My homemade gluten free edible 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!
I have 100s of gluten free cookie recipes, so if you love to bake cookies too, I have you covered!
Before we go into making this incredible homemade gluten free cookie dough recipe, let's talk about safety.
Allergen Information:
This recipe is gluten-free, egg-free, nut-free, and soy-free as written. Please see the Substitutions section below for ways to make this recipe dairy-free and gum-free.
Is cookie dough safe to eat?
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 :-).
Is it dangerous to eat raw flour?
A new warning about eating raw flour has come out. To keep my gluten free cookie dough recipe safe, I highly advise you to 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:
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.
- 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.
This is the only tool I do not personally own. I have a KitchenAid Stand Mixer, but it is expensive and I barely use it. I use my stand mixer to make bread and frosting. I do not use it for batters because it overmixes the batter, leaving denser baked goods. This model has thousands of excellent reviews and you can get it for a fraction of the price of a KitchenAid.
How To Make Gluten Free Edible Cookie Dough:
Step 1: 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.
Step 2: Add the gluten free flour, vanilla, sugar, and softened butter to a standing mixer with a whisk attachment. Note you can also use an electric mixer if that is easier for you.
Step 3: Mix the ingredients at low speed until the ingredients are incorporated. Increase the speed for 30 seconds.
Step 4: 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 good, add pecans or walnuts, too!
If you like chocolate, this easy gluten free chocolate cookie dough is amazing.
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 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.
Ways To Use Cookie Dough:
- You can slather this cookie dough in anything...like this Edible Cookie Dough Fudge.
- 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.
- Make Gluten Free Cookie Dough Magic Bars!
- This Edible Brownie Batter is tasty.
📖 Recipe
Gluten Free Chocolate Chip Cookie Dough Frosting
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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
SPECIAL NOTE
Please know that every gluten free flour blend has a different starch to grain ratio. If you use a blend I didn't test, you may need to adjust your moisture levels in your baked goods.
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.
This post was updated from an older May 2019 post with more recipe details and new photos.
Fearless Dining
Simplifying the art of baking and cooking gluten-free recipes.
Michelle M Blackwood
Interesting recipe looks so amazing and easy to prepare. I bet it tastes delicious in ice cream!
Sandi Gaertner
It really does!
camila
This looks super delicious. and even better that it's gluten free!! Awesome recipe!
Sandi Gaertner
Thank you so much Camila 🙂
Cindy Gordon
Edible cookie dough, yes please! I am all in!
Sandi Gaertner
LOL, I am all in too!
Deborah Allen
My gluten free flour comes with a warning not to eat raw, uncooked flour. How is this recipe safe to eat?
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.
Kalley
Perfect with chocolate chips and chopped up hazelnuts. My hubby loved tit!
Sandi Gaertner
I am so glad you liked it 🙂 Thank you so much Kalley!
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
Sandi Gaertner
Hi there. This is the equivalent to 1/2 cup. Have a wonderful holiday ?
Emily
Do 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
YES! I love this idea Emily. If you chill the dough, you can easily roll them. Enjoy!
Cara
So good! I used coconut sugar and added 2tbsp of water and it's amazing! Thank you!
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 🙂