cookie dough

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Why You’ll Love This Recipe

  • Quick and Easy: With just a handful of ingredients and minimal preparation time, you can satisfy your sweet tooth almost instantly.
  • Versatile: Enjoy it straight from the bowl, as a topping for ice cream, or get creative by incorporating it into other desserts like truffles or as a cake filling.
  • Diet-Friendly: This recipe is adaptable to various dietary needs, including dairy-free and vegan options.

Ingredients

  • 2 tablespoons softened butter or coconut oil
  • 3-4 tablespoons milk (dairy or non-dairy)
  • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free all-purpose flour
  • 1/4 cup mini chocolate chips

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

  1. Heat-Treat the Flour: To ensure the flour is safe to consume, spread it on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally to prevent burning. Alternatively, microwave the flour in a microwave-safe bowl for about 1 minute, ensuring it reaches a temperature of 165°F (74°C).
  2. Mix Wet Ingredients: In a large bowl, combine the softened butter or coconut oil with the sugar and vanilla extract. Stir until the mixture is smooth and creamy.
  3. Add Dry Ingredients: Gradually add the heat-treated gluten-free flour to the wet mixture, stirring continuously.
  4. Incorporate Milk: Pour in the milk, one tablespoon at a time, until the desired dough consistency is achieved.
  5. Fold in Chocolate Chips: Gently mix in the mini chocolate chips until evenly distributed.
  6. Serve: Enjoy the edible cookie dough immediately or refrigerate it for a firmer texture.

Servings and Timing

  • Servings: This recipe yields approximately 6 servings.
  • Preparation Time: About 5 minutes.
  • Total Time: Approximately 10-15 minutes, including heat-treating the flour.

Variations

  • Double Chocolate Marshmallow: Add 2 tablespoons of cocoa powder and a handful of mini marshmallows to the dough for a rich, chocolaty twist.
  • Matcha White Chocolate: Incorporate 1 tablespoon of matcha powder and white chocolate chips for a unique flavor combination.
  • Lemon Poppyseed: Mix in ½ teaspoon of lemon juice, ½ teaspoon of lemon zest, and ½ tablespoon of poppy seeds for a refreshing citrus variant.

Storage/Reheating

  • Storage: Store the edible cookie dough in an airtight container in the refrigerator for up to 5 days.
  • Freezing: For longer storage, freeze the dough for up to 3 months. Thaw in the refrigerator before consuming.

FAQs

Is it safe to eat raw gluten-free flour?

While gluten-free flour is generally safe, it’s recommended to heat-treat it to eliminate any potential bacteria.

Can I use regular flour instead of gluten-free flour?

Yes, but ensure you heat-treat the regular flour as well to make it safe for consumption.

How can I make this recipe vegan?

Substitute the butter with coconut oil and use a non-dairy milk option. Also, ensure your chocolate chips are dairy-free.

Can I reduce the sugar content?

You can experiment with sugar alternatives like stevia or erythritol, but it may affect the texture and taste.

What type of gluten-free flour is best for this recipe?

A high-quality gluten-free all-purpose flour blend works best. Brands like Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur’s Gluten-Free Measure For Measure Flour are recommended.

Can I bake this cookie dough?

This recipe is designed to be eaten raw and lacks leavening agents like eggs or baking soda. Baking it may not yield the desired cookie texture.

What can I use instead of chocolate chips?

Feel free to mix in other add-ins like chopped nuts, dried fruit, or candy pieces.

How do I know if my flour is heat-treated properly?

Use a food thermometer to ensure the flour reaches 165°F (74°C) during heat treatment.

Can I add protein powder to this recipe?

Yes, you can add a scoop of your favorite protein powder. You may need to adjust the amount of milk to achieve the desired consistency.

Why is my cookie dough too dry or too wet?

If the dough is too dry, add a bit more milk until it reaches the desired consistency. If it’s too wet, incorporate a little more heat-treated flour.

Conclusion

This gluten-free edible cookie dough is a delightful and safe way to indulge in a classic treat. Its simplicity and versatility make it a go-to recipe for satisfying sweet cravings, accommodating various dietary preferences. Whether enjoyed on its own or as part of another dessert, this cookie dough is sure to become a favorite in your recipe collection

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cookie dough

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  • Author: Isabella
  • Total Time: 10-15 minutes
  • Yield: 6 servings
  • Diet: Gluten Free
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Description

This gluten-free edible cookie dough recipe is a safe and indulgent treat, free from gluten and raw eggs. Perfect for satisfying sweet cravings, it’s quick, versatile, and easily adaptable to dietary preferences, including dairy-free and vegan options. Enjoy it straight from the bowl or incorporate it into your favorite desserts!

 

Ingredients

  • 2 tablespoons softened butter or coconut oil
  • 3–4 tablespoons milk (dairy or non-dairy)
  • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free all-purpose flour
  • 1/4 cup mini chocolate chips

Instructions

  • Heat-Treat the Flour: Spread gluten-free flour on a baking sheet and bake at 350°F (175°C) for 5-10 minutes, stirring occasionally, or microwave it in a microwave-safe bowl for 1 minute. Ensure it reaches 165°F (74°C).
  • Mix Wet Ingredients: In a large bowl, combine softened butter or coconut oil, sugar, and vanilla extract. Stir until smooth and creamy.
  • Add Dry Ingredients: Gradually add heat-treated gluten-free flour, mixing continuously.
  • Incorporate Milk: Add milk one tablespoon at a time, stirring until the desired dough consistency is achieved.
  • Fold in Chocolate Chips: Mix in mini chocolate chips until evenly distributed.
  • Serve: Enjoy immediately or chill in the refrigerator for a firmer texture.

Notes

  • For variations, try adding cocoa powder, matcha, or lemon zest for unique flavors.
  • Store in the fridge for up to 5 days or freeze for 3 months.
  • Use a food thermometer to ensure flour is heat-treated to 165°F (74°C).
  • For vegan options, use coconut oil, non-dairy milk, and dairy-free chocolate chips.
  • Prep Time: 5 minutes
  • Cook Time: 5-10 minutes (for heat-treating flour)
  • Category: Dessert
  • Method: No-Bake
  • Cuisine: American

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