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–+ servings
A spoonful of gluten-free edible cookie dough.
5 from 1 vote

Gluten-Free Edible Cookie Dough

Gluten-free edible cookie dough made with heat-treated flour, brown sugar, butter, and mini chocolate chips. No eggs, no baking. Safe to eat raw and ready in 20 minutes.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 24
Metric - US Customary

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.
    Flour on a parchment lined baking sheet in a single layer.
  • 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.
    Softened butter and brown sugar in a bowl.
  • Add ½ teaspoon kosher salt, 2 tablespoons (30 g) milk, and 1 teaspoon vanilla extract. Mix until combined.
    A bowl of milk, salt, vanilla and creamed butter and sugar.
  • 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.
    Heat-treated flour being added to cookie dough.
  • Stir in ¾ cup (135 g) mini chocolate chips with a spatula until evenly distributed.
    Chocolate chips in a bowl of cookie dough.
  • Eat straight from the bowl, scoop into bites, or refrigerate until ready to serve.
    A bowl of gluten-free cookie dough with a spoon.

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.

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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