Video
Gluten-free Edible Cookie Dough
Nothing says comfort food more than licking a spoon of cookie dough. Look no further for the ultimate no-bake 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
Storing: Edible cookie dough is best if stored in a container in the fridge. It will last about a week in the refrigerator.
Freezing: 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.
How to Toast Flour? This will help to cook out any potential bacteria issues that may be present in the flours.
- 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.
Nutrition
Calories: 173kcalCarbohydrates: 23gProtein: 1gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.3gCholesterol: 17mgSodium: 132mgPotassium: 59mgFiber: 1gSugar: 17gVitamin A: 195IUCalcium: 26mgIron: 1mg
Tried this recipe?Let us know how it was!