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Nothing says childhood comfort food more than licking the spoon of cookie dough while baking. Look no further because I've you covered with the ultimate no-bake treat with this gluten-free edible cookie dough!
Who loves cookie dough? My husband is completely obsessed with cookie dough that whenever we make cookies, he is always the one to lay claim to being able to lick the beater clean. Granted, our oldest is usually there right behind him, trying to steal it away, too, lol. So what is it about this simple little dough that tastes so good anyway? Well, I mean, hello, the dough does lead to delicious cookies once baked, but somehow the uncooked dough always has a place all by itself.
That's why I decided there needed to be just a gluten-free edible cookie dough around our house for my little cookie dough monsters to enjoy without me worrying about them possibly getting sick. On the plus side, it also left me more dough to make gluten-free cookies out of, haha.
Is cookie dough safe to eat?
People often associate getting sick from cookie dough with the raw eggs in the batter. There is no worry about that in this edible cookie dough because there are no eggs.
Over the recent years, there have been warnings about getting sick from consuming raw flour to help with this; we are doing super simple toasting of the flours to make sure that it is safe to eat. Because we don't want to get sick from the delicious gluten-free edible cookie dough, trust me, you'll want to eat it all.
Ingredients to make gluten-free edible cookie dough
- Butter or Palm Shortening Oil to make this a gluten-free, dairy-free edible cookie dough.
- Brown Sugar
- Gluten-free All-Purpose Flour - I use King Author 1:1 flour.
- Vanilla
- Salt
- Milk - You can use dairy-free milk like coconut milk.
- Chocolate Chips - Check and make sure you are using gluten-free chocolate chips.
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How to make gluten-free edible cookie dough
- Toast the flours.
- Cream the butter, and sugar.
- Add the flour and salt to the sugar mixture.
- Mix the vanilla and milk.
- Fold in the chocolate chips.
Edible Cookie Dough Faq
Edible cookie dough is best if stored in a container in the fridge. It will last about a week in the refrigerator.
Yes, this edible cookie dough can be frozen for up to two months. I suggest making small balls and popping them into a container in the freezer so it's easier to eat when you want it.
Make this edible cookie dough dairy-free, swap out the butter for either palm shortening or a dairy-free butter alternative. I also like to use Enjoy Life Chocolate chips, which are dairy-free.
While you could, I don't recommend it. This cookie dough lacks leavening ingredients, and it will not yield a soft and chewy cookie.
This will help to cook out any potential bacteria issues that may be present in the flours. Skipping this step could cause the person eating it to get sick from the possible bacteria.
How do you toast flour in the oven?
- Preheat your oven to 325 degrees.
- Spread your flour onto a baking sheet lined with parchment paper and bake it for 5-8 minutes.
- Allow it to cool for about 5 minutes before adding it to your cookie dough.
How to eat gluten-free edible cookie dough?
- Add it to cakes like a frosting.
- Dip your favorite gluten-free graham crackers or fruit into
- Roll them into balls and dip them into chocolate for an easy gluten-free cookie dough truffle.
- Add them to some Homemade Vanilla Ice Cream, or if you're dairy-free, some Dairy-free Vanilla Ice Cream for an easy gluten-free cookie dough ice cream.
- Simply putting it in a bowl and eating it with a spoon is a totally acceptable answer too.
No matter what you do with it, it's totally delicious!
More gluten-free desserts to love.
Gluten-free Chewy Fudge Brownies
Gluten-free Double Chocolate Cookies
Gluten-free Chocolate Chip Cookies
Gluten-free Crumbl Copycat Frosted Sugar Cookies
Gluten-free Edible Cookie Dough
Ingredients
- ½ Cup Butter Or palm shortening for dairy-free.
- 1 Cup Brown Sugar
- 1 Cup All Purpose Gluten-free Flour
- 2-3 Tablespoons Milk of Choice
- ½ Teaspoon Salt
- 1 Teaspoon Vanilla
- ½ Cup Chocolate Chips
Instructions
- Preheat the oven to 350 degrees.
- Measure out the flour and place it onto a baking sheet lined with parchment paper.1 Cup All Purpose Gluten-free Flour
- Bake the flour for about 5-8 minutes and then allow it to cool.
- Cream the butter and sugar.½ Cup Butter, 1 Cup Brown Sugar
- Add the salt to the flour and add them to the butter mixture until combined.½ Teaspoon Salt
- Add the vanilla and milk until you get the consitency that you want.1 Teaspoon Vanilla, 2-3 Tablespoons Milk of Choice
- Finally fold in the chocolate chips.½ Cup Chocolate Chips
- Enjoy how you want!
Notes
- Preheat your oven to 325 degrees.
- Spread your flours onto a baking sheet lined with parchment paper and bake it for 5-8 minutes.
- Allow it to cool for about 5 minutes before adding it to your cookie dough.
Ramona says
Great cookie dough recipe and the fact that’s gluten free it’s a real bonus 😋
Oscar says
This recipe looks amazing, can't wait to try it this weekend.
Addie says
My favorite! Yum!
Amy says
Love cookie dough!
Donna says
Went down a treat!
jan says
I've been addicted to this dough. yum!
Brianna May says
This sounds so good!