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.


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