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
