This Gluten Free Cookie Dough is a deliciously perfect and easy way to satisfy your sweet tooth! No baking or eggs required!
Why you will LOVE This Recipe
We all know that when baking cookies, COOKIE DOUGH is one of the best parts! Sure, you can bake up a batch of healthy chocolate chip cookies, but sometimes you just want to dig into the dough itself! Just like healthy cookie dough, this gluten free edible cookie dough recipe is safe to eat as it is egg free- perfect for snacking until you are satisfied and that craving is curbed. Another reason to LOVE this recipe is that you can make it ahead of time and enjoy it all throughout the week! It’s an easy-to-make, delicious treat to enjoy anytime!
Ingredients Needed
This is one of those super simple dessert recipes that you can whip up in a flash! An added bonus to recipes like these is that you probably already have all the ingredients on hand in your fridge and pantry! Here is everything you’ll need to round up to make this gluten free cookie dough recipe:
- Gum Free Gluten Free 1:1 flour blend
- Baking Soda
- Unsalted Butter
- White Sugar
- Brown Sugar or Coconut Sugar
- Vanilla Extract
- Milk of Choice
- Mini Semi-sweet chocolate chips
**Recipe Tip: Using dairy free butter, dairy free milk of choice (I used almond milk), and dairy free chocolate chips will make this a vegan gluten free cookie dough recipe.
How to Heat Treat Flour
If you’re wanting to heat treat your flour, simply spread it out in a thin layer on a rimmed baking sheet. Pop it in an oven heated to 350 degrees fahrenheit and remove it after 5 minutes! You can go ahead and use the flour once it has cooled completely, or store it in an airtight container at room temperature until you are ready to use it.
Why Heat Treat Flour?
The purpose of heat treating your flour before you use it is to kill any potentially harmful bacteria in the flour as well as increase its ability to absorb moisture. Heat treating flour makes the flour softer in consistency and makes your cookie dough turn out THAT much better!
How to make Gluten Free Cookie Dough
Heat Treat
Spread your flour out on a baking sheet and bake for 5 minutes. Let it cool completely.
Mix
In a bowl, add the flour, baking soda and salt and stir to combine. In a larger bowl, add the butter and both sugars, beating with an electric hand mixer until the mixture is nice and creamy.
Stir
Add in the vanilla and beat once more. Now, add in the flour mixture and stir to thoroughly combine. Stir in the chocolate chips.
DEVOUR
Now it’s time to enjoy your cookie dough! You can chill it first to firm it up, if you’d like, or just go ahead and dig in right away!
How to use Gluten Free Cookie Dough
There are so many ways to use this tasty treat! You can go ahead and dig in by the spoonful or crumble some cookie dough over your ice cream sundae to dress it up a bit. You could also add some to your morning bowl of oatmeal for a treat or mix some into a bowl of greek yogurt for a healthier dessert. The sky’s the limit!
Can I bake this Cookie Dough?
I would not recommend baking this cookie dough, no. It does not contain egg, so they won’t bake well. Stick to eating it with a spoon!
How to store Cookie Dough
This cookie dough is FANTASTIC because it keeps well in the fridge and freezer until you are ready to enjoy it! I recommend storing it in an airtight container that is labeled with the date you made it. In the fridge in a container, it will last up to 2 weeks. In the freezer, it can last up to 3 months!
more no bake treats:
- vegan no bake cookies
- no bake peanut butter cheesecake bars
- no bake crispy almond butter chocolate bites
Gluten Free Cookie Dough
Ingredients
- 1 Cup Gum Free Gluten free 1:1 flour blend (80g)
- 1/2 tsp Salt
- Pinch Baking soda
- 1/2 Cup Unsalted butter, softened to room temperature (dairy free works great)
- 1/2 Cup White sugar
- 6 Tbsp Brown sugar (or coconut), packed
- 2 tsp Vanilla extract
- 3-4 Tbsp Milk of choice (I used unsweetened almond)*
- 4 Tbsp Semi-sweet mini chocolate chips (dairy free works great!)
Instructions
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Heat your oven to 350 degrees and spread the flour on a cookie sheet. Bake for 5 minutes and then let cool completely.
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Once cooled, in a medium bowl, whisk together the flour, baking soda and salt.
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In a large bowl, using an electric hand mixer, beat the butter and sugars until creamy and combined.
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Add in the vanilla and beat again.
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Add in the flour mixture and milk and stir until combined. Stir in the chocolate chips.
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Optional: chill 30 minutes to firm up!
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DEVOUR!
Notes
Nutrition
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