Gluten Free Edible Chocolate Chip Cookie Dough

Our gluten free edible chocolate chip cookie dough is the ultimate no bake treat! It's incredibly easy to make and our version is dairy free and safe to eat with heat treated flour and no eggs!

Makes about 1 cups of regular cookie dough, about 1-1/2 to 2 cups healthier cookie dough. Serving sizes are about 2 Tablespoons each

Gluten free, dairy free, vegan; Free of: peanuts, eggs, tree nuts

Course Desserts

Cuisine American

Keyword edible chocolate chip cookie dough, edible cookie dough, gluten free edible cookie dough

Prep Time 8

Total Time 8

Servings servings

Calories 143kcal

Author Sarah Jane Parker

Ingredients

Regular GF Version:

¼ cup dairy free butter, softened (we use Country Crock Plant Butter sticks*)
½ cup powdered sugar
½ cup + 3 to 4 Tablespoons gluten free all-purpose baking mix (we use King Arthur gluten free all-purpose baking mix)
¼ teaspoon salt
1 teaspoon vanilla extract
1 Tablespoon oat or rice milk (or other dairy free milk)
¼ cup mini allergy friendly chocolate chips

Healthier Version:

¼ cup softened dairy free butter (or soft coconut oil or sustainable palm oil)
⅓ cup pure maple syrup
Liquid vanilla Stevia drops, to taste (we used about 1/4 teaspoon)
1 cup Authentic Foods superfine sorghum flour (or ultra fine brown rice flour)
¼ teaspoon salt
1 teaspoon vanilla extract
⅓ cup to 1/2 cup mini allergy friendly chocolate chips

Instructions

Heat treating your flour:

Preheat oven to 350º F.
Place the gluten free flour (or whole sorghum flour if making healthier version) on a baking sheet lined with parchment paper or a silicone baking mat and bake for about 5 minutes.
Allow the flour to cool about 5-10 minutes before using in this recipe.
If you want to heat treat your flour in the microwave instead, put your flour in a microwaveable bowl and heat at 30 second intervals until a thermometer inserted into the flour reads 165º F (about 1 minute).

Cookie dough (both versions use the same instructions):

In a large bowl, beat the butter with a hand mixer until creamy.
Add the powdered sugar (or maple syrup for healthier version), gluten free flour, salt, vanilla, dairy free milk, and mini chocolate chips, and beat again until blended and a soft and creamy cookie dough forms.
Store in an airtight container for 3-4 days. Store at room temperature for the best texture, or store in the fridge so it lasts longer.
This has the best texture when eaten at room temperature, but it will last longer if you store it in the fridge. So I recommend storing it in the fridge, but removing it from the fridge 15-20 minutes before eating your serving to let it warm up to room temperature for the best texture.

Notes

* Country Crock Plant Butter sticks do not contain soybean oil, but the Country Crock plant butter tubs do contain soybean oil. So check the labels on these if you have soy allergies.

Calorie estimates are for 2 Tablespoons of regular edible cookie dough

Nutrition