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!
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!
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.
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!
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!
- 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.
