Enjoy safely with this gluten-free edible cookie dough recipe. With heat treated flour and no eggs, this easy treat is ready to eat in just 10 minutes. This cookie dough recipe can also easily be made dairy-free or vegan.
This Gluten-Free Edible Cookie Dough is everything you love about snacking on cookie dough mid-recipe, but made safely intended for consumption! With no eggs and heat treated flour, this edible cookie dough is gluten-free and easily dairy-free or vegan.
The problem with sneaking bites of real cookie dough is that the raw eggs and flour may contain bacteria that could make you sick. But of course, I've been guilty of that before.
Now there's no need to fear with this cookie dough recipe that is designed to be eaten raw. Enjoy the very same dough from my popular White Chocolate Macadamia Nut Cookies, but with safe heat treated flour and no eggs! It's creamy, sweet, and delicious.
Keep reading for all my best tips and tricks on how to make gluten-free cookie dough (in just 10 minutes!)
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Why You'll Love This Recipe
- One bowl. The easiest type of dessert!
- Made in 10 minutes. You don't have to wait long to enjoy gluten-free cookie dough.
- Safe to consume. With heat treated flour and no eggs, you can enjoy this cookie dough without worry.
- Easily allergy-friendly. These cookies are gluten-free, nut-free, and easily dairy-free or vegan.
- Easy ingredient swaps. Use what you have on hand to make this cookie dough your own.
Ingredients
Here is everything you'll need to make this gluten-free cookie dough:
Softened salted butter: If using unsalted butter, add an extra ⅛ teaspoon salt to the dough. To make these cookies dairy-free, use a plant based butter brick or equal amount of softened coconut oil. For a less coconutty taste, use refined coconut oil, not virgin coconut oil.
White and brown sugars: Using both types of sugars in a cookie typically helps to achieve the desirable crisp edge with a soft and chewy centre. In this non-baked version, they each add a unique sweetness. In a pinch, use what you have.
Vanilla Extract: Flavour is key in this edible cookie dough.
Milk: Just a little bit of milk helps give the cookie dough a creamy consistency that usually comes from the eggs. Use your favourite type of milk.
Gluten-free all-purpose flour with xanthan gum: My favourite is the Bob's Red Mill 1:1 Baking Flour (blue bag). Any should work! We will heat the flour to ensure it is safe for raw consumption.
Mix-ins: Pick your favourite! Mini chocolate chips, m&ms, and gluten-free oreos are what I chose.
Substitutions
There are so many ways to change up this cookie dough depending on your mood. Here are some substitution suggestions:
- Gluten-free flour. Ensure that you use a gluten-free all-purpose blend that contains xanthan gum. Other than that, most brands should work the same. I typically use Bob's Red Mill 1:1 Baking Flour (blue bag) or Robinhood gluten-free flour blend.
- Dairy-free or vegan? Use a dairy-free butter or coconut oil, as well as plant based milk and your favourite dairy-free mix-ins. I love these Enjoy Life Foods Mini Chocolate Chips.
- Add nuts. Chopped walnuts, pecans, or almonds would be a great addition to the flavours in this recipe.
- Add an extract. Make it flavoured with almond or caramel extracts. Start with about ¼ tsp.
- Stir it into ice cream! Make your own gluten-free cookie dough ice cream by stirring small balls of this cookie dough into your favourite vanilla ice cream.
Step-by-Step Instructions
Be sure to read the recipe card below for the full ingredient list and instructions for how to make gluten-free cookie dough.
How to heat treat the flour
(1) In the microwave: Place the flour in a large microwave-safe bowl. Microwave for 20 seconds, then use a spatula to thoroughly mix the flour to avoid hot spots. Microwave in 20 second intervals about 3 times until the flour temperature is 165ºF. Allow to cool.
In the oven: Spread the flour on a large baking sheet and bake at 350ºF for 5-8 minutes, stirring halfway. Be careful not to let it brown too much. Allow to cool.
Make the cookie dough
(2) In a medium size bowl, whisk together the softened butter and sugars for several minutes until the sugars are dissolved. Stir in the vanilla and milk, then switch to a spatula to stir in the cooled flour and salt.
(3) Add in your mix-ins of choice.
(4) Enjoy the cookie dough with a spoon, or scoop into 1 tablespoon size balls. Enjoy at room temperature or cold from the fridge.
Storage & Freezing
Store cookie dough covered in the fridge for up to 4 days or freeze 1 tablespoon cookie dough balls for up to 3 months.
To freeze: Place the cookie dough balls on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the cookies from sticking to each other. Then transfer to a large freezer bag or container.
Best enjoyed at room temperature or cold from the fridge. Thaw frozen cookie dough balls in the fridge overnight.
Expert Tips
Here are some of my top tips and tricks for successful gluten-free cookie dough:
- Microwave the flour for quick and easy results. Instructions in the recipe card below. If you choose to heat treat your flour in the oven, be sure to keep an eye on it so it doesn't burn.
- Whisk the butter and sugars together until fully dissolved. Whisking until you have a smooth paste will ensure that your cookie dough is not grainy.
- Scoop the cookie dough into balls for easy snacking.
- Enjoy cold! My taste testers enjoyed this cookie dough best right from the fridge!
- Freeze for later. Cookie dough balls can be stored in the freezer for several months. If you like it really firm, enjoy straight from the freezer, or allow to soften slightly in the fridge overnight.
Frequently Asked Questions
Normally, no! The problem with sneaking bites of real cookie dough is that the raw eggs and flour may contain bacteria that could make you sick.
Now there's no need to fear with this cookie dough recipe that is designed to be eaten raw. Enjoy the very same dough from my popular White Chocolate Macadamia Nut Cookies, but with safe heat treated flour and no eggs!
My favourite flour for all of my cookie recipes is the Bob's Red Mill 1:1 Baking Flour (in the blue bag). It is an all-purpose baking blend and contains xanthan gum. Feel free to use any gluten-free flour blend that also contains xanthan gum.
In general, almond flour cannot be substituted 1:1 for gluten-free all-purpose flour. Almond flour does not absorb as much liquid and is much softer, which may change the texture of this cookie dough. I do not recommend it for this recipe.
It is not recommended to bake this cookie dough. It contains no eggs or raising agents, so you will not get a very pleasant texture. Try my Dairy-Free Chocolate Chip Cookies, Inside Out Chocolate Chip Cookies, or Funfetti Cookies recipes.
Yes! Cookie dough can be prepared, rolled into balls, and frozen for later.
Place 1 tablespoon cookie dough balls on a parchment-lined baking sheet and flash freeze for 10 minutes. This will prevent the dough from sticking to each other. Then place the cookie dough balls in a freezer bag or airtight container and freeze for up to 3 months.
Enjoy frozen or allow to chill in the fridge overnight.
This gluten-free edible cookie dough is the perfect quick treat when you need something sweet. With heat treated flour and no eggs, this recipe is safe to eat, stores great, and is super customizable and delicious. Kids and adults are sure to love this cookie dough!
More Gluten-Free Cookies:
- Grandma's Gluten-Free Shortbread Cookies
- Gluten-Free Funfetti Cookies
- Gluten-Free S'mores Cookies
- White Chocolate Macadamia Nut Cookies
- Inside Out Chocolate Chip Cookies
- Peanut Butter Cup Cookies
Related Recipes
Have you made this gluten-free cookie dough? I'd very much appreciate it if you leave a 5-star ⭐️⭐️⭐️⭐️⭐️ review below, and tag me on instagram @fromoliviaskitchen!
Recipe
Gluten-Free Edible Cookie Dough
Ingredients
- ½ cup salted butter, softened If using unsalted, add an extra pinch of salt to the dough.
- ⅓ cup packed brown sugar
- ¼ cup white sugar
- 2 teaspoon vanilla extract
- 2 tablespoon milk
- 1 ½ cup gluten-free all-purpose flour with xanthan gum I use Bob's Red Mill 1:1 Baking Flour (in the blue bag)
- Pinch of salt
- ⅔ cup chocolate chips or mix-in of choice m&ms, gluten-free oreos, etc.
Instructions
Heat treat the flour
- In the microwave: Place the flour in a large microwave-safe bowl. Microwave for 20 seconds, then use a spatula to thoroughly mix the flour to avoid hot spots. Microwave in 20 second intervals about 3 times until the flour temperature is 165ºF. Allow to cool.
- In the oven: Spread the flour on a large baking sheet and bake at 350ºF for 5-8 minutes, stirring halfway. Be careful not to let it brown too much. Allow to cool.
Make the cookie dough
- In a medium size bowl, whisk together the softened butter and sugars for several minutes until the sugars are dissolved. Stir in the vanilla and milk, then switch to a spatula to stir in the cooled flour and salt. Add in your mix-ins of choice.
- Enjoy the cookie dough with a spoon, or scoop into 1 tablespoon size balls. Enjoy at room temperature or cold from the fridge.
Notes
- Vegan/Dairy-Free: Use your favourite plant-based butter (or coconut oil), milk, and mix-ins.
- Storage: Store in the fridge for up to 4 days or freeze the cookie dough balls for up to 3 months.
- Best enjoyed at room temperature or cold from the fridge. Thaw frozen cookie dough balls in the fridge overnight.
Kat says
I LOVE this recipe. I’ve been gluten free for over 10 years and this is by far my favorite cookie dough recipe. I only used half of the butter from what it called for (trying to limit fats), and it was still just as wonderful!
Olivia Parsons says
I'm so glad you enjoyed, Kat! We deserve delicious GF treats too!
hannah says
really easy yummy recipe. 100%recommended as an easy snack!!!
Olivia Parsons says
So glad you enjoyed, Hannah!
Eithne M says
So easy to make and so delicious! Can't wait to make again
Olivia Parsons says
So glad you enjoyed!