My homemade gluten free edible cookie dough is delicious by the spoonful, in bite-sized balls, or spread onto your favorite gluten free cookies! You have seen those shops that serve edible cookie dough like ice cream. Now you can enjoy that fun idea at home!
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This dessert recipe was created for my son’s birthday last week. Gluten free chocolate chip cookie dough is one of his favorite things to steal when I am not looking.
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!
Before we go into making this incredible homemade gluten free cookie dough recipe, let’s talk about safety.
Allergen Information:
This recipe is gluten-, egg-free, nut-free, and soy-free. However, please see the Substitutions section below for ways to make it dairy-free and gum-free.
Is raw cookie dough safe to eat?
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 :-).
Is it dangerous to eat raw flour?
A new warning about eating raw flour has come out. To keep my gluten free cookie dough recipe safe, I highly advise you to do one of these things to toast the flour before using it in this recipe:
- 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 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.
- Check out these safe flour tips to bake your 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.
- 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.
How To Make Gluten Free Edible Cookie Dough:
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Step 1: 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.
Step 2: Add the gluten free flour, vanilla, sugar, and softened butter to a standing mixer with a whisk attachment. Note you can also use an electric mixer if that is easier for you.
Step 3: Mix the ingredients at low speed until the ingredients are incorporated. Increase the speed for 30 seconds.
Step 4: Once the ingredients are mixed, stir in chocolate chips by hand (so they don’t break apart), and you are just minutes away from enjoying this frosting. If you want to get good, add pecans or walnuts, too!
If you like chocolate, this easy gluten free chocolate cookie dough is amazing.
Frequently Asked Questions:
No, this dough has no eggs and no leavener, 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.
Ways To Use 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.
- Make Gluten Free Cookie Dough Magic Bars!
- This Edible Brownie Batter is tasty.
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!
Gluten Free Chocolate Chip Cookie Dough Frosting
Equipment
- Standing mixer
Ingredients
- 1 stick butter softened
- ¾ cup brown sugar * see note
- 1 teaspoon vanilla
- ¾ cup gluten free flour blend * see note
- chocolate chips * see note
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Instructions
- Toast the raw flour: Toast the flour for 5 minutes. Just spread the flour out thinly on a piece of parchment paper lined baking sheet. Cook on 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 all ingredients into a mixer or large bowl and mix.
- Spread onto cakes, cupcakes, cookies, brownies, or even donuts!
Video
Notes
- Gluten free flour – You can use any brand gluten free flour blend in this recipe.
- Brown sugar – A few have asked if they can use coconut sugar in this recipe and I am going to say no. Coconut sugar doesn’t melt in your mouth as brown sugar does and this recipe just will not taste the same using coconut sugar.
- Butter – You can use vegan stick butter if you would like this recipe to be dairy-free.
- Pure vanilla extract – I do not recommend imitation vanilla.
- Chocolate chips – You can use milk, bittersweet, or dark chocolate chips.
- To make this a frosting, reduce the amount of gluten free flour to 1/2 cup
SPECIAL NOTE
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.
Nutrition
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.
This post was updated from an older May 2019 post with 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.