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+ servings

Gluten Free Chocolate Chip Cookie Dough Frosting

Sandi Gaertner
Easy edible gluten free chocolate chip cookie dough. Egg free cookie dough that is safe to eat by the spoonful.
4.71 from 37 votes
Prep Time 10 mins
Total Time 10 mins
Course Gluten Free Dessert Recipes
Cuisine American
Servings 8
Calories 360 kcal


  • 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


  • 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!



  1. Gluten free flour - You can use any brand gluten free flour blend in this recipe.
  2. 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.
  3. Butter - You can use vegan stick butter if you would like this recipe to be dairy-free.
  4. Pure vanilla extract - I do not recommend imitation vanilla.
  5. Chocolate chips - You can use milk, bittersweet, or dark chocolate chips.
  6. To make this a frosting, reduce the amount of gluten free flour to ½ cup


Serving: 1gCalories: 360kcalCarbohydrates: 46gProtein: 3gFat: 21gSaturated Fat: 12gPolyunsaturated Fat: 7gCholesterol: 30mgSodium: 108mgFiber: 2gSugar: 34g
Keyword edible cookie dough, gluten free cookie dough, gluten free cookie dough recipe
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