Gluten-Free Edible Cookie Dough
Published
We’ve all snuck a spoonful of cookie dough straight from the bowl—I know I have. It might be my favorite part about baking cookies, but eating raw dough isn’t the safest thing to do. This gluten-free edible cookie dough is 100% safe to eat, quick, and the kids will love it. It’s made without eggs and uses heat-treated gluten-free flour, so you can enjoy every bite worry-free. Whether you’re craving a sweet treat or need a fun no-bake dessert, this recipe delivers that classic cookie dough flavor in just 5 minutes.
This cookie dough is such a gift, whether it’s after a hard day or just to snack on, the cookie dough really tastes like the cookie dough your grandma used to make a batch of cookies.
– Tara
Edible Cookie Dough Everyone Will Love
In our house, this gluten-free edible cookie dough disappears fast. My kids love sneaking bites straight from the bowl, and honestly, so do I. We’ve made it more times than I can count, especially when we’re craving something sweet but don’t feel like baking. While we also love my chickpea cookie dough for a protein-packed option, this version is all about that classic cookie dough flavor. It’s completely egg-free and uses heat-treated gluten-free flour, so you can dig in without worrying about food safety. I usually microwave the flour or bake it briefly in the oven, just enough to kill any bacteria. Once that’s done, everything comes together in one bowl for a quick, no-bake treat that can easily be made dairy-free, too.
Gluten-Free Edible Cookie Dough
Ingredients
- ½ cup unsalted butter, softened, for dairy-free use Smart Balance butter, vegan use Earth Balance
- ¼ cup granulated sugar
- ½ cup brown sugar, packed
- 1 tbsp pure vanilla extract
- 1 cup gluten-free all-purpose flour, I like Pillsbury gluten-free
- ¼ tsp salt
- ½ cup mini chocolate chips, Dairy-free and vegan use Enjoy Life Mini Chocolate Chips
Instructions
- Add the gluten-free flour to a small microwave-safe bowl and microwave the flour for 1 minute, or until the temperature reaches 165°F (74°C). Stir the flour to distribute the heat. You can also bake the flour on a baking sheet for 5-10 minutes at 350°F (177°C). Please watch your oven as to not let the flour get brown. Allow the flour to cool. I prefer the microwave method.
- In a medium-sized bowl, stir together the softened butter, granulated sugar, brown sugar, and pure vanilla extract until fully combined and smooth.
- Add the flour and salt and mix until fully combined and forms a dough. Stir in the chocolate chips with a spatula.
- Use a greased cookie scoop to scoop the dough into balls and place on a parchment-lined cookie sheet. Place the dough balls into the freezer for 20 minutes. Enjoy!
- Store leftovers in an airtight container in the refrigerator.
Notes
- Do not skip the step to heat treat the gluten-free flour.
- I used a 1 1/2 tablespoon cookie scoop.
- Dough too dry? Add 1 tsp of milk at a time until smooth. Too soft? Chill for 15–30 minutes to firm up.
- Want it sweeter? Add a spoonful of powdered sugar.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to Make Gluten-Free Edible Cookie Dough Step by Step
Gather all the ingredients together.
Heat-treat the flour: Add 1 cup of gluten-free all-purpose flour to a small microwave-safe bowl. Microwave for 1 minute, or until the flour reaches 165°F, stirring halfway through to evenly distribute heat. Alternatively, bake the flour on a sheet pan at 350°F for 5–10 minutes, keeping a close eye to prevent browning. Let the flour cool completely before using. I prefer the microwave method for speed.
Mix the wet ingredients: In a medium mixing bowl, stir together ½ cup of softened unsalted butter (or dairy-free alternative), ¼ cup granulated sugar, ½ cup packed brown sugar, and 1 tbsp pure vanilla extract until smooth and well combined.
Add dry ingredients: Add the cooled, heat-treated flour and ¼ tsp salt to the bowl. Mix until a soft dough forms.
Fold in chocolate chips: Stir in ½ cup mini chocolate chips (use Enjoy Life Mini Chips for dairy-free or vegan) with a spatula until evenly distributed.
Scoop and chill: Use a greased cookie scoop to portion the dough into balls and place them on a parchment-lined baking sheet. Freeze the dough balls for 20 minutes before serving.
Serve and enjoy: Eat the cookie dough straight from the baking sheet or add your favorite toppings. Enjoy!
Serving Suggestions
We love snacking on this gluten-free edible cookie dough straight from the bowl, but it’s also fun to scoop into little balls for bite-sized treats. Sometimes I’ll roll them in mini chocolate chips or sprinkles for the kids, or sprinkle crumbles over a scoop of avocado ice cream for a sweet and creamy combo that’s surprisingly good. You can even sandwich some between two gluten-free double chocolate cookies for a fun no-bake dessert. It’s also great for edible gift jars or added to a dessert board with fruit, pretzels, and other sweet bites
Storage Instructions
Store any leftover cookie dough in an airtight container in the fridge for up to 1 week.
For longer storage, scoop the dough into balls or form into logs, wrap tightly in plastic wrap or parchment, and freeze for up to 3 months. When you’re ready to enjoy, just let the dough sit at room temperature for 15–20 minutes to soften slightly.
More Classic Cookie Recipes
- Gluten-Free Chocolate Chip Cookies
- Gluten-Free Sugar Cookies
- Gluten-Free Vanilla Wafers
- Gluten-Free Shortbread Cookies
- Gluten-Free Peanut Butter Blossoms
Our Gluten-Free Edible Cookie Dough recipe was originally published 6/25/20. It was retested, reworked, and republished to be better than ever 8/27/25.
Hi! Can this recipe be made more lowfat. Would it work to use 1/4 cup GF flour and 1/4 cup applesauce? I have done this with gluten flour, but not sure it would work with GF recipe?
Hi Kim, we haven’t tested it like that. Let us know if you do and how it turns out!
This recipe is delicious! Has anyone tried reducing the sugar or using a sugar substitute? I’d love to hear what worked well.
I love this recipe. Though it turned out a little dry is there possibly something I could use to make it moist? I try using water but that gives it less flavor.
Hi Abigail, you can try Bob’s Red Mill gluten-free egg replacer.
I added maybe a little more than 3/4 cup of gf flour instead of a cup, and added a splash (maybe 1-2 tbsp?) of milk for hydration and it worked perfect!!
Great!
Great Recipe. I have made it several times and everyone enjoyed it.
Looks AMAZING but quick question, how many ounces does the recipe make?
Hi Emily, Around 16–18 ounces of edible cookie dough (weight).
This tasted delicious! The only thing was it came out a bit gritty (im assuming from the sugar) – is there any way to make it less gritty?
Hi Maddy, I’m so glad you like it! If you don’t like the graininess, you can use powdered sugar next time or dissolve the sugar in the melted butter beforehand. Also, a quick 10-15 minutes rest before eating helps the sugar hydrate a bit.
I have 7 food allergies including gluten corn and dairy, and I’ve made this cookie dough so many times! its so good and my family loves it! 10/10 would recommend
I am just trying to do gluten free roll out dough recipe to use with cookie cutters. I think i originally found the recipe on your site. It tastes like regular sugar cookies, as delicious as with regular wheat flour. If you don’t mind sending me a recipe , no heat treatment needed. we wont be eating the dough. Thank You
Hi Michele, Is this what you’re looking for: https://www.mamaknowsglutenfree.com/gluten-free-cut-out-sugar-cookies/
This cookie dough is such a gift, whether it’s after a hard day or just to snack on the cookie dough really tastes like the cookie dough your grandma would use to make a batch of cookies.
This recipe made my day. Can these be stored in the freezer and taken out a while before eating them?
Absolutely! You can eat them straight from the freezer or let them thaw for a few minutes to soften their texture.