This EASY gluten-free cookie dough is a fun and tasty treat that you can eat straight from the bowl! It has the same delicious taste of classic cookie dough, made with safe, heat-treated flour and no raw eggs.
Looking for a gluten free cookie dough recipe that you can eat without worry? Read on! This cookie dough is totally safe to eat—no baking required.
If you love sneaking spoonfuls of raw dough from your favorite gluten-free cookie dough recipe, you’re not alone. Go to town eating spoonfuls of comforting, indulgent cookie dough without worry!
This edible gf cookie dough has the same delicious taste of classic cookie dough, made with safe, heat-treated flour and no raw eggs.
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It’s hard to argue with the allure of fresh cookie dough that’s speckled with rich chocolate chunks, creamed butter, and sugar. But as great as raw cookie dough tastes, it also presents the risk of salmonella, e. coli, and other foodborne illnesses.
Fortunately, we have good news for every cookie dough lover! By making a few alternations to a classic gluten free chocolate chip cookie recipe, you can safely enjoy as much uncooked dough as you’d like!
This recipe omits the eggs and uses heat to treat a raw gluten free flour blend, which can be unsafe to eat on its own.
Other than that, the recipe has all of the same ingredients of any original cookie dough recipe. So you can eat gluten free edible chocolate chip cookie dough to your heart’s content!
You also might like my tried-and-true recipe for the best gluten-free chocolate chip cookies. For more favorite cookie recipes, try these gluten-free sugar cookies, gluten-free macaroons, gluten-free oatmeal raisin cookies and gluten-free biscotti.
For another no-bake treat, check out this gluten-free no-bake cheesecake and gluten-free no-bake cookies.
Why You’ll Love this Recipe
- SAFE raw cookie dough (no eggs, and heat-treated flour)
- Satisfies your sweet tooth
- Easy to make
- Made with pantry staples
- Raw cookie dough without the worry!
Ingredients You’ll Need
- 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: Baking soda helps to create a light, fluffy batter that has the same texture as regular chocolate chip cookies batter.
- Salt: Fine sea salt balances the sweetness of the cookies and makes every flavor sing!
- Gluten-free 1:1 baking flour: Be sure to use a high-quality gf flour for this recipe to achieve the best texture.
- Brown sugar: Brown sugar adds sweetness and a touch of molasses flavor to this gluten-free edible cookie dough.
- Vanilla: You can use real vanilla extract or imitation vanilla flavor.
- Chocolate chips: Mini semi-sweet chocolate or mini dark chocolate chips are the best size for this cookie dough.
How to Make this Cookie Dough
- Use a measuring cup to measure out the flour into 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 into the gluten free chocolate chip cookie dough.
- 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!
For another recipe, check out this edible cookie dough recipe!
Storage Instructions
This gluten-free edible cookie dough will keep in an airtight container for up to four days.
FAQs
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!
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.
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.
Expert Tips & Tricks
- 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 Desserts
I hope you love this recipe as much as we do! If you try this gluten-free edible cookie dough, be sure to leave me a comment/rating below. I’d love to hear from you!
Gluten-Free Edible Cookie Dough
Ingredients
- 1 ¼ cups gluten-free 1:1 baking flour 200 grams
- 1 cup brown sugar packed, 200 grams
- ½ cup butter room temperature, 113 grams
- 1 teaspoon vanilla extract
- ½ teaspoon salt
- ¼ teaspoon baking soda
- 2-3 tablespoons milk
- 1 cup 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.
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! 🙂