Gluten-Free Edible Cookie Dough Recipe
This easy and delicious gluten-free edible cookie dough recipe skips the eggs, treats the flour, and delivers pure scoopable bliss in under 15 minutes.
Servings: 12 servings
Calories: 174kcal
Ingredients
- 1¼ cup (185 g) gluten-free plain flour/all purpose flour (heat-treated – see below)
- ⅓ cup (75 g) unsalted butter, softened
- ¼ cup (60 g) brown sugar, packed
- 2 tablespoons (40 g) white sugar
- 1 tablespoon vanilla extract
- ¼ teaspoon salt
- 3 tablespoons milk (adjust to consistency)
- ¾ cup (135 g) chocolate chips of choice (or chopped dark chocolate)
Instructions
Heat-Treat the Flour:
- Preheat the oven to 350°F (180℃). Line a baking sheet with parchment paper and sprinkle the gluten-free flour out evenly. Bake it for 5-7 minutes, or until the flour temperature reaches 165°F (see notes for microwaving instead).
Edible Cookie Batter:
- Mix butter and sugars in a bowl until creamy.
- Stir in vanilla and salt.
- Add cooled flour and mix well.
- Stir in milk slowly until soft and creamy.
- Fold in choc chips and serve!
Notes
HOW TO HEAT-TREAT THE FLOUR:
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.
- Place flour in a microwave-safe bowl.
- Microwave in 30-second bursts for 1½ to 2 minutes, stirring in between.
- Make sure it reaches at least 74°C (165°F) throughout. Let it cool.
Nutrition
Calories: 174kcal | Carbohydrates: 23g | Protein: 1g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 14mg | Sodium: 92mg | Potassium: 47mg | Fiber: 1g | Sugar: 14g | Vitamin A: 164IU | Calcium: 26mg | Iron: 0.5mg