Edible Gluten Free Chocolate Cookie Dough
An edible gluten free chocolate cookie dough recipe that is loaded with chocolate chips.
Equipment
- Mixing bowls
- Whisk
Ingredients
- ½ cup unsalted butter softened but not melted
- ½ cup brown sugar
- 1 cup gluten free flour blend * see note
- ¼ cup sugar
- ½ cup cocoa powder unsweetened
- 1 teaspoon pure vanilla extract
- 2 tablespoons almond milk * see note
- ½ cup chocolate chips
Instructions
- One of the things you will need to do before making this recipe is heat your gluten free flour to make sure it doesn't contain any bacteria. This can be done two ways, in the oven, or in the microwave. For the oven, bake the flour by itself for 10 minutes at 165º F.
- In a bowl, add all dry ingredients including chips and whisk to blend.
- Add butter, vanilla and almond milk and mix.
- Enjoy!
Video
Notes
- You can use any brand of gluten free flour blend for this recipe.
- To make this recipe dairy-free, substitute the butter for vegan butter.
- Other dairy-free kinds of milk will work but I do not recommend canned coconut milk.
- You can use any flavor chips for this recipe.
- This cookie dough will keep up to 4 days in an air-tight container, or up to 4 months in the freezer.
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
Serving: 1gCalories: 398kcalCarbohydrates: 55gProtein: 4gFat: 21gSaturated Fat: 12gTrans Fat: 1gCholesterol: 43mgSodium: 159mgPotassium: 139mgFiber: 5gSugar: 36gVitamin A: 506IUVitamin C: 1mgCalcium: 66mgIron: 2mg
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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.