A gluten free edible cookie dough recipe that features chocolate chips and plenty of vanilla flavor. The cookie dough is made with a mix of almond and oat flour to give the dough a soft and moist texture. While maple syrup and a touch of sugar make the edible dough buttery and sweet.
Edible Gluten Free Cookie Dough
Finally, an edible gluten free cookie dough counterpart to the traditional chocolate chip cookie dough recipe! Why I waited so long, I’ll never know. Raw cookie dough is one of those guilty pleasures that everyone doesn’t want to admit they love!
First things first – I don’t recommend you bake this dough into actual cookies. For that, try my gluten free chocolate chip cookies, double chocolate gluten free cookies, or even the chocolate chip sugar cookie bites. This edible cookie dough is missing eggs and leavener which would make it a good cookie.
But that’s not why we’re here. We are here to enjoy the eat-by-the-spoonful cookie dough without having to worry about getting upset tummies with raw egg or flour.
Why You’ll Love It
- The flour is actually flour you can eat – Almond flour is simply ground almonds and oat flour is simply ground oats. Plus, they taste good.
- Easy – Any no-bake treat is a good treat in my book.
- Rich Flavor – Butter and maple syrup guarantee decadence.
- Versatile – Because we don’t have to worry about leaveners or baking science, you can make this edible dough your own with different flavors and mix-in’s.
- Satisfies a craving – Sometimes a little bite of cookie dough will satisfy that knocking sugar craving!
Everything You Need To Make Edible Gluten Free Cookie Dough
- Almond Flour – Use blanched almond flour for this recipe because it is ground finer and without the almond skins. It will provide a much better texture and flavor than almond meal.
- Oat Flour – Oat flour has a pleasant flavor that combines well with the almond flour.
- Sugar – I like to use organic cane sugar for flavor and minimal processing. Feel free to use any sugar of choice.
- Maple Syrup – The maple syrup adds sweetness and a buttery richness to the dough.
- Unsalted Butter – The butter is what binds all the goodness.
- Vanilla Extract – For flavor.
- Salt – Salt balances and enhances all the flavors.
- Chocolate Chips – I like to use semi-sweet chocolate chips, but use any you prefer.
- Mixing Bowl
- Hand Held Mixer – The hand mixer is extremely helpful to cream the butter and sugar. Otherwise it will take too long to try to do it by hand.
Edible Cookie Dough Ingredient Substitutions
Since this gluten free cookie dough is not being baked, we have a little more flexibility with the ingredients. That said, you want to keep in mind the cookie dough is intended to be eaten raw, so you want to use ingredients that taste ok raw.
For example, I probably would not use potato starch or white rice flour in lieu of the almond or oat flour. Neither really have a pleasant taste in their raw state. That is, of course, my opinion.
Below are some substitutions that I think you could make based on flavor:
- Almond flour – I’m not inclined to recommend a substitution. The almond flour is what gives the edible cookie dough its texture and flavor. However, you can try a different nut flour, like cashew flour. Otherwise, go all oat flour.
- Oat flour – You can try coconut flour.
- Cane Sugar – Use any granulated sugar you like. Or, use all maple syrup. I actually like the texture the cane sugar provides in the dough. Reminds me of the dough in the tubes growing up.
- Maple Syrup – Honey will work. Or use all cane/granulated sugar. If using all granulated sugar, keep in mind the texture it will present in the dough (i.e. crunchy).
- Butter – If you can stay with butter, I recommend it for flavor. Un-melted coconut oil can work, it just won’t have the same rich flavor.
- Chocolate Chips – Any mix-in will work! Nuts, seeds, dried fruit, etc.
Tips For Making Gluten Free Edible Cookie Dough
- Use a hand mixer – Mixing the butter, syrup, and sugar may be too hard to do by hand. Let your hand mixer do the work!
- Grind the sugar – If you are concerned about crunchy sugar, grind it in a spice grinder or blender. Because we don’t bake the dough, it will not ‘melt’ into the dough.
- Chill the dough – This just gives time for the flavors to develop. And for the dough to firm up.
- Don’t bake the dough – Don’t expect gooey bakery-style cookies if you bake this dough. No eggs and leavener will make sure of that. If you do want to bake it, you’ll probably end up with a dry biscuit. There is not enough butter to make a shortbread-type cookie.
- Roll the dough into balls – If you want to enjoy pop-in-your-mouth size bites like a cake truffle or s’mores truffle, roll the dough into small cookie dough balls.
- Dip the dough in melted chocolate to make candy! – A chocolate coating on just about anything will make it feel like candy!
edible gluten free cookie dough faq’s
I don’t recommend it because of the absence of eggs and leavener. It will bake into a dry biscuit.
Try flours that you don’t mind the taste of in their raw state. Like coconut flour or cashew flour.
I recommend it so the dough has time to hydrate, firm, and develop flavor.
Edible Gluten Free Chocolate Chip Cookie Dough
- 2 and 1/2 tablespoons unsalted butter
- 1/4 cup pure maple syrup
- 2 tablespoons organic cane sugar (or granulated sugar)
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup, plus 3 tablespoons blanched almond flour
- 1/4 cup, plus 3 tablespoons gluten free oat flour
- 4 to 6 tablespoons semi-sweet chocolate chips
- In a medium mixing bowl add the butter, maple syrup, sugar, vanilla, and salt. Using a hand held mixer, beat on medium-high speed until smooth and creamy. Note – The sugar will have a 'crunchy' texture in the cookie dough. If you want to make it smoother, you can grind the sugar in a spice grinder or blender.
- Sprinkle the almond and oat flour over the top of the butter mix, and mix with the mixer or by hand, until well incorporated and a dough forms. Stir in the chocolate chips
- Cover and chill the cookie dough in the bowl for at least 2 hours. This allows the flours to hydrate and the flavors develop. Enjoy!
- Serving Size – This recipe can easily be doubled.
- Flours – There is no need to ‘heat-treat’ the almond or oat flour. You can swap in another gluten free flour of choice, and I would recommend a flour that has a pleasant taste.
- Sugar Texture – Because we aren’t baking the dough, the sugar crystals will come through in the texture. If you want a smoother dough, grind the sugar in a spice grinder or blender.
- Chill the Dough – I highly recommend chilling the dough so the flours can hydrate and develop flavor. Though you can eat right away if you prefer.
- Baking the Dough? – You can certainly try to bake the dough, but without any eggs or leavener, the result will be more like a biscuit than a cookie. Try the gluten free chocolate chip cookies if you are looking for a baked cookie.
- Mix-In’s – This is a great base recipe to add any mix-in’s you like – sprinkles, nuts, different chocolate chips, etc.
- Serving Ideas – You can eat the dough right out of the bowl, or roll it into bite-size cookie dough balls.
- Dip In Melted Chocolate – Make the cookie dough into candy truffles by rolling into a ball and dipping it in melted chocolate! Similar to the chocolate cake truffles.