Easy Gluten Free Cookie Dough

I love spooning this gluten free cookie dough right from the bowl—without worrying about raw eggs or uncooked flour. When I first experimented with this recipe, I wanted something safe, easy, and deliciously indulgent. That’s how I decided to create an easy gluten free edible cookie dough version that hits the sweet spot: heat-treated gluten-free flour, no eggs, and tons of mix-in options.

As I stirred together the butter, brown sugar, a splash of vanilla, and gluten-free all-purpose flour, I felt confident knowing it was safe to eat. I used the microwave method I learned from top recipe creators: heating the flour in short bursts until it hit about 165°F—just like many trusted bloggers recommend—to ensure a smooth, safe-to-eat texture.

What I love most about this gluten free cookie dough is its versatility. You can easily turn it into dairy-free/vegan cookie dough with plant-based butter and dairy-free chocolate chips (thanks to tips I picked up from Allergy Awesomeness). Or, for a protein-packed spin, fold in some gluten-free protein powder or sugar-free cocoa—my version of the popular protein‑packed gluten free dough. Sprinkle in mini dairy‑free chocolate chips or colorful sprinkles, and you’ve got yourself a bowl of fun-ready binge bait.

What Makes It So Safe and Simple

  • Egg-free dough: No raw eggs means no risk of salmonella.
  • Heat-treated gluten-free flour: I follow the same safe approach used by top recipe sites—microwaving flour until it’s 165°F, or you can toast it in a 350°F oven—ensuring it’s safe and perfectly smooth.
  • Customizable mix-ins: Whether you’re craving classic mini chocolate chips or want to go dairy-free with Enjoy Life brand, this dough adapts beautifully.

Compared to other edible cookie dough recipes, mine strikes the perfect balance: more mix‑in options, quick prep (under 15 minutes!), and a satisfyingly creamy but scoopable texture. This is truly safe-to-eat raw cookie dough at its best—no beans, no odd flours, just pure cookie dough bliss.

Hands holding and sifting gluten free flour over a white bowl on a wooden surface
Gentle hands scooping and sifting gluten free flour—essential step for smooth, safe gluten free cookie dough.
  • 1¼ cups gluten free flour blend (I use a mix of superfine white rice flour, potato and tapioca starch—great for texture and very scoopable)
  • ½ cup unsalted butter, softened to room temp (or vegan butter if you’re making a dairy-free/vegan version)
  • ⅓ cup packed brown sugar + ¼ cup granulated sugar (this classic combo balances sweetness and chewiness)
  • 1 tsp vanilla extract for that warm, classic cookie dough flavor
  • ¼ tsp salt (adds depth—start small and adjust after tasting)
  • 2–3 Tbsp milk or plant-based milk (to achieve the perfect creamy yet scoopable consistency)
  • ½–¾ cup mini chocolate chips or your favorite mix-ins—sprinkles, sugar-free cocoa nibs, or even protein powder for a protein-packed gluten free dough twist

Step-by-Step Preparation

I keep this method straightforward and friendly—because gluten free edible cookie dough should be easy and fun to make!

1. Heat‑Treat the Flour

  • Scoop the GF flour into a microwave-safe bowl.
  • Microwave in 30-second bursts, stirring between, until it reaches 165 °F—typically 1–1½ minutes total.
  • Let it cool completely before mixing, or the melted butter and chips lose their texture.

2. Cream Butter & Sugars

  • In a bowl, I cream softened butter with brown and granulated sugar until it’s light and fluffy.
  • Stir in vanilla extract and salt. This builds that classic cookie dough flavor I crave.

3. Combine Dry & Wet

  • Add the cooled, heat‑treated flour to the creamed mixture. Stir until dough forms.
  • Slowly add milk, about 1 Tbsp at a time, until the dough is soft, creamy, and scoopable—not wet or crumbly.

4. Fold in Mix‑Ins

  • Gently fold in mini chocolate chips—or try dairy‑free chips for a vegan option, or sprinkle in protein powder for a protein-packed version.
  • Feel free to get creative with sprinkles or sugar-free cocoa for variety.

5. Serve or Scoop for Later

Bowl of creamy gluten free cookie dough scooped with mini chocolate chips and rainbow sprinkles

Easy Gluten Free Edible Cookie Dough

sophie
A creamy, safe-to-eat gluten free cookie dough made without raw eggs, using heat-treated flour and loaded with chocolate chips. Ready in under 15 minutes for spoonful snacking, scoopable bites, or dessert toppings.
Prep Time 15 minutes
Cook Time 0 minutes
flour heat treatment only 0 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 12 servings
Calories 150 kcal

Ingredients
  

  • 1¼  cups gluten free all-purpose flour blend rice + potato + tapioca starch
  • ½  cup unsalted butter softened (or vegan butter for dairy-free)
  • ⅓  cup packed brown sugar
  • ¼  cup granulated sugar
  • 1  tsp pure vanilla extract
  • ¼  tsp salt
  • 2 –3 Tbsp milk or plant-based milk
  • ½  cup mini chocolate chips dairy-free if desired
  • Optional: sprinkles sugar-free cocoa nibs, protein powder (protein‑packed GF dough twist)

Instructions
 

Heat‑treat the flour:

  • Microwave gluten free flour for 1–1½ minutes (30‑sec bursts until 165 °F).
  • Let cool completely.

Cream the butter and sugars:

  • In a bowl, beat softened butter, brown sugar, and granulated sugar until fluffy.
  • Stir in vanilla and salt.

Combine dry & wet:

  • Add cooled flour to the butter mixture. Mix until a soft dough forms.
  • Add milk, one tablespoon at a time, until dough is creamy but scoopable.

Fold in mix-ins:

  • Gently stir in mini chocolate chips.
  • Add optional sprinkles, cocoa nibs, or a scoop of protein powder for protein-packed gluten free dough.

Serve or store:

  • Indulge immediately with a spoon.
  • Or scoop into balls and chill for grab‑and‑go treats.

Notes

  • Variations: Use vegan butter and dairy-free chips for a dairy-free/vegan version. Try almond flour or oat flour blends, but expect texture changes.
  • Texture tip: Use superfine GF flour; spoon-and-level when measuring.
  • Flavor boosters: Add coarse salt, sprinkles, protein powder for variety.
  • Storage Tips:
    • Refrigerate in airtight containers for up to 1 week.
    • Freeze scooped balls (flash freeze) on a tray, then store in freezer bags for up to 3 months.
    • Use frozen dough directly in ice cream or bake with 2–3 extra minutes.
Keyword dairy-free/vegan cookie dough, edible gluten free cookie dough, egg-free gluten free dough, gluten free cookie dough, heat treated gluten free flour, mini chocolate chip cookie dough, protein-packed gluten free dough, safe-to-eat raw cookie dough

I’ve learned a few tricks that make my gluten free cookie dough even better:

  • Use superfine gluten-free flour blends like rice-based or oat flour blends. They help avoid gritty texture and give you that smooth, scoopable consistency. I always spoon-and-level to keep dough from drying out.
  • Let the dough rest before chilling. As Lani Halliday from Brutus Bakeshop suggests, letting the dough hydrate for 30 minutes improves structure—great for protein-packed gluten free dough too.
  • Boost flavor with salt and mix-ins: A pinch of coarse salt enhances sweetness, and folding in dairy-free chocolate chips, sprinkles, or sugar-free cocoa gives playful variety.
  • For egg-free edible cookie dough, using plant-based butter ensures creaminess without compromising safety.

How to Store & Make Ahead

Proper storage means delicious dough anytime:

  • Refrigeration (short term): Store dough in an airtight container in the fridge—lasts up to a week—perfect for spontaneous snacking.
  • Freezing (long term): Scoop into balls, freeze solid on a tray, then transfer to freezer-safe bags or containers. It stays fresh for up to 3 months—and some say even up to 6 months.
  • Flash freeze for convenience: Portioning dough before freezing prevents it from clumping and allows me to bake just a few cookies at a time.
  • Baking from frozen: No need to thaw—just add an extra 2–3 minutes baking time for chewy cookies straight from the freezer.
Two scoops of gluten free cookie dough packed with chocolate chips in a small brown ramekin
Perfectly rounded scoops of gluten free cookie dough, loaded with rich chocolate chips—ready to eat or chill.

People Also Ask (PAA)

Is gluten free cookie dough safe to eat raw?

Yes—this recipe uses egg-free dough and heat-treated gluten-free flour, making it a safe-to-eat edible cookie dough.

Can I make it vegan or dairy-free?

Absolutely. I swap butter for vegan butter and use dairy-free chocolate chips to easily turn it into dairy-free/vegan cookie dough.

What gluten-free flour blend works best?

I recommend a blend with rice flour, tapioca starch, and potato starch. That mix gives a smooth texture without grittiness.

How can I make protein-packed gluten free dough?

Just mix in a scoop of gluten-free protein powder or collagen, and add sugar-free cocoa nibs for a richer, protein-rich treat.


    Final Thoughts & Call to Action

    I hope you enjoy this gluten free cookie dough as much as I do—creamy, safe, and endlessly customizable. Whether you whip it up for a midday snack or make a batch to freeze and enjoy later, it’s a treat that’s quick, comforting, and safe.

    If you tried this recipe, let me know! Rate it, leave a comment on what you loved or how you tweaked it, and don’t forget to check out my other easy homemade recipes. Happy spooning! 🍪

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