Resisting raw cookie dough is hard. Thankfully, making Gluten Free Edible Cookie Dough is easy. This Ben and Jerry’s copycat recipe is perfect for satisfying any sweet tooth.
Remember when you were little and it was ok to eat cookie dough? Now, eating raw eggs is frowned upon. Heck, when you’re gluten free, cookie dough is frowned upon because of the wheat. No worries my friend, this edible cookie dough recipe takes care of the gluten problem. There are even easy swap outs if you need it to be dairy free as well.
Gluten Free Edible Cookie Dough Tips
Usually, I include tips at the end of the post before the recipe, but there are a couple of things that need to be covered before making this recipe. Let’s get those out of the way now.
Heat Treating the Flour – You must not skip this step. The process kills any potential bacteria that may be in the flour. It only takes a minute and is easy. Directions are below.
Soften the Butter – Softened butter creams much faster into the brown sugar and provides better results.
Brown Sugar – I used light brown sugar but dark brown sugar could also be used.
Half and Half, Heavy Cream Milk and Non-Dairy Milks – All of them work in this recipe.
Bite Sized or Spoonful – I portion my cookie dough out into bite sized portions using a cookie scoop, but putting it in a bowl and eating it by the spoonful also works great!
How to Heat Treat Flour
Flour is a raw ingredient and needs to be heat treated so it’s safe to eat in edible cookie dough. This process kills any potential bacteria the flour may have. These microwave directions make the process easy and it only takes a minute.
- Place flour in microwave safe bowl.
- Microwave on high for 30 seconds.
- Stir flour and check the temperature of the flour using an instant read thermometer.
- Microwave for another 30 seconds, stir the flour, and check the temperature again.
- Repeat the process until the flour reaches 165ºF, which takes 60-90 seconds total.
How to Make Dairy Free Edible Cookie Dough
To make this edible cookie dough gluten and dairy free use these substitutions.
- Use a dairy free stick butter like Blue Bonnet Lactose-Free or Earth Balance Vegan Butter Sticks in place of the butter
- Swap the half and half for whichever dairy free milk you use.
- Use Enjoy Life Chocolate Chips. Find them in store and online.
When it’s too hot to bake or you just don’t feel like doing it this recipe can be your dough to….I mean, go to. Enjoy!
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More Gluten Free Desserts
Gluten Free Peanut Butter Pie – This old fashioned pie is unbelievably easy and no bake. It’s rich, creamy, and delicious.
Gluten Free Cookies and Cream Fudge – A fudge recipe that combines sweetened condensed milk, chocolate, and gluten free chocolate sandwich cookies for an easy recipe rich and decedent.
Whipped Coffee Dessert – This creamy coffee dessert gets whipped all together into a sweet caffeinated treat.
Honey Nut Cheerios Brownies – Honey Nut Cheerios make a great blond style brownie by providing great texture to this sweet treat.
Peanut Butter Bars – A favorite flavor combination together in one gluten free dessert bar.
How to Make Gluten Free Edible Cookie Dough
Ingredients
- 1 Stick Unsalted Butter, Softened
- 1 Cup Gluten Free Flour Blend
- 1 Cup Brown Sugar, Packed
- 2 Tbs. Half and Half, Heavy Cream, or Milk
- ½ Cup Chocolate Chips, Mini or Regular Size
- 1 tsp Vanilla Extract
- ½ Kosher Salt
Instructions
- Heat Treat the Flour. Place the gluten free flour in a medium bowl and microwave in 30 second intervals stirring between each interval until the temperature of the flour reaches 165ºF. (1 to 1 ½ Minutes)
- In a large bowl, add the butter and brown sugar.
- Cream the butter and brown sugar using a hand mixer or by hand until thoroughly combined and creamy.
- Add Vanilla, Half and Half, and Salt and mix well.
- Mix in Flour until combined.
- Fold in chocolate chips.
- Using a small cookie scoop or Tablespoon, portion 1 Tablespoon scoops of dough onto a wax paper or parchment lined cookie sheet.
- Chill dough for 45-60 minutes until firm.
- Store refrigerated, in an air tight container.
Video
Notes
- Heat Treating the Flour – You must not skip this step. The process kills any potential bacteria that may be in the flour. It only takes a minute and is easy.
- Soften the Butter – Softened butter creams much faster into the brown sugar and provides better results.
- Brown Sugar – I used light brown sugar but dark brown sugar could also be used.
- Half and Half, Heavy Cream Milk and Non-Dairy Milks – All of them work in this recipe.
- Bite Sized or Spoonful – I portion my cookie dough out into bite sized portions using a cookie scoop, but putting it in a bowl and eating it by the spoonful also works great!
- Use a dairy free stick butter like Blue Bonnet Lactose-Free or Earth Balance Vegan Butter Sticks in place of the butter
- Swap the half and half for whichever dairy free milk you use.
- Use Enjoy Life Chocolate Chips. Find them in store and online.
