This gluten-free edible cookie dough is made to be eaten raw, straight from the bowl. No eggs, no raw flour. The gluten-free flour gets heat-treated in the oven first to kill any bacteria, and then it’s mixed with butter, brown sugar, vanilla, and mini chocolate chips. That’s it.
It takes about 20 minutes to make, scoops into bites that store well in the fridge or freezer, and works as a dip if you thin it out with a little extra milk.
Why You’ll Love this Recipe
Ingredients
Ingredient Notes
- Gluten-Free Flour Blend – I used Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour. Even gluten-free flour can contain bacteria like E. coli, so you need to heat-treat it before eating. This is the most important step in the recipe.
- Unsalted Butter – Room temperature so it creams smoothly with the brown sugar. If you only have salted butter, cut the salt in the recipe by half.
- Brown Sugar – Light or dark both work. Dark brown sugar gives a slightly deeper, more molasses-y flavor.
- Mini Chocolate Chips – Mini chips distribute more evenly so you’re getting the perfect ratio of chocolate to dough in every bite. Semi-sweet, milk, or dark all work. You can also chop up a chocolate bar instead.
- Milk – Just a couple of tablespoons to bring the dough together.
Why You Need to Heat-Treat the Flour
Raw flour, even gluten-free flour, can carry harmful bacteria like E. coli. Spreading it on a sheet pan and baking at 350°F for 7-9 minutes kills those bacteria and makes it safe to eat without cooking the dough. Use an instant-read thermometer to check that the flour has reached 165°F before using it. Don’t skip this step.
Expert Tips
Recipe FAQs
Yes. Baking the flour at 350°F for 7-9 minutes kills bacteria and makes the dough safe to eat raw. Use an instant-read thermometer to confirm it hits 165°F.
Yes. Use dairy-free butter, non-dairy milk, and dairy-free chocolate chips. Avoid coconut oil in place of butter since it changes the flavor and texture.
No. This dough doesn’t contain eggs or baking soda, so it won’t rise or set properly in the oven. It’s made to be eaten raw. Use my gluten-free chocolate chip cookie recipe instead.
Storage Instructions
Refrigerate: Store in an airtight container for up to 3 days.
Freeze: Scoop into balls, freeze on a parchment-lined baking sheet for 30 minutes until solid, then transfer to a freezer-safe bag. Keeps for up to 2 months. No need to thaw before eating.
Serving Suggestions
This cookie dough is great on its own, but if you’re putting together a no-bake dessert spread, no-bake chocolate coconut balls and gluten-free Oreo balls are two of my other favorites that come together just as quickly. Puppy chow bars and gluten-free Rice Krispies treats round it out if you’re feeding a crowd.
Gluten-Free Edible Cookie Dough
Ingredients
- 1 ½ cups (210 g) gluten-free flour blend
- ½ cup (113 g) unsalted butter - room temperature
- ¾ cup (150 g) brown sugar
- ½ teaspoon kosher salt
- 2 tablespoons (30 g) milk - add more as needed
- 1 teaspoon vanilla extract
- ¾ cup (135 g) mini chocolate chips
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Instructions
Heat-Treat the Flour:
- Preheat the oven to 350°F (175°C).
- Spread 1 ½ cups (210 g) gluten-free flour blend in an even, shallow layer on a parchment-lined sheet pan.
- Bake for 7-9 minutes, or until the flour reaches an internal temperature of 165°F. Remove from the oven and let cool completely.
Make the Dough:
- In a medium bowl, cream ½ cup (113 g) unsalted butter and ¾ cup (150 g) brown sugar with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add ½ teaspoon kosher salt, 2 tablespoons (30 g) milk, and 1 teaspoon vanilla extract. Mix until combined.
- Add the cooled flour a little at a time, mixing until no streaks of flour remain. If the dough is too stiff, add more milk, 1 teaspoon at a time.
- Stir in ¾ cup (135 g) mini chocolate chips with a spatula until evenly distributed.
- Eat straight from the bowl, scoop into bites, or refrigerate until ready to serve.
Notes
- Heat-treat the flour. Do not skip this step. Baking the flour at 350°F for 7-9 minutes kills bacteria and makes the dough safe to eat.
- Gluten-free flour. This recipe was tested with Bob’s Red Mill 1-to-1 Gluten-Free Baking Flour.
- Dairy-free option. Use dairy-free butter, almond milk, and non-dairy chocolate chips. Any size or type of chocolate chips or chocolate chunks will work.
- Cannot be baked. This dough does not contain baking soda or eggs, so it will not rise or set in the oven.
- Storage. Refrigerate in an airtight container for up to 3 days, or freeze for up to 2 months.
Great post! I’ll have to try these. I’m always looking for great recipes with sunbutter for my daughter. This looks like something all of us would eat, though! ~ Theresa
Thanks Theresa! I got the thumbs up on these from my 7 year old cousin so I hope you daughter likes these as well! We loved them straight from the freezer!
My mouth is watering just reading about these! Can’t wait to make them this week.
Thanks so much Alex! I hope you like them 🙂