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 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.
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.
- 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. 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 Might Also Enjoy:
You can slather this cookie dough in anything…like this 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!
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
- 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!
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!
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
- Gluten Free Cookie Dough Magic Bars
- Easy Gluten Free Cookie Dough Fudge
- Cookie Dough Pie Crust (for an ice cream cake!)
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.
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.
(*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:
- 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 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 Edible Gluten Free Cookie Dough:
Gluten Free Chocolate Chip Cookie Dough Frosting
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
- 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.
- Put all ingredients into a mixer or large bowl and mix.
- Spread onto cakes, cupcakes, cookies, brownies, or even donuts!
Recommended Products
-
KitchenAid Classic Series 4.5 Quart Tilt-Head Stand Mixer, Onyx Black (K45SSOB) -
Stainless Steel Mixing Bowls (Set of 5), Non Slip Colorful Silicone Bottom Nesting Storage Bowls by Aammaxs-yyi, Polished Mirror Finish For Healthy Meal Mixing and Prepping 1.5-2 - 2.5-3.5 - 7QT
There are affiliate links in my posts. This doesn't change the cost you pay for an item, it just means a tiny commission comes to Fearless Dining to help offset the costs of running this blog. Thank you for your support!
Nutrition Information:
Yield: 8 Serving Size: 1Amount 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
More Yummy Gluten Free Cookies!
-
- GF Mini Peanut Butter Cup Shortbread Bars
-
- No Bake Brownie Bites
-
- GF Grilled Banana Cream Whoopie Pies
-
- Butterscotch Madeleines
-
- Vegan Seedy Coconut Bites
-
- White and Dark Chocolate Chip Cookies
-
- Nutella Stuffed Linzer Cookies
-
- Strawberry Linzer Cookies
-
- Chocolate Sandwich Cookies
Himalayan Salt Valley
May 27, 2019 at 12:41 amThanks for sharing such a wonderful recipe.
Sandi Gaertner
May 27, 2019 at 10:32 amYou are very welcome 🙂
Vanessa
May 20, 2019 at 7:46 pmI 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
May 23, 2019 at 12:09 pmHi 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.
Adri Cannon
March 6, 2019 at 1:06 pmWill it be ruined if I add water to it?
Sandi Gaertner
March 6, 2019 at 10:29 pmHi Adri, I have never added water to this recipe so I am not sure.
Andrea
January 19, 2019 at 1:56 pmI 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 🙁
Sandi Gaertner
January 20, 2019 at 5:01 pmHi 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.
Jessica Cannon
March 6, 2019 at 1:08 pmI also used that flour but I didnt know to toast it
Sandi Gaertner
March 7, 2019 at 9:42 amToasting 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.
Madison
December 9, 2018 at 7:58 pmI tried making it and I was just a little too sweet
Sandi Gaertner
December 11, 2018 at 9:48 amHi 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 :-).
Teresa Ingley
November 26, 2018 at 7:14 pmDo you think I could use almond flour for the gluten free flour?
Sandi Gaertner
November 27, 2018 at 9:28 amHi 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?
Katie | Healthy Seasonal Recipes
July 25, 2018 at 8:56 pmOh yum- this looks delicious! And on top of a doughnut? Sinfully good!
Sandi Gaertner
July 26, 2018 at 6:29 pmLOL, it was pretty awesome on a donut 🙂
Tisha
July 25, 2018 at 8:12 pmOH man this looks really dangerous!!!!
Sandi Gaertner
July 25, 2018 at 8:42 pmLOL, totally!
Michelle M Blackwood
July 25, 2018 at 7:44 pmInteresting recipe looks so amazing and easy to prepare. I bet it tastes delicious in ice cream!
Sandi Gaertner
July 25, 2018 at 8:43 pmIt really does!
camila
July 25, 2018 at 7:28 pmThis looks super delicious. and even better that it’s gluten free!! Awesome recipe!
Sandi Gaertner
July 25, 2018 at 8:44 pmThank you so much Camila 🙂
Cindy Gordon
July 25, 2018 at 6:11 pmEdible cookie dough, yes please! I am all in!
Sandi Gaertner
July 25, 2018 at 8:44 pmLOL, I am all in too!
Deborah Allen
July 25, 2018 at 2:09 pmMy gluten free flour comes with a warning not to eat raw, uncooked flour. How is this recipe safe to eat?
Sandi Gaertner
July 25, 2018 at 5:25 pmHi 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.
Kalley
January 10, 2018 at 11:51 amPerfect with chocolate chips and chopped up hazelnuts. My hubby loved tit!
Sandi Gaertner
January 10, 2018 at 5:22 pmI am so glad you liked it 🙂 Thank you so much Kalley!
Fi
November 22, 2017 at 5:12 pmWhat 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
Sandi Gaertner
November 22, 2017 at 5:28 pmHi there. This is the equivalent to 1/2 cup. Have a wonderful holiday 😄
Emily
November 20, 2017 at 11:59 amDo you think that I could roll these into small balls and freeze them to put in ice cream? Or is it too creamy?
Sandi Gaertner
November 20, 2017 at 12:00 pmYES! I love this idea Emily. If you chill the dough, you can easily roll them. Enjoy!
Cara
September 18, 2017 at 4:30 pmSo good! I used coconut sugar and added 2tbsp of water and it’s amazing! Thank you!
Sandi Gaertner
September 19, 2017 at 12:43 pmI am really glad coconut sugar works too. It is nice to have a lower glycemic option. Thank you so much for letting me know 🙂
Sarah
August 13, 2017 at 3:36 amA 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.
Sandi Gaertner
August 14, 2017 at 10:24 amThat is a great idea. Thank you so much Sarah 🙂
Karien
July 31, 2017 at 7:58 amHi 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
Sandi Gaertner
July 31, 2017 at 8:29 amHi Karien, because this recipe isn’t baked, you could use any gluten free flour mix. I wish you all the best.
Danielle
June 6, 2017 at 5:37 amMy boyfriend is always telling me he would prefer to just eat to cookie dough instead of the actual cookies. This is a great idea!
Sandi Gaertner
June 6, 2017 at 8:21 amLOL, our guys think alike :-).
Brandon
June 12, 2017 at 5:52 pmThe 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!
Sandi Gaertner
June 13, 2017 at 10:19 amLet me know how this is for you. I find the gluten free flour blend makes all of the difference in this recipe.
Gina
April 10, 2017 at 3:25 pmI made this and froze it in tiny pieces so I could have chocolate chip cookie dough ice cream! It was great – thanks for sharing!
Sandi Gaertner
April 10, 2017 at 3:43 pmWhat a delicious idea Gina. Thank you so much for sharing with us :-).
Brandi Crawford
March 24, 2017 at 11:28 amI would easily eat this straight from the jar! Love that it’s gluten-free!
Sandi Gaertner
March 25, 2017 at 9:18 amLOL, so would I :-).
Elaine @ Dishes Delish
March 24, 2017 at 11:06 amI 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!
Sandi Gaertner
March 24, 2017 at 11:12 amThank you Elaine :-).
Karen @ Seasonal Cravings
March 24, 2017 at 10:55 amOh 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!
Sandi Gaertner
March 24, 2017 at 11:12 amThank you so much Karen.
Lucy @ Supergoldenbakes
March 24, 2017 at 10:54 amI’m thinking I could spread this between cookies and be perfectly happy. Or scooping straight from the jar. Delicious.
Sandi Gaertner
March 24, 2017 at 11:13 amOh that sounds incredible Lucy!!
Beth @ Binky's Culinary Carnival
March 24, 2017 at 10:49 amThat looks good, seriously, I need the whole jar and I will eat the whole thing! Thanks for the inspiration!
Sandi Gaertner
March 24, 2017 at 11:13 amWe think a like :-).
Kelly
December 20, 2016 at 5:29 amHow do you store this? I’m considering making some as Xmas gifts! So excited to try it!
Sandi Gaertner
December 20, 2016 at 8:25 amHi 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”.
Meg @ With Salt and Wit
June 25, 2016 at 12:40 pmMy mind is racing of all the ways I would devour this frosting! I am thinking milkshakes are up on deck 😉
Sandi Gaertner
June 26, 2016 at 11:43 amThat sounds incredible Meg.
Kimberly @ The Daring Gourmet
June 20, 2016 at 4:31 pmWhat a great idea for frosting!
Sandi Gaertner
June 20, 2016 at 10:19 pmThank you Kimberly 🙂
Madison | A Joyfully Mad Kitchen
June 12, 2016 at 10:24 pmOh this looks so dangerous. But I am so in!
Sandi Gaertner
June 13, 2016 at 7:29 amI so get that 🙂
Amy Stafford
June 12, 2016 at 5:33 pmWow this sounds amazing and delicious!
Amanda | The Chunky Chef
June 10, 2016 at 7:28 pmOh wow, this looks like the best cookie dough frosting ever!!
Sandi Gaertner
June 11, 2016 at 9:24 pmIt is totally worth every bite 🙂
Lori @ RecipeGirl
June 9, 2016 at 7:04 pmYUM! Topping donuts with this is a delicious idea!
Sandi Gaertner
June 10, 2016 at 4:16 pmThank you Lori 🙂