Gluten Free Chocolate Chip Cookie Dough
Cookie dough lovers, rejoice! This easy recipe for Gluten Free Cookie Dough is the best when you are craving a spoonful of creamy chocolate chip cookie dough. Made with heat-treated gluten free flour and no eggs, this edible cookie dough is a sweet treat that’s safe to eat.
Delicious Details
- Cuisine Inspiration: American
- Primary Cooking Method: No-bake (Oven or Microwave to heat-treat flour)
- Dietary Info: Gluten-free, Dairy-free option
- Skill Level: Easy
I think just about every home baker is guilty of sneaking a spoonful (or more) from a batch of homemade cookie dough every now and again. The temptation is just too great. And while the likelihood is small, when it comes to raw ingredients like eggs, the risk of contamination by bacteria is never zero.
Because it’s so hard to resist, you may have seen tubs of edible cookie dough on store shelves for a while now. However, I’ve never found a gluten-free version that really wows me. So the hunt continued until eventually, I made my own. The result is rich, homemade chocolate chip cookie dough that’s completely safe to eat, on standby anytime a craving strikes.
I’m not saying that having a jar of cookie dough ready for eating at all times will change your life, but I’m not not saying it either, if you know what I mean.
Why You Need to Make Gluten Free Cookie Dough
Here’s why you’ll love…
- Hits the right notes. This edible cookie dough has pretty much all the same ingredients as your favorite chocolate chip cookies, with a couple small adjustments to get the right consistency without eggs.
- Safe to eat. This takes the risk out of the equation because it is made with treated flour and no eggs.
- So easy, too. This recipe comes together in minutes, and can be made gluten free and even dairy free.
Recipe Ingredients
The ingredients for edible cookie dough are very similar to what you’d need for regular chocolate chip cookie dough, with a few small tweaks. I’ve outlined what you’ll need below, with the full ingredient amounts available in the recipe card.
- Butter: I recommend using unsalted butter, but you can use salted and just leave out the salt that comes later in the recipe. Feel free to use dairy-free butter, like Miyoko’s, if you’re making this recipe vegan.
- Sugar: Like a classic chocolate chip cookie dough, this recipe uses a combination of both white and brown sugars for a rich depth of flavor.
- Vanilla Extract: Use pure vanilla extract for the most authentic flavor.
- Gluten-Free Flour: This cookie dough is made with a blend of almond flour and gluten free 1-to-1 flour (I used Bob’s Red Mill). Alternatively, you can use regular all-purpose flour if you’re not making this recipe gluten free. In any case, you’ll need to heat treat the flour to make it safe for eating. See more details below. You can also make your own oat flour and substitute that for the GF flour.
- Salt
- Chocolate Chips: You can use dairy-free chocolate chips if needed, such as the Enjoy Life brand.
- Milk: This edible cookie dough uses milk in place of eggs to add moisture and bind the ingredients together. You can use regular milk, or unsweetened, plain almond milk if you’re making vegan cookie dough.
How to Heat Treat Flour
It’s a little-known fact that raw flour can actually be just as unsafe to eat as raw eggs! You can get more information from the FDA, but bacteria like E. coli and Salmonella may lurk in flour that’s uncooked. To be on the safe side, it’s best to heat treat it before making your cookie dough. You can do this quickly and easily in the oven or microwave:
- Oven Method: Spread the flour onto a large rimmed baking sheet. Place the flour in a preheated 350ºF oven for about 7-10 minutes, until the temperature of the flour reaches 165ºF. Use an instant read thermometer to take the temperature.
- Microwave Method: Place the flour in a microwave-safe dish. Heat it in 30-second bursts, giving it a stir in between, until it reaches a safe 165ºF. This usually doesn’t take much longer than a minute, but use a thermometer to be sure.
Once the treated flour has cooled completely, transfer it to an airtight container or bag for storage.
🍴 In the Cupcakes & Kale Chips Kitchen…
- Hand Mixer – yes, I just use this simple mixer for anything like this that doesn’t absolutely require breaking out the big stand mixer.
- Glass Jars – these 4 oz. jars with lids are just the right size for storing snack-sized portions of edible cookie dough.
- Small Scoop – perfect for scooping little balls if you want chocolate chip cookie dough bites instead.
How to Make Gluten-Free Cookie Dough
- Cream the butter: Begin by beating the butter, sugar, and vanilla together until the mixture is light and fluffy.
- Add the flour: Next, add in both flours as well as the salt, then mix until a dough forms.
- Adjust the consistency: Mix in a small amount of milk, if needed, to get the texture you want for your cookie dough.
- Add chocolate chips: Stir in the chocolate chips.
- Serve: Enjoy your edible cookie dough as is, store in jars, or use a cookie scoop to make balls or bites. See the section later on for more serving ideas and storage information!
How to Serve Edible Cookie Dough
Having this cookie dough recipe handy makes it so easy to whip up a batch at a moment’s notice. Whether I make a batch for movie night, as a sweet treat for the kids, or as a dessert, I never fall short of ways to serve it. Here are some suggestions:
- Make cookie dough bites by scooping the dough into balls using a small cookie scoop. Dip them in melted chocolate for something extra special!
- Cookie dough makes an easy dessert dip to serve in bowls with gluten free graham crackers or vanilla wafers for dipping.
- Enjoy a frozen treat by tossing chunks of cookie dough over ice cream, or make your own homemade cookie dough ice cream using the no-churn method.
- Include this edible cookie dough in recipes for brownies, cheesecakes (especially no-bake cheesecake!), cakes, and cupcakes.
Add-Ins & Variations
Once your gluten-free cookie dough base is made, you can go wild with any add-ins and variations your heart desires. Here are some ideas to try:
- Peanut Butter Cookie Dough: Try peanut butter chips in place of (or in addition to) chocolate chips, or mix peanut butter into the dough.
- Cookies and Cream Cookie Dough: Add in crushed up gluten free Oreo cookies.
- Funfetti Cookie Dough: Stir in rainbow sprinkles for funfetti birthday cake-themed cookie dough. I recommend using jimmies, which don’t bleed their color as easily.
- Double Chocolate Cookie Dough: Add in cocoa powder for a fudgy, double chocolate treat.
- White Chocolate Macadamia Cookie Dough: Mix in white chocolate chips and chopped macadamia nuts.
- M&M’s Cookie Dough: Add a pop of color with M&M’s candy.
Frequently Asked Questions
Can I eat raw flour?
As mentioned above, you should not eat raw flour due to the risk of contamination (read more). So don’t forget to heat your raw flour to at least 165ºF in order to kill off any harmful bacteria.
What if my dough is crumbly?
Chances are there’s too much flour. To fix dry, crumbly cookie dough, add more milk a spoonful at a time until you reach a smoother texture. Also, make sure you’re measuring your flour correctly. I recommend spooning the flour into a measuring cup, then leveling it off with a knife to avoid over-measuring.
Can I bake edible cookie dough?
Unfortunately not. With no leavening like eggs, baking powder, or baking soda, this edible cookie dough recipe will fall flat as a cookie pancake in the oven. If you’re looking for some delicious baked cookies, however, try my recipe for Gluten Free Chocolate Chip Cookies!
Proper Storage
- Fridge – Keep your gluten free chocolate chip cookie dough refrigerated airtight for up to 5 days. I like to portion and store the dough in single servings in small jars like those I linked to above.
- Freezer – You can also keep your cookie dough in the freezer for up to 2-3 months for longer storage. Simply store the dough airtight in a freezer-safe container and thaw it in the fridge before serving.
Gluten Free Chocolate Chip Cookie Dough
Ingredients
- 1/2 cup unsalted butter (use dairy-free if vegan, I recommend Miyoko's)
- 1/4 cup light brown sugar
- 1/4 cup granulated sugar
- 2 teaspoons vanilla extract
- 1 cup almond flour
- 1/4 cup heat-treated gluten-free 1:1 or all-purpose flour , see note*
- 1/4 teaspoon salt
- 2-4 Tablespoons milk (unsweetened plain almond milk if vegan)
- 1/2 cup semisweet chocolate chips (dairy-free if vegan)
Instructions
- In a large bowl using a hand mixer, beat 1/2 cup unsalted butter, 1/4 cup light brown sugar, 1/4 cup granulated sugar, and 2 teaspoons vanilla extract until light and fluffy.
- Mix in 1 cup almond flour, 1/4 cup heat-treated gluten-free 1:1 or all-purpose flour, and 1/4 teaspoon salt until well combined. If needed, add 2-4 Tablespoons milk, 1 tablespoon at a time, until your desired texture is reached.
- Stir in 1/2 cup semisweet chocolate chips.
- If you want to make balls or bites, using a cookie scoop, scoop out 12 scoops and place them in a parchment-lined lidded container. Alternatively, serve as a dip or in small bowls or jars with a spoon. Store in the refrigerator for up to 5 days.
Notes
- Oven Method: Spread the flour onto a large rimmed baking sheet. Place the flour in a preheated 350ºF oven for about 7-10 minutes, until it reaches 165ºF with an instant-read thermometer.
- Microwave Method: Place the flour in a microwave-safe dish. Heat it in 30-second intervals, stirring in between, until it reaches 165ºF with an instant-read thermometer.
Did you make this?
Leave a star rating to help others know that they should make this recipe.
Share a photo and tag @cupcakesandkalechips on Instagram!
Hello, So I make a gluten-free egg-free cookie recipe and I do eat the dough “raw” but I’ve heard that it’s not advisable to eat to do so because of uncooked flour. So l just wanted some guidance before serving to the kids. Thanks so much!
If you read the post and are concerned about raw flour I give instructions about heat treating the flour.