This gluten-free cookie dough is delicious by the spoonful!
My gluten-free cookie dough recipe also makes the perfect frosting for any cake, cupcake, cookie, or even donut!
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.
Of course, I have lectured him 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!
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 frosting on anything…like this Gluten Free Chocolate Banana Black Bean Flour Cake, 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!
You can make this edible gluten-free cookie dough from scratch with just 5 simple ingredients.
Just add the flour, brown sugar, butter, and vanilla to your mixer. Once this is 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!
What will you spread this cookie dough frosting on?
I am thinking 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!
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.
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Tools You Need To Make This Recipe:
- 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!
- Electric mixer. I love the versatility of this mixer. I used the regular paddles.
- 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!
How to make gluten-free edible cookie dough:
Easy edible gluten free chocolate chip cookie dough.
- 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.
- Put all ingredients into a mixer or large bowl and mix.
- Spread onto cakes, cupcakes, cookies, brownies, or even donuts!
More Yummy Gluten Free Cookies!
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- GF Mini Peanut Butter Cup Shortbread Bars
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- No Bake Brownie Bites
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- GF Grilled Banana Cream Whoopie Pies
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- Butterscotch Madeleines
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- Vegan Seedy Coconut Bites
-
- White and Dark Chocolate Chip Cookies
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- Nutella Stuffed Linzer Cookies
-
- Strawberry Linzer Cookies
-
- Chocolate Sandwich Cookies
YUM! Topping donuts with this is a delicious idea!
Thank you Lori 🙂
Oh wow, this looks like the best cookie dough frosting ever!!
It is totally worth every bite 🙂
Wow this sounds amazing and delicious!
Oh this looks so dangerous. But I am so in!
I so get that 🙂
What a great idea for frosting!
Thank you Kimberly 🙂
My mind is racing of all the ways I would devour this frosting! I am thinking milkshakes are up on deck 😉
That sounds incredible Meg.
How do you store this? I’m considering making some as Xmas gifts! So excited to try it!
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”.
That looks good, seriously, I need the whole jar and I will eat the whole thing! Thanks for the inspiration!
We think a like :-).
I’m thinking I could spread this between cookies and be perfectly happy. Or scooping straight from the jar. Delicious.
Oh that sounds incredible Lucy!!
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!
Thank you so much Karen.
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!
Thank you Elaine :-).
I would easily eat this straight from the jar! Love that it’s gluten-free!
LOL, so would I :-).
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!
What a delicious idea Gina. Thank you so much for sharing with us :-).
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!
LOL, our guys think alike :-).
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!
Let me know how this is for you. I find the gluten free flour blend makes all of the difference in this recipe.
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
Hi Karien, because this recipe isn’t baked, you could use any gluten free flour mix. I wish you all the best.
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.
That is a great idea. Thank you so much Sarah 🙂
So good! I used coconut sugar and added 2tbsp of water and it’s amazing! Thank you!
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 🙂