Why this recipe works
We’ve all been there with a bowl of chocolate chip cookie dough ready to go in the oven unable to help snagging a bite. Maybe you got away with it, or maybe you were like my sister and spent your birthday in a very unpleasant way with salmonella poisoning.
Either way, this gluten-free edible raw cookie dough recipe gives you all of the reward without any of the risk. Egg-free with heat-treated flour, it’s not only safe to eat this chocolate chip cookie dough raw, it’s encouraged! You won’t find any raw eggs or raw flour in this no bake cookie dough recipe!
- Gluten-free flour blend – Even gluten-free flour blends can contain bacteria, such as E. Coli, so it is very important to follow the first step listed below and heat treat your flour. Without this step, your cookie dough will not be safe to eat.
- Chocolate chips – I prefer to use mini chocolate chips for this recipe, but you can use regular sized or even chocolate chunks if that’s what you have on hand. Milk, dark, semi-sweet, or a combination of the three will all make for a delicious edible cookie dough treat. It’s totally up to you.
- Unsalted butter – I tend to use unsalted butter in my recipes so that I can choose how much salt goes into whatever I am making, and it’s no different with this raw cookie dough. If you only have salted butter on hand, use half of the salt listed in the recipe.
- Preheat the oven to 350F. Pour the gluten-free flour blend out on a sheet pan lined with parchment paper, and spread into an even, shallow layer. Bake at 350F for 7-9 minutes, or until the flour reaches an internal temperature of 165F. Let cool briefly.
- Add the softened butter and brown sugar to a medium sized mixing bowl, and mix with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add the kosher salt, milk, and vanilla extract to the butter and sugar mixture. Mix with an electric mixer until combined.
- Pour in the heat-treated gluten-free flour blend a little bit at a time and mix with an electric mixture until no streaks of flour remain.
- Using a rubber spatula or the electric mixer on a low setting, stir in the mini chocolate chips until just combined.
- Serve as is or scoop into individual bites. Refrigerate or freeze until ready to serve.
Customize your raw cookie dough
You don’t only need to stick to a classic chocolate chip cookie dough with this easy recipe. You can easily customize the mix-ins for different options. How fun with it be to have a cookie dough bar or party where everyone can add in their favorite toppings?! Everyone can make their own delicious flavors.
If you’re looking for some inspiration, here are some of my favorite flavors:
For an edible sugar cookie dough, omit the mini chocolate chips and change the brown sugar to granulated white sugar instead. Feel free to add in some sprinkles for a funfetti edible cookie dough.
Change the mini chocolate chips to white chocolate chips, milk chocolate chips, dark chocolate chips or butterscotch chocolate chips.
For cookies and cream, add in some crushed gluten-free oreos to the cookie dough.
A tablespoon or two of peanut butter would be a great addition. Why stop there though? Chop up some peanut butter cups and add those to the mix for the ultimate edible chocolate peanut butter cookie dough!
- I’ve said it above, but it’s important, so I’ll say it at least once more: please do not skip step 1! Baking the flour kills any bacteria, which makes this gluten-free cookie dough edible. Trust me, this cookie dough is so much more satisfying when the only stomach ache you’ll get is from eating too much of it rather than harmful bacteria.
- My favorite way to store this cookie dough is by scooping it into balls on a baking sheet, freezing for 30 minutes, and then placing into an airtight container before returning it to the fridge. I love having the ability to snag a frozen cookie dough bite at any moment throughout the day.
- This eggless cookie dough can be eaten many ways. I typically like to eat it on it’s own, but you can also use it as a dip (add a couple of tablespoons extra of milk to loosen it up) or add it into your favorite vanilla ice cream. If you’re feeling a little extra, you can use it to make cookie dough truffles or chocolate chip cookie dough cups.
Yes! Cooking the flour at 350F for just 7-9 minutes will kill off any harmful bacteria and make your cookie dough safe to eat. It’s super easy and so worth it, I promise.
Absolutely! This recipe works just as well with dairy-free butter, almond milk, and non-dairy chocolate chips. I would not suggest using coconut oil in this recipe, however. I think vegan butter has better flavor.
No, this edible cookie dough is made to be eaten as dough. The dough will not bake properly since it does not contain baking soda or eggs and will result in very flat cookies.
This gluten-free edible cookie dough will last for 2-3 days in an airtight container in the refrigerator, or a few months in the freezer. As I mentioned above, I prefer to eat mine straight from the freezer!
- Cookie Dough Truffles
- Chocolate Chip Cookie Dough Cups
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Chocolate Chip Cookie Bars
Did you make this recipe?
I’d love to know! Please rate it and leave a comment below. You can also share your pictures and tag @adashofmegnut on Instagram.
Gluten-Free Edible Cookie Dough
- 1 1/2 cups gluten-free flour blend (216g)
- 1/2 cup unsalted butter (or dairy-free butter, room temperature)
- 3/4 cup brown sugar (145g)
- 1/2 tsp kosher salt (5g)
- 2-3 tbsp milk (or almond milk)
- 1 tsp vanilla extract
- ¾-1 cup mini chocolate chips (or dairy-free chocolate chips (173g))
- Preheat the oven to 350F. Add the gluten-free flour blend to a sheet pan lined with parchment paper. Spread into a shallow layer. Bake at 350F for 7-9 minutes, or until the flour reaches an internal temperature of 165F. Let cool briefly.
- Add the softened butter and brown sugar to a mixing bowl. Mix with an electric mixer until smooth and fluffy, about 2-3 minutes.
- Add the kosher salt, milk, and vanilla extract. Mix until combined.
- Mix in the heat-treated gluten-free flour blend until no more streaks of flour remain.
- Stir in the mini chocolate chips until combined.
- Serve as is or scoop into individual bites. Refrigerate until ready to serve.
- This edible cookie dough cannot be baked. It does not contain baking soda or eggs, so if you try to bake cookies with it, they’ll turn out very flat.
- This gluten-free edible cookie dough can be stored in the refrigerator for 2-3 days in an airtight container, or in the freezer for longer storage. I personally like to eat it straight from the freezer.
- There are many ways to eat this cookie dough. You can scoop it out into individual servings and freeze for later, mix it into your favorite vanilla (or chocolate) ice cream, use it to make truffles or cookie dough cups, or leave it in a bowl and use it as a dip. For a dip, I like to add a few more tablespoons of milk to it to make it easier to scoop.
- Please do not forget or skip the heat-treating step for the flour. Cooking the flour will kill off any harmful bacteria and make your cookie dough safe to eat.
- You can use any size or type of chocolate chips or chocolate chunks that you would like. It’s totally up to you!
- Make this dairy-free by using dairy-free butter, almond milk, and non-dairy chocolate chips.
This recipe was originally posted on June 22, 2015 and updated on February 16, 2022 with new tips, tricks and photos to help you make this gluten-free edible cookie dough recipe perfectly every time.