Get the Recipe: Gluten Free Cookie Dough
This gluten free cookie dough is quick, easy and totally safe to eat! It tastes like raw cookie batter without the eggs. This edible cookie dough is insanely delicious!
Ingredients
- 1 cup gluten free 1 to 1 flour
- ½ cup butter, room temperature
- 2 tbsp granulated sugar
- ½ cup light brown sugar, tightly packed
- 1 tbsp milk of choice
- ½ tsp vanilla extract
- pinch sea salt
- ⅓ cup mini chocolate chips
Instructions
- 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!
Notes
- 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!
Calories: 370kcal, Carbohydrates: 50g, Protein: 2g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Trans Fat: 1g, Cholesterol: 42mg, Sodium: 137mg, Potassium: 50mg, Fiber: 1g, Sugar: 28g, Vitamin A: 495IU, Vitamin C: 1mg, Calcium: 37mg, Iron: 1mg