Edible Gluten Free Cookie Dough Bites

Edible Gluten Free Cookie Dough Bites

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.

Is raw flour safe to eat?

We’ve made edible cookie dough before. Twice, in fact: once with almond flour, and then again with oat flour (well, purity protocol oats ground into a flour).

My working assumption was that it was unsafe to eat raw flour, gluten free or otherwise. My original attempts at pasteurizing the flour by heating it in the oven led to toasted gluten free flour. It smelled strange and tasted awful.

My other cookie dough recipes are beloved in my house. I’ve also made them for my kids’ friends, and no one suspects that they’re eating oats or almonds.

But then I learned about heating flour to a safe temperature (165°F) in the microwave. And I just had to try it—especially since I was making a treat for my daughter’s friend and he is a “very picky eater” who “doesn’t like oats or almonds.”

Why we need flour in edible gluten free 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.

Eating “edible” cookie dough is sort of designed to fool us. We want to feel like we’re sneaking a piece of raw cookie dough that’s going to be baked.

Do I have to use a flour blend?

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. It ruined the illusion. ??

Can I bake this gluten free cookie dough?

Nope. This gluten free cookie dough is definitely 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.

Ingredients and substitutions


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 when it’s left at room temperature at all.

If you do 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. ?


Since we aren’t baking this 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.

Gum-free flour

This recipe calls for my 3-ingredient gum-free flour blend. We pasteurize it in the microwave because flour, like anything raw, may contain dangerous bacteria like salmonella.

If you don’t have a microwave, or don’t want to use that 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.


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.

Like this recipe?

Prep time: Yield: 10 to 12 bites


1/2 cup (70 g) gum free gluten free flour (46 grams superfine white rice flour + 15 grams potato starch + 8 grams tapioca starch/flour)

4 tablespoons (56 g) unsalted butter, at room temperature*

2 tablespoons (25 g) granulated sugar

3 tablespoons (42 g) light brown sugar

1/4 teaspoon kosher salt

1/2 teaspoon pure vanilla extract

1 1/2 to 2 ounces miniature semi sweet chocolate chips

*For a vegan version, use virgin coconut oil (the kind that’s solid at room temperature). Triple-filtered if you don’t want any coconut aroma.


  • 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.

  • Heat-treat the flour. Grease a small, microwave-safe bowl and place the flour in it. Microwave for 30 seconds at around 800 watts (for me it’s 30 seconds at 70% power) or the flour temperature until it reaches at least 165°F on an instant read thermometer. Set the flour aside briefly.

  • In a medium-size bowl, place the butter, granulated sugar, and salt, and mix well with a fork until well-combined. Add the vanilla and mix again to combine. The mixture will be a bit softer. Add the heat-treated 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, sneaking one here and there as the mood strikes.

  • Concept of heat-treating the flour in the microwave adapted from Food 52.


Comments are closed.

  • Priya
    May 13, 2020 at 1:17 PM

    Hi Nicole. I absolutely love your recipes. Thank you so so much! I finally feel human when I eat, not only because there’s no “gluten slump” after eating, but also cos everything is so darn tasty! No one can tell the difference when they taste my cooking or baking! We don’t get Expandex or anything similar in South Africa, so a lot of recipes are still out of my reach, but I’m still so thrilled with everything here that I CAN make and eat :)

    Just a question- you said “ Making multiple batches of these edible gluten free cookie dough bites reminded me so much of those baked bites that I made a big batch of them right afterward. They also freeze really well, and are lovely straight from the freezer.”. Do you mean the baked bites freeze well, or these cookie dough bites?

    Thanks so much! And keep being your amazing self. You have a huge fan here in good old South Africa ❤️

    • Nicole Hunn
      May 13, 2020 at 3:29 PM

      I should edit that sentence so it’s clear, Priya, but I meant that the baked bites freeze so well. You can also freeze the cookie dough bites (this post), but that wasn’t my reference. And I love “I finally feel human when I eat.” That seems so simple, but sometimes it gets complicated. That’s all anyone really wants, and all I want to give! ❤️

  • Frankie
    May 11, 2020 at 8:09 AM

    I don’t have a microwave to heat flour, a low temp in oven will work also?

    • Nicole Hunn
      May 11, 2020 at 9:14 AM

      I’m afraid not, Frankie. It’s just to hard to control the heat and timing of doing it in an oven. I recommend you use one of the other two cookie dough recipes linked in the post (one with oats, one with almond flour).

    May 10, 2020 at 1:55 PM

    Just wondering why the flour has to be gum free?

    • Nicole Hunn
      May 10, 2020 at 5:15 PM

      Xanthan gum doesn’t taste the best, Anissa, when eaten raw. A simple, gum-free flour blend tastes and performs best here.

  • Cindy
    May 10, 2020 at 11:37 AM

    I had no idea that raw flour was problematic! I always thought the reason you shouldn’t eat raw cookie dough was because of the raw eggs. I’m curious why raw flour is bad. Thank you! This looks delicious, and I can’t wait to try it!

    • Nicole Hunn
      May 10, 2020 at 11:54 AM

      I pretty much thought the same thing at first, Cindy! But raw flour can also harbor bacteria like Salmonella. Go figure, right?

  • Richelle Peterson
    May 10, 2020 at 11:05 AM

    I just think you are wonderful! I love how you just seem so human and your recipes are amazing. Thank you so much for sharing and for being you!

    • Nicole Hunn
      May 10, 2020 at 11:53 AM

      That is so kind of you to say, Richelle. I am all too human for sure, and since the beginning of the blog I have refused to pretend otherwise! That helps no one, I think. ❤️

  • Kathy Mumma
    May 9, 2020 at 12:48 PM

    Can you mix this in ice cream for cookie dough ice cream?

  • Tamara
    May 9, 2020 at 12:13 PM

    What’s a good substitute for potato starch? I’m anaphylactic to potatoes.

    • Nicole Hunn
      May 9, 2020 at 1:06 PM

      You can easily use cornstarch here, Tamara!

  • carole
    May 8, 2020 at 9:50 PM

    Have you used the gum free flour from Better Batter?

    • Nicole Hunn
      May 9, 2020 at 10:46 AM

      Hi, Carole, No I have not yet had the chance! I’ve spoken to Naomi about it, and back-ordered it so I’ll be testing the moment I get my hands on it. I’ve been completely against baking with psyllium husk up until now because you have to use quite a lot of it and it tastes awful. But Naomi has used less by rebalancing the blend, and I can’t wait to try. She’s the food scientist in which I trust! I promise to let you know as soon as I’ve played with it.

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