Levainesque Chocolate Chip Cookies

Levainesque Chocolate Chip Cookies

Monsters agree, these are the best gluten-free and low-FODMAP chocolate chip cookies on any island, Manhattan included. Free of soy and gums and low-lactose.

By DeliberateFare.com, variation of The Foodie Chef and The Pancake Princess's the best cookies ever!

"Me want cookie!" Y'all, I have never been a Cookie Monster. Seriously, they don't tickle my fancy. Except for a really smashingly good chocolate chip cookie. When I saw Morgan and Erika's take on replicating Levain's high-end Manhattan chocolate chip cookie, I just knew this would be a winner! The Foodie Chef is a masterful pastry baker, and The Pancake Princess is a vegetarian who loves carbs, so there was very little I had to do to alter this stellar recipe. Plus, both ladies are in Houston, like moi, and we southern gals intrinsically know how to make breathtaking, perfectly crumbly sweets.

The original recipe uses traditional flour and cake flour and calls for walnuts and vanilla bean paste. Instead, I swapped these items with my Gluten-Free All-Purpose Flour Blend, pecans (for some reason, I react oddly to walnuts), and ½ of a vanilla bean pod (I try to use fresh ingredients whenever possible). And of course, I used allergen-free chocolate so that soy and high-lactose dairy could be avoided.

The end result? Crispy outer edges and gooey inside with hunks of chocolate and essence of pure vanilla bring out the happy, furry, blue monster in me! This is, hands-down, tons better than my other gluten-free variations of other top chefs' traditional chocolate chip cookie recipes!


  • 1 cup cold, unsalted butter, cubed (I use Kerrygold because it is grass-fed and free of hormones)
  • 1 cup brown sugar (I use Imperial)
  • ½ cup raw granulated sugar
  • 2 eggs
  • 1 tsp pure vanilla extract
  • seeds of ½ vanilla bean pod (split pod lengthwise to expose, and remove seeds with back of spoon)
  • 3 cups Gluten-Free All-Purpose Flour Blend
  • 1 tsp cornstarch
  • ¾ tsp baking soda
  • ¾ tsp kosher salt
  • 2 cups allergen-free chocolate chips and chunks (I use Enjoy Life)
  • 2 cups chopped pecans


  1. Preheat oven to 410 degrees.
  2. Line baking sheet with silicon mat or parchment. Set aside.
  3. Into bowl of standing mixer fitted with traditional attachment, add butter, brown sugar, and raw sugar. Beat at medium speed for 4 minutes or until mixture is creamy.
  4. Add to mixer vanilla and vanilla bean seeds. Mix well.
  5. Add 2 eggs, 1 at a time, and mix between additions. Set aside.
  6. Into large bowl, sift together flour, cornstarch, baking soda, and salt. Add this flour mixture to the dough into the standing mixer. Mix until just combined. Do not overmix.
  7. Now for the goodies. Add to dough chocolate chips, chocolate chunks, and pecans. Mix until just combined. Again, do not overmix.
  8. Using ice cream scoop, scoop dough onto prepared baking sheet. I can fit 5 cookies per sheet (they spread a little, so give them some room). Morgan suggests using a 2.66 ounce scoop (the green handled one by Volrath). If you do not have that one, then measure out a scoop onto a kitchen scale; keep adding dough until you get to about 2.66 ounces. For me, I needed to double my ice cream scoop; I simply plopped two scoops onto each other (like a double-scoop ice cream). Trust The Foodie Chef, the amount is critical to achieving cookie gooey-ness.
  9. Place baking sheet with scoops into freezer for 30 minutes.
  10. Remove baking sheet from freezer and place into preheated oven; bake at 410 degrees for 9 - 11 minutes. Mine were perfect at 10 minutes, with one rotation of the pan during baking. Remove as soon as they are golden brown with a little bit of creamy white showing through.
  11. Remove pan from oven and transfer to a heat-safe counter top. Allow cookies to cool on sheet pan so that they will bake a little more. Turn off oven.
  12. Repeat process with remaining dough or don't and freeze those extra morsels of deliciousness for your next cookie craving. This recipe yields approximately 18 cookies (4-inches diameter).


  • This recipe yields approximately 18 cookies (4-inches diameter).
  • Be certain to measure out each scoop of dough to be approximately 2.66 ounces. This is critical to achieving cookie gooey-ness.
  • Extra dough can be frozen for up to 3 months. Simply scoop portions onto silicon baking mat or parchment paper, place into freezer to harden overnight. Transfer frozen dough scoops into freezer-safe plastic ziplock bag. When ready to bake, do not defrost. They might require a minute more baking time than when freshly frozen and baked.
  • Baked cookies may be stored at room temperature in a lidded container for several days (if your household Cookie Monster(s) don't eat them all before then!).
  • Migraine Warning: Chocolate and Nuts (pecans).