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.
Notes
Stores in the refrigerator for 3-4 days. Can be frozen for 2-3 months.
