Gluten-Free Edible Cookie Dough

Craving cookie dough but need it gluten-free and safe to eat? This small-batch gluten-free edible cookie recipe dough skips the eggs, treats the flour, and delivers pure scoopable bliss.

I’m always telling the kids not to eat raw cookie dough – and let’s be honest, it kind of takes the fun out of baking. But there’s a good reason for it: traditional cookie dough usually contains raw eggs (which can carry salmonella) and uncooked flour (which can contain bacteria like E. coli). So as tempting as it is to sneak a spoonful, it’s not technically safe.

That’s where this recipe comes in – it’s a gluten-free edible cookie dough that’s made specifically to be eaten raw. No eggs, no baking soda, and the flour is heat-treated so it’s safe and ready to go. It’s soft, creamy, perfectly sweet, and ready in under 15 minutes. Plus, it’s small-batch, so it’s the perfect little treat when you just want a few bites – or to freeze in mini balls for later.

Why You’ll Love This Edible Cookie Dough Recipe

• Made 100% gluten-free with heat-treated flour
• No eggs, no baking soda – just safe, edible dough
• Quick to make, no mixer needed
• Easy to customise with your favourite mix-ins
• Do I serve this to my kids/family? Yes, absolutely. This is one of our go-to safe treats. I even roll it into mini freezer balls for easy, portion-controlled snacking or for making sundaes.

Ingredients (And Why They Work)

Here’s what goes into it, and why:

• gluten-free plain/all-purpose flour (heat-treated) – forms the base and gives the dough structure. Heat-treating makes it safe to eat raw.
• unsalted butter, softened – adds moisture and richness.
• brown sugar + white sugar – the brown sugar brings depth and chewiness, while the white sugar balances the sweetness and texture.
• vanilla extract – adds warmth and that classic cookie dough flavour.
• salt – enhances all the other flavours.
• milk – loosens the dough to the perfect consistency.
• chocolate chips or chopped chocolate – because it wouldn’t be cookie dough without them!

How To Make Gluten-Free Edible Cookie Dough

Step 1: Heat-treat the flour first (see below for both oven and microwave options) and let it cool.

Step 2: In a mixing bowl, cream the softened butter with the sugars until smooth. Stir in the vanilla and salt.

Step 4: Then fold in the chocolate chips and serve!

Why Heat-Treat the Flour?

Raw flour may carry bacteria like E. coli, which is why it should be cooked before eating – even in no-bake recipes. Heat-treating kills potential pathogens and makes it safe to eat.

Two easy ways to do it:

Oven Method:

• Preheat oven to 180°C (350°F).
• Spread the flour on a lined baking tray.
• Bake for 5–7 minutes, stirring once, then let cool completely.

Microwave Method:

• Place flour in a microwave-safe bowl.
• Microwave in 30-second bursts for 1 to 1½ minutes, stirring in between.
• Make sure it reaches at least 74°C (165°F) throughout. Let it cool.

How to Store Your GF Edible Cookie Dough

My favourite method? Freezing in mini scoops. Just use a small cookie scoop or teaspoon to portion out the dough, roll into balls, and place in an airtight container. Freeze for up to 2 months. They’re perfect straight from the freezer or thawed for 5–10 minutes.

In the fridge, store in an airtight container for up to 5 days.