Gluten Free Cookie Dough
This edible gluten free cookie dough is quick, easy and incredibly delicious! It is made with only pantry staples, takes only 10 minutes and it is completely safe to eat. This homemade dough is smooth, creamy and dotted with chocolate chips!
Why You’ll Love This Recipe
- This gluten free cookie dough takes only 10 minutes to make.
- Heat treated flour makes this safe to eat.
- This cookie dough can be used in this delicious Cookie Dough Cake!
- There are no eggs.
- It tastes like classic cookie dough!
- Only eight ingredients required.
- It is versatile. Eat it by the spoonful, add it to your favorite ice cream, or bake it into brownies!
- This recipe is gluten free, nut free, egg free, and can be easily made dairy free and Vegan.
- Check out this Edible Pumpkin Cookie Dough for another great recipe!
Ingredients & Substitutions
These are the main ingredients and substitutions. Scroll down to the recipe card for full ingredients list and instructions.
Use gluten free 1 to 1 flour. My favorite brands are King Arthur Flour and Bob’s Red Mill. For Paleo, check out this Paleo Cookie Dough. See instructions below for how to heat treat flour.
Room temperature butter adds the classic buttery flavor! For dairy free and Vegan, use Vegan butter and check out this Vegan Cookie Dough!
Both granulated sugar and light brown sugar sweeten this dough. For a refined sugar free option, see the Paleo recipe linked above.
Use any type of milk. I used almond milk. For nut free, use regular milk, coconut milk or oat milk.
Vanilla extract adds a great classic cookie flavor.
Add in a pinch of sea salt if desired.
Mini chocolate chips are great for this recipe, although any type works. For a version without chocolate chips, check out this Edible Sugar Cookie Dough.
How to Heat Treat Flour
Heat treating flour is important! This process kills off harmful bacteria found in raw flour. There are two easy methods for heat treating flour.
To heat treat flour in the oven, spread flour onto a parchment lined pan. Bake at 350 degrees Fahrenheit for 5 to 10 minutes. Use meat thermometer to make sure flour has reached 165 degrees Fahrenheit.
To heat treat flour in the microwave, add flour to a bowl. Microwave in 1 minute increments, until flour has reached a temperature of 165 degrees Fahrenheit.
Taste & Texture
This gluten free cookie dough has the same taste as classic cookie dough! It is buttery, sweet and loaded with chocolate chips. It may have a very slight difference in taste since it does not contain eggs.
The texture resembles regular cookie dough. It is thick, creamy and smooth.
How to Make
First, heat treat flour. Spread flour onto a lined baking pan. Bake at 350 degrees Fahrenheit for 5 to 7 minutes. Or, microwave flour for 1 minute.
In a stand mixer, beat butter, brown sugar and granulated sugar for 2 minutes. Beat until no clumps of butter remain.
Add in heat treated flour, milk, vanilla, and sea salt. Then, stir to combine.
Fold in mini chocolate chips. Finally, serve immediately or refrigerate until serving!
Expert Tips & Tricks
Heat treat flour for safety. Raw flour contains harmful bacteria. Through heating in the oven or microwave, this bacteria is killed off.
Use meat thermometer to ensure flour has reached 165 degrees Fahrenheit.
Beat butter and sugars until no clumps of butter remain. This usually takes 2 to 3 minutes.
Add a tiny bit more milk if needed to smooth out the dough.
Variations & Add Ins
This gluten free cookie dough is delicious as is. Consider these add ins.
Dark chocolate chips
White chocolate chips
Dash of cinnamon
Chopped gluten free Oreos
Roll them into Cookie Dough Bites
Dairy Free Option
To make dairy free edible cookie dough, replace butter with dairy free butter.
In addition, use a plant based milk. Almond milk, cashew milk, coconut milk and oat milk all work well. For these photos, I used unsweetened almond milk.
Be sure to use dairy free chocolate chips too! I love the brand Enjoy Life.
How to Serve & Store
Serve gluten free cookie dough once mixed. It is even better once chilled.
Eat by the spoonful, spread on top of gluten free toast, or swirl into ice cream.
This cookie dough also freezes well.
Frequently Asked Questions
Pillsbury makes a delicious gluten free cookie dough!
Heat treat gluten free flour to avoid consuming harmful bacteria.
Yes, this freezes well.
No, this dough will not bake into cookies unfortunately. It is missing key ingredients like eggs and baking soda.
You May Also Like
- Edible Snickerdoodle Cookie Dough
- Paleo Cookie Dough Stuffed Brownies
- Almond Flour Cookies
- Stuffed Cookies
- Paleo Vegan Cookie Dough Bars
If you make this edible gluten free cookie dough recipe, I would really appreciate a review! You can find me on Instagram, Facebook, and Pinterest. I would love for you to follow along! For more ideas, check out these Gluten Free Recipes.
Get the Recipe: Gluten Free Cookie Dough
- First, heat treat flour. Spread flour onto a lined baking pan. Bake at 350 degrees Fahrenheit for 5 to 7 minutes. Or, microwave flour for 1 minute.
- In a stand mixer, beat butter, brown sugar and granulated sugar for 2 minutes. Beat until no clumps of butter remain.
- Add in heat treated flour, milk, vanilla, and sea salt. Stir to combine.
- Fold in mini chocolate chips. Serve immediately or refrigerate until serving!
- Heat treating the flour kills off bacteria.
- Vegan and dairy free butter can be substituted for the regular butter if needed.
- Regular sized chocolate chips can be used.
- Store cookie dough covered in the fridge for up to 5 days.
- This cookie dough also freezes well!
Love this gluten free cookie dough? You can sign up here to receive healthy meal plans, exclusive new recipes and updates!