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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.
a scoop of edible gluten free cookie dough on a spoon with chocolate chips.
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

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!

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    30 Minutes or Less

    Chocolate Covered Strawberry Almond Flour Brownies

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    overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.

    With valentine’s day right around the corner, I was craving something extra chocolate-y! I’ve been drinking my healthy hot chocolate pretty much daily and gathered the ingredients for my 3-ingredient oreo mug cake, but I wanted something new …something a little more special. After all, this is my baby’s first Valentine’s day, and I plan on going ALL out!

    So what did I do? I took my almond flour brownies, threw in some freeze dried strawberries, and topped with a chocolate drizzle – and voilà, these chocolate covered strawberry almond flour brownies were born! They’re rich, fudgy, and extra indulgent but totally grain-free, dairy-free, and sweetened with coconut sugar. So whether you’re also craving something special this month, or looking to treat that someone special, you gotta give these chocolate covered strawberry almond flour brownies a try. It’s love at first bite!

    bite shot of chocolate covered strawberry almond flour brownies.

    What You’ll Need to Make Chocolate Covered Strawberry Almond Flour Brownies

    Sugar: I used coconut sugar in my brownies, but cane sugar works great too! Use whatever you prefer, even granulated monk fruit sweetener will do the trick.

    Almond Flour: Almond flour is the secret ingredient in these chocolate covered strawberry *almond flour* brownies, making them gluten-free and grain-free. Don’t mess with it though, the almond flavor can’t be subbed without compromising this recipe!

    Olive Oil: This is the secret to extra fudgy brownies! Olive oil is the magic touch for that perfect consistency and rich flavor. Embrace it – your taste buds will thank you.

    Freeze Dried Strawberries: I used the Natierra freeze-dried strawberries and they were delicious. But I know Trader Joe’s sells them too! No freeze-dried strawberries? No problem. Fresh chopped strawberries work just as well.

    close-up overhead image of chocolate covered strawberry almond flour brownies with chocolate drizzle and freeze dried strawberries on top.

    Can I use store bought brownie mix instead?

    You sure can! To make these chocolate covered strawberry brownies with store bought brownie mix, start by preparing the mix according to the package instructions. Then, add in 1 cup of freeze dried strawberries to the batter and stir to combine. Transfer the batter to a lined and/or greased brownie pan and bake according to package instructions. Once brownies are baked, remove them from the oven and let them cool completely before topping with the chocolate drizzle. Just as delicious with half the effort!

    Tips and Tricks

    • Whip the sugar and eggs until they’re super light and fluffy – a key step for that melt-in-your-mouth brownie texture.
    • When bringing together the dry ingredients, give them a gentle stir. Over-mixing can impact the texture of your brownies, so keep it light and just right.
    • For that pro finish, hold off on the chocolate drizzle until your brownies are entirely cooled. Patience pays off for that beautiful, glossy topping!
    overhead image of chocolate covered strawberry almond flour brownies with a chocolate drizzle and freeze dried strawberries on top.
    3 from 3 votes

    Chocolate Covered Strawberry Almond Flour Brownies

    These chocolate covered strawberry brownies are rich, fudgy, and totally delicious! They’re made with almond flour and coconut sugar for a healthier twist, but are still just as indulgent. These are the perfect Valentine’s Day recipe, or any day treat!
    Print Pin Rate
    Prep Time: 30 minutes
    Cook Time: 40 minutes
    Servings: 4 servings

    Ingredients

    • 1 cup sugar, I used coconut sugar
    • 3 large eggs
    • 1 1/2 cups almond flour
    • 3 tablespoons unsweetened cocoa powder
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt
    • 1 1/2 cups chocolate chips, divided
    • 1/2 cup olive oil, or any vegetable oil
    • 1 cup freeze-dried strawberries, or 1 cup fresh chopped strawberries

    For the chocolate drizzle:

    • 1/2 cup chocolate chips
    • 1 teaspoon coconut oil

    Instructions

    • Preheat oven to 350° Fahrenheit and line an 8×8-inch pan with parchment paper.
    • In a large bowl, beat together the sugar and eggs with either a hand or stand mixer, or a whisk (hello arm workout!). Continue beating for 3-5 minutes, until light and fluffy.
    • Add the almond flour, cocoa powder, vanilla extract, and salt. Stir until everything is just combined, careful not to over-mix.
    • In a separate small bowl, add the coconut oil and 1 cup of chocolate chips. Microwave in 30-second intervals, stirring between each interval, until chocolate chips are fully melted.
    • Pour melted chocolate chips and olive oil into the brownie batter, and stir to combine. Then, add in the remaining chocolate chip and freeze dried strawberries and fold to combine.
    • Pour brownie batter into prepared pan and bake for 30-35 minutes, or until the center is just barely set. Remove from oven and let cool completely.
    • Once brownies are cool, make the chocolate drizzle by melting the chocolate chips and coconut oil together in the microwave in 30 seconds increments. Stir the chocolate between each increment until completely smooth.
    • Cut the brownies into squares, then top the brownies with the melted chocolate drizzle and additional freeze dried strawberries if you’d like.

    Nutrition

    Calories: 300kcal
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    30 Minutes or Less

    Mummy Brownies (gluten-free!)

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    overhead close up image of mummy brownies with candy eyes.

    Hey there, fellow dessert aficionados and Halloween enthusiasts! Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!

    overhead image of gluten-free mummy brownies on parchment paper.

    What You’ll Need to Make Mummy Brownies

    A Batch of Almond Flour Brownies: You can use any brownie recipe you like – fudgy, cakey, or even my gluten-free almond flour brownies for a healthier twist. This recipe is all about the decoration!

    Plain Icing: This is what you’ll use to create the mummy’s wrappings. You can buy pre-made icing or make your own with powdered sugar and a touch of milk.

    Candy Eyes: These are the pièce de résistance! Candy eyes give your mummy brownies that adorable and slightly eerie look. You can find them at most baking supply stores or order them on Amazon.

    mummy brownies on parchment paper.

    Tips and Tricks

    • Cool Before You Mummy-fy: Make sure your brownies are completely cool before you start the mummy decoration. You don’t want your icing to melt all over the place. We’re going for mummy precision, not mummy mess!
    • Mummy Patterns: There’s no right or wrong way to create your mummy patterns. Some like neat, parallel lines, while others prefer a more chaotic mummy look. Be creative! And remember, mummies are meant to be a little imperfect.
    • Save the Eyes for Last: When you’re putting on the candy eyes, do it as the final step. It’s like giving your mummy brownies their finishing touch. This way, you can place the eyes wherever you like and give each mummy its own unique personality.
    almond flour mummy brownies with a bite taken out.
    5 from 1 vote

    Mummy Brownies

    Are you ready to whip up a deliciously spooky treat that’ll add a touch of whimsy to your next Halloween party? Look no further because we’ve got a Mummy Brownies recipe that’s as cute as it is tasty. So, let’s get our mummy on and bake up some mummylicious brownies!
    Print Pin Rate
    Prep Time: 10 minutes
    Total Time: 10 minutes
    Servings: 12 servings

    Ingredients

    • a batch of brownies, I used this almond flour brownies recipe
    • 1 cup powdered sugar
    • 2-3 tablespoons milk
    • candy eyes

    Instructions

    • Let your brownies cool completely, then cut into 12 rectangles.
    • Make the icing by whisking together the powdered sugar and milk in a small bowl. Transfer the icing to a pastry bag or a ziploc bag and make a small cut at the tip of the bag where the icing can drizzle out.
    • Drizzle icing across brownies in a zig-zag pattern, then place two eyes on each brownie.
    • Leave icing to harden for about 10 minutes, then serve.

    Nutrition

    Calories: 300kcal

    Halloween just got a little sweeter with these Mummy Brownies. Whether you’re planning a spooky soirée or just want a fun, easy baking project to enjoy with the family, these little mummies are sure to bring a smile to your face.

    So, pick your favorite brownie recipe, get your decorating skills ready, and make some mummylicious treats. It’s the perfect way to satisfy your sweet tooth and add a little Halloween magic to your dessert table. Happy mummy-making!

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    Dairy-Free

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

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    close-up image of gluten-free pumpkin coffee cake

    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!

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    Dairy-Free

    Healthy No-Bake Cookie Dough Bars

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    two healthy no-bake cookie dough bars stacked on top of each other on a baking sheet.

    Seriously delicious healthy no-bake cookie dough bars! These bars are vegan, gluten-free, dairy-free, and refined sugar-free. Enjoy as a guilt-free dessert or sweet snack!

    healthy no bake cookie dough bars on a baking sheet.

    What You’ll Need to Make Healthy No-Bake Cookie Dough Bars

    Almond Flour – Use blanched almond flour for these dessert bars, not almond meal. Blanched almond flour is ground finer and makes for a smoother cookie dough. Looking for more almond flour recipes? Try these!

    Peanut or Cashew Butter – Either peanut or cashew butter will work! I used peanut butter because I love the taste. However, cashew butter yields little flavor and works perfectly to hold these no-bake bars together. But whichever you use, make sure it’s both creamy and unsweetened.

    Maple Syrup – We use maple syrup in place of traditional refined sugar to keep these healthy cookie dough bars refined sugar-free. The maple syrup in these bars can easily be replaced with honey, or even your favorite sugar-free liquid sweetener for sugar-free cookie dough bars!

    Chocolate Chips – I used the Enjoy Life Mini Chocolate Chips to keep these bars vegan/dairy-free, but really any chocolate chip will work! For refined sugar-free chocolate chips, try these date-sweetened Hu chocolate chips.

    three healthy no bake cookie dough bars stacked on top of each other.

    Tips and Tricks

    • Chill these healthy no-bake cookie dough bars in the freezer for at least one hour before slicing! Don’t rush this step, otherwise the chocolate won’t be fully set.
    • Store leftover bars in an airtight container in the fridge or freezer. Avoiding leaving them at room temperature for too long, because the chocolate may melt.
    close-up image of a healthy no bake cookie dough bar.

    Adjust This Recipe to Your Dietary Needs

    Make it Nut-Free: For a nut-free version of this recipe, replace the almond flour with oat flour. Also, replace the cashew or peanut butter with unsweetened sunflower seed butter!

    Make it Paleo: Make paleo cookie dough bars by using unsweetened creamy almond butter in place of the cashew or peanut butter.

    two healthy no-bake cookie dough bars stacked on top of each other on a baking sheet.
    4.17 from 54 votes

    Healthy No-Bake Cookie Dough Bars

    Seriously delicious healthy no-bake cookie dough bars! These bars are vegan, gluten-free, dairy-free, and refined sugar-free. Enjoy as a guilt-free dessert or sweet snack!
    Print Pin Rate
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 8 servings

    Ingredients

    For the cookie dough layer:

    • 1 1/2 cups almond flour
    • 1/2 cup creamy peanut or cashew butter, unsweetened
    • 1/4 cup maple syrup
    • 1/4 cup coconut oil or butter, melted
    • 1 teaspoon vanilla extract
    • pinch of salt
    • 1/2 cup chocolate chips

    For the chocolate layer:

    • 1 cup chocolate chips
    • 1/4 cup creamy peanut or cashew butter, unsweetened

    Instructions

    • Line a 9×5-inch baking pan with parchment paper.
    • Make the cookie dough layer by mixing together the almond flour, peanut or cashew butter, maple syrup, melted coconut oil, vanilla extract, and salt in a large bowl. Add in the chocolate chips and mix until evenly distributed throughout the dough.
    • Transfer dough to prepared baking pan and press into an even layer.
    • Make the chocolate layer by melting the chocolate chips and peanut or cashew butter in the microwave in 30 second increments. Stir together until smooth, then pour and spread into an even layer on top of the cookie dough.
    • Chill in the freezer for one hour, then remove and slice into squares.

    Nutrition

    Calories: 300kcal
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