Gluten-Free Copycat Levain Cookie

Craving a thick, gooey gluten-free copycat Levain cookie? This vegan cookie for one bakes in 15 minutes with simple ingredients!

Have you ever stood in front of your pantry at 9 PM, desperately craving something sweet but not wanting to bake an entire batch of cookies? That’s exactly how this gluten-free copycat Levain cookie was born—out of pure midnight desperation and a serious chocolate chip situation.

This vegan single serving brownie cookie captures everything magical about those iconic New York bakery treats: thick, tall, crispy edges with a ridiculously gooey center. The best part? It comes together in one bowl with ingredients you probably already have sitting in your pantry right now.

You know… making a single serve Levain cookie means no temptation to eat six cookies in one sitting (not that I’ve ever done that). Just one perfectly portioned, guilt-free treat that satisfies your sweet tooth without derailing your whole week. Plus, it’s naturally gluten-free and vegan, so everyone can dig in.

Ingredients

Ingredient	Amount	Notes
Coconut sugar	2 tbsp	Light brown sugar works too
Almond butter	2½ tbsp	Creamy, unsweetened
Unsweetened applesauce	1 tbsp	Acts as egg replacer
Vanilla extract	¼ tsp	Pure preferred
Oat flour	2 tbsp	Certified gluten-free
Almond flour	2 tbsp	Finely ground
Baking soda	⅛ tsp	Fresh for best rise
Salt	⅛ tsp	Enhances chocolate flavor
Dairy-free chocolate chips	3 tbsp	Plus extra for topping

Instructions

Step 1: Preheat and Prepare

Preheat your oven to 350°F while you prepare your gluten-free copycat Levain cookie dough. Line a small baking tray with parchment paper or a silicone mat to prevent sticking. This gives your oven time to reach the perfect temperature for that signature crispy-outside, gooey-inside texture.

Step 2: Mix the Wet Ingredients

In a large bowl, whisk together the coconut sugar, almond butter, applesauce, and vanilla extract until completely smooth and creamy. The mixture should look glossy and well-combined, with no streaks of almond butter remaining. This creates the foundation for your vegan cookie for one, ensuring every bite has balanced sweetness.

Step 3: Combine Dry Ingredients

Sift the oat flour, almond flour, baking soda, and salt into the wet ingredients. Folding them in gently with a spatula prevents overmixing while creating a cohesive dough. Your dough should feel slightly sticky but still hold together when pressed—this texture is what gives you that authentic single serve Levain cookie experience.

Step 4: Add Chocolate Chips

Fold in the dairy-free chocolate chips using a heavy hand and measuring with your heart—seriously, the more the merrier! Reserve a few extra chips to press into the top of your cookie before baking. This creates those irresistible chocolate pockets that make this vegan single serving brownie cookie truly spectacular.

Step 5: Shape and Bake

Shape your dough into a large, tall cookie rather than a flat disc—think of a regular cookie but with extra height, almost dome-like. Place it on your lined baking tray and press those reserved chocolate chips into the top for a bakery-worthy look. Bake at 350°F for 15-20 minutes, keeping in mind the cookie will continue to bake while cooling, so don’t overbake if you want that signature gooey center.

Step 6: Cool and Enjoy

Let your gluten-free copycat Levain cookie cool on the baking tray for at least 5 minutes before transferring to a plate. The center will firm up slightly but remain wonderfully soft and melty inside. Grab a glass of your favorite milk alternative and enjoy your perfectly portioned treat!

Substitutions

Can’t find almond butter? Cashew butter or sunflower seed butter work beautifully in this gluten-free copycat Levain cookie recipe. Just make sure it’s the creamy, drippy kind rather than the thick, natural style that separates—this keeps your vegan cookie for one perfectly moist.

If coconut sugar isn’t in your pantry, regular brown sugar or even regular granulated sugar can step in. The coconut sugar adds a subtle caramel note, but honestly, this single serve Levain cookie tastes amazing with any sweetener you choose.

Don’t have applesauce? Try mashed banana (about 1 tablespoon) or even a flax egg made with ½ tablespoon ground flaxseed mixed with 1½ tablespoons water. These swaps maintain the binding power while keeping your vegan single serving brownie cookie perfectly chewy.

For a nut-free version, swap both the almond butter and almond flour with sunflower seed butter and additional oat flour. This makes your gluten-free copycat Levain cookie school-safe and allergy-friendly without sacrificing that thick, bakery-style texture.

Troubleshooting

Is your cookie spreading too much instead of staying tall and thick? Your dough might be too wet, or you didn’t shape it tall enough before baking. Make sure to create that dome shape and chill the shaped dough for 10 minutes before baking if you’re in a humid climate—this helps your single serve Levain cookie maintain its signature height.

Cookie turning out too dry or crumbly? Well… you might’ve overbaked it slightly, or your almond butter wasn’t creamy enough. According to nutritional research on nut butters, the oil content in nut butters varies by brand, so switching to a drippy, natural almond butter can add the moisture your gluten-free copycat Levain cookie needs.

If your vegan cookie for one isn’t holding together, the baking soda might be old and lost its leavening power. Test it by dropping a pinch in vinegar—if it doesn’t fizz vigorously, it’s time for a fresh box. Fresh baking soda creates the structure that keeps your cookie intact.

Center staying raw while edges burn? Lower your oven temperature to 325°F and bake for a few extra minutes. Every oven runs differently, so this adjustment ensures your vegan single serving brownie cookie bakes evenly throughout.

Storage and Meal Prep

Store your gluten-free copycat Levain cookie in an airtight container at room temperature for up to 2 days, though honestly, it never lasts that long in my house. If you want to keep it longer, pop it in the fridge for up to 5 days and reheat for 10-15 seconds in the microwave for that fresh-baked taste.

Want cookies on demand? Double or triple the dry ingredients and store the mixture in a small jar. When a craving hits, just add the wet ingredients, shape your single serve Levain cookie, and bake. This meal prep hack means you’re always 20 minutes away from warm, gooey chocolate chip heaven.

You can also freeze the shaped, unbaked dough for up to 3 months. Place it on a small piece of parchment, freeze until solid, then transfer to a freezer bag. Bake from frozen, adding 3-5 extra minutes to the baking time—your vegan cookie for one will taste like you just mixed it up.

Serving Suggestions

This gluten-free copycat Levain cookie is incredible served warm with a scoop of dairy-free vanilla ice cream melting over the top. The contrast between the hot, gooey cookie and cold, creamy ice cream creates pure magic—perfect for treating yourself on a Friday night.

Pair your vegan single serving brownie cookie with a frothy oat milk latte for an indulgent afternoon pick-me-up. The nutty flavors in the almond flour complement coffee beautifully, making this combination feel like a coffee shop treat without leaving your kitchen.

For a fun dessert board at your next gathering, make several single serve Levain cookies and arrange them with fresh berries, this pillowy Greek yogurt naan drizzled with honey, and a selection of nut butters. It’s a shareable spread that works for everything from game nights to Mother’s Day brunches.

Variations

Double Chocolate Version: Replace 1 tablespoon of oat flour with unsweetened cocoa powder for an intensely chocolatey gluten-free copycat Levain cookie. Add an extra pinch of salt to balance the cocoa’s bitterness, and you’ve got a brownie-cookie hybrid that’s absolutely irresistible.

Peanut Butter Lover’s Cookie: Swap the almond butter for peanut butter and add a handful of peanut butter chips along with the chocolate chips. This creates a vegan cookie for one that tastes like a Reese’s cup in cookie form—seriously addictive.

Oatmeal Raisin Style: Skip the chocolate chips and fold in 1 tablespoon of raisins, a pinch of cinnamon, and a sprinkle of nutmeg instead. This transforms your single serve Levain cookie into a cozy, breakfast-appropriate treat that pairs perfectly with morning coffee.

Protein-Packed Version: Add 1 tablespoon of your favorite vegan protein powder to the dry ingredients and reduce the oat flour slightly. This boosts the protein content of your vegan single serving brownie cookie, making it a more substantial post-workout snack. Try pairing it with this protein-rich chickpea curry for a balanced meal.

FAQs About Gluten-Free Copycat Levain Cookie

Final Thoughts

This gluten-free copycat Levain cookie has become my go-to solution for those evenings when I need something sweet but don’t want the commitment of a full batch. It’s the perfect size, the perfect texture, and honestly, the perfect excuse to treat yourself without any guilt.

The beauty of this vegan cookie for one is how forgiving it is—swap ingredients based on what’s in your pantry, adjust the chocolate chips to your heart’s desire, and don’t stress if your cookie doesn’t look Instagram-perfect. It’s going to taste amazing either way.

Try serving your warm single serve Levain cookie alongside this colorful vegetable ratatouille for a dinner party dessert that feels elevated yet totally approachable. The contrast between savory and sweet creates a memorable meal that guests always ask about.

What’s your favorite way to customize this vegan single serving brownie cookie? Do you go all-in on chocolate chips, or do you prefer mixing in other add-ins? Drop a comment below and share your creation with the GrainlessLife community—I’d love to see how you make this recipe your own!