Edible Gluten-Free Cookie Dough

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.

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! 

This recipe is based on my gluten-free chocolate chip cookie recipe, which features the perfect amount of salt, just like my Gluten-Free Cut Out Cookies and Gluten-Free Thumbprint Cookies.

🧾Ingredient Notes

• Almond Flour - I recommend using superfine 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 - Or use vanilla paste.
• Milk - I use almond milk, but you can use whatever milk you have on hand. 

💭 Optional Cookie Dough Add Ins

1. Funfetti Cookie Dough- Basically, sugar cookie dough or birthday cake cookies. Replace the chocolate with ¼ to ⅓ cup sprinkles and add ¼ cup white chocolate chips (optional).
2. While this edible cookie dough is the perfect sweet treat as-is, you can totally play around with these add-ins and serving ideas:
3. 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.
4. 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.
5. Make M&M Cookie Dough- Simply swap the chocolate chips out for an equal amount of regular or mini M&Ms.
6. 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

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. 

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. 

🌡️Storing Leftovers

Store in an airtight container for 3-5 days in the fridge or up to 3 months in the freezer.

For easy snacking, scoop or roll dough into balls, flash-freeze on a baking sheet, then transfer to a container. Enjoy straight from the freezer or thaw in the fridge before serving.