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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.
overhead image of gluten free edible cookie dough in a small dish with a spoon.
3.99 from 59 votes

Gluten Free Edible Cookie Dough Recipe – 2 ways!

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!
Print Pin Rate
Prep Time: 5 minutes
Total Time: 5 minutes
Servings: 6 servings

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

Instructions

  • 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
  • For 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.

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.
  • Don’t Miss These Cookie Dough Recipes!

    Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.

    gluten-free pumpkin coffee cake on a baking sheet with milk on the side

    What You’ll Need to Make Gluten-Free Pumpkin Coffee Cake

    Gluten-Free All-Purpose Flour: To keep it gluten-free, we’ll be using a gluten-free all-purpose flour blend. Make sure it’s labeled as such to avoid any unwanted gluten surprises. I use and recommend this Bob’s Red Mill Gluten-Free 1:1 Baking Flour.

    Coconut Sugar or Brown Sugar: Sweeten things up with a touch of coconut sugar or brown sugar. These options add that wonderful caramel flavor we all crave in coffee cake.

    Pumpkin Puree: Our star ingredient! Go for the canned pumpkin puree or whip up some homemade pumpkin puree for that authentic fall flavor.

    Cinnamon: Spice things up with a generous pinch of cinnamon. It’s the secret ingredient that’ll make your kitchen smell like a cozy pumpkin spice haven.

    overhead image of gluten-free pumpkin coffee cake on a baking sheet

    Tips and Tricks

    • The Perfect Flour Mix: When using gluten-free flour, it’s crucial to get the right texture. Mix your gluten-free flour with a bit of xanthan gum to help with binding and structure. Typically, 1/2 teaspoon per cup of flour should do the trick.
    • Pumpkin Magic: If you want your coffee cake to be extra pumpkin-y, add a touch of pumpkin pie spice in addition to the cinnamon. Nutmeg, cloves, and allspice will give it that unmistakable autumn flavor.
    • Say No to Overbaking: One of the biggest gluten-free baking pitfalls is overbaking. Keep an eye on your coffee cake and use the toothpick test. Insert a toothpick into the center, and if it comes out with just a few moist crumbs, your cake is ready. Overbaking can make it dry.
    close-up image of gluten-free pumpkin coffee cake
    4.34 from 6 votes

    Gluten-Free Pumpkin Coffee Cake (vegan & refined sugar-free!)

    Fall is in the air, and you know what that means – it’s pumpkin spice season! But don’t worry, we’ve got your back with a scrumptious Gluten-Free Pumpkin Coffee Cake recipe that’s not just gluten-free but also vegan and refined sugar-free. So, grab your apron, a pumpkin spice latte, and let’s dive right into this autumn treat.
    Print Pin Rate
    Prep Time: 15 minutes
    Cook Time: 45 minutes
    Total Time: 1 hour
    Servings: 16 servings

    Equipment

    • 1 large bowl
    • 1 medium bowl
    • 1 small bowl
    • 1 9×9-inch baking pan

    Ingredients

    • 2 1/2 cups gluten-free all purpose flour see Notes
    • 2 teaspoons baking powder
    • 1/2 teaspoon baking soda
    • 1 tablespoon pumpkin pie spice
    • 1/2 teaspoon salt
    • 1 cup coconut sugar or brown sugar
    • 1 cup milk (I used almond milk)
    • 1/3 cup melted coconut oil or melted butter
    • 1 cup pumpkin puree
    • 1 tablespoon vanilla extract

    For the filling:

    • 1/4 cup coconut sugar or brown sugar
    • 1 tablespoon gluten-free all purpose flour
    • 1 teaspoon cinnamon

    For the streusel topping:

    • 1 cup gluten-free all purpose flour
    • 1 cup coconut sugar, or brown sugar
    • 1/2 cup softened butter (I used vegan butter)
    • 1 teaspoon cinnamon

    Instructions

    • Preheat oven to 350° Fahrenheit and line an 8×8-inch baking pan with parchment paper.
    • In a large bowl, mix together the gluten-free all purpose flour, baking powder, baking soda, pumpkin pie spice, and salt.
    • In a separate medium bowl, whisk together the coconut sugar, milk, melted coconut oil, pumpkin puree, and vanilla extract.
    • Slowly pour the wet ingredients into the dry ingredients while stirring, then mix until just combined. Set the cake batter aside.
    • Add all filling ingredients to a small bowl and mix together.
    • Then, add all streusel topping ingredients to a bowl and mix together until it comes together. 
    • Transfer half of the batter to the 8×8-inch baking pan, then evenly pour the filling over the top of the batter.
    • Pour the remaining batter over the filling, then top the whole thing with an even layer on the streusel topping.
    • Bake for 45-50 minutes, or until a toothpick inserted down the center of the cake comes out mostly clean. Remove from pan and cool on a wire cooling rack before slicing and serving.

    Notes

  • Gluten-Free All Purpose Flour: Make sure you’re gluten-free flour contains xanthan gum for this recipe! If it doesn’t, then add 1 1/2 teaspoons of xanthan gum in with the dry ingredients.
  • Nutrition

    Serving: 1serving | Calories: 272kcal | Carbohydrates: 44g | Protein: 2.5g | Fat: 10g | Sugar: 26g

    There you have it, folks! A delightful Gluten-Free Pumpkin Coffee Cake recipe that’s not only gluten-free but also vegan and refined sugar-free. With the warmth of cinnamon and the cozy embrace of pumpkin, this coffee cake will have your taste buds doing the autumn dance.

    So, whether you’re gluten-sensitive, vegan, or simply looking for a healthier treat, this coffee cake has got you covered. Happy baking, and enjoy the flavors of fall in every bite!