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There’s something about these Gluten Free NYC Cookies which sets them WAY above the rest – chewy, gooey and packed with melty chocolate chips. These NYC cookies are based on the famous Levain Bakery in New York, with their monster, 6oz cookies. Except this Levain Bakery Cookies recipe is also completely gluten free!
New York City is just the most magical place (see my gluten free New York guide) and I wanted to recreate something equally as magical in this NYC cookie recipe.
I have a real bugbear with everything gluten free being tiny. So these gluten free NYC cookies are everything you want them to be. Namely, ENORMOUS.
Giant, fat, gluten free cookies with tonnes of chocolate chips, a gentle crunch round the edges and a gooey centre. They’re just delicious.
I based this recipe on the 6oz (170g) cookies by Manhattan-based Levain Bakery has become famous for it’s cookies which just look absolutely incredible.
The fact these gluten free Levain Bakery cookies are so fat means they stay proper gooey in the middle – almost to the point of still being cookie dough.
If you already love my chewy gluten free cookies, my bakery-style gluten free chocolate chip cookies or my giant double chocolate cookies, you’ll love these.
They’re different to my gluten free chocolate chip cookies, in that they’re bigger with more chocolate and a much more gooey centre.
Ingredients
Making these gluten free, gooey cookies is actually really easy to do and only requires a few simple ingredients:
- Granulated Sugar: This helps create a chewy texture in the cookies.
- Light Brown Sugar: This adds a lovely caramelised flavour to the cookies.
- Butter: I use unsalted butter. You could try a vegan alternative for dairy free NYC cookies if you need to.
- Egg: I use a large UK egg, which is an XL egg in the US.
- Vanilla Extract
- Plain Gluten Free Flour: You need to use a pain gluten free flour blend or a gluten free all purpose flour blend. Single flours will not work in this recipe.
- Baking Powder: Always make sure you’re using a gluten free baking powder.
- Bicarbonate of Soda: Otherwise known as baking soda in the US.
- Salt
- Chocolate Chips: I use an equal mixture of milk chocolate chips and dark chocolate chips. You could use one or the other, or replace with a dairy free chocolate.
How to make gluten free NYC cookies
There’s a printable recipe card below with the method. But here are some step-by-step photos to show you how easy these gluten free NYC cookies are to make:
Add the granulated sugar and light brown sugar to a bowl and stir to mix. Add the softened butter and beat with an electric mixer (or wooden spoon) until creamy.
The softer the butter, the easier this will be! Add the egg and vanilla extract and beat again to combine.
Mix the gluten free flour, baking powder, bicarb and salt in a separate bowl and then add to the cookie mixture. Beat again until there are no clumps of loose flour.
Pour in the chocolate chips and mix with a wooden spoon until evenly distributed.
Break off lumps of dough (approx 110g each) and roll into a ball – it may be a little sticky but go with it!
Chill the NYC cookie dough balls
Place the balls on a lined baking tray (or chopping board) and place in the freezer for an hour. This stage is VERY important – do not skip it or your cookies will spread in the oven into one giant mess!
When the hour is almost up, pre-heat the oven to 200’C / Fan 180’C / Gas Mark 4. Remove 2-3 cookie dough balls from the freezer and place on a lined baking sheet.
I’d recommend only baking a couple at a time with a good few inches of space between them as they will spread.
Bake the NYC Cookies
Bake for 10-12 minutes, until they have flattened slightly into a domed cookie shape and are lightly golden brown on top.
Remove from the oven (trust me here – you want them to still be almost raw in the middle for that gooey centre) and place the tray on a baking tray on a cooling rack.
Leave the cookies to cool on the tray for at least half an hour if you can bear it – they will be too soft to move initially. Repeat until all the cookies are baked.
Storing and Freezing
You have a few different options when it comes to storing and freezing these gluten free NYC cookies.
To store: After baking, cool completely and keep in an air-tight container for up to a week.
To freeze the cookie dough: Once you have rolled the cookie dough balls and chilled them in the freezer, you can decant them into a bag or tub. Then keep in the freezer and bake from frozen when you need an NYC cookie fix.
To freeze the cookies: You can also freeze the baked NYC cookies. I recommend placing them between pieces of parchment paper so they don’t stick together. Then defrost at room temperature when you want a treat!
Frequently Asked Questions
Here are some FAQs about this easy NYC cookies recipe. If you can’t find the answer to your question here or in the post above, please comment and I’ll try answer!
This recipe is designed to make giant, Levain bakery-style cookies. If you choose to make smaller cookies you will need to adjust the cooking times. For cookies which are half the size, I’d recommend baking for 6-7 minutes before checking.
Of course! For true Levain Bakery cookies you can add some chopped walnuts so you have walnut choc chip cookies. I’d add 1-2 handfuls of chopped walnuts for delicious cookies which don’t affect the texture of the bake.
If your gluten free flour mix doesn’t contain xanthan gum you can add 0.25 of a teaspoon of xanthan gum to it. This will help make the cookie dough less sticky.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. You can also share your creations in my Facebook group! And please do leave a 5* review ⭐️⭐️⭐️⭐️⭐️ to let others know you loved it too! It would mean the world to me and really helps support my website.
Gluten Free NYC Cookies
Ingredients
- 75 g granulated sugar
- 100 g light brown sugar
- 110 g unsalted butter, at room temperature
- 1 large egg
- 1 tsp vanilla extract
- 300 g plain gluten free flour
- 1 tsp baking powder
- 1/4 tsp bicarbonate of soda
- 1/2 tsp salt
- 150 g milk chocolate chips
- 150 g dark chocolate chips
Instructions
- Add the granulated sugar and light brown sugar to a bowl and stir to mix. Add the softened butter and beat with an electric mixer (or wooden spoon) until creamy. The softer the butter, the easier this will be!
- Add the egg and vanilla extract and beat again to combine.
- Mix the gluten free flour, baking powder, bicarb and salt in a separate bowl and then add to the cookie mixture. Beat again until there are no clumps of loose flour.
- Pour in the chocolate chips and mix with a wooden spoon until evenly distributed.
- Break off lumps of dough (approx 110g each) and roll into a ball – it may be a little sticky but go with it! Place the balls on a lined baking tray (or chopping board) and place in the freezer for an hour. This stage is VERY important – do not skip it or your cookies will spread in the oven into one giant mess!
- When the hour is almost up, pre-heat the oven to 200’C / Fan 180’C / Gas Mark 4. Remove 2-3 cookie dough balls from the freezer and place on a lined baking sheet. I’d recommend only baking a couple at a time with a good few inches of space between them as they will spread.
- Bake for 10-12 minutes, until they have flattened slightly into a domed cookie shape and are lightly golden brown on top. Remove from the oven (trust me here – you want them to still be almost raw in the middle for that gooey centre) and place the tray on on a cooling rack. DO NOT attempt to move the cookies until they have cooled considerably as they will be very soft.
- Repeat until all the cookies are baked (you can also leave the dough in the freezer until you want it or bake them in batches). Leave the cookies to cool for at least half an hour if you can bear it.
Notes
- This recipe was adapted from Jane’s Patisserie NYC Chocolate Chip Cookies recipe, which I have tweaked and ‘de-glutened’ with much testing!
- For Smaller Cookies: If you choose to make smaller cookies you will need to adjust the cooking times. For cookies which are half the size, I’d recommend baking for 6-7 minutes before checking.
- Weighing Scales vs Cups: You can toggle this recipe card to convert the ingredients into cups. However, I always recommend using weighing scales – these are cheap to buy and much more accurate. And in gluten free baking, a tiny variation can make a huge difference!
- Step-by-Step Photos: Check out the blog post above for step-by-step photos to guide you through how this cookie recipe should look at each stage.
- Storing: Check out the post above this recipe card for more information on storing these NYC Cookies.
- Like this Recipe? It would mean SO much to me if you could leave a 5* rating and tell all your gluten free friends about this Gluten Free NYC Cookies!
Nutrition
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I have to leave a comment now because oh my! I spent this afternoon making cookies for my mum when she returns from a quick trip away. Noting better than the smell of a cookie! My mum has been allergic to gluten for years now and I love to bake yummy things for her but honestly I resort to boxed cakes because they always taste decent. I risked making these cookies and firstly the cookie dough is dangerous could be eaten raw! Secondly, FREEZE YOUR DOUGH, who knew!? This recipe is incredible. I am speechless and beyond amazed at how good it is. I made them at the recommended weight then popped them in the freezer (a bit unsure). Wanted to trial a couple before the guest of honor arrives, honestly how I have only eaten one I don’t know! They are delicious and so easy. I was nervous taking them out at 15 mins when they were golden…I looked and was like “they are raw and a little gloopy” left them for 30 mins as recommended by Sarah and I AM AMAZED! They are glorious. Next up will be the iced buns and then might even attempt some bread and cinnamon buns. I am so excited. Thank you SARAH! x You are a gluten free angel x
Hi, I’m looking forward to making these for my gluten free husband today! Could you please confirm what type of butter/marg is best. Do I need stork?
My son has made double recipes of this for us several times now. No other recipe is as good as this and we have tried many! With gluten free cookies, it seems hard not to get it to turn out too thin or crumbly or dry. These are so moist, chewy, and crisp around edges. Perfect! Thankyou!
Sowing Time:
Spring: February to June
Late Summer: September and October
Sowing Instructions:
Containers: Use pots or trays with fine seed compost.
Sowing: Scatter seeds thinly and evenly on the compost surface.
Covering: Lightly dust with compost or vermiculite. Seeds need light for germination.
Temperature: Maintain 15-20°C (59-68°F).
Germination Time: 7-14 days.
After Germination:
Pricking Out: Once seedlings are large enough, transplant them to pots.
Acclimatization: Gradually introduce seedlings to outdoor conditions after the last frost of spring.
Planting Out:
Timing: In the second season.
Spacing: 30-40 cm apart.
Soil: Well-drained.
Sun: Full sun exposure.
Additional Notes:
Tolerates poor soil and some heat.
Ideal for attracting bees and butterflies.
Suitable for fresh or dried arrangements.
Enjoy your Cloth of Gold yarrow! Its bright, showy blooms and sturdy growth make it a great addition to any garden.
So tasty! These bake just as well as the Jane’s patisserie ones