This gluten free cookie dough tastes just like you’re sneaking some raw dough, but with the right type of heat-treated flour and no eggs, it’s safe for everyone to enjoy. The recipe calls for only 6 ingredients, takes under 15 minutes, can be made in multiple flavors, and is made as bites rather than the spoonful for easy serving.
Ingredients explained
In your pantry, you probably have all the ingredients you need to make irresistible gluten free cookie dough:
- Gluten free flour blend – Edible cookie dough needs some sort of flour to provide bulk, and give the texture and taste some authenticity. For the right texture, use a blend of finely ground flours and without any xanthan gum. My gum-free gluten free blend of superfine white rice flour, potato starch and tapioca starch is great, or you can use Nicole’s Best multipurpose, which has no gums. I’ve tried using just superfine rice flour, and it just didn’t taste like cookie dough. Be sure to quickly heat-treat the flour in the microwave or toaster oven to make it safe to eat.
- Butter – Holds the dough together and adds the right rich, buttery flavor.
- White sugar – White granulated sugar in both sugar and chocolate chip cookie dough varieties adds sweetness and a slightly gritty texture you expect from raw dough.
- Brown sugar – The molasses in brown sugar adds the classic chocolate chip cookie flavor with a softer texture.
- Salt – A dash balances the sweetness; start with 1/8 teaspoon and then add more only after tasting it so it doesn’t taste salty.
- Vanilla extract – Adds depth of flavor, especially to the sugar cookie variety.
- Chocolate chips – Mini chips in that variety add chocolate flavor and texture without being overwhelming. In the sugar cookie variety, try edible confetti or other colorful small mix-ins instead.
How to make edible gluten free cookie dough bites
Through a series of carefully crafted experiments and flavor tests with various gluten free flours, I’ve created a recipe that easily rivals traditional raw dough you would bake. Here’s how to do it:
Step 1: Heat-treat the flour
You must pasteurize the raw gluten free flour to make it safe to consume by heating it gently and just enough to kill any possible pathogens that could make you sick without cooking it. You can do this either in the microwave at 800 watts or in a toaster oven at about 250°F, heating it gently until it reaches 165°F on an instant-read thermometer.
Step 2: Make the cookie dough
In a large bowl, place white sugar, brown sugar, 1/8 teaspoon salt, softened butter and vanilla extract, and mix until creamy. If the butter is soft enough, but not melted, you can mix vigorously enough with a fork to make it creamy.
Make sure the heat-treated flour is completely cool, or it will melt the butter and the chocolate chips once you add them. Add the flour, and taste the mixture and add more salt to taste. Then mix in the mini chocolate chips.
Step 3: Shape and chill the dough
Scoop the dough into 12 equal pieces. That’s easiest to do with a spring-loaded ice cream scoop. I like to use a slightly underfull #70 scoop, but two spoons works just fine.
Roll each piece between clean palms into a round so you can store them in a jar more easily. Chill the dough until it’s firm in the refrigerator and then place the bites in a large enough sealed jar or zip-top bag that they don’t press against each other. The butter will begin to melt in a warm room, so keep them chilled.
Expert tips
The simpler the recipe, the more little details like the temperature and ratio of ingredients matters. Here are the top tips from my pro kitchen:
Use a flour blend
It’s annoying to blend 3 different flours, or seek out a proper blend without xanthan gum, but I’ve tried this recipe using just almond flour, just oat flour, or just superfinely ground rice flour, and it just doesn’t taste like cookie dough to me.
Use soft butter, not melted
The butter actually works with the gf flour to create just the right texture to fool your mind that you’re eating something that might be baked. If you use melted butter, the mixture will be sticky and dense.
The best way to reach the right butter consistency is to simply pull your butter from the fridge about 30 minutes to an hour before you start.
Stick with miniature mix-ins
If you use regular, full-size chocolate chips, they’ll quickly overwhelm the dough and make it impossible to make small bites. If you don’t have mini chocolate chips, you can chop regular chocolate chips into smaller pieces or just chop a block of your favorite chocolate. Since you aren’t baking the dough, you don’t need the chocolate pieces to resist melting in the oven.
If you’d prefer to add eggs
If you have pasteurized raw eggs that are safe to eat, you can heat-treat the flour and use our classic recipe for gluten free chocolate chip cookies or for gluten free drop sugar cookies, and enjoy the actual cookie dough raw. You don’t have to make any other changes!
For a scoopable dough
I’m tempted to sneak raw cookie dough once it’s shaped into drop cookies, not when it’s still in the mixing bowl. If you’d rather a scoopable dough, though, just mix in room temperature milk by the teaspoonful to either variety until it reaches the consistency you like best.
Flavor variations: why they work
Chocolate chip cookie dough flavor
For authentic taste, we need a combination of brown sugar and granulated sugar. It’s not the chocolate chips that make the cookies or cookie dough taste like chocolate chip cookies. It’s the molasses in the brown sugar!
Sugar cookie dough flavor
Swap out the light brown sugar for more granulated sugar, and add a bit more vanilla extract to dial up that sugar cookie flavor. Add edible confetti, nonpareils, or sprinkles for added texture, flavor, and visual fun.
Substitution suggestions
These cookie dough bites are already egg-free, but they do contain dairy. Here’s how to avoid other possible allergens:
Dairy free
In place of butter, block-style vegan butter like Miyoko’s or Melt brands work, but I prefer the taste of virgin coconut oil (the kind that’s solid at room temperature). For the authentic buttery taste without butter, you can try using LorAnn brand butter emulsion oil that we use in our gluten free Crumbl cookies. Be sure your chocolate chips are dairy free, like Enjoy Life brand.
Vegan
Follow the advice above for replacing dairy, and make sure your sugars are free of bone char. Make sure any mix-ins are also vegan.
Sugar free
Since we aren’t baking this dough, sugar alternatives should work well. I like Lankato brand, but they do tend to be drying. If necessary to get the dough to hold together, mix in lukewarm water a few drops at a time.
For the gluten free chocolate chip cookie dough
For the gluten free sugar cookie dough
Prevent your screen from going dark
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Line a rimmed baking sheet small enough to fit in your refrigerator with parchment paper, plastic wrap, or waxed paper.
Heat treat the flour
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In the microwave: Grease or line a flat, wide microwave-safe bowl, and place the flour in it. Microwave for 30 seconds at about 800 watts (for my microwave, that means 30 seconds at 70% power). Test the flour temperature with an instant-read thermometer. Microwave again at the same power in 10 second increments until the flour reads 165°F on an instant-read thermometer. Set aside to cool completely.
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In the toaster oven: Preheat the (toaster) oven to 250°F. Line a small, rimmed baking sheet with parchment paper or foil, and spread the flour into an even layer. Heat for 90 seconds. Test the flour temperature with an instant read thermometer, and continue to heat for 30 second intervals until it reaches 165°F. Set the flour aside to cool completely.
For chocolate chip cookie dough
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In a medium-size bowl, place the butter, granulated sugar, brown sugar, and salt, and mix with a fork until well-combined.
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Add the vanilla and mix again to combine. The mixture will be rather soft.
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Add the heat-treated, cooled flour, and mix until completely combined. Add more salt, to taste.
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Add the chocolate chips, and mix until evenly distributed throughout the cookie dough.
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Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball between your palms. Place about an inch apart on the prepared baking sheet.
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Chill in the refrigerator for 30 minutes or until firm before transferring to a sealed container.
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Store in the refrigerator.
For sugar cookie dough
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In a medium-size bowl, place the butter, granulated sugar, and salt, and mix with a fork until well-combined.
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Add the vanilla and mix again to combine. The mixture will be rather soft.
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Add the heat-treated, cooled flour, and mix until completely combined. Add more salt, to taste.
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Add the optional edible confetti or sprinkles and mix until they’re evenly distributed.
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Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet.
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Chill in the refrigetator for at least 30 minutes or until firm before transferring to a sealed container.
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Store in the refrigerator.
In my testing, I found that a gum-free blend is essential for the authentic taste we’re after. A single-ingredient flour like rice flour, oat flour, or almond flour, doesn’t taste right, and a blend with xanthan gum has the wrong texture. I recommend using Nicole’s Best multipurpose gluten free flour, or my gum-free blend with a combination of 46 grams superfine white rice flour, 15 grams potato starch and 8 grams tapioca starch/flour.
Nutritional information is approximate, per bite, for the chocolate chip variety.
Serving: 1bite | Calories: 88kcal | Carbohydrates: 10g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 10mg | Sodium: 26mg | Potassium: 23mg | Fiber: 1g | Sugar: 6g | Vitamin A: 118IU | Calcium: 9mg | Iron: 0.4mg
Nutrition information is automatically calculated, so should only be used as an approximation.
Storage instructions
Store your bites in airtight container in the refrigerator for up to 1 week. For longer storage, freeze them. Place the shaped bites on a small lined baking pan, and place it in the freezer. Then, transfer them to a zip-top freezer bag and store for up to 3 months then thaw, still in the container, in the refrigerator.
FAQs
Edible homemade cookie dough may taste just like the dough you bake with, but it’s missing several key ingredients — namely raw eggs and raw flour. These are the ingredients that could carry pathogens that could make you sick if you eat them raw.
Raw flour could have pathogens that could make you sick, but if you are concerned, please check with your health care provider.
No, you need a binder to hold everything together, and for the dough to taste authentic. In this recipe, I use a 3-flour blend consisting of white rice flour, potato starch, and tapioca flour. After trying several varieties, this is the blend I found to work best in this particular recipe.
No. This gluten free cookie dough is not designed to be baked. It wouldn’t hold its shape or taste very good at all.
Yes, you can use salted butter instead of unsalted and just not add any more salt.
If the blend contains any xanthan gum, I would recommend not using it. I’ve tried this recipe with a 1:1 blend with xanthan gum, and it didn’t taste very good.
GF edible cookie dough variations
Using the sugar cookie recipe below, try these fun mix-ins to create even more exciting flavors:
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