This gluten-free edible cookie dough recipe is the perfect way to satisfy that cookie dough craving without raw flour and eggs! This chocolate chip cookie dough is made with salmon flour and pantry staples and takes less than 10 minutes to make.
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I know we're all guilty of snagging a bite of our cookie dough before we bake it. And then we've all thought about how we're not actually supposed to do that.
Well, this edible GF cookie dough is designed for eating raw. It's a super easy recipe made without eggs or all-purpose flour so you can satisfy your cookie dough craving without worrying about any food-borne illnesses.
This easy gluten-free cookie dough is the perfect no-bake sweet treat and is ready in just a few minutes!
Looking for some easy gluten-free cookie recipes? Check out my Flourless Peanut Butter Cookies, Gluten-Free Sugar Cookies, or Gluten-Free Thumbprint Cookies.
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📖Why This Recipe Works
This recipe is based on my gluten-free chocolate chip cookie recipe, which features the perfect amount of salt. The same goes for this recipe, sweets always need the proper amount of as;t to bring out the flavors. But here are a few more reasons this is the best gluten-free cookie dough recipe;
No Need to Heat Treat- All edible cookie dough recipes require you to heat-treat flour first. This recipe is made with almond flour which is already blanched, so no heat treating is required!
Easy No-Bake Treat- This recipe is made with simple ingredients and takes no time to whip up. And unlike making cookies, which we love but don't always have time for.
This gluten-free cookie dough is naturally gluten-free and dairy-free, but can easily be made into vegan cookie dough using vegan butter and Enjoy Life chocolate chips!
🧾Ingredient Notes
Almond Flour - I recommend using super fine almond flour for a smooth texture. I don't recommend using any other gluten-free flour or gluten-free flour blend. This recipe is designed to be made using almond flour.
Chocolate Chips - Just use your favorite variety of semisweet chocolate pieces, dark chocolate, or milk chocolate. Mini chocolate chips or regular chocolate chips will work but I prefer mini.
Butter - Use unsalted butter so you can control the saltiness of the dough. I also recommend setting the butter out on the counter for a bit to bring it to room temperature before mixing it into the dough. Softer butter incorporates more easily with sugar.
Brown Sugar - Brown sugar sweetens the cookie dough just the right amount. You can also use coconut sugar. Plain white sugar doesn't give the right caramel flavors so skip it for this recipe.
Vanilla Extract - Provides flavor depth and a touch of extra sweetness.
Kosher Salt - A sprinkle of sea salt cuts the sweetness of the cookie dough.
Milk - I use almond milk, but you can use whatever milk you have on hand.
See the recipe card for exact quantities.
💭 Variations
Gluten-Free Funfetti Cookie Dough
Basically sugar cookie dough or birthday cake cookies. Whatever you call them, this is my favorite variation.
- Replace the chocolate with ¼ to ⅓ cup sprinkles.
- Add ¼ cup white chocolate chips (optional).
While this edible cookie dough is the perfect sweet treat as-is, you can totally play around with these add-ins and serving ideas:
Add Nuts. Mix in a handful of your favorite chopped nuts for some extra texture and nutty flavor. Try peanuts, pecans, walnuts, macadamia nuts, you name it.
Change Baking Chips- You can stick to regular chocolate chips or swap them out for white chocolate, butterscotch, peanut butter, cinnamon, or a mix of a couple.
Make M&M Cookie Dough- Simply swap the chocolate chips out for regular or mini M&Ms.
Add to Ice Cream- Make super tiny cookie dough balls and add them to your favorite store-bought or homemade ice cream to make gluten-free cookie dough ice cream.
⏲️How to Make Cookie Dough
Making gluten-free edible cookie dough really is so simple. No heat treating the flour, no baking…just mix up and dig in!
Step 1 - Cream the Butter and Sugar
In a bowl, beat together the butter and sugar until light and fluffy. Start with softened butter so it mixes easily with the sugar.
I recommend using a hand mixer to make sure it’s nice and smooth.
Step 2 - Add the Other Ingredients
Once the butter and sugar mixture is smooth, add in the vanilla, cream, and salt. Mix until fully combined, then add in the almond flour. Beat until fully mixed.
If you notice the dough seems a little bit dry, add a little bit of milk to moisten it. If it seems too wet, add a little bit of almond flour.
Lastly, add in the chocolate chips, then use a spatula to fold them into the dough until they’re evenly distributed.
You can dig right in but personally, I like to chill it for 15 minutes to firm the butter up a bit.
Enjoy as-is with a spoon or portion into bite-sized cookie dough balls.
👩🏻🍳 Expert Tip
Don't forget to use super fine almond flour. Almond flour that's ground more coarsely can result in a gritty texture. And give it a stir to ensure there are no clumps.
🌡️Storing Leftovers
This edible cookie dough will last in an airtight container in the fridge for 3-5 days or in the freezer for up to 3 months.
If you freeze the dough, I recommend portioning it out into smaller cookie dough bites, so you can easily eat them straight from the freezer.
Simply roll the dough into balls or portion it out with a cookie scoop, flash freeze them on a baking sheet, then transfer them to an airtight container and store them in the freezer.
You can enjoy them frozen or thaw them in the fridge before serving. If you freeze the dough altogether, I recommend thawing it in the fridge before serving.
More No-Bake Treats
💬Frequently Asked Questions
Yes! Edible cookie dough is made without raw eggs and usually contains heat-treated all-purpose flour so that it’s totally safe to eat. This particular edible cookie dough recipe is made with almond flour, so it’s safe to eat without any heat treatment!
That depends on the gluten-free flour you use. Certain types, like all-purpose, oat flour, and rice flour, are not technically safe to eat unless heat treated first. However, almond flour, which is what we’re using, is fine to eat raw.
Not a whole lot. Edible cookie dough is made without eggs and without any leavening agents, so it won’t bake up like regular raw cookie dough. I recommend only enjoying this as-is and using regular cookie dough for baking. If you’re looking for delicious baked gluten-free cookies, check out the best Gluten-Free Chocolate Chip Cookie recipe instead!
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📖 Recipe
Edible Gluten-Free Cookie Dough
Equipment
Ingredients
- ½ cup unsalted butter softened
- ½ cup brown sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 3 Tablespoons almond milk or any milk you prefer
- 1 ¼ cup almond flour superfine
- ½ cup Semi-sweet chocolate chips
Instructions
- Using a hand mixer, beat together the butter and sugar until light and fluffy.½ cup unsalted butter, ½ cup brown sugar
- Add the vanilla, cream, and salt. Mix to combine. Add the almond flour and mix until incorporated.1 teaspoon vanilla extract, ¼ teaspoon kosher salt, 3 Tablespoons almond milk, 1 ¼ cup almond flour
- Fold in the chocolate chips. Eat immediately or chill for 15 minutes before digging in.½ cup Semi-sweet chocolate chips
Notes
- Use dairy-free butter and Enjoy Life chocolate chips for gluten-free dairy-free cookie dough.
- Replace the chocolate with ¼ to ⅓ cup sprinkles.
- Add ¼ cup white chocolate chips (optional).
- Store in an airtight container in the fridge for 3 to 5 days.
- Or freeze for up to 3 months.
KS says
Is it ok to use a butter substitute?
Jen Wooster says
You can use dairy-free butter like Earth Balance.
KS says
How many grams of sugar are in this recipe?
Jen Wooster says
Approximately 18 grams.
Mac says
Absolutely fantastic! Only downside is that your partner WILL eat it all while you're at work. 😉