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! 

A bowl filled with scoops of edible 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.

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 these chocolate 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.

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.
Several cookie dough balls on the counter.

Ingredient Notes:

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.
Edible Cookie Dough Ingredients in the bowl of a stand mixer

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.

A mixing bowl filled with cookie dough.

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. 

Recipe FAQ:

Can you bake this edible cookie dough?

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.

Can you refrigerate this cookie dough?

You can definitely refrigerate this dough, but it can make your dough hard and a bit crumbly. Let it get warm up a bit to eat.

Can this cookie dough spread like frosting?

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!

How long will this cookie dough keep?

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.

The top view of a bowl of cookie dough next to a scoop.
Older photos of jars filled with cookie dough.
This recipe got a facelift with lots of new photos and better tips to make it.

Love This Recipe?

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

Edible cookie dough balls on the counter

Gluten Free Chocolate Chip Cookie Dough Frosting

Sandi Gaertner
Easy edible gluten free chocolate chip cookie dough. Egg free cookie dough that is safe to eat by the spoonful.
4.72 from 42 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, Gluten Free Dessert Recipes
Cuisine American
Servings 8
Calories 360 kcal

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

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

  1. Gluten free flour – You can use any brand gluten free flour blend in this recipe.
  2. 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.
  3. Butter – You can use vegan stick butter if you would like this recipe to be dairy-free.
  4. Pure vanilla extract – I do not recommend imitation vanilla.
  5. Chocolate chips – You can use milk, bittersweet, or dark chocolate chips.
  6. 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

Serving: 1gCalories: 360kcalCarbohydrates: 46gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 108mgFiber: 2gSugar: 34g
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.

This post was updated from an older May 2019 post with more recipe details and new photos.

4.72 from 42 votes (28 ratings without comment)

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75 Comments

  1. 4 stars
    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.

    1. 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.

  2. 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?

  3. 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.

    1. 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.