Easy Gluten Free Edible Cookie Dough
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.
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.
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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.