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Gluten Free Edible Cookie Dough Recipe - 2 Ways! Recipe

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4.1 from 6 reviews

This Gluten Free Edible Cookie Dough recipe offers two delicious variations that are quick, safe to eat raw, and perfect for satisfying your sweet tooth without baking. Made with gluten-free flour and dairy-free options, this recipe is easy to prepare in just 5 minutes and ideal for those avoiding gluten or looking for a fun treat.

Ingredients

Basic Gluten Free Cookie Dough

  • 2 tablespoons butter or coconut oil, softened
  • 3-4 tablespoons milk (non-dairy almond milk recommended)
  • 1/4 cup sugar (choose from brown sugar, cane sugar, coconut sugar, or maple sugar)
  • 1 teaspoon vanilla bean paste
  • 3/4 cup gluten-free all purpose flour
  • 1/4 cup mini chocolate chips

Cocoa Gluten Free Cookie Dough

  • 2 tablespoons butter or coconut oil, softened
  • 3-4 tablespoons milk (non-dairy almond milk recommended)
  • 1/4 cup sugar (choose from brown sugar, cane sugar, coconut sugar, or maple sugar)
  • 1/2 cup gluten-free all purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup mini chocolate chips

Instructions

  1. Mix Ingredients: In a large bowl, add all the ingredients except the chocolate chips and stir thoroughly until well combined. This ensures the butter or coconut oil, milk, sugar, vanilla, and flour (plus cocoa powder for the second variation) blend into a smooth, edible dough base.
  2. Fold in Chocolate Chips: Gently fold the mini chocolate chips into the dough mixture to evenly distribute them without overmixing.
  3. Serve or Store: Enjoy the cookie dough immediately as a tasty snack, or store it in an airtight container in the refrigerator to keep it fresh, prevent it from drying out, and avoid absorbing flavors from other foods.

Notes

  • Use heat-treated gluten-free flour to make the dough safe to eat raw.
  • Adjust milk quantity to achieve desired dough consistency—thicker or more fudgy.
  • Choose any sugar variety based on taste preferences and dietary needs.
  • This recipe is naturally gluten-free and can be made dairy-free using coconut oil and non-dairy milk.
  • Store dough refrigerated in an airtight container for up to one week.

Find it online: https://recipeplenty.com/gluten-free-edible-cookie-dough-recipe-2-ways-recipe/