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The Easiest Edible Gluten Free Cookie Dough EVER!

By 63 Comments

I would be grateful if you shared this recipe :-)

Gluten free cookie dough is delicious by the spoonful or spread onto your favorite gluten free crackers or cookies! You have seen those shops that serve edible cookie dough like ice cream. Now you can enjoy that fun idea at home! Learning how to eat gluten free doesn’t have to be difficult, and as this easy edible cookie dough recipe proves, eating gluten free is delicious, too!

My gluten free cookie dough recipe also makes the perfect frosting for any cake, cupcake, cookie, or even donut!

It seems that eating raw flour is no longer advised. Check below for an easy way to toast the flour so that it is safe to use in this recipe.

A small mason jar filled with gluten-free edible chocolate chip cookie dough

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.

Is this Edible Gluten Free Cookie Dough Safe to Eat?

I have lectured my son many times about raw eggs and not eating the batter when I am baking. It doesn’t matter. My words seem to fall on deaf “teen” ears.

Cookie dough without eggs is so easy to make and enjoy in just minutes!

A new warning about eating raw flour has come out. To keep this cookie dough safe, I highly advise you 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 on 325 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.

Thankfully, he hasn’t become sick from the dough, but I think this edible cookie dough is going to help matters. There are no worries about this edible cookie dough recipe because it is egg free! It is so easy to make cookie dough without eggs :-).

That is why this gluten free chocolate chip cookie dough recipe is perfect. He can dig in and safely eat this cookie dough.

I may need to make this “as is” and let him just eat it out of the bowl. The brown sugary flavor is just that good.

You can slather this cookie dough in anything…like this Gluten Free Edible Cookie Dough Fudge, or this Gluten Free Chocolate Layer Cake…or you can just eat it with a spoon out of the bowl!

Even better?

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!

Edible Cookie Dough Ingredients in the bowl of a stand mixer

Making Gluten Free Cookie Dough from Scratch with 5 Simple Ingredients

Just add these four ingredients to the bowl of your mixer:

  • gluten free flour
  • brown sugar
  • butter
  • vanilla extract

Once the ingredients are mixed, stir in chocolate chips, and you are just minutes away from enjoying this frosting. If you want to get really good, you can add pecans or walnuts too!

If you like chocolate, this easy gluten free chocolate cookie dough is amazing too! It is an extremely versatile edible cookie dough and it makes a chocolaty crust in this easy gluten free ice cream pie recipe!

A jar of Gluten Free Cookie Dough with a frosting spreader sticking into the cookie dough. Tons of chocolate chips are in the cookie dough.

What will you spread this cookie dough frosting on?

I am thinking of cakes, cupcakes, cookies, brownies…the possibilities are making me hungry! If you don’t want to spread it onto anything, that is okay too. Just eat it out of the jar!

spreading edible Gluten Free Cookie Dough Frosting on chocolate donuts

You will remember this delicious post from last week. The cookie dough frosting was amazing on these gluten free chocolate donuts. These disappeared so quickly. Next time I will make a double batch.

(*Please note this post has affiliate links. Ordering through my site will not change the price you pay. A tiny commission will come to Fearless Dining to help offset the cost of running this blog. I truly appreciate the support.)

Tools You Need To Make This Cookie Dough Recipe:

  1. Mixing bowl. I have said this in a few posts, but I am convinced this bowl with a rubber bottom is the best invention, EVER. No sliding when you mix!
  2. Electric mixer. I love the versatility of this mixer. I used regular paddles.
  3. Bob’s Red Mill 1 to 1 gluten free flour. This flour is great for this recipe, and the cookie dough is not grainy at all!

recipe love

How to Make Edible Gluten Free Cookie Dough:

Gluten Free Chocolate Chip Cookie Dough Frosting

Gluten Free Chocolate Chip Cookie Dough Frosting

Yield: 8
Prep Time: 10 minutes
Total Time: 10 minutes
Easy edible gluten free chocolate chip cookie dough. Egg free cookie dough that is safe to eat by the spoonful.

Ingredients

  • 1 stick butter, softened
  • 3/4 cup brown sugar
  • 1 teaspoon vanilla
  • 3/4 cup gluten free flour blend
  • chocolate chips, I used mini chocolate chips so it wouldn't affect how this frosting spreads.

Instructions

  1. 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 325 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.
  2. Put all ingredients into a mixer or large bowl and mix.
  3. Spread onto cakes, cupcakes, cookies, brownies, or even donuts!
Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving:Calories: 360 Total Fat: 21g Saturated Fat: 12g Trans Fat: 0g Unsaturated Fat: 7g Cholesterol: 30mg Sodium: 108mg Carbohydrates: 46g Fiber: 2g Sugar: 34g Protein: 3g
Please note this nutrition information is calculated by a recipe plugin and is an estimate based on the ingredients used in this recipe.
© Sandi Gaertner
Cuisine: American / Category: Dessert

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I would be grateful if you shared this recipe :-)

Reader Interactions

Comments

  2. Andrea

    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 🙁

    Reply

    • Sandi Gaertner

      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.

      Reply

      • Sandi Gaertner

        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.

        Reply

  7. Michelle M Blackwood

    Interesting recipe looks so amazing and easy to prepare. I bet it tastes delicious in ice cream!

    Reply

  10. Deborah Allen

    My gluten free flour comes with a warning not to eat raw, uncooked flour. How is this recipe safe to eat?

    Reply

    • Sandi Gaertner

      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.

      Reply

  12. Fi

    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

    Reply

  15. Sarah

    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.

    Reply

  16. Karien

    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

    Reply

  18. Gina

    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!

    Reply

    • Sandi Gaertner

      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”.

      Reply

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