My homemade gluten free 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 these chocolate donuts!
Is cookie dough safe to eat?
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 gluten free 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 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:
- 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.
Recipe step by step directions:
Step 1: Add the gluten free flour, vanilla, sugar, and softened butter to a standing mixer.
Step 2: Mix on low until the ingredients are incorporated. Increase the speed for 30 seconds.
Step 3: 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 really good, you can add pecans or walnuts too!
If you like chocolate, this easy gluten free chocolate cookie dough is amazing too!
Expert Tips and Recipe FAQ:
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 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.
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 sealed in an air-tight container in the refrigerator. You can freeze this cookie dough and it should keep up to 4 months.
You can slather this cookie dough in anything...like this Edible Cookie Dough Fudge. Also, check out my edible cookie dough web story!
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!
More edible cookie dough recipes:
Recipe
Gluten Free Chocolate Chip Cookie Dough Frosting
Equipment
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
- 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 ½ cup
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.
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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.
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.
Himalayan Salt Valley
Thanks for sharing such a wonderful recipe.
Sandi Gaertner
You are very welcome 🙂
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?
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.