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The Easiest Edible Gluten Free Cookie Dough EVER!

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Gluten free cookie dough is delicious by the spoonful, in bite-sized balls, 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!

edible gluten free cookie dough balls. one has a bite taken out

My cookie dough recipe also makes the perfect frosting for any cake, cupcake, cookie, or even donut! If you love cookie dough as much as my family does, you will want to check out all of these yummy gluten free cookie dough recipes!

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! 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 :-).

Is it bad to eat raw flour?

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.
  • Check out these tips to bake your flour.

Thankfully, he hasn’t become sick from the dough, but I think this edible cookie dough is going to help matters. 

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.

a bowl with two scoops of cookie dough

I bet you thought this was ice cream… did you know there are shops that sell scoops of edible cookie dough? Believe me, it is sooo yummy!

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You can slather this cookie dough in anything…like this Edible Cookie Dough Fudge.

Edible Cookie Dough Ingredients in the bowl of a stand mixer

Gluten Free Cookie Dough from Scratch with 5 Simple Ingredients

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

  • gluten free flour
  • brown sugar
  • butter, softened
  • vanilla extract
  • chocolate chips

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! 

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.

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!

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 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.

Ways to Enjoy Edible Cookie Dough

Can you refrigerate this gluten free cookie dough?

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

gluten free edible cookie dough balls

You can roll this dough into balls and eat as “bonbon style” treats, or dip them in dark chocolate for gluten free cookie dough truffles!

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.

top view of a bowl ofcookie dough an an ice cream scoop full of cookie dough

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 Gluten Free Edible 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!

Notes

Feel free to add chopped nuts!

Recommended Products

There are affiliate links in my posts. As an Amazon Associate, I earn from qualifying purchases.

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: Gluten Free Dessert Recipes

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Reader Interactions

Comments

  1. Court

    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.

    Reply

    • Sandi Gaertner

      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.

      Reply

  3. Vanessa

    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?

    Reply

    • Sandi Gaertner

      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.

      Reply

  5. 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

    • Sandi Gaertner

      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 :-).

      Reply

    • Sandi Gaertner

      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?

      Reply

  10. Michelle M Blackwood

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

    Reply

  13. 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

  15. 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

    • Sandi Gaertner

      I am really glad coconut sugar works too. It is nice to have a lower glycemic option. Thank you so much for letting me know 🙂

      Reply

  18. 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

  19. 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

    • Sandi Gaertner

      Hi Karien, because this recipe isn’t baked, you could use any gluten free flour mix. I wish you all the best.

      Reply

  20. Danielle

    My boyfriend is always telling me he would prefer to just eat to cookie dough instead of the actual cookies. This is a great idea!

    Reply

      • Brandon

        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!

        Reply

        • Sandi Gaertner

          Let me know how this is for you. I find the gluten free flour blend makes all of the difference in this recipe.

          Reply

  21. 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

  23. Elaine @ Dishes Delish

    I know that this is funny, but I don’t like eating raw cookie dough of any type. BUT, my husband does. I will be making this frosting for him! He will adore it slathered on his favorite cupcake! Great recipe!

    Reply

  24. Karen @ Seasonal Cravings

    Oh my, bring it on! I love gluten free chocolate chip cookies but honestly the dough is the best part. I would have trouble keeping this around the house!

    Reply

  25. Lucy @ Supergoldenbakes

    I’m thinking I could spread this between cookies and be perfectly happy. Or scooping straight from the jar. Delicious.

    Reply

  26. Beth @ Binky's Culinary Carnival

    That looks good, seriously, I need the whole jar and I will eat the whole thing! Thanks for the inspiration!

    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

  28. Meg @ With Salt and Wit

    My mind is racing of all the ways I would devour this frosting! I am thinking milkshakes are up on deck 😉

    Reply

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