Edible Gluten Free Cookie Dough Recipe | No Eggs!
This gluten free cookie dough recipe is decadent and sweet, & completely safe to eat raw. It's egg-free, & tastes just like the "real" thing!
Servings: 10 bites
Ingredients
For the gluten free chocolate chip cookie dough
- ½ cup gum free gluten free flour blend
- 4 tablespoons unsalted butter at room temperature
- 2 tablespoons granulated sugar
- 3 tablespoons light brown sugar
- ¼ teaspoon kosher salt
- ½ teaspoon pure vanilla extract
- 1 ½ ounces miniature semi sweet chocolate chips
For the gluten free sugar cookie dough
- ½ cup gum free gluten free flour blend (46 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)
- 4 tablespoons unsalted butter at room temperature
- ⅜ cup granulated sugar
- ¼ teaspoon kosher salt
- 1 teaspoon pure vanilla extract
- 1 ½ tablespoons edible gluten free confetti or sprinkles optional
Instructions
For each variation
- Line a small rimmed baking sheet with anything nonstick (parchment paper, plastic wrap, waxed paper).
- Make sure the baking sheet is small enough to fit into your refrigerator. Set it aside.
For the gluten free chocolate chip cookie dough
- Heat-treat the flour. You can heat it in the microwave, or in the (toaster) oven. (See Recipe Notes for instructions)
- In a medium-size bowl, place the butter, granulated sugar, brown sugar, and salt, and mix with a fork until well-combined.
- Add the vanilla and mix again to combine. The mixture will be rather soft.
- Add the heat-treated, cooled flour, and mix until completely combined.
- Add the chocolate chips, and mix until evenly distributed throughout the flour.
- Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet.
- Place the baking sheet in the refrigerator and chill for at least 30 minutes or until firm before transferring to a sealed container.
- Store in the refrigerator, until you're ready to serve the bites.
For the gluten free sugar cookie dough
- In a medium-size bowl, place the butter, granulated sugar, and salt, and mix with a fork until well-combined.
- Add the vanilla and mix again to combine. The mixture will be rather soft.
- Add the heat-treated, cooled flour, and mix until completely combined.
- Add the optional edible confetti or sprinkles and mix until they're evenly distributed.
- Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet.
- Place the baking sheet in the refrigerator and chill for at least 30 minutes or until firm before transferring to a sealed container.
- Store in the refrigerator, sneaking one here and there as the mood strikes.
Video
Notes
How to treat the flour in the microwave.
Grease or line a flat, wide microwave-safe bowl, and place the flour in it. Place the bowl in the microwave and heat it for 30 seconds at 800 watts (for my microwave, that means 30 seconds at 70% power).
Using an instant-read thermometer, test the flour temperature. Microwave again at the same power in 10 second increments until the flour reads 165°F on an instant-read thermometer.
Set the flour aside to cool completely, and sift out any lumps, if necessary.
How to treat the flour in the (toaster) oven.
Line a small, rimmed baking sheet with parchment paper. Use a spatula to spread the flour out on the paper into an even layer.
Preheat the (toaster) oven to 250°F. Place the baking sheet in the (toaster) oven, and allow to heat for 90 seconds.
Remove the baking sheet from the oven, turn the flour over with the spatula a bit, and test it with an instant-read thermometer. If you’ve reached 165°F, set the flour aside to cool.
Repeat for 15 second intervals until the proper temperature is reached.
Set the flour aside to cool completely, and sift out any lumps, if necessary.
Concept of heat-treating the flour in the microwave adapted from Food 52.