Erin’s Recipe Rundown
Texture: Creamy and indulgent, just like your favorite cookie dough!
Taste: The same delicious taste of classic cookie dough, made with safe, heat-treated flour and no raw eggs.
Ease: So easy to make! Great beginner’s recipe.
Top Tip: Let flour cool to room temperature before mixing into the dough. Otherwise, the texture will be off and the mini chocolate chips could melt.
Recommended GF Flour: Works great with many gluten-free flour blends. Use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
Would I make these again? Absolutely! I this cookie dough regularly for a fun and easy treat.
xoxo erin
If you love sneaking spoonfuls of raw dough from your favorite gluten-free cookie dough recipe, you’re not alone. With this recipe, you can go to town eating spoonfuls of comforting, indulgent cookie dough without worry!
This egg-free recipe uses a heat-treated gluten-free flour blend, making it safe to eat right out of the bowl!
Featured Comment
From Clare: “My celiac son was so excited to try this and it did not disappoint! I will be making him some cookie dough ice cream with the next batch.”
Table of Contents
- Erin’s Recipe Rundown
- Ingredients You’ll Need
- How to Make Gluten-Free Edible Cookie Dough
- Storage/Make-Ahead/Freezing Instructions
- Is it safe to eat raw gluten free cookie dough?
- Can gluten-free flour be eaten raw?
- How do you make gluten free cookie dough stick together?
- Recipe Tips
- More Gluten-Free Recipes
- Gluten-Free Edible Cookie Dough Recipe
Ingredients You’ll Need
This cookie dough is made with easy-to-find pantry staples. Here are a few notes on some of the key ingredients. See the recipe card below for the measurements.
- Butter: Use real butter (not margarine or shortening) for this recipe. Make sure the butter is at room temperature so it can easily cream together with the sugar.
- Milk: A dash of milk helps hold the edible cookie dough batter together and adds a creamy flavor.
- Baking soda: Even though you’re not baking this dough, baking soda is still an essential ingredient. It helps give this recipe that classic chocolate chip cookie dough flavor!
- Gluten-free measure-for-measure baking flour: For the best texture, use a high-quality flour that contains xanthan gum. I like King Arthur Flour and Bob’s Red Mill.
- Vanilla: You can use real vanilla extract or imitation vanilla flavor. I always prefer real vanilla extract for more depth of flavor!
- Chocolate chips: I prefer using mini semi-sweet or dark chocolate chips for this recipe. Larger chunks are great for melting into a baked cookie, but mini chocolate chips are a better size for edible cookie dough.
How to Make Gluten-Free Edible Cookie Dough
Here’s an overview of how to make these muffins. You can jump to the recipe for the full instructions!
- Treat the flour: Place flour in a microwave-safe bowl. Microwave for 50-60 seconds (you want it to be at least 165F).
- Mix butter and sugar: Cream together brown sugar and butter until light and fluffy.
- Add other ingredients: Mix in the vanilla extract, salt, and baking soda until combined. Then add the flour and mix until fully incorporated.
- Mix in milk: Add 1 tablespoon of milk at a time, mixing after each addition until the cookie dough reaches the desired consistency.
- Mix in chocolate chips: Stir in the chocolate chips until evenly dispersed.
Storage/Make-Ahead/Freezing Instructions
- To Store: This edible cookie dough will keep in an airtight container for up to four days. I like to scoop the dough into servings using a cookie scoop before storing so it’s easier to eat!
- Make-Ahead: You can prepare this edible cookie dough up to three days in advance. Scoop into portions using a cookie scoop, then store in an airtight container until ready to serve.
- To Freeze: This cookie dough makes a great freezer treat! Store scoops of cookie dough in a freezer bag or freezer-safe container. Then eat frozen or let thaw to room temperature before eating.
Is it safe to eat raw gluten free cookie dough?
It is usually unsafe to eat regular cookie dough, which is why I created this edible gluten free cookie dough recipe. By omitting the eggs and treating the raw flour (cooking it in the microwave), you can safely enjoy raw cookie dough bites!
Can gluten-free flour be eaten raw?
No, gluten-free flour cannot be eaten raw. In this recipe, you treat flour by cooking it the microwave. Then you let it cool before adding it to the edible cookie dough recipe.
How do you make gluten free cookie dough stick together?
In this gluten free edible cookie dough recipe, butter and milk act as a binder to bring all of the raw cookie dough ingredients together to form cookie dough balls.
Recipe Tips
- Remember to treat the gluten-free flour by cooking it in the microwave before eating. Do not skip this step, as gluten-free flour is not safe to eat raw.
- Be sure to let the flour cool to room temperature before making the dough. Otherwise, the texture will be off and the mini chocolate chips could melt.
- You can use a cookie scoop to form cookie dough balls, then freeze or refrigerate for a sweet treat at any time.
More Gluten-Free Recipes
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Sugar Cookies
- Gluten-Free Macaroons
- Gluten-Free Oatmeal Raisin Cookies
- Gluten-Free Biscotti
- Gluten-Free No-Bake Cheesecake
- Gluten-Free No-Bake Cookies
- Gluten-Free Rice Krispies Treats
Gluten-Free Edible Cookie Dough
Ingredients
- 1 ¼ cups (200g) gluten-free measure-for-measure flour
- 1 cup (213g) brown sugar
- ½ cup (113g) butter at room temperature
- 1 teaspoon vanilla extract
- ½ teaspoon kosher salt
- ¼ teaspoon baking soda
- 2-3 tablespoons milk of choice
- 1 cup (170g) mini chocolate chocolate chips
Instructions
- Place the gluten-free flour in a glass or microwave-safe bowl. Microwave for 50-60 seconds (you want it to be at least 165F). This “cooks” the flour so it is safe to eat raw. Let the flour cool to room temperature. You can speed up the process by putting it in the freezer for 10 minutes.
- In the bowl of a stand mixer, or in a large mixing bowl with a hand mixer, cream together brown sugar and butter until light and fluffy.
- Add the vanilla extract, salt and baking soda and mix until combined. Add the flour and mix until fully incorporated.
- Add 1 tablespoons of milk at a time, mixing after each addition until the cookie dough reaches the desired consistency. Stir in the chocolate chips. Enjoy!
- Leftover cookie dough will keep in an airtight container for up to 4 days.
Notes
- Remember to treat the gluten-free flour by cooking it in the microwave before eating. Do not skip this step, as gluten-free flour is not safe to eat raw.
- Be sure to let the flour cool to room temperature before making the dough. Otherwise, the texture will be off and the mini chocolate chips could melt.
- You can use a cookie scoop to form cookie dough balls, then freeze or refrigerate for a sweet treat at any time.
- To Store: This edible cookie dough will keep in an airtight container for up to four days.
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- Make-Ahead: You can prepare this edible cookie dough up to three days in advance. Store in an airtight container until ready to serve.
If I make this into cookie dough ice cream by mixing with vanilla ice cream how long will it keep as in the freezer
Hi Traci, we haven’t tested it out, but it should keep for about 2-3 weeks once mixed with the ice cream. We’d love to hear how it goes!
Did you use salted or unsalted butter?
Hi Bonnie, we typically use salted butter in the dessert recipes. We hope you enjoy the cookie dough!
Can I bake after mixing all ingredients?
How much xanthan powder if using plain flour without added xanthan powder?
Hi Ranjit, if you are interested in baked chocolate chip cookies, we would recommend using the gluten-free chocolate chip cookie recipe instead. It works best with King Arthur Gluten-Free Measure-for-Measure Flour or Bob’s Red Mill Gluten-Free 1:1 Baking Flour. Both contain xantham gum. If using a different flour without xanthan gum, the general guideline is to add 1/2 tsp of xanthan gum per cup of gluten-free flour. Happy baking!
We don’t own a microwave , any suggestions on how long to cook the flour in the oven ?
Hi Shelly, you’d want to heat treat the gf flour in the oven for 5-10 minutes at 350°F. We hope you enjoy the recipe!
Can you tell me what you mean by cooking the flour in the microwave? I am not familiar with this method
Hi Viola, gluten-free flour shouldn’t be eaten raw so the microwave is used to quickly get the flour up to at least 165°F, making it safe to consume in this no-bake recipe. We hope you enjoy the cookie dough!
My celiac son was so excited to try this and it did not disappoint! I will be making him some cookie dough ice cream with the next batch.
Hi Clare, thank you for taking the time to share your experience with us! We’re so glad your son loved the cookie dough!
Amazing
We’re so glad you enjoyed the recipe, Everly! Thank you for your positive review!
I added a little extra white sugar and cocoa powder then left out the chocolate chips and it was delicious! Especially when frozen!!!!
Hi Annalee, we’re happy to hear you enjoyed the cookie dough! Those adjustments sound great! Thank you for taking the time to share with us.
Could you cook these too?
No I don’t recommend cooking these. I do have many delicious gluten-free chocolate chip cookies on my website though!
I had to use white sugar for this and it came out amazing I absolutely loved it
I’m so glad it turned out for you! 🙂