This easy, edible gluten free chocolate cookie dough is for all of my readers who share my wicked sweet tooth. Creamy edible cookie dough that is not only loaded with chocolate chips but also safe to eat! Grab a spoon and dive in!

It was inevitable. We needed a change after stuffing ourselves full of my ever-so-popular edible gluten-free cookie dough over the past few months. I almost feel like a rebel when I say that.

Our obsession began when my daughter created this simple, edible cookie dough recipe. Then it grew into a version that could double as an edible cookie dough frosting!

Finally, we settled on this new gluten free chocolate cookie dough. We loaded it with chocolate chips to make it extra chocolaty!

  1. You no longer have to warn your family not to eat the cookie dough because of raw eggs in the batter!
  2. You won’t have to chase your husband out of the kitchen when you are trying to make cookies.
  3. You can use it for many other purposes, like a crust for an ice cream pie recipe.
  4. This gluten free cookie dough recipe freezes really well, so make a double batch! There is no need to buy cookie dough when you can make your own!
  5. If you freeze a bunch of this cookie dough, you can get to it anytime and have edible cookie dough for one!

Have I convinced you to try this easy, creamy cookie dough recipe?

Allergen Information:

This edible chocolate cookie dough is gluten-free, soy-free, nut-free, egg-free, and oat-free.

The edible chocolate cookie dough photos of the ingredients.

Ingredient Notes:

For the full list of ingredients and amounts, please go to the recipe card below.

  • Gluten free flour blend – You can use any blend in this recipe.
  • Butter – Use vegan butter if you want to make this recipe dairy-free.
  • Chocolate chips – You can use bittersweet, dark, or milk chocolate chips. For dairy-free use, Enjoy Life brand.

Step-By-Step Photos and Directions:

One of the things you will need to do before making this recipe is heat your gluten free flour to make sure it doesn’t contain any bacteria. This can be done in two ways: in the oven or in the microwave.

Step 1: Bake your gluten free flour for 10 minutes at 165º F or microwave oven by cooking on high for 30 seconds.

Edible cookie dough dry ingredients in a bowl. Sugar, cocoa, flour, sugar and chocolate chips!

Step 2: Add the dry ingredients to a bowl. Whisk to blend them together.

Vanilla, butter, cocoa, sugar, flour, and chocolate chips in a mixing bowl.

Step 3: Add the softened butter and vanilla and mix well.

A bowl full of edible chocolate cookie dough.

Step 4: When mixed, your cookie dough will look like this. Chill in the refrigerator for 1 hour.

📢 Sandi says: Every gluten-free flour blend has a different starch-to-grain ratio. The brand of gluten-free flour you use will affect the moisture of the batter. If your cake batter is too runny, add more flour, and if it is too thick, add more liquids.
Read Why Gluten-Free Flour Blends Vary to learn more about this.

Dropping a scoop of chocolate cookie dough into a bowl.

Maybe this picture will convince you to give this recipe a try :-). This edible gluten-free cookie dough will stay in your refrigerator for about 4-5 days.

Frequently Asked Questions:

What cocoa is best in this recipe?

I used Anthony’s Organic Cocoa Powder for this recipe. This is an unsolicited plug for a product (and company) that I really love. Their cocoa has a deep, rich, chocolaty flavor that really works well. You also can’t beat the price!

Can you make this recipe dairy-free?

You can easily make this cookie dough dairy-free by using vegan butter.

Why must you bake your flour before using it in this recipe?

Flour can harbor bacteria. This typically bakes off when you bake your dessert, but when you are eating the flour raw, you need to make sure to bake or microwave the flour to kill the bacteria.

How long will this keep fresh?

This cookie dough will keep fresh for up to 4 days in an airtight container or up to 4 months in the freezer.

Two white bowls filled with chocolate cookie dough.

Reader raves:

My best friend is gf df so we decided to try using this recipe and we’d give it a 10/10. ADD SPRINKLES to give it color!! 💕”

Madison, Pinterest user

Love This Recipe?

If you made and enjoyed this recipe, I would be incredibly grateful if you could leave a comment below. Please include which flour blend you used. This will help others know this recipe is delicious. Thank you!

Sprinkling chocolate chips over the edible cookie dough.

Edible Gluten Free Chocolate Cookie Dough

Sandi Gaertner
An edible gluten free chocolate cookie dough recipe that is loaded with chocolate chips.
4.96 from 21 votes
an egg free allergen icon
gluten free allergy icon
nut free allergen icon
soy free allergy icon
Prep Time 10 minutes
Total Time 10 minutes
Course Gluten Free Cookies and Bar Recipes
Cuisine American
Servings 6 people
Calories 398 kcal


  • Mixing bowls
  • Whisk


  • ½ cup unsalted butter softened but not melted
  • ½ cup brown sugar
  • 1 cup gluten free flour blend * see note
  • ¼ cup sugar
  • ½ cup cocoa powder unsweetened
  • 1 teaspoon pure vanilla extract
  • 2 tablespoons almond milk * see note
  • ½ cup chocolate chips


  • One of the things you will need to do before making this recipe is heat your gluten free flour to make sure it doesn't contain any bacteria. This can be done two ways, in the oven, or in the microwave. For the oven, bake the flour by itself for 10 minutes at 165º F.
  • In a bowl, add all dry ingredients including chips and whisk to blend.
  • Add butter, vanilla and almond milk and mix.
  • Enjoy!



  1. You can use any brand of gluten free flour blend for this recipe.
  2. To make this recipe dairy-free, substitute the butter for vegan butter.
  3. Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
  4. You can use any flavor chips for this recipe.
  5. This cookie dough will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.


Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn’t test, you may need to adjust your moisture levels in your baked goods.


Serving: 1gCalories: 398kcalCarbohydrates: 55gProtein: 4gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 43mgSodium: 159mgPotassium: 139mgFiber: 5gSugar: 36gVitamin A: 506IUVitamin C: 1mgCalcium: 66mgIron: 2mg
Tried this Recipe? Pin it for Later!Mention @FearlessDining or tag #FearlessDining!

Nutrition 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.

4.96 from 21 votes (8 ratings without comment)

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Recipe Rating


  1. Hi there! New to this site. Would you be able to make this recipe with vegan butter? I am dairy free as well so I have dairy free chocolate chips. This looks so good! I am a huge fan of anything chocolate. 🙂

    1. Hi Karin, I would think it would work, but I haven’t tested it to know what the flavor profile would be. If you do try it, please come back and let us know so other readers will know too. Thank you!

    2. 5 stars
      This recipe is amazing I made it for my mom who is gluten free dairy free and soy free and we used enjoy chocolate chips and it’s amazing.

  2. I like the ice cream pie idea, but do not like raw cookie dough (I know. I know. I know!!) 🙂 Is there a recipe you would recommend for a gluten free baked chocolate cookie crust?TA

  3. 5 stars
    Love the fact that this cookie dough does not have any eggs. I don’t know if it would last long enough in our household to actually makes cookies with it as it is just to decadent to pass up. Sharing of course!

  4. 5 stars
    I love cookie dough for dessert! With this being gluten free, I think I’ve found my new favorite recipe for it.

  5. This looks so delicious, and very adaptable as well. I do love sneaking a pinch of cookie dough when making cookies but never thought to make “edible” cookie dough to eat as it is!

  6. I’m not a raw cookie dough eater, but I do agree, if you’re going to eat it raw, it has to be homemade! That’s a no-brainer to me! Great recipe, and it would actually entice me to try it!

  7. 5 stars
    Thank you for this recipe, now I can make my sons happy they don’t have to wait for the baking. I enjoyed the video.