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Bowl filled with scoops of gluten-free edible chocolate chip cookie dough, surrounded by scattered mini chocolate chips and glasses of milk in the background.
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5 from 15 votes

Gluten-Free Edible Cookie Dough

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.
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time0 minutes
freeze20 minutes
Total Time35 minutes
Course: Dessert
Cuisine: American
Keyword: gluten-free cookie dough, gluten-free dairy-free cookie dough, gluten-free edible cookie dough, gluten-free vegan cookie dough
Servings: 12 servings
Author: Audrey Roberts

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. Stir the flour to distribute the heat. You can also bake the flour on a baking sheet for 5-10 minutes at 350°F. 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.

Video

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

Serving: 1dough ball | Calories: 193kcal | Carbohydrates: 26g | Protein: 1g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 21mg | Sodium: 124mg | Potassium: 12mg | Fiber: 1g | Sugar: 18g | Vitamin A: 253IU | Calcium: 25mg | Iron: 1mg