Gluten Free Cookie Dough – Edible Gluten Free Recipe

If you’re looking for a good gluten free cookie dough, you likely are avoiding gluten and want an alternative so you can whip up this yummy treat. I hear ya. And despite there being countless gluten free substitutes available on the market, it can be hard to know exactly which ingredients to pick to help your gluten free edible cookie dough recipe to come out just right. But don’t worry. In this post, I’ve pulled out all the stops to help you create delicious gluten free cookie dough balls using simple ingredients. So, get ready; I’m about to uncover one of my favorite gluten free dessert recipes that tastes very close to, if not exactly like, classic cookie dough.

Table of Contents

• Why Do We Need Flour in Edible Cookie Dough?
  • Do I Have to Heat Treat Flour to Make Gluten Free Edible Cookie Dough?
  • How to Heat Treat Gluten-Free Flour
• How to Make Edible Gluten-Free Cookie Dough
  • Ingredients
  • Instructions
  • Tips for Making This Gluten Free Edible Cookie Dough
  • Can You Bake This Gluten-Free Cookie Dough Recipe?
• Can I Make Different Flavors of Edible Gluten Free Cookie Dough?
• How to Store Gluten Free Edible Cookie Dough
• What Makes Gluten Free Edible Cookie Dough Different?
• Gluten Free Cookie Dough: Safe and Easy as Ever to Make!
• FAQs

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Why Do We Need Flour in Edible Cookie Dough?

You may wonder why we need to use flour in gluten free cookie dough in the first place. The reason is simple. Traditional cookie dough recipes call for flour in the ingredients as this is what makes cookie dough bites and other similar dishes hearty and thick. Without the flour component, the cookie dough wouldn’t pull together, resulting in a liquidy, runny mess that no one would enjoy eating!

The same is true of edible gf cookie dough. Though there is no gluten in the mix, gluten free flours provide enough thickness and grit to help your gluten free cookie dough pull together easily. Thus, it is important that you not skip using a gluten free flour when making your edible cookie dough recipe. Otherwise, you may end up with more of a soup rather than the delicious gluten free edible cookie dough you were looking for.

Do I Have to Heat Treat Flour to Make Gluten Free Edible Cookie Dough?

That depends. Gluten free flour is made with a variety of different ingredients. Some may require heat treating, and others may not.

If you are familiar with regular non-gluten raw cookie dough, you’ll likely know that consuming it as is is unsafe. Though eating edible cookie dough is totally a thing, raw cookie dough is off limits and should be avoided.

The reason? Raw flour and raw egg in the mix contain Salmonella, E.coli, and other harmful bacteria that have the potential to make you very sick. As a result, edible cookie dough won’t normally contain egg, and the flour used to create the cookie dough is often heat treated.

When it comes to gluten free flour, whether or not you’ll need to heat treat it is up in the air. Because most gluten free flours are made with ingredients that aren’t wheat-containing, some of them are perfectly safe to eat raw. Oat flour and almond flour are among these types.

Still, because some gluten free flour blends contain so many different ingredients and vary by brand, it is important that you read the label carefully to see if the flour can be consumed raw or not.

If you see no indication on the package that the flour is okay to consume raw, you should try heat treating it. But how?

How to Heat Treat Gluten-Free Flour

Heat treating flour isn’t hard, but you’ll need to be careful when heat treating gf flour. Remember that different blends (such as Pillsbury gluten free flour, Bob’s Mill gluten free flour, and other flour blends) contain varying ingredients, all of which may cause it to cook and potentially burn at different rates.

To heat treat flour the traditional way, you’ll prepare a lined baking sheet and evenly scatter your flour across it. Pop it in a preheated oven (350) and bake for about 7-10 minutes before allowing it to cool completely.

This process works to kill bacteria in the flour before you use it. I recommend you use this technique for heat treating your gluten-less flour, but again, you’ll want to make sure that you watch it carefully to ensure your heat treated flour isn’t burning as you proceed with this method.

How to Make Edible Gluten-Free Cookie Dough

Ingredients

• 1 cup gluten free flour blend
• 1 stick of butter, softened
• 1/4 cup brown sugar
• 1/4 cup + 3 tablespoons granulated sugar
• 2 tablespoons of milk
• 1 teaspoon vanilla extract
• 3/4 cup mini chocolate chips

Instructions

• Combine your butter with your sugar and beat until smooth.
• Stir in your milk along with your vanilla extract.
• Carefully sift in your gluten free flour.
• Fold in your chocolate chips.
• Chill until firm (usually about 30 minutes).
• Enjoy!

Tips for Making This Gluten Free Edible Cookie Dough

When making this cookie dough, keep the following tips in mind to ensure that your cookie dough turns out exactly as you intended:

1. Never skip creaming the butter and sugar: While mixing together butter and sugar may not seem to be a very important step, it actually makes all the difference in the texture of your cookie dough. In order for your cookie dough to be fluffy, creamy, and voluminous, you need to ensure that the butter and sugar is whipped correctly. Use a hand mixer to achieve the best results!
2. Use butter that isn’t too soft and isn’t too cold: It is important that your butter is just soft enough to be pliable but not so soft that it melts all over the place! The butter used for this recipe should be soft enough to gently indent with your finger.
3. Use miniature chocolate chips: This isn’t a requirement but can make life a little easier. When scooping and stirring edible cookie dough, using miniature chocolate chips can make it so that you don’t have to use as much elbow grease. Moreover, it is a more pleasant eating experience as large unmelted chocolate chips tend to be hard and crunchy in edible cookie dough, especially after they’ve been chilled or frozen.
4. Be careful what flour you use: All gluten free flours are created differently. Most have their own special blend of ingredients, and it really is a roll of the dice as to which ingredients your selected gluten free flour uses. Know that depending on which flour you choose, you may see differing results. Also, remember that you should never use coconut flour by itself as a replacement for any all-purpose flour or gluten free cookie dough recipe not specially written for coconut flour use. Coconut flour is highly absorbent and won’t perform the same way other gluten free flours will.

Can You Bake This Gluten-Free Cookie Dough Recipe?

While it might sound fun and even resourceful to bake an edible cookie dough recipe, the fact of the matter is that doing so may leave you sorely disappointed. Edible cookie dough balls don’t have leavener in them which means that your attempt at making gluten free cookies this way will likely fall flat.

The cookies will turn out hard, thin, and dense. Instead, try making a bakeable gluten free cookie dough for the best results.

Can I Make Different Flavors of Edible Gluten Free Cookie Dough?

Absolutely!

Though this cookie dough is intended to be gluten free chocolate chip flavored, you could totally add cocoa powder to make it double chocolate cookie dough. You could even substitute the brown sugar in this recipe for granulated sugar to turn this into a sugar cookie dough. Just be sure to leave the chocolate chips out and replace them with rainbow sprinkles!

To be honest with you, almost any of my edible cookie dough recipes here on the blog will work with the right kind of gluten free flour. Blends are best when substituting 1:1, especially if you select a blend that is specifically marketed as being a cup-for-cup gluten free flour substitution.

Try the following mouth-watering edible cookie dough recipes … just be sure to replace the all-purpose flour with a gluten free flour marketed as being 1:1 and you’re all set!

• Red velvet edible cookie dough
• Sugar cookie dough
• “Naked” cookie dough
• Healthy cookie dough dip

How to Store Gluten Free Edible Cookie Dough

To store your gluten free cookie dough, wrap it in plastic wrap and store it in an airtight container in your fridge for about 5-7 days. From this point, you may freeze your cookie dough in a freezer safe container or freezer safe bag.

To thaw your cookie dough, place it in the refrigerator until it becomes soft and pliable again. Alternatively, you can sit it on your counter for an hour or so but never exceeding 2 hours. The downside to this is that you’ll need to consume whatever you’ve thawed right away; you won’t have the opportunity to refreeze it safely if you’ve chosen to thaw it at room temperature.

What Makes Gluten Free Edible Cookie Dough Different?

Gluten free cookie dough is different from classic cookie dough due to the absence of gluten present in the recipe.

The word “gluten” loosely describes the proteins found in barley, wheat, and rye products. It provides distinct chewiness after it’s cooked and also is responsible for the structure of foods made with these components, such as pizza dough, bread dough, and, you guessed it, cookie dough.

When making gluten free cookie dough, the type of flour you use matters. Bear in mind that there are many ways you could go about making this dough, with multiple types of gluten free flours available out there. Although I’ll be focusing on making gluten free cookie dough using a gluten free flour blend, you should know that there are countless edible cookie dough gluten free recipes out there that don’t include gf flour blends.

Instead, they may utilize other flour types to help achieve the correct cookie dough texture.

Other gluten flours outside of flour blends that can be used in a gluten free cookie dough recipe include:

• Almond flour
• Oat flour
• Coconut flour (do not substitute at a 1:1 ratio for all-purpose flour)
• Chickpea flour
• Brown rice flour

Gluten Free Cookie Dough: Safe and Easy as Ever to Make!

Ultimately, making gluten free cookie dough is the same as making regular edible cookie dough, but without all purpose flour. Instead, substitute the all-purpose flour with a 1:1 gluten free blend. You’ll also need to switch out any ingredients that you may be using that involve wheat, especially when it comes to mix-ins. Be sure to check the label so that you aren’t adding anything to your gluten free cookie dough that may secretly contain gluten.

I hope you enjoy eating cookie dough! Until next time!

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