsend to those of us who desire to bake top quality GF treats for those we love. Thank you!
Daniela Weiner says
Hi Kara, and welcome! Thank you so much for trying my Levain Cookie & Cream Cookies. As for the Original ones made with the "Streusel Technique" - yes, the dough will be a little bit dry and crumbly. That's why it's important to pack the dough together when shaping the cookies. I have made them successfully with both techniques and the cookies always turned out delicious.
Kara Smith says
Thank you for such a quick reply and the kind welcome! I just baked 4 of the cookies and think that I must have gone astray somewhere in the recipe…because the cookies, though VERY delicious in flavor, are quite crumbly and dry—in stark comparison to the cookies & cream version. I’ll give it another go (triple checking my measurements) because I know getting the recipe right will be well worth it! Thanks again! (Forgive my own delayed reply. Our son was home from college for a few days.🙂)
Daniela Weiner says
Hi Kara, The Cookie & Cream and the Original are very different recipes. I highly recommend following the recipe as it's written here. People LOVE them. They are still chunky and fat cookies. If you want to make Streusel Style Chocolate Chip Cookies, I recommend checking out this recipe: Simple Gluten Free Chocolate Chip Cookies
Kara Smith says
Ah! Thank you! I didn’t see this specific recipe for your Streusel Style Chocolate Chip Cookies the last time around. I’m going to give it a go. Can’t wait!!
Daniela Weiner says
I still recommend making my Gluten Free Levain Style Cookies the way the recipe is writing. It is the best and most popular recipe on my website and no one ever has complained about it 🙂
Dhwani says
Hi. How stiff do these gooey cookies stay after cooling down. Mine stay soft on picking it up still. And if I bake more for stiffer outside . They turn from gooey to Cakey on the inside. Please help
Daniela Weiner says
Hello, are you using the ingredients listed in the recipe or are you using different products?
Daniela Weiner says
Julia, I would not read much into the numbers for calories my website shows... some days it shows 35000 per serving. It has a bug and I am entertained by it.
Wendy says
I have been following for a short time, but I haven’t tried a recipe yet. I can’t use cornstarch, but these look so amazing, I’d like to try them with arrowroot or tapioca starch. Have you ever baked cookies with either? Do you think this might still work?
Daniela Weiner says
Wendy, You can replace the cornstarch with additional gluten free flour or tapioca starch.
Iara says
Hi!!! I love this recipe!! Can’t wait to try it! Is it okay if I use almond flour or oatmeal flour?
Daniela says
hello, I DO NOT recommend making this recipe with only one single flour (or a combo of Almond and Oatflour. Those two flours will not work). Using all oatmeal or all almond flour will create something that does not nearly resemble this cookie. To learn more about Gluten Free Flours, I recommend checking out this post I wrote: What’s the best Gluten Free Flour Blend?
Maggie says
Hi Daniela,
thanks for the recipe, it seems so delicious I’m dying to try!
However, I’m trying to cut down any refine sugar, can I sub coconut sugar for brown sugar and stevia for white sugar?
And how many grams will them be?
☺️
Daniela says
Maggie, I do not bake with sugar substitutes so I can't tell you if this recipe would work and how much to use.
Daniel says
All I can say is, do yourself a favor and make this recipe - once you have made it, hide some for yourself. I have made this recipe several times now for family and friends and everyone loves these cookies. Even those who aren't gluten free love these cookies. On top of being a great recipe; Daniela is an even more amazing person. She has been so patient and responsive to my constant stream of questions.
Daniela says
I am always happy to help when I can! Love hearing this recipe is a big hit. Thank you so much <3
Anna says
This recipe is absolutely incredible! I thought I'd never eat a cookie like this again after my celiac diagnosis. Thanks so much! 🙂
Allison says
Hello! I would like to try to veganize this recipe. The only ingredient I’m hung up on is the eggs. There are a multitude of vegan egg replacements, but the replacement should function as the egg does in the original recipe. I would assume the purpose of the whole egg would be to bind the ingredients? As for the egg yolk, I’m unsure whether it’s primary function is simply to add richness or to possibly help the cookie to rise? I believe the whole egg could be replaced with a flax egg (1 Tbsp ground flax + 3 Tbsp water) or Ener-g egg replacer, and the yolk possibly with nut butter or silken tofu if it lends richness or chickpea flour and water if it helps the cookie to rise. Your insight as to the function of the eggs would help me greatly in adapting this recipe with fewer trials. I would be happy to share my results for anyone else who may be interested. Thank you!
Daniela says
Hi, you are overthinking this. To make this recipe Vegan I would recommend using the stick version not spreadable vegan "butter". Do not replace the butter with oil or coconut oil. As for the eggs, I recommend using 6 tablespoons of unsalted aquafaba.
Anne says
Hi there. Thanks for a delicious recipe! I have made these using your blend of GF flour, followed everything in the recipe but the cookies did not spread. I put them in the oven as mounds from being refrigerated for 12 hours and they came out of the oven as a slightly split round. I have a fan forced oven so needed to drop the temp by 20 degrees. Any thoughts as to why they didn’t spread, like yours? Thanks, Anne
Daniela says
I do not recommend using a fan-forced oven to bake cookies. The fan dries out the cookies and bakes the outside too quickly without allowing the cookies to spread. I recommend turning off the fan. You can also allow the portioned cookie dough to sit at room temperature while the oven preheats. This may help.
Grace D says
I made my dough last night (wow if they are ask good as the raw dough I am in for a TREAT!). One question I have though, is the cookie dough supposedly to be shaped like a ball, or thick but flat, or thin and flat? I was sure if they would spread out or cook through, depending on the shape of the cookie dough. I’ve never seen the inspiration for these so I have no idea. Thanks for your help!
Daniela says
Hi, shape them into 6oz portions around 3/4-1" thick. they will be easier to shape when the dough has been brought to room temperature for 10-15 minutes. Hope this helps
Norma says
I want to make regular size cookies using a cookie scoop. How long should I bake them?
Daniela says
How big is your cookie scoop?
Tina says
Well, these are officially our favorite cookies now! We do reduce the chocolate a bit to 300g and use about 3-4TBSP Aquafaba in place of the eggs with great success! We are dairy free as well and use Earth balance Dairy and soy free butter and enjoy life chocolate chips and chunks. They are amazing! But seriously… as cookie dough?! Oh my, just so so so good to eat raw! We refrigerate part of the dough to get random spoonfuls when the mood hits! Thank you for this awesome creation!
Trista says
I just mixed up the dough and it was challenging. I had to use my hands to mix in choc chips and nuts as the kitchen aid just wasn’t catching them as the dough was stiff. Is this how it supposed to be? I’ll bake some up tonight. My fingers are crossed!! I’ll update review after I bake them!
Daniela says
Hello, yes - the dough will be stiffer and you may have to use your hands to incorporate everything. It also depends on which KitchenAid Mixer model you have. (I had to move this to comments because I can not reply to REVIEWS since they are meant to be REVIEWS and not a comment section)
Ck says
These are seriously the best cookies I've ever had! My non gf family and friends love them too! Thank you!
Margie Stephenson says
I live in Denver, Colorado. The altitude of my home is 6000 feet. Will you be able to tell me how to adjust the recipe, also oven temperature and time to this altitude? I've read all the comments, and I would LOVE to try this GF recipe. Thank you.
Daniela says
Margie, I have to be very honest here. I have very little experience with high-altitude baking since I lived in the Midwest and Austria most of my life. You could try the following but I can't promise they will work out.
Sugar: Reduce the total amount by 25grams
Baking Soda: Reduce by 1/4 teaspoon
Baking Powder: Reduce by 1/4 teaspoon
Liquid: Here is where I am struggling. I know the flour will be dryer so I wonder if you should add 2 tablespoons of water to the dough.
No need to beat the sugar and the butter for 4-6 minutes. You will most likely be okay with 2-3 minutes
russell says
is chilling the dough a must or can i just bake it after shaping it?? thank you so much for answering my question.
Daniela says
This dough MUST rest. If you want to bake cookies right now, I recommend checking out this recipe: Small Batch Gluten Free Chocolate Chip Cookies
Katie says
Hi! Just wondering what the purpose is of cornstarch in this recipe? I’ve never used that for cookies before.
I used Pamela’s all-purpose (that’s just what I had on hand) and I missed your note about adding xantham gum. I will do that next time.
Without the xantham my cookies kept the shape of the cookie scooper ball and crumbled immediately out of the oven. They weren’t crisp and over baked, just really dry.
I’m wondering if that is because of the cornstarch, possibly too much flour for the Pamela’s version, or lack of Xantham.
Thanks!!! I’m really enjoying following along your recipes.
Daniela says
Hello, the cornstarch is a binder as well keeps the cookies tender. The lack of xanthan gum most likely caused your cookies to crumble. I have never baked with Pamela's flour before. It's not a product in my rotation. In every recipe post is a category called "Recipe Ingredient Notes" where I share which ingredients I recommend to use to successfully make my recipes.
Spillt User says
Best Gluten Free Cookies ever
Brenda says
Hello,
I read the entire post and did not find baking times for the 3oz cookies. Do you have a recommendation? I’m quite new to GF baking and I’ve noticed that, at least for me, it’s easier to dry out baked goods in the oven so I’m trying to be extra cautious. Thank you in advance, really looking forward to trying these!
Daniela says
Hello, I would say start 3oz cookies at 375 for 6 minutes, rotate the tray, reduce the temp to 350 and bake an additional 6-7 minutes. It has been a long time since I made them in 3oz portions. And every oven is different 🙂
Karen says
I really have a hard time converting from grams to cups. Is Is there any way you could post the recipes in cups for us?
Daniela says
Karen, baking by weight is the most accurate way to bake. A kitchen scale is less than $10 on amazon. Also - using a scale means less dishes.
Chandler says
I have the dough made, do not have a scale, obviously could not order one to be making this recipe right away, its also 2am here currently, so no stores open. Dough become very crumbly i didn’t even add all of the flour either….i’m assuming the conversions google provided are off. I added more butter and a splash of milk because i know they will not bale properly otherwise. I don't have enough choc chips so will add more before baking. Dough is resting in the fridge now. If you have any suggestions please let me know other than buying a scale lol (will purchase but that does not help me at the moment)
Daniela says
Well you guessed it, the only suggestion I have is buying a scale 🙂 Google conversions are never accurate.
Dana says
These are out of this world. I only make the 3oz version as that is plenty. So delicious and great to have a stash in the freezer.
JaeMin says
If I don’t have a stand mixer, are there specific ways I should be mixing the dough?
Rebecca Nguyen says
Hi I made the dough with regular flour and left out the pecans then shaped them into 3oz 1 inch tall pucks! How do you suggest I alter the baking times? Thank you, I am a huge fan of all these style cookies and I’m not a cookie lover!
Daniela says
I would start at 7 min at 375 and 7-9 at 350min. but I don’t know your oven so it’s hard to give you a 100% correct time
Elyse says
Hello!
This is my third time making these and the first time they were the perfect consistency and spread beautifully like in your photo.
But tonight and the last time I made them the dough barely spread at all and my cookie dough balls basically just turned into cookie balls.
They are still delicious but I cannot figure out what I am doing wrong. Any ideas?
Daniela says
I am sorry but with this little information, I can not tell you what you did wrong or what may caused the cookies not to spread. My only idea is that you stored the dough over an extended period of time or changed the flour used in the recipe? I would need a lot more details to help you with this question.
Juliana Langley says
Can you give a weight measure for salt since I don't have the same salt you do?
Daniela says
1 tsp Diamond Kosher Salt weighs roughly 3 grams. I would use 5 grams of Diamond in this recipe
LILIANA says
Hello Daniela. I want to try this recipe very soon. Do you think I could use oat flour instead of all-purpose flour, and what would be the amount in that case. Thanks for sharing!
Daniela says
No, Oat flour will not work in any of my recipes unless it calls for it in the recipe. I recommend using Gluten Free Multi Purpose flour like Cup4Cup, King Arthur Measure for Measure or Bob's Red Mill 1-1
Krystal says
Can you recommend a non refined sugar substitute in place of the white and brown sugar? Like coconut blossom sugar or date sugar? I would love to make these cookies!
Daniela says
I only bake with granulated white sugar and brown sugar sourced from sugar cane or sugar beets so I can't help you with this.
Kristen says
Hi Daniela! I am trying these cookies for the first time and I am so excited! I followed the recipe you have listed here. I purchased the same salt as well. The only thing different I used was the flour. I used King Arthur instead of the Cup4Cup. I weighed every ingredient as well. I also weighed the dough- I wanted to make 6oz cookies...8 of them like the recipe calls for. The only thing is my dough only made 7 and I cannot figure out why. Any suggestions? Thank you so much!
Natalie says
So, I followed everything perfectly and for some reason my cookies didn’t spread at all! They just stayed in balls lol uhh off to try again!
Daniela says
You may need to push them down a bit more before baking. Sometimes they can be stubborn little buggers 🙂 Also - what gluten free flour are you using?
Taylor says
Hi Daniela! Can you prepare & shape the dough balls, and then freeze & store?
Daniela says
Yes, you can make the dough ahead of time and freeze it. Make sure to press them down though before freezing. I recommend letting the dough sit at room temperature while you preheat the oven. This way the cookies will spread more while baking 🙂
Kiran says
Can I substitute flax egg in the recipe? Thanks.
Daniela says
I have not tried them with flax eggs but I am very certain if you look at the comments someone has made them successfully with flax egg 🙂
Kristen says
Hi Daniela, this recipe is amazing! Thank you so much for sharing!! I wanted to know what (non toxic) baking sheet you would recommend?
Also, I have tried the other 2 Levain recipes and they are outstanding! I can't wait for more of them! 🙂
Daniela says
I hear lots of people rave about the Natural Line from Nordic Ware. I have to be honest though, I don't own any so it's really hard to give you an honest review. I will ask some of my baker friends and see what they say 🙂
Kristen says
Thank you, that would be fantastic! I appreciate it.
Rachel says
Hi Daniela! I recently made your cookies & cream levain cookie and it was a huge hit! I want to make a similar festive cookie for our Xmas party. Could I add red and green M&Ms to this recipe and remove the nuts? Will it impact bake time? I make small cookies about 1.5oz. Thanks!
Daniela says
Oh that would be a cute idea! It should not impact the baking time at all but will 100% increase the deliciousness of the cookies!
Denise says
Hi Daniela,
Can I make this recipe according to the streusel technique, without any adjustments in the recipe?
I am using a different brand GF flour (Doves Farm), because all the other brands are not available in the country where I live.
Daniela says
Yes! You can but if your gluten free flour does not contain xanthan gum please make sure to add some. I would recommend adding a scant 3/4 teaspoon (a tiny bit less)
Sandi Orner says
Hi. This recipe is delicious. It took a bit of time but worth the effort. I did freeze half for later. They were just as delicious.
Elsa says
Let me start this off by saying that I love your recipes so much. They have never let me down, and you are easily my favorite gluten free blogger. That being said... this turned out to be a total flop for me. I do not believe it was user error, but the extra flour in place of the nuts. I retraced my steps repeatedly to ensure I didn't mess up. I did the 50g extra flour, which my gut was telling me not to do because it's a lot of flour. But I went with it. Unfortunately they were the most dry, dense cookies I have ever had. They came out the same shape they went in, and I did flatten them prior to baking. We ended up having to toss them out because they sucked all of the moisture out of your mouth like sand. I was wondering what the reasoning was behind the extra flour. I don't feel like it is a substitute as nuts are only a mix in. I used the King Arthur measure for measure gf. I might try again with the nuts and regular amount of flour like the recipe intended.
Daniela says
I am sorry this recipe didn’t work for you. I have added it to my list of remakes and will take a look if it needs some tweaking 🙂