How to Make Gluten Free Edible Cookie Dough
Learn how to make Gluten Free Edible Cookie Dough. It’s an easy Homemade Ben and Jerry’s Copycat recipe. There's a Dairy Free Option too!
Servings: 32 Cookies
Cost: 3.00
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
Recipe Tips
- 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.