Gluten-Free Levain-Style Cookies & Cream Cookies Recipe

Say hello to some of the best cookies and cream cookies you’ll ever taste: Gluten-Free Levain Style Cookies and Cream Cookies. These oversized cookies are indulgent yet straightforward to make. A blend of butter, cream cheese, and whole milk powder yields a soft, creamy crumb, while chopped gluten-free Oreos plus a mix of dark and white chocolate give them loads of texture and flavor.

Levain Bakery in New York City is famous for its giant cookies, but theirs are expensive and not suitable for those with celiac disease. That inspired me to develop a gluten-free version that captures the same tall, gooey interior and crisp edges. My Gluten-Free Levain Bakery Cookies have become a reader favorite, and this cookies-and-cream variation follows the same principles with extra Oreo goodness.

Recipe Ingredient Notes

Gluten-Free Flour: I use my own gluten-free flour blend in this recipe, which already contains xanthan gum. Bob’s Red Mill 1-to-1 also works well. If your blend does not include xanthan gum, add 2 teaspoons of xanthan to the dry ingredients.

Butter: Use COLD, unsalted butter straight from the fridge. Cold butter is essential for the texture and structure of these cookies.

Cream Cheese: Use full-fat cream cheese (block style, not the spreadable tub). My preferred brand is Philadelphia, which the manufacturer lists as gluten-free. Always check packaging or the manufacturer’s website to confirm products are safe for celiac diets.

Cornstarch: Cornstarch tenderizes the crumb and helps the cookies remain soft and chewy.

Milk Powder: Whole milk powder adds subtle sweetness and a creamier texture. It helps with browning and tenderizes the dough. You can find it in grocery stores or online.

Gluten-Free Oreos: Gluten-free Oreos are widely available; I recommend the double-stuffed variety for more filling. Alternatives include other gluten-free sandwich cookies if preferred.

Chocolate: Use quality dark chocolate chunks and good white chocolate chips. White chocolate brands vary widely in flavor, so choose one you like for baking.

How to make Gluten-Free Levain Style Cookies & Cream Cookie Dough

This recipe uses a technique I call the “Streusel Technique,” which builds a crumbly mixture before adding the eggs. It helps create the tall, sturdy Levain-style cookies. Be sure to start with cold butter.

Step 1: In a medium bowl, sift together the gluten-free flour, cornstarch, whole milk powder, baking powder, baking soda, and salt. Set aside.

Step 2: Add cold butter, cut into small pieces, to the bowl of a stand mixer fitted with the paddle attachment. Beat just until the butter loses its shape and breaks into smaller pieces — do not cream. Scrape down the paddle as needed.

Step 3: With the mixer on low, add both sugars and the cream cheese. Mix briefly until combined. You should still see little hunks of buttery, sugary pieces — this is intentional.

Step 4: Add all of the dry ingredients to the mixer and combine. The mixture should resemble a streusel or crumble — this is the core of the Streusel Technique.

Step 5: Fold in the chopped gluten-free Oreos, dark chocolate chunks, and white chocolate chips until evenly distributed.

Step 6: In a small bowl, whisk together the whole egg, egg yolk, and vanilla extract. With the mixer on low, pour this into the streusel mixture and mix until the dry bits disappear and a cohesive cookie dough forms. The dough may look slightly rough — that’s fine.

Step 7: Line a baking sheet with parchment paper. Weigh and portion the dough into 6-ounce pucks (about 1 inch tall) using your hands and a digital scale. Place the pucks on the sheet, wrap the tray with plastic wrap, and refrigerate for at least 4 hours (up to 12 hours) to firm them up and develop flavor.

How to bake Gluten-Free Levain Style Cookies & Cream Cookies

After chilling for 4–12 hours, the dough is ready to bake. Longer chilling enhances flavor and reduces spread.

Step 1: Preheat the oven to 375°F and position the rack in the middle of the oven.

Step 2: Place no more than four cookies on a parchment-lined sheet pan and sprinkle with flaky sea salt. Bake at 375°F for 10 minutes, then rotate the pan and reduce the oven temperature to 350°F. Continue baking for another 7–9 minutes. The cookies are done when the edges are crisp, the centers look puffy, and they remain slightly underbaked in the middle for a gooey interior.

Step 3: Remove from the oven and, if desired, press extra Oreo pieces or chocolate chips onto the tops. Let the cookies rest on the sheet pan for 10 minutes before transferring to a cooling rack to cool completely.

Storage & Freezing

These cookies are best fresh but remain excellent the next day. Store cooled cookies in an airtight container at room temperature for up to 3 days.

To freeze dough: arrange the portioned cookie pucks on a sheet pan and freeze until solid. Transfer frozen dough pucks to a zip-top bag and store for up to 3 months. Bake from frozen, adding a few extra minutes to the bake time if needed.

Note about Salt in my Recipes

I use Diamond Crystal kosher salt in my recipes unless noted otherwise. If you use a different salt brand, please adjust amounts since saltiness varies by grain size and density. Morton’s kosher salt is denser and generally saltier by volume, so reduce amounts when substituting.

Baking in grams

I publish my recipes by weight because baking by weight is more accurate. Digital kitchen scales are affordable and useful, especially for gluten-free baking where flours weigh differently than wheat flours. I provide some small-quantity ingredients in teaspoons for convenience, but weighing ingredients will improve consistency.

Note about Ovens and Oven Temperatures

Recipes are tested in a conventional oven with the rack in the middle. If you use a convection oven, reduce temperature or monitor closely as convection can brown and dry baked goods faster. An oven thermometer can help ensure accurate baking temperatures.

Substitutions and Modifications

Any ingredient substitutions or dietary modifications may change the final texture and flavor. This recipe has been tested as written; adapt at your own discretion.