There’s something irresistible about a spoonful of cookie dough—the soft texture, the sweet brown sugar flavor, and those little pockets of melty chocolate chips. This gluten-free edible cookie dough brings all of that joy, without any worry about raw eggs or raw flour. It’s creamy, safe to eat, and easy to make in just minutes. Whether you scoop it straight from the bowl, roll it into bite-sized treats, swirl it into ice cream, or turn it into a cookie dough frosting, this recipe is the best.
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❤️ Sandi’s Summary
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This dessert recipe was created for my son’s birthday last week. He and Mr. Fearless Dining are big cookie dough fans. I needed a way to keep them out of my cookie dough, because eating raw eggs and unbaked flour is not exactly safe. With my guys in mind, I created this egg-free cookie dough recipe as a way for them to safely eat raw cookie dough.
My cookie dough recipe is not only good by the spoonful, but with a small adjustment in ingredient quantities, it also makes the perfect frosting for any cake, cupcake, cookie, or even donuts! I have 100s of gluten-free cookie recipes, so if you love to bake cookies too, I have you covered!
Allergen Information:
This easy edible cookie dough recipe is
- gluten-free
- egg-free
- nut-free
- soy-free
- oat-free
- Refer to the Substitutions section below for directions on making it dairy-free and gum-free.
🔑 Sandi says: Before we begin making this incredible homemade gluten-free cookie dough recipe, please note the safety instructions in my recipe. It is important to avoid eating raw eggs and flour!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
One of the things I love best about this recipe is how few ingredients you need. Every ingredient is easy to find at your local grocery store.
- Gluten Free Flour – You can use any brand gluten free flour blend in this recipe. I tested King Arthur Measure for Measure and Bob’s Red Mill 1:1.
- Brown Sugar – This is where this recipe’s popular brown sugar flavor comes from.
- Butter – Use unsalted butter. See substitutions for a dairy-free alternative. Make sure the butter is softened to room temperature.
- Vanilla Extract – Use pure vanilla extract. I do not recommend imitation vanilla.
- Chocolate Chips – You can use milk, bittersweet, or dark chocolate chips. Use Enjoy Life for dairy-free chips.
Substitutions:
- Coconut Sugar – Many ask me if they can substitute coconut sugar in this recipe. Please note I have not tested any sugar replacers in this recipe. Coconut sugar has a different melting point and can affect the texture of this recipe.
- Xanthan Gum-Free – If you cannot eat xanthan gum or guar gum, use my DIY Gluten Free Flour Blend for the flour in this recipe. It uses psyllium husk.
- Dairy-free – Make this recipe dairy-free by using plant-based butter and Enjoy Life chips.
Note From The Kitchen: If your cookie dough feels dry or crumbly, just mix in a teaspoon of milk or non-dairy milk at a time until it’s soft enough to scoop or spread. Gluten-free flour blends absorb moisture differently, so this small tweak helps a lot!
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How To Make Gluten Free Edible Cookie Dough (Step-By-Step)
IMPORTANT: Bake or toast your gluten-free flour as instructed above in the Is it safe to eat raw flour section above. This is important to kill bacteria in the flour since we are not baking the dough into cookies.
- Toast the flour for 5 minutes. Just spread the flour out thinly on a piece of parchment paper-lined baking sheet. Cook at 325º F for 5-8 minutes. This will cook out any potential bacterial issues.
- You can also toast raw flour in a frying pan. Cook while whisking constantly over medium heat for 5 minutes. Cook in small batches so that all the flour toasts.
Step 2: Add everything but the chocolate chips to your mixer. Start on low to avoid sugar clouds, then mix on medium for 30 seconds until smooth.
Step 3: Mix the ingredients at low speed until the ingredients are incorporated. Increase the speed for 30 seconds.
Step 4: Stir in chocolate chips by hand so they don’t get crushed. The dough should be thick and scoopable.If you want to get good, add pecans or walnuts, too!
If you like chocolate, this easy gluten-free chocolate cookie dough is also amazing.
Frequently Asked Questions:
No, this dough has no eggs and no leaveners, so it will not bake into cookies very well. If you want to have baked gluten free chocolate chip cookies, check out all of my delicious gluten-free cookie recipes.
You can refrigerate this dough, but it can make your dough hard and a bit crumbly. Let it get warm up a bit to eat.
With a slight reduction in the total amount of flour, this edible cookie dough is smooth enough to frost a cake with. Will you eat it with a spoon or use it as a frosting? You get to choose or make a double batch and do both!
This cookie dough should last up to 4 days and be sealed in an airtight container in the refrigerator. You can freeze it, and it should keep up to 4 months.
Cookie dough without eggs is easy to make and enjoy in just minutes! There are no worries about this edible cookie dough recipe because it is egg-free! It is so easy to make gluten-free cookie dough without eggs.
A new warning about eating raw flour has come out. To keep my gluten free cookie dough recipe safe, I highly advise you to toast the flour as directed in my recipe below before using it in this recipe.
Creative Ways to Use Edible Cookie Dough:
- You can slather this cookie dough in anything…like this Edible Cookie Dough Fudge.
- Break the dough into chunks and add it to ice cream to make gluten free cookie dough ice cream.
- Add dollops into my Gluten-Free Brownies before baking.
- Add scoops to a no-churn ice cream you are making!
Love This Recipe?
💬 Did you make this gluten-free cookie dough recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten Free Chocolate Chip Cookie Dough Frosting
Ingredients
Equipment
Method
- Toast the raw flour: Toast 3/4 cup gluten free flour blend for 5 minutes. Just spread the flour out thinly on a piece of parchment paper-lined baking sheet. Cook at 325º F for 5-8 minutes. This will cook out any potential bacteria issues. You can also toast raw flour in a frying pan. Cook while whisking constantly over medium heat for 5 minutes. Cook in small batches so that all flour toasts.
- Put the toasted gluten free flour, 1 cup unsalted room temperature butter, 3/4 cup brown sugar, 1 teaspoon pure vanilla extract, and 1/2 cup chocolate chips or other mix-ins into a stand mixer with a paddle attachment. Mix on low speed, gradually increasing the speed until it is creamy.
- If you want to roll this into edible cookie balls, toast 2-3 TBSP extra flour to make the cookie dough firmer.
- If you want to use this as frosting, add a little more butter (1-2 TBSP, depending on the texture you want) and spread it onto cakes, cupcakes, cookies, brownies, or even donuts!
Nutrition
Video
Notes
- This edible gluten-free cookie dough is not intended for baking. It has no eggs and no leaveners.
- Gluten-free flour – You can use any gluten-free flour blend in this recipe. It is critical to toast the flour to avoid any bacteria and getting sick.
- Store leftovers in an airtight container in the refrigerator. The gluten-free dough will keep fresh for up to 3 days.
Nutritional Disclaimer
Nutritional information is an estimate provided to you as a courtesy. You should calculate the actual nutritional information with the products and brands you are using with your preferred nutritional calculator.
Tried this recipe?
Let us know how it was!
This post has been updated from an older May 2019 version, featuring more recipe details and new photos.
Could this be chilled and made into bites to add to homemade ice cream? I think it should work.
Hi Juli, I would still par bake the flour as directed, then make the cookie dough and add it to th eice cream. I have made it and it is very good!
So the dough came out crumbly. Should it be refrigerated for a short time. Score using it? I toasted Bobs Red Mill 1-1 and used brown sugar vegan butter and pure vanilla.
Hi Michelle, Did you melt the butter before using? I have tested it with that flour blend, so maybe you can describe how you measured your flour? It definitely sounds like you used too much if the cookie dough was crumbly.
A lot of people who need gluten-free also need low sugar. Have you ever tried making a recipe with less sugar or substituting other kinds of sugar?
Hi Mary, I know many of my readers use coconut sugar in place of brown sugar, and often they reduce the amount of sugar they use in a recipe.
I saw there was someone who was gonna use Almond Flour but never said how it worked out. Has anyone tried it? Pregnant and need sinful snacks but too pregnant to handle the disappointment of it not working out lol.
I never heard about the almond flour. My first thought is the texture would be a bit gritty with almond flour. Are you trying to avoid the carbs in gluten free flour? I am not sure why you want only almond flour but if I know the reason I may be able to suggest something else.
I made this and didn’t wait long enough for the butter to cool so I refrigerated before adding the chocolate chips. Mine turned out so crumbly…not sticky/gooey at all. Any ideas on why that happened?
Hi Vanessa, it could be a couple of issues. One, it was crumbly because your butter was very cold. It could also depend on the gluten free flour blend you used, and the flour/starch ratio of that blend.
Will it be ruined if I add water to it?
Hi Adri, I have never added water to this recipe so I am not sure.
I just made this using Namaste flour blend. I toasted the flor first, but forgot to let it cool fully before adding my chocolate chips.
But it’s really dry and crumbling. Not sure what I did wrong 🙁
Hi Andrea, I have not personally used that flour in baking, but in looking at the ingredients it is very starch heavy…that higher starch load will absorb a lot more liquid than gluten free flour. I would say next time to lessen the amount of Namaste flour or increase the butter.
I also used that flour but I didnt know to toast it
Toasting it is a bit new Jessica. There have been some articles lately about how flour shouldn’t be eaten raw. I didn’t toast my flour for years and didn’t have any problems, but I added it in as a safety precaution.
I tried making it and I was just a little too sweet
Hi Madison, I find sweetness really is an individualized experience. My husband likes things less sweet as well. Feel free to try with less sugar next time :-).
Do you think I could use almond flour for the gluten free flour?
Hi Teresa, I haven’t tried just almond flour. If you try it, can you please come back and let us know how it turns out?
Interesting recipe looks so amazing and easy to prepare. I bet it tastes delicious in ice cream!
It really does!
My gluten free flour comes with a warning not to eat raw, uncooked flour. How is this recipe safe to eat?
Hi Deborah, thank you for your question. I believe the warning is on your flour as a general warning not to eat cookie dough with raw eggs. My cookie dough recipe is egg free and so it is fine to eat.
What quantity/weight is “1 Stick of Butter” please? In our local store, 1 ‘block’ of butter is 1 lb. I suspect that could be too much for using with this recipe! LOL
Hi there. This is the equivalent to 1/2 cup. Have a wonderful holiday ?
Do you think that I could roll these into small balls and freeze them to put in ice cream? Or is it too creamy?
YES! I love this idea Emily. If you chill the dough, you can easily roll them. Enjoy!
A couple of years ago I saw a to that said to add 2 TBSP of water to any GF recipe and let it sit at least 1 hour before baking or eating and you will have reduced grainyness…. it works pretty well, if that is an issue for anyone.
That is a great idea. Thank you so much Sarah 🙂
Hi Sandi, I live in South Africa and Bob Red Mill’s 1:1 gluten free flour blend is not abailable here. How can I make a gluten free flour blend from scratch which will suit the recipy?
Kind Regars,
Karien Roux
Hi Karien, because this recipe isn’t baked, you could use any gluten free flour mix. I wish you all the best.
The last time I made gluten free cookie dough was all floury and I had to keep adding milk but didn’t work. I hope this recipe works out great and not to doughy!
Let me know how this is for you. I find the gluten free flour blend makes all of the difference in this recipe.
I made this and froze it in tiny pieces so I could have chocolate chip cookie dough ice cream! It was great – thanks for sharing!
What a delicious idea Gina. Thank you so much for sharing with us :-).
How do you store this? I’m considering making some as Xmas gifts! So excited to try it!
Hi Kelly, that is a really good question. It doesn’t last that long around here because I have two teens. We kept ours refrigerated. If you want to make a gift out of it, you could layer the dry ingredients in a cute mason jar and put a cute hang tag on that says “Just Add Butter”.