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!
5 from 48 reviews
Ingredients
Gluten-Free Chocolate Chip Cookie Dough
¼cupunsalted butter, room temperature (or lightly softened in the microwave)
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.
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!
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.
This nutritional information has been automatically calculated, and as such, may be incomplete or inaccurate. Please reference the specific ingredients you use for the most accurate nutritional information.