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Dairy-Free

4 Ingredient Date Caramels

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date caramels on a plate with flaky sea salt on top.

I LOVE dates. I almost always have a bag on-hand. They’re perfect for stuffing with peanut butter, like in my 4-ingredient healthy snickers, or blending with oats to make healthy cookie dough date bites. Or… if you’re like my husband, dates are delicious all on their own!

Dates are the main ingredient in these 4 ingredient date caramels. They’re softened with a little hot water, then blended with almond butter and coconut oil to make a lusciousssss healthy date caramel. And because everything tastes better dipped in chocolate (ok ok, MOST things taste better dipped in chocolate), each date caramel is dunked in melted chocolate, then placed in the freezer until firm. The end result is a perfectly sweet and healthier chocolate-covered caramel candy. YUM!

overhead image of date caramels lined up with flaky sea salt on top.

What You’ll Need to Make This Recipe

  • Medjool Dates: The star ingredient! Medjool dates are naturally sweet and sticky, making them the perfect base for these caramels. If your dates are a bit dry, soaking them in hot water helps soften them up for easy blending. Here’s a link to the medjool dates I purchase on Amazon!
  • Creamy Almond Butter: Adds creaminess and a subtle nutty flavor to the caramels. You can substitute with any nut or seed butter like peanut butter or sunflower seed butter to make the recipe nut-free.
  • Coconut Oil: This helps bind the ingredients together and adds a touch of richness. Use refined coconut oil to avoid any coconut flavor, especially if you want the dates’ natural sweetness to shine through.
  • Chocolate Chips or Bar: Choose a high-quality dark chocolate for a rich coating. If you’re keeping this treat refined sugar-free, look for a chocolate that’s sweetened with coconut sugar or another natural sweetener. The coconut oil added to the chocolate helps it melt smoothly and gives the caramels a beautiful glossy finish.

How to Make Date Caramels

  1. Soak the Dates: Start by soaking the dates in hot water for about 10 minutes to soften them, making them easier to blend.
  2. Blend: After soaking, drain the dates and add them to a food processor along with the almond butter and melted coconut oil. Blend until smooth and creamy.
  3. Shape & Freeze: Spread the date mixture into a parchment-lined loaf pan and freeze for 2-3 hours until firm.
  4. Cut into Squares: Once firm, remove from the freezer and cut into 12 small squares.
  5. Dip in Chocolate: Melt the chocolate with a bit of coconut oil, then dip each caramel square into the chocolate until fully coated. Place the coated caramels on a parchment-lined plate and refrigerate until the chocolate is set.
close up image of a date caramel candy with a bite taken out.

Make Them Nut-Free

If you’re catering to a nut-free crowd, simply swap out the almond butter for sunflower seed butter. The consistency and flavor are just as delicious, making this treat accessible for those with nut allergies!

Tips and Tricks

  • Use Fresh Dates: Fresh, soft dates blend more easily and give you a smoother caramel. If your dates are dry, don’t skip the soaking step.
  • Don’t Overheat the Chocolate: When melting the chocolate, keep the heat low to prevent burning. A double boiler works well, or microwave in short intervals, stirring in between.
  • Storage: These caramels keep best in the fridge or freezer, so you can always have a batch on hand for when the craving hits. They taste great straight from the freezer too!

These caramels are a healthier take on the classic candy, with no need for a candy thermometer or complicated techniques. Perfect for sharing—or keeping all to yourself!

4 Ingredient Date Caramels
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4 Ingredient Date Caramels

0 from 0 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

4

servings
Prep time

30

minutes
Cooking time

40

minutes
Total time

0

minutes

If you’re looking for a vegan, gluten-free, and refined sugar-free treat that’s perfect for gifting or snacking, these 4-ingredient date caramels are your answer! They’re rich, chewy, and coated in decadent chocolate—ideal for satisfying your sweet tooth while sticking to your dietary needs. Plus, they’re easy to make and great for parties!

Ingredients

  • For the date caramel:

  • 1 cup packed medjool dates, pitted

  • 2 tablespoons creamy almond butter, or any nut/seed butter

  • 1 tablespoon coconut oil, melted

  • For the chocolate coating:

  • 1 cup chocolate chips, or an 8-ounce chocolate bar

  • 2 teaspoons coconut oil, melted

Directions

  • Soak the dates in a bowl of very hot water for 10 minutes.
  • Once dates are very soft, drain them from the water and transfer the soaked dates to a food processor or high-speed blender. Add the almond butter and coconut oil to the dates, and pulse until completely smooth.
  • Transfer the date caramel to a 9×5-inch loaf pan lined with parchment paper, then place the pan in the freezer for 2-3 hours, or until date caramel is firm to the touch.
  • Remove the loaf pan from the freezer, and lift the date caramel out of the pan. Place the date caramel on a cutting board and slice into 12 small squares.
  • Melt the chocolate chips and 2 teaspoons coconut oil in a heat-safe bowl in either the microwave or over a double boiler on the stove. Once chocolate is completely smooth and melted, dip each caramel square in the chocolate to fully coat. Carefully lift the caramel out of the chocolate and transfer to a parchment-lined plate.
  • Repeat the dipping process with all caramels, then transfer to the fridge for 1 hour or until chocolate has hardened and is completely set. Once set, enjoy your chocolate covered date caramels, or keep stored in the fridge to enjoy later on!

Recipe Video

Notes

  • These date caramels are best stored in the fridge or freezer! If left at room temperature, the chocolate will melt.

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30 Minutes or Less

4 Ingredient Cookie Dough Bark (vegan and gluten-free!)

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4 ingredient gluten free cookie dough bark piece with sea salt on top.

I’m here to give the people what they want, and it’s become very clear that the people want MORE COOKIE DOUGH! So here we go, vegan, gluten-free, no-bake chocolate chip cookie dough bark. I basically took my gluten-free edible cookie dough recipe and combined it with my no-bake healthy cookie cough bars to create this delicious sweet treat!

This cookie dough bark is an indulgent yet healthier dessert that combines the classic taste of cookie dough with the ease of a no-bake treat. And like I said before, it’s gluten-free, vegan, low-carb, and low in sugar, making it perfect for anyone looking to satisfy their sweet tooth without compromising on dietary needs. Plus, it only requires four simple ingredients and a few minutes of preparation time, setting in the freezer instead of the oven!

close-up image of 4 ingredient healthy cookie dough bark.

What You’ll Need to Make This Recipe

Almond Flour: Almond flour is a gluten-free, grain-free alternative to traditional flour. It adds a slightly nutty flavor and provides a sturdy base for the cookie dough, making it perfect for creating a delicious bark. I buy this bulk bag of almond flour on Amazon, it’s a pantry staple in my home!

Melted Coconut Oil: Coconut oil acts as the binding agent and helps the ingredients meld together. It also keeps the cookie dough bark vegan and dairy-free. However, if you don’t have coconut oil, you can use melted butter instead (do not use vegetable oil!)

Maple Syrup: Maple syrup is a natural sweetener that adds a rich, caramel-like flavor to the cookie dough. It’s a healthier alternative to refined sugar and blends seamlessly with the other ingredients.

Chocolate Chips: Using dark chocolate chips keeps the sugar content low and ensures the bark remains vegan. The melted chocolate forms the layers that sandwich the cookie dough, creating a delightful crunch with each bite.

Is This Cookie Dough Bark Safe to Eat?

Yes, this cookie dough bark is safe to eat. The recipe uses almond flour instead of raw flour, eliminating the risk of contamination. Additionally, it’s egg-free, which means there’s no risk of salmonella from raw eggs. This makes it a worry-free indulgence for cookie dough lovers!

Storage Tips

Store the cookie dough bark in an airtight container in the freezer for up to three months.

4 ingredient cookie dough bark on a baking sheet with milk on the side.

Switch Up the Flavors of This Cookie Dough Bark

Personalize your cookie dough bark by adding various mix-ins. You can stir in some chopped nuts, coconut flakes, or sprinkles for added texture and flavor. For a fun twist, sprinkle some crushed pretzels or M&M’s on top of the melted chocolate before it sets. If you prefer a different flavor profile, try adding a spoonful of peanut butter or a dash of cinnamon to the cookie dough mix.

Adjust This Recipe to Your Dietary Needs

  • Vegan: Uses plant-based ingredients like coconut oil and almond flour.
  • Gluten-Free: Almond flour replaces traditional wheat flour.
  • Low-Carb: Almond flour and dark chocolate keep the carb content low.
  • Low Sugar: Naturally sweetened with maple syrup and uses dark chocolate chips.
4 Ingredient Cookie Dough Bark
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4 Ingredient Cookie Dough Bark

3 from 147 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Chilling time

1

hour 
Total time

1

hour 

5

minutes

This 4 ingredient cookie dough bark is the ultimate no-bake sweet treat! It’s gluten-free, vegan, low sugar, and totally delicious.

Ingredients

  • 1 cup almond flour

  • 2 tablespoons melted coconut oil

  • 1/4 cup maple syrup

  • 1 cup chocolate chips, divided

Directions

  • Mix together the almond flour, coconut oil, and maple syrup in a bowl. Add in 1/4 cup of chocolate chips and mix again to combine.
  • Line a small baking sheet or large plate with parchment paper, then place the cookie dough mixture on top of the parchment paper. Spread and flatten the mixture with your hands to form a large piece of cookie dough bark.
  • Melt the remaining 3/4 cups of chocolate chips, then pour the melted chocolate over the cookie dough bark. Spread the chocolate into an even layer, then place the bark in the freezer for at least one hour.
  • When ready to eat, remove the cookie dough bark from the freezer and either cut or break into large pieces. Enjoy right away and store leftover bark in the freezer for later!

Recipe Video

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30 Minutes or Less

4-Ingredient Healthy Snickers

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overhead image of healthy snickers cut in half with peanut butter inside.

Think snickers can’t be healthy?? Think again! I’ve pretty much made it my life’s work to take unhealthy treats and make them healthy. Like my healthy gluten-free mug cake, and my healthy cookie dough bars (another no-bake dessert in constant rotation around here!). These 4-ingredient healthy snickers fit seamlessly into my healthier treats lineup. My recent nighttime routine has included getting my baby to bed, popping 3 or 4 of these healthy snickers out of the freezer, and cozying up on the couch while I savor every last bite. My husband’s also obsessed, so I’ve been doubling this recipe to make sure there’s plenty to go around!

For this recipe, you’ll want to start with a silicone ice cube tray. I purchased these ones (they come in a 2-pack) and have loved them so far! They’re also great for making ice cubes too, as the silicone helps the cubes slide right out. From there, you’ll need just four simple ingredients – chocolate, coconut oil, dates, and peanut butter. All relatively healthy ingredients, but they come together to create a treat that tastes seriously indulgent, but won’t hurt your stomach… no matter how many you eat! *wink wink*

overhead image of a healthy snicker with flaky sea salt on top.

What You’ll Need To Make These Healthy Snickers

Chocolate Chips: Opt for dairy-free or dark chocolate chips for a healthier option. These provide the rich, chocolatey coating for your snickers bites.

Coconut Oil: Coconut oil helps melt the chocolate chips and creates a smooth, glossy texture for your healthy candy bars.

Medjool Dates: These naturally sweet and chewy dates serve as the caramel-like layer in your snickers, providing natural sweetness and a satisfying texture.

Crunchy Peanut Butter: Choose your favorite brand of crunchy peanut butter to add nutty flavor and crunch to your guilt-free treats!

overhead image of healthy snickers bars with flaky sea salt on top.

Tips and Tricks

  • If your dates are too firm, soak them in warm water for 10-15 minutes before using. This will help soften them and make them easier to work with.
  • Using a silicone ice cube tray makes it easier to remove the snickers bites once they’re frozen. If you don’t have one, you can line a regular ice cube tray with plastic wrap for easy removal.
  • To ensure even distribution of ingredients, use a layering technique when assembling your healthy snickers bites. Start with a layer of melted chocolate, followed by a date and a dollop of peanut butter, then top with another layer of melted chocolate.
4-Ingredient Healthy Snickers
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4-Ingredient Healthy Snickers

5 from 1 vote
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

15

snickers
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

This healthy snickers recipe is the perfect healthier treat to satisfy your sweet tooth! Made with just 4 wholesome ingredients; chocolate chips, coconut oil, medjool dates, and crunchy peanut butter. They taste just like a snickers, but with a fraction of the sugar!

Ingredients

  • 1 cup chocolate chips

  • 1 tablespoon coconut oil

  • 8 medjool dates, pits removed and cut in half

  • 1/4 cup crunchy peanut butter

Directions

  • Melt the chocolate chips and coconut oil together in a small bowl in the microwave.
    • healthy-snickers-step-1
  • Take a silicone ice cube tray and fill 15 cavities of the tray with 1/2 tablespoon each of the melted chocolate.
    • healthy-snickers-step-2
  • Place one pitted date half into each cavity on top of the chocolate.
    • healthy-snickers-step-3
  • Then, add about ½ a tablespoon of crunchy peanut butter to each ice cube cavity, on top of each date.
    • healthy-snickers-step-4
  • Pour the remaining melted chocolate into each ice cube cavity, covering the dates and peanut butter completely.
    • healthy-snickers-step-5
  • Place the ice cube tray in the freezer for about 20 minutes, or until the chocolate has completely hardened. Remove the tray from the freezer and pop out the healthy snickers. Store snickers in the fridge or freezer for up to 3 months!
    • healthy-snickers-step-6

Recipe Video

Notes

  • Here’s a link to the silicone ice cube trays I used to make my healthy snickers! They worked wonders and were super easy to clean.

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Dairy-Free

The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting

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gluten free and dairy free carrot cake slice being lifted out of the cake.

Carrot cake is my all-time FAVORITE kind of cake! And a few weeks ago I realized – I’ve made healthy carrot cake cookies, gluten-free carrot cake muffins, and even carrot cake baked oats but I’ve never made an actual carrot CAKE before. I know, I was shocked too. So I found the time and started recipe testing!

I knew my carrot cake had to be a few things – gluten-free, dairy-free, and ideally refined sugar-free. I also really wanted to keep this cake recipe as healthy as possible, so I stuck to almond flour as the base, and coconut sugar and maple syrup to sweeten it. But don’t worry, I wasn’t willing to compromise on taste or texture, so after a few (failed) tests I finally did it! The BEST EVER gluten-free and dairy-free carrot cake, naturally sweetened and oh-SO delicious.

gluten free and dairy free carrot cake ingredients on a table.

What You’ll Need to Make Gluten-Free and Dairy-Free Carrot Cake

Eggs: Room temperature eggs blend more evenly into the batter, resulting in a uniform texture and improved rise during baking, creating a fluffy and tender cake.

Coconut Sugar: If you don’t have coconut sugar, brown sugar will work in its place! Both impart a delicious caramel flavor to this healthier cake recipe.

Maple Syrup: Maple syrup contributes a natural sweetness to the cake, enhancing its flavor profile without overwhelming the other ingredients, while also providing moisture for a soft and moist crumb.

Almond Flour: Almond flour serves as the star ingredient in our gluten-free cake, contributing a delicate nutty flavor and providing moisture for a moist and tender cake, making it an ideal choice for those following a gluten-free or grain-free diet!

Shredded Carrots: Wrapping shredded carrots in a paper towel helps to remove excess moisture, preventing the cake from becoming overly dense and ensuring a light and airy texture.

gluten free and dairy free carrot cake with cinnamon cream cheese frosting on a baking sheet.

Tips and Tricks

  • Bring your eggs to room temperature before baking to ensure they incorporate seamlessly into the batter, resulting in a lighter and fluffier cake.
  • Pat the shredded carrots dry with a paper towel to remove excess moisture, preventing the cake from becoming soggy and dense.
  • Start with a small amount of milk in the cream cheese frosting and gradually add more if needed to achieve the desired consistency, ensuring it’s spreadable yet holds its shape.
a slice of gluten free and dairy free carrot cake.

This Carrot Cake Recipe Is…

The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting
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The BEST Gluten-Free and Dairy-Free Carrot Cake with Cinnamon Cream Cheese Frosting

5 from 2 votes
Recipe by Samantha Course: DessertDifficulty: Medium
Servings

10

servings
Prep time

20

minutes
Cooking time

25

minutes
Total time

45

minutes

This gluten-free and dairy-free carrot cake is simply heavenly – and made in just one bowl! It’s bursting with warm spices, shredded carrots, and topped with a luscious cinnamon cream cheese frosting. This cake is an incredible treat for any occasion!

Ingredients

  • 4 large eggs, at room temperature

  • 1/2 cup brown sugar, or coconut sugar

  • 1/3 cup maple syrup

  • 1/4 melted coconut oil

  • 1 teaspoon vanilla extract

  • 1 1/2 cups almond flour

  • 1 1/2 teaspoons cinnamon

  • 1 teaspoon baking powder

  • 1/4 teaspoon nutmeg

  • 1/4 teaspoon salt

  • 1 1/2 cups shredded carrots, wrapped and dried in a paper towel to release as much moisture from the carrots as possible

  • 3/4 cups walnuts, roughly chopped

  • 1/2 cup raisins

  • For the cinnamon cream cheese frosting:

  • 1/2 cup cream cheese, softened (I used non-dairy cream cheese)

  • 1/2 cup butter, softened (I used non-dairy butter)

  • 4 cups powdered sugar

  • 3-4 tablespoons milk (I used non-dairy milk)

  • 2 teaspoons cinnamon

  • 1/4 teaspoon vanilla extract

Directions

  • Preheat oven to 350° Fahrenheit and line two 6-inch round cake pans with parchment paper. Then, coat pans with a light layer of oil to prevent sticking.
  • In a large bowl, beat together the eggs and coconut sugar or brown sugar with either a hand or stand mixer on high speed until pale and thick, about 5 minutes.gluten-free-carrot-cake-step-1
  • Add in the maple syrup, melted coconut oil, and vanilla extract. Beat for a few seconds to combine.
  • Add in the almond flour, cinnamon, baking powder, nutmeg, and salt. Beat for one minute, or until the batter is fully combined. Then, add in the shredded carrots, chopped walnuts, and raisins, and use a spatula to fold those ingredients into the batter.gluten-free-carrot-cake-step-02
  • Transfer and divide the batter between the two prepared cake pans and bake 20-25 minutes, or until a toothpick inserted down the center of each cake comes out mostly clean.
  • Carefully remove the cakes from the pan by sliding a sharp knife around the outside edge of the cake, then flipping the pans over onto a wire cooling rack. Let the cakes cool completely on the wire rack before frosting.gluten-free-carrot-cake-step-03
  • Once cakes are cool, make the cream cheese frosting by adding all frosting ingredients to a large bowl and beating with either a hand or stand mixer until fully combined. Start by using just 3 tablespoons of milk in the frosting, then add an additional tablespoon of milk if the frosting is too thick.gluten-free-carrot-cake-step-04
  • Place one of the cooled cakes on a cake stand or serving plate, then spread 1/3 of the frosting on top. Then, place the other cooled caked on top of the frosting layer and cover both stacked cakes with remaining frosting.
  • Spread the frosting into an even layer over the top and around the outside of the cake. Then, for additional decoration, pressed chopped walnuts around the sides of the cake. Either serve cake immediately or cover and store in the fridge for up to 1 week.gluten-free-carrot-cake-step-05

Recipe Video

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30 Minutes or Less

Gluten Free Edible Cookie Dough Recipe – 2 ways!

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overhead image of gluten free edible cookie dough in a small dish with a spoon.

My toxic trait is needing a little something sweet after every meal. Lately, I’ve been reaching for either a slice of my 4-ingredient banana bread or a bite of gluten-free almond flour brownies. However, sometimes I just don’t have the time to bake anything – and that’s where this no-bake gluten free cookie dough comes in!

Just 5 ingredients (not including the chocolate chips), one bowl, and only a few minutes to throw together. This seriously simple dessert recipe is so easy, even my husband could make it… and that’s saying something!

a scoop of gluten free edible cookie dough in a small dish with a spoon.

What You’ll Need to Make This Recipe

Softened Butter or Coconut Oil: Choose your preferred butter or coconut oil to create that perfect cookie dough consistency. Butter adds richness, while coconut oil keeps it light and healthy.

Milk: Opt for non-dairy milk to make this recipe dairy-free. Choose your favorite variety – almond, soy, or oat – to enhance the cookie dough’s creaminess.

Sugar: Select your sweetener of choice – brown sugar, coconut sugar, maple sugar, or cane sugar. Cane sugar is best for a sugar cookie flavored dough, and brown sugar is best for a chocolate chip cookie flavored dough. I used maple sugar to make mine a little healthier, but still delicious!

Vanilla Extract: A teaspoon of vanilla extract elevates the dough’s aroma and taste, creating that classic cookie flavor.

Gluten-Free All-Purpose Flour: The star of our gluten-free show! Ensure it’s a high-quality gluten-free flour blend for the best tasting results.

Mini Chocolate Chips: Tiny bits of chocolatey goodness – these Enjoy Life mini chocolate chips are perfectly sized for this edible cookie dough. However, if you don’t have mini chocolate chips, feel free to use any size chocolate chip or chunk you’d like!

coconut oil, gluten free flour, vanilla extract, maple sugar, and chocolate chips on a table.

Why You’ll Love This Gluten-Free Edible Cookie Dough

  • Simple & Quick: This recipe is incredibly easy to make with just a few ingredients and minimal prep time.
  • Delicious & Creamy: The combination of sugars and vanilla gives this dough a sweet, creamy flavor that’s perfect for satisfying your cookie dough cravings.
  • Versatile: Enjoy it straight from the bowl, as a topping for ice cream, or use it in other dessert creations like truffles or as a cake filling.

Safety Tips (How to Heat-Treat Flour)

To ensure the gluten-free flour is safe to eat raw, you can heat-treat it:

  • Microwave Method: Microwave the flour for about 1 minute, ensuring it reaches a temperature of 165°F.
  • Oven Method: Spread the flour on a baking sheet and bake at 350°F for 5-10 minutes, stirring occasionally to prevent burning.

Adjust This Recipe to Your Dietary Needs

Dairy-Free/Vegan: Use coconut oil instead of butter and non-dairy milk like almond milk. Ensure the chocolate chips are dairy-free and vegan.

Sugar Alternatives: You can substitute brown sugar with coconut sugar, cane sugar, or maple sugar to fit your dietary preferences.

Recipe Variations and FAQs

Variations:

  • Chocolate Cookie Dough with Marshmallows: Add 2 tablespoons of cocoa powder and mini marshmallows.
  • Matcha White Chocolate Cookie Dough: Add 1 tablespoon of matcha powder and white chocolate chips.
  • Lemon Poppyseed Cookie Dough: Add ½ teaspoon lemon juice, ½ teaspoon lemon zest, and ½ tablespoon poppy seeds.

FAQs:

Can Gluten-Free Flour Be Eaten Raw?: It’s generally safe, but heat-treating the flour is recommended to kill any potential bacteria.

How Long Will the Dough Last in the Fridge?: Store in an airtight container for up to 5 days.

Can You Freeze Gluten-Free Cookie Dough?: Yes, freeze the dough for up to 3 months for later use.

Edible double chocolate gluten-free cookie dough in a small dish with a spoon.

Additional Notes

  • Storage: Keep the dough in an airtight container in the refrigerator to maintain its freshness and prevent it from drying out or absorbing other flavors from the fridge.
  • Use Fresh Ingredients: Ensure your ingredients, particularly the butter and milk, are fresh for the best taste and texture.
  • Enjoy Responsibly: This recipe is meant to be eaten raw, so don’t try to bake it as it won’t hold together properly without eggs.
Gluten Free Edible Cookie Dough Recipe - 2 ways!
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Gluten Free Edible Cookie Dough Recipe – 2 ways!

4 from 52 votes
Recipe by Samantha Course: DessertDifficulty: Easy
Servings

6

servings
Prep time

5

minutes
Cooking time

0

minutes
Total time

5

minutes

A super simple recipe for edible gluten-free cookie dough! It’s a quick and easy fix to satisfy your sweet tooth. Made dairy-free, egg-free, and healthy too!

Ingredients

  • Classic Gluten-Free Cookie Dough

  • 2 tablespoons butter or coconut oil, softened

  • 3-4 tablespoons milk, I used non-dairy almond milk

  • 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)

  • 1 teaspoon vanilla extract

  • 3/4 cup gluten-free all purpose flour

  • 1/4 cup mini chocolate chips

  • Double Chocolate Gluten-Free Cookie Dough

  • 2 tablespoons butter or coconut oil, softened

  • 3-4 tablespoons milk, I used non-dairy almond milk

  • 1/4 cup sugar (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

Directions

  • Add all the ingredients except the chocolate chips to a large bowl and stir to combine.
  • Then, fold in the chocolate chips and enjoy!
    • edible gluten free cookie dough step 2

Recipe Video

Notes

  • Gluten-Free All Purpose Flour: I recommend using either Bob’s Red Mill 1:1 Gluten-Free Flour or King Arthur’s Gluten-Free Measure For Measure Flour, I’ve made these recipes with both brands and they’re delicious! The one gluten-free flour brand I would avoid is Trader Joe’s, for some reason the taste of that flour can be quite bitter.

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