There’s something irresistible about a spoonful of cookie dough—the soft texture, the sweet brown sugar flavor, and those little pockets of melty chocolate chips. This gluten-free edible cookie dough brings all of that joy, without any worry about raw eggs or raw flour. It’s creamy, safe to eat, and easy to make in just minutes. Whether you scoop it straight from the bowl, roll it into bite-sized treats, swirl it into ice cream, or turn it into a cookie dough frosting, this recipe is the best.
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❤️ Sandi’s Summary
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This dessert recipe was created for my son’s birthday last week. He and Mr. Fearless Dining are big cookie dough fans. I needed a way to keep them out of my cookie dough, because eating raw eggs and unbaked flour is not exactly safe. With my guys in mind, I created this egg-free cookie dough recipe as a way for them to safely eat raw cookie dough.
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 donuts! I have 100s of gluten-free cookie recipes, so if you love to bake cookies too, I have you covered!
Allergen Information:
This easy edible cookie dough recipe is
- gluten-free
- egg-free
- nut-free
- soy-free
- oat-free
- Refer to the Substitutions section below for directions on making it dairy-free and gum-free.
🔑 Sandi says: Before we begin making this incredible homemade gluten-free cookie dough recipe, please note the safety instructions in my recipe. It is important to avoid eating raw eggs and flour!
Ingredient Notes:
For the full list of ingredients and amounts, please go to the recipe card below.
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. Make sure the butter is softened to room temperature.
- 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.
Note From The Kitchen: If your cookie dough feels dry or crumbly, just mix in a teaspoon of milk or non-dairy milk at a time until it’s soft enough to scoop or spread. Gluten-free flour blends absorb moisture differently, so this small tweak helps a lot!
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How To Make Gluten Free Edible Cookie Dough (Step-By-Step)
IMPORTANT: 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.
- 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 bacterial 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 the flour toasts.
Step 2: Add everything but the chocolate chips to your mixer. Start on low to avoid sugar clouds, then mix on medium for 30 seconds until smooth.
Step 3: Mix the ingredients at low speed until the ingredients are incorporated. Increase the speed for 30 seconds.
Step 4: Stir in chocolate chips by hand so they don’t get crushed. The dough should be thick and scoopable.If you want to get good, add pecans or walnuts, too!
If you like chocolate, this easy gluten-free chocolate cookie dough is also amazing.
Frequently Asked Questions:
No, this dough has no eggs and no leaveners, 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 refrigerate this dough, but it can make your dough hard and a bit crumbly. Let it get 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 and be sealed in an airtight container in the refrigerator. You can freeze it, and it should keep up to 4 months.
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.
A new warning about eating raw flour has come out. To keep my gluten free cookie dough recipe safe, I highly advise you to toast the flour as directed in my recipe below before using it in this recipe.
Creative Ways to Use Edible Cookie Dough:
- Break the dough into chunks and add it to ice cream to make gluten free cookie dough ice cream.
- Add dollops into my Gluten-Free Brownies before baking.
- Add scoops to a no-churn ice cream you are making!
Love This Recipe?
💬 Did you make this gluten-free cookie dough recipe? I’d love to hear how it turned out—and which pan or flour blend you used! Your feedback helps others (and helps me keep improving these recipes for you). ⭐⭐⭐⭐⭐
Gluten Free Chocolate Chip Cookie Dough Frosting
Ingredients
Equipment
Method
- Toast the raw flour: Toast 3/4 cup gluten free flour blend 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.
- Put the toasted gluten free flour, 1 cup unsalted room temperature butter, 3/4 cup brown sugar, 1 teaspoon pure vanilla extract, and 1/2 cup chocolate chips or other mix-ins into a stand mixer with a paddle attachment. Mix on low speed, gradually increasing the speed until it is creamy.
- If you want to roll this into edible cookie balls, toast 2-3 TBSP extra flour to make the cookie dough firmer.
- If you want to use this as frosting, add a little more butter (1-2 TBSP, depending on the texture you want) and spread it onto cakes, cupcakes, cookies, brownies, or even donuts!
Nutrition
Video
Notes
- This edible gluten-free cookie dough is not intended for baking. It has no eggs and no leaveners.
- Gluten-free flour – You can use any gluten-free flour blend in this recipe. It is critical to toast the flour to avoid any bacteria and getting sick.
- Store leftovers in an airtight container in the refrigerator. The gluten-free dough will keep fresh for up to 3 days.
Nutritional 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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This post has been updated from an older May 2019 version, featuring more recipe details and new photos.
