Gluten Free Edible Cookie Dough delivers pure, unadulterated bliss without the gluten, offering a safe and delicious way to indulge your cookie dough cravings. This recipe is a lifesaver for anyone seeking a quick, no-bake treat that tastes just like the real thing.
Key Ingredients for Gluten Free Edible Cookie Dough
- 1 cup (140g) all-purpose gluten-free flour blend (ensure it’s heat-treated or microwave-sterilized)
- 1/2 cup (113g) unsalted butter, softened
- 1/3 cup (67g) granulated sugar
- 1/4 cup (54g) packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup (60ml) milk (dairy or non-dairy, like almond or oat milk)
- 1/2 teaspoon salt
- 1/2 cup (85g) gluten-free chocolate chips (plus more for topping, optional)
How to Make Gluten Free Edible Cookie Dough
This Gluten Free Edible Cookie Dough is a dream come true for those with a sweet tooth and a dietary restriction. It’s incredibly simple, requiring no baking and minimal cleanup, making it perfect for a quick dessert or a fun activity. The creamy, rich texture and classic cookie flavor, enhanced by decadent chocolate chips, make it utterly satisfying. Ready in just 10 minutes, this recipe is your passport to instant cookie dough heaven.
Step-by-Step Instructions
- Prepare the Flour (Crucial Step for Edible Dough): Since we’re not baking, it’s essential to ensure the flour is safe to consume. You can achieve this by either spreading the gluten-free flour on a baking sheet and baking it at 350°F (175°C) for about 5-7 minutes until lightly toasted, or by microwaving it in a microwave-safe bowl in 30-second intervals, stirring between each, until it reaches 165°F (74°C) on an instant-read thermometer. Let the flour cool completely before proceeding.
- Cream the Butter and Sugars: In a medium-sized mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. You can use an electric mixer or a whisk and some elbow grease for this.
- Add Wet Ingredients: Stir in the vanilla extract and the milk until well combined and the mixture is smooth.
- Combine Dry Ingredients: Gradually add the cooled, heat-treated gluten-free flour and salt to the wet ingredients. Mix until just combined. Be careful not to overmix. The dough should be thick and have a cookie dough consistency.
- Fold in Chocolate Chips: Gently fold in the gluten-free chocolate chips until they are evenly distributed throughout the dough.
- Serve and Enjoy: Your Gluten Free Edible Cookie Dough is ready! You can scoop it into bowls and enjoy it immediately. For an extra special touch, top with additional chocolate chips or a sprinkle of sea salt.
Why You’ll Love This Gluten Free Edible Cookie Dough
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You’ll absolutely adore this Gluten Free Edible Cookie Dough because it hits all the right notes for a guilt-free indulgence. Its primary appeal lies in its uncanny resemblance to traditional cookie dough, offering that irresistible sweet and buttery flavor without any of the gluten. Plus, making this at home is a fantastic cost-saver compared to buying pre-made edible doughs, allowing you to satisfy your cravings more frequently without breaking the bank. The generous amount of gluten-free chocolate chips scattered throughout makes each bite a delightful explosion of rich chocolatey goodness, a true comfort in a bowl.
Forget the baked-in mess and the worry about raw eggs; this no-bake wonder is your quick ticket to happiness. It’s perfect for a solo treat after a long day or a fun, safe activity to make with family and friends. If you’ve ever loved classic chocolate chip cookies, you’ll fall head over heels for this edible version. So, gather your ingredients and whip up a batch – your taste buds will thank you for this incredibly easy and satisfying delight!
Storing and Reheating Tips
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This delicious Gluten Free Edible Cookie Dough can be stored for enjoyment later.
- Refrigeration: Transfer the edible cookie dough to an airtight container or wrap it tightly in plastic wrap. It will stay fresh in the refrigerator for up to 3-4 days.
- Freezing: For longer storage, scoop individual portions of the edible cookie dough onto a small baking sheet lined with parchment paper. Freeze until firm, then transfer the frozen dough balls to a freezer-safe bag or container. It can be frozen for up to 2-3 months. Thaw overnight in the refrigerator before enjoying.
This edible cookie dough is best enjoyed chilled straight from the refrigerator. Reheating is not recommended as it is designed to be a no-bake treat.
Final Thoughts
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This Gluten Free Edible Cookie Dough is the ultimate sweet treat for anyone seeking a safe, delicious, and simple indulgence. It’s incredibly satisfying and remarkably easy to make, proving that you don’t need baking to enjoy the fundamental joy of cookie dough. Give it a try – it’s a little bowl of pure happiness waiting to happen!
Gluten Free Edible Cookie Dough
Ingredients
Equipment
Method
- Prepare the Flour (Crucial Step for Edible Dough): Since we’re not baking, it’s essential to ensure the flour is safe to consume. You can achieve this by either spreading the gluten-free flour on a baking sheet and baking it at 350°F (175°C) for about 5-7 minutes until lightly toasted, or by microwaving it in a microwave-safe bowl in 30-second intervals, stirring between each, until it reaches 165°F (74°C) on an instant-read thermometer. Let the flour cool completely before proceeding.1 cup all-purpose gluten-free flour blend
- Cream the Butter and Sugars: In a medium-sized mixing bowl, cream together the softened unsalted butter, granulated sugar, and light brown sugar until light and fluffy. You can use an electric mixer or a whisk and some elbow grease for this.1/2 cup unsalted butter, 1/3 cup granulated sugar, 1/4 cup packed light brown sugar
- Add Wet Ingredients: Stir in the vanilla extract and the milk until well combined and the mixture is smooth.1 teaspoon vanilla extract, 1/4 cup milk
- Combine Dry Ingredients: Gradually add the cooled, heat-treated gluten-free flour and salt to the wet ingredients. Mix until just combined. Be careful not to overmix. The dough should be thick and have a cookie dough consistency.1 cup all-purpose gluten-free flour blend, 1/2 teaspoon salt
- Fold in Chocolate Chips: Gently fold in the gluten-free chocolate chips until they are evenly distributed throughout the dough.1/2 cup gluten-free chocolate chips
- Serve and Enjoy: Your Gluten Free Edible Cookie Dough is ready! You can scoop it into bowls and enjoy it immediately. For an extra special touch, top with additional chocolate chips or a sprinkle of sea salt.