Gluten-Free Edible Cookie Dough

8 servings

This EASY gluten-free cookie dough is a fun, tasty treat 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.

Course Dessert

Cuisine American

Diet Gluten Free

Prep Time 20

Total Time 20

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.

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.
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.
Make-Ahead: You can prepare this edible cookie dough up to three days in advance. Store in an airtight container until ready to serve.