Gluten-free edible cookie dough you can eat right out of the bowl! With multiple flavors to choose from, this cookie dough is safe enough to lick the spatula. And it's super easy to whip up.

I grew up in a "lick the beaters after making cookies" kind of household. As much as I love cookies, I love cookie dough equally as much. Possibly more. I've been known to keep cookie dough in my freezer, pretending it's for late-night cookie cravings. Really I just eat the globs of raw cookie dough because who has time to pre-heat the oven when the craving hits? Raw cookie dough might as well be the mascot for pure childhood bliss. 

If you're looking for the recipe that'll make your kids tell you, "I love baking with you, mommy - you're a better baker than daddy" look no further. This trio of edible gluten-free cookie dough is as part of my ongoing collaboration with OXO. This month I'm sharing this easy chilled cookie dough recipe along with tips and helpful kitchen tools for baking with young kids.

Zoella (4) joined me to make the cookie dough pictured here - measuring and mixing all of it. The entire time, she showered me with compliments because I let her eat three balls of raw cookie dough. With sprinkles...with chocolate chips....with candy! Cookie dough every which way.

I won all kinds of mom awards for this activity.

Even if you don't have kids, make this easy gluten-free cookie dough to eat by the spoonful straight from the container.

Types of Gluten-Free Cookie Dough

The great thing about edible cookie dough is that it's super easy to customize since you're not worried about whether it'll bake up properly. Below I'm sharing the recipe for three versions of egg-free edible cookie dough: gluten-free sugar cookie dough with sprinkles, gluten-free chocolate chip cookie dough, and gluten-free salted peanut butter & chocolate candy cookie dough. 

Here are some additional variations we dreamed up:

• Chocolate cookie dough with marshmallows: Use the gluten-free chocolate chip cookie dough recipe and sub 2 tablespoons each of oat flour and almond flour for cocoa powder and fold in chopped up mini marshmallows
• Snickerdoodle cookie dough: Use the gluten-free sugar cookie dough without sprinkles. Set 1 tablespoon sugar aside and mix it with ½ teaspoon cinnamon. Divide the dough in two and knead half the cinnamon-sugar mixture into half. Lightly fold the two halves to swirl them together. Sprinkle remaining cinnamon-sugar mixture over top.
• Matcha white chocolate sugar cookie dough: Use the gluten-free sugar cookie dough. Add 1 teaspoon matcha to the sugar before mixing with the butter. Replace sprinkles with white chocolate chips.
• Lemon poppyseed sugar cookie dough: Use the gluten-free sugar cookie dough without sprinkles. Add ½ teaspoon lemon juice, ½ teaspoon lemon zest, and ½ tablespoon poppyseeds.

What to do with edible cookie dough

• Eat it straight from the container
• Put scoops of cookie dough on a serving platter for summer entertaining or birthday celebrations
• Fold small chunks into homemade vanilla ice cream to make gluten-free cookie dough ice cream
• Dip it in chocolate and freeze truffles for a bite-size summer snack.
• Press it into a mini muffin tin with chocolate to make peanut butter cookie dough cups
• Smash it on top of brownies

Can you bake this gluten-free cookie dough recipe?

Definitely not! This recipe does not contain eggs to bind the ingredients together or leavener to make the cookies rise. Without these, this gluten-free cookie dough recipe will not bake up into delicious gluten-free cookies.

If you want baked gluten-free cookies, I have lots of recipes to choose from!

How to store gluten-free edible cookie dough

The cookie dough will keep in the fridge for up to a week or freezer for up to 2 months (possibly longer, but it definitely won't last that long). Store it either as a block of cookie dough or scoop it into individual cookie dough scoops. As a block, each of these recipes fits perfectly in the OXO 1-cup glass storage container, or, as cookie dough scoops, in the 2-cup container.

Block of cookie dough: Pile the cookie dough into a storage container. Eat a spoonful right from the container each time you walk by. I love cold cookie dough, but if you want it a bit softer, let it sit at room temperature for 20 minutes before scooping. 

Cookie dough scoops: Scoop the cookie dough onto a baking sheet using the OXO small cookie scoop. Chill the cookie dough balls for 30 minutes on the baking sheet before transferring them to a storage container. These little bites are the perfect serving size and make a great no-bake summer dessert!

Tips for baking with young kids

Many of us are now finding ourselves at home with kids who used to be in childcare or school. Here are my tips for keeping a young child's interest in the kitchen and helping them develop a lifelong love of cooking and baking. 

Choose a recipe they'll like

For us, pancakes with sprinkles were the gateway to getting Zoella to persevere through following a recipe. Take this edible cookie dough for example. She was so excited about eating cookie dough with chocolate chips, candy, and sprinkles that she was more willing to focus on the more difficult skills like accurate measuring, weighing, and pouring. And if your young child loses interest midway through a recipe, bring them back in for the parts you know they love. In our house: adding sprinkles, always.

Let them have input

Give young kids power in the kitchen by letting them make decisions. For this cookie dough, present the topping and variation options and let kids customize! Zoella dreamed up a chocolate version with marshmallows so we made that too. Let them choose the frosting flavor and sprinkles for cake or customize the toppings for pizza night.

Choose recipes with instant gratification

Waiting for dough to rise or a cake to bake before they can taste it can feel like an eternity to young kids. Recipes like this edible cookie dough, a quick-baking cookie, or something they can taste along the way are perfect for young bakers. Once they've experienced that cooking and baking leads to tasty results, you can build in recipes that require more work and patience and they'll be more willing to stick around to the end.

Use a scale

Baking with a scale is especially useful when working with young kids who haven't yet mastered the fine motor skills of scooping and leveling a cup of flour. On our OXO glass food scale, Zoella knows how to "zero the scale" and select the appropriate units. Every time we bake, her number sense improves as she tries to "get to the right number" while scooping flour. 

Practice fine motor skills

Use the scale for accuracy, while also practicing the fine motor skill of scooping and leveling flour (we use the cupcake icing knife to practice leveling). I store all my gluten-free flours and ingredients in OXO pop containers which are easy for little hands to scoop from. Give young bakers a measuring cup that's just a portion of what the recipe calls for so theirs room for error. 

Let them practice pouring vanilla into a measuring spoon over a separate bowl so you can pour any spills right back into the jar. The OXO stainless steel measuring spoons that magnetize together allow little hands to hold just one spoon at a time. 

Let them experiment

Every once in a while, when we've got no baking agenda, Zoella asks to bake or cook. She'll decide what to make and we'll first brainstorm all the ingredients we need. I let her scoop and weigh and mix and measure to her heart's content. When she's ready, we pour it into a cake pan and bake it with the caveat that "sometimes when you're experimenting, it doesn't turn out and that's okay!" But you know what? So far, it's always come out edible! 

This edible cookie dough has all the nostalgic flavors of homemade cookie dough without any of the risks. If you dream up other flavors to try, let us know in the comments!

My Favorite Gluten-Free Cookie Recipes

While this gluten-free cookie dough won't bake into cookies, here are four of my favorite gluten-free cookie recipes that will!

• Gluten-Free Oatmeal Chocolate Chip Cookies
• Gluten-Free Peanut Butter Cookies
• Lofthouse-Style Gluten-Free Sugar Cookies
• Chewy Gluten-Free Chocolate Cookies

This post is sponsored by OXO, a long-term partner of Snixy Kitchen

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Gluten-Free Edible Cookie Dough

Yield: 1 cup each

Prep Time: 5 minutes

Total Time: 5 minutes

Gluten-free edible cookie dough will all the nostalgic flavors of licking the beaters and none of the risk. With multiple flavor options, this recipe takes less than 5 minutes to whip up. Eat it straight out of the bowl or scoop it into cookie dough into individual bites. This is the easiest summer dessert!

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Ingredients

Gluten-Free Chocolate Chip Cookie Dough

• ¼ cup unsalted butter, room temperature (or lightly softened in the microwave)
• ¼ cup light or dark brown sugar
• 1 tablespoon granulated sugar
• ¾ teaspoon pure vanilla extract
• ¼ cup + 2 tablespoons gluten-free oat flour
• ¼ cup superfine almond flour
• ¼ teaspoon kosher salt
• 1 teaspoon milk
• ¼ cup semi-sweet or dark chocolate chips

Gluten-Free Sugar Cookie Dough with Sprinkles

• ¼ cup unsalted butter, room temperature (or lightly softened in the microwave)
• ¼ cup + 1 tablespoon granulated sugar
• ¾ teaspoon pure vanilla extract
• ¼ cup + 2 tablespoons gluten-free oat flour
• ¼ cup superfine almond flour
• ¼ teaspoon kosher salt
• 2 teaspoons milk
• ¼ cup sprinkles

Gluten-Free Peanut Butter Cookie Dough

• 3 tablespoons unsalted butter, room temperature (or lightly softened in the microwave)
• ¼ cup light or dark brown sugar
• 1 tablespoon granulated sugar
• 2 tablespoons creamy peanut butter
• ¾ teaspoon pure vanilla extract
• ¼ cup + 2 tablespoons gluten-free oat flour
• ¼ cup superfine almond flour
• ¼ teaspoon kosher salt
• 1 teaspoon milk
• 2 tablespoon roasted & salted peanuts
• 2 tablespoons chocolate coated candies

Instructions

1. The method for each edible cookie dough is the same. In a medium mixing bowl, smash together the softened butter and sugar(s) using a silicone spatula against the sides of the bowl. For the peanut butter version, smash in the peanut butter.
2. Add the vanilla and smash until it's evenly combined. Add the oat and almond flours and salt, again smashing the dough against the sides of the bowl to combine. Add the milk to soften and mix until combined. Depending on the type of cookie dough you're making, mix in the chocolate chips, sprinkles or peanuts and candy bits!
3. Store it either as a block of cookie dough in a container or scoop it into individual cookie dough balls. Chill the cookie dough balls for 30 minutes on the baking sheet before transferring them to a storage container. The cookie dough will keep in the fridge for up to a week or freezer for up to 2 months. I love cold cookie dough, but if you want your cookie dough softer, let sit at room temperature for 20 minutes before scooping.

Notes

This cookie dough is for eating only. It will NOT bake up into cookies.

Nutrition Information:

Yield: 48 Serving Size: 1
Amount Per Serving: Calories: 79Total Fat: 5gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 7mgSodium: 39mgCarbohydrates: 7gFiber: 1gSugar: 5gProtein: 1g