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Edible Gluten Free Cookie Dough Recipe

Edible Gluten Free Cookie Dough Recipe

This egg-free gluten free cookie dough is safe to eat, but tastes like it isn’t! It just looks like you’re getting ready to pop them in the oven.

Which is your favorite flavor to sneak from the bowl: chocolate chip or sugar cookie? Now, you can have them both!

Fun ways to enjoy edible gf cookie dough

Making cookie dough made to be eaten raw is just never a bad idea. Every time my family sees me making cookie dough, they ask if it’s edible raw gf cookie dough.

You can make this dough in a small batch, or even double or triple it. Shape and stash the bites in the refrigerator or in the freezer for longer storage.

Here are my favorite things to do with the raw dough:

  • Make them into little cookie dough bites, and keep them chilled in a jar in the refrigerator for snacking.
  • As bites, drop them into some ice cream (bonus points for homemade vanilla ice cream!). Ben & Jerry … who?
  • Add 1 to 2 tablespoons milk to the edible cookie dough, and make it smooth and creamy. Eat it by the spoonful without any guilt or worry!

Fingers picking up one sugar cookie bite with edible confetti from jar of bites

Can I make different flavors of edible gluten free cookie dough?

Yes! With a few easy tweaks, you can turn the classic edible gluten free chocolate chip cookie dough into edible gluten free sugar cookie dough.

For chocolate chip cookies of any kind, edible raw or edible baked, you need a combination of brown sugar and granulated sugar.

Surprise! It’s not the chocolate chips that make the cookies or cookie dough taste like chocolate chip cookies. It’s the molasses in the brown sugar!

To make edible sugar cookie dough, we swap out the light brown sugar for more granulated sugar, and add a bit more vanilla extract. That’s all it takes to dial up that sugar cookie flavor.

White spatula turning over white flour in brown paper

Is raw gluten free flour safe to eat?

No, raw gluten free flour is not safe to eat. But it’s super easy to make safe to eat in just 2 minutes or less!

Let me show you why, and how to make raw gf flour safe to eat however you like.

Why isn’t raw flour safe to eat?

Since raw flour, like raw milk and eggs, can be contaminated with pathogens, it needs to be pasteurized before it’s safe to consume. Pasteurization is a simple process of heating food just enough to kill off anything that could make you sick.

There are two easy ways to make raw gluten free flour heat-safe. One by using the microwave, and one by using the oven (or, my favorite, a toaster oven).

How to pasteurize flour in the microwave

You only want to gently bring the flour to 165°F, without really cooking it. 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 20-30 seconds at around 800 watts (for my microwave, that means 30 seconds at 70% power). Using an instant-read thermometer, test the flour temperature.

Continue microwaving in the same way and testing the flour temperature until it reaches at least 165°F. Set the flour aside to cool.

How to pasteurize flour in the (toaster) oven

To pasteurize flour in the 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 oven to 250°F. Place the baking sheet in the 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.

If not, return the flour to the oven for 15 or 20 more seconds, and test again. Repeat until you reach the right temperature.

You can use this method in the toaster oven, or the conventional oven. I prefer the toaster oven so you don’t have to heat up the kitchen, or wait for the oven to heat up.

Why do we need flour in edible cookie dough?

Edible cookie dough needs some sort of flour to provide bulk, and give the texture and taste some authenticity.  The flour shouldn’t add any depth of flavor to the cookie dough.

Edible cookie dough is designed to fool us. We want to feel like we’re sneaking a piece of raw cookie dough that’s meant to be baked. Like licking the bowl!

Do I have to use a gluten free flour blend for edible gf cookie dough?

Yes. You do need to use our simple, 3-ingredient gluten free flour blend. It’s important not to use any xanthan gum, too.

I’ve made this cookie dough using only superfine rice flour, rather than our simple gum-free gluten free blend of 3 flours (rice flour + potato starch + tapioca starch). I wish I knew why, but I didn’t like it as much.

Made with just rice flour, the cookie dough tasted somehow different. It didn’t taste like raw cookie dough that I wasn’t supposed to eat. I want to be fooled!

If you don’t want to use the gum-free flour blend, I recommend using one of my other edible cookie dough recipes. You can choose from the almond flour base cookie dough or the oat-based cookie dough.

Can I bake this gluten free cookie dough?

No. This gluten free cookie dough is not designed to be baked. It wouldn’t hold its shape or taste very good at all.

If you’re looking for little gluten free chocolate chip cookie bites, I have a recipe I think you’ll love. They’re baked just until they’re no longer raw, just until they’re perfectly tender with absolutely no crisp edges.

Making multiple batches of this ‘raw’ recipe reminded me so much of the baked chocolate chip cookies bites that I made a big batch of them right afterward. That recipe for those mini cookies freezes really well, and they’re lovely straight from the freezer.

Substitutions for edible gluten free cookie dough ingredients

Dairy free gluten free cookie dough

The only dairy in this recipe is unsalted butter. If you need to be dairy-free, I like this recipe best with virgin coconut oil (the kind that’s solid at room temperature).

Vegan butter would also work (Miyoko’s Kitchen and Melt brands are best). Earth Balance buttery sticks might work, too, but the cookie dough will soften very quickly at room temperature.

If you need to be dairy free, choose your miniature chocolate chips carefully. My favorite top 8 allergen-friendly brand is Enjoy Life, and their mini chips are second to none.

Scoops of edible sugar cookie dough with edible confetti on brown paper on a metal baking tray

Sugar free gluten free cookie dough

Since we aren’t baking this gf cookie dough, I think you could make it with alternative sugars. You’d need an alternative brown sugar and one to replace the granulated sugar.

I think Lankato brand monkfruit sugar alternatives would probably work quite well. They tend to be drying, though. If your cookie dough doesn’t hold together easily, add a few drops of water and mix it in thoroughly until the consistency is right.

Glass Weck jar filled with sugar cookie dough bites, some with edible confetti

These gluten free cookie dough bites are made in a small batch, in just minutes. It's the safe way to indulge, without any unfamiliar ingredients.
These gluten free cookie dough bites are made in a small batch, in just minutes. It's the safe way to indulge, without any unfamiliar ingredients.

Edible Gluten Free Cookie Dough Recipe

Course: Dessert
Cuisine: American
Keyword: gluten free cookie dough
Prep Time: 10 minutes
Cook Time: 2 minutes
Servings: 10 bites
Author: Nicole Hunn
This egg-free gluten free cookie dough is safe to eat, but tastes like it isn’t! It just looks like you’re getting ready to pop them in the oven.
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Ingredients 

For the gluten free chocolate chip cookie dough

  • ½ cup (70 g (46 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)) gum free gluten free flour blend
  • 4 tablespoons (56 g) unsalted butter at room temperature
  • 2 tablespoons (25 g) granulated sugar
  • 3 tablespoons (42 g) 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 (70 g) gum free gluten free flour blend (46 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)
  • 4 tablespoons (56 g) unsalted butter at room temperature
  • cup (75 g) 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.

Notes

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.
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.

Originally published on the blog in May 2020. Sugar cookie version added, second method for heat-treating flour added. Some photos new.

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