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A spoonful of gluten-free edible cookie dough.

Gluten-Free Edible Cookie Dough

Gluten-free and egg-free, this gluten-free edible cookie dough is the answer to all of your scraping-the-bottom-of-the-bowl needs. You get all of the delicious chocolate chip sweetness without the stomach ache!
5 from 1 vote
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Course: Dessert
Cuisine: American
Diet: Gluten Free
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Servings: 24
Calories: 115kcal
Author: Megan

Ingredients

  • 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))

Instructions

  • 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.

Notes

  • 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.

Nutrition

Calories: 115kcal | Carbohydrates: 16g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 55mg | Potassium: 12mg | Fiber: 1g | Sugar: 11g | Vitamin A: 133IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg
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