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Gluten-Free Edible Cookie Dough

This gluten-free edible cookie dough offers a creamy texture with sweet vanilla or rich cocoa flavors, perfect for snacking safely and quickly.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dessert, Snack
Cuisine: American, Gluten-Free
Calories: 220
Ingredients Method Notes

Ingredients
  

Ingredients for Vanilla-Style Dough
  • 2 tablespoons butter or coconut oil, softened
  • 3-4 tablespoons milk (non-dairy almond milk is suitable)
  • 1/4 cup sugar (brown, cane, coconut, or maple sugar)
  • 1 teaspoon vanilla extract
  • 3/4 cup gluten-free all-purpose flour For the vanilla-style dough
  • 1/4 cup mini chocolate chips
Ingredients for Chocolate Version
  • 2 tablespoons butter or coconut oil, softened
  • 3-4 tablespoons milk (non-dairy almond milk works well)
  • 1/4 cup sugar (choice of sugar as above)
  • 1/2 cup gluten-free all-purpose flour
  • 1/4 cup unsweetened cocoa powder
  • 1/4 cup mini chocolate chips

Method
 

Preparation
  1. Heat-treat the flour: spread it on a baking sheet and bake at 350°F (175°C) for 5-7 minutes or microwave for 30-60 seconds, stirring every 15 seconds until it reaches 165°F (74°C). Let cool.
  2. In a large bowl, cream the softened butter (or coconut oil) with the sugar until smooth.
  3. Add the milk and vanilla, and stir until combined; the texture should be soft but scoopable. Add an extra tablespoon of milk if too dry.
Combine Ingredients
  1. For the vanilla-style dough, stir in the heat-treated 3/4 cup gluten-free flour until fully incorporated.
  2. For the chocolate version, stir in 1/2 cup gluten-free flour and the 1/4 cup cocoa powder until uniform.
  3. Fold in the mini chocolate chips.
  4. Adjust sweetness if desired by adding a pinch more sugar, or if too thick, add 1 teaspoon of milk at a time.
  5. Serve immediately, or chill for 15-30 minutes for a firmer texture.

Notes

Store the dough in an airtight container in the refrigerator for up to 5 days. For freezing, portion dough into tablespoon-sized balls and freeze until solid. Store for up to 3 months. Let sit at room temperature for 10 minutes before serving if desired.