Easy Gluten-Free Edible Cookie Dough Recipe (Egg-free + VIDEO)

Sometimes you just want to eat some cookie dough without having to wait and bake them. That’s where this easy recipe comes in handy. Scoop the dough, throw it in some ice cream, or just pinch off some with your fingers, either way you’ll be enjoying edible chocolate chip cookie dough in no time. (Gluten, nut & egg free, with options for dairy-free too!)

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WHY THIS EDIBLE CHOCOLATE CHIP COOKIE DOUGH IS BOMB

This edible cookie dough is awesome because it only requires 7 ingredients. Many edible cookie dough recipes uses milk, but I see no need when the butter provides enough moisture. This also helps make them dairy free!

It’s also great because it uses only 7 ingredients. Many edible cookie dough recipes use baking soda as well, which I always find silly since you’re not baking these. That’s one less thing to measure!

Buttery, sugary with chunks of chocolate, there really is nothing better than some cold chocolate chip cookie dough straight from the fridge.

CAN THIS COOKIE DOUGH BE DAIRY FREE TOO?

Yes! This recipe can easily become a gluten-free AND dairy-free edible cookie dough by swamping in a dairy-free butter and ensuring the chocolate chips you’re using are dairy-free as well.

I like to use Country Crock Plant Based Butter with Olive Oil, and for chocolate chips you can use Enjoy Life.

Easy peasy!

WHY IS THIS COOKIE DOUGH EGG FREE?

The FDA does not recommend eating uncooked eggs, and since this cookie dough is meant to be eaten without baking, I have omitted the eggs in the recipe. The butter gives it enough moisture to still give the dough that play-doh like texture without having to worry about salmonella.

WHAT TYPE OF FLOUR DO I USE FOR THIS GLUTEN FREE COOKIE DOUGH?

I recommend using an all purpose gluten-free flour. It cuts down on having to buy single grains and measuring more items. All purpose flours blends can typically take the place of regular wheat flour. It takes multiple grains to mimic wheat flour. I find the rice flour/potato starch/tapioca starch to be a really good base. You can see that’s what I use when I make my homemade gluten-free flour. My recipe would work great in this cookie dough recipe.

If you want to know a store-bought blend, it gets tricky because each brand uses their own mix of grains and ratios. For those in a hurry, I developed this recipe with a store bought blend, which was the Great Value All Purpose Gluten-Free Flour.  King Arthur’s Measure for Measure is always a reliable one as well.

Note that if you replace it with another brand, the results may vary.

WHY DO I HAVE TO HEAT TREAT MY FLOUR?

Because flour is a raw ingredient (cut in the fields, milled, bagged and sent to your grocery store) it could potentially have bacteria and other harmful substances in it. Because of this, the FDA does not recommend eating cookie dough not only due to the raw eggs, but the raw flour as well. They state that flour should be cooked before consuming as well.

Most people recommend heating the flour to 165 degrees F (as much as you do with chicken) to kill e. coli and salmonella. However, food scientists at Purdue say that killing contamination on dry flour can be more difficult.

Because of this, I have to make sure you know of the risks of eating this recipe. It’s hard because it’s a very common practice, but perhaps one you should be aware of. Please eat this at your own discretion, even after heat treating (bringing the flour up to a certain temperature).

To heat treat my flour, I place it in a microwave safe bowl (I would not recommend plastic) and heating it for one minute on high and then stirring, to make sure the heat is evenly distributed. I use an instant read digital thermometer and make sure it hits the temperature. After that, I place it in the freezer for ten minutes to cool down. You don’t want to use the flour when it’s hot, as it would melt the chocolate chips.

WHAT INGREDIENTS DO I NEED?

You will need these ingredients to make gluten-free chocolate chip cookie dough:

• 3/4 cup butter, room temperature, use vegan or dairy-free if needed
• 1/2 cup granulated sugar
• 1/2 cup firmly packed brown sugar
• 1 Tablespoon vanilla extract
• 1/2 teaspoon salt
• 1 and 1/4 cups all purpose gluten-free flour
• 1/3 cup chocolate chips (or to your heart’s content), dairy-free if needed

WHAT TOOLS DO I NEED?

You will need:

• large mixing bowl
• spatula
• electric handheld beaters
• measuring cups and spoons
• instant read digital food thermometer
• microwaveable safe bowl
• whisk
• optional: cookie scoop

IS THIS COOKIE DOUGH ALLERGY FRIENDLY?

If you make this cookie dough with dairy-free butter, and allergy-friendly chocolate chips, like Enjoy Life, then this will be free of the top-9-allergens. It will be free of: gluten, dairy, egg, soy, peanut, tree nut, fish, shellfish and sesame seeds.

Places allergens hide: the butter (Earth Balance has a soy free buttery stick) and chocolate chips. Be sure to read each and every ingredients. Even some vanillas are not gluten-free.

WHAT CAN I DO WITH UNBAKED COOKIE DOUGH?

Besides EATING IT WITH A SPOON, here are a few ideas to utilize this deliciousness:

• cut it into squares, balls or shape of your choice and dip it into chocolate to make truffles (like I did with my Easter Egg Cookie Dough Truffles)
• flatten it into a disc, and use it as a layer in a stacked cake
• crumble it and mix it into your favorite vanilla ice cream 
• roll into a ball and use it as a topper on a cake or cupcake
• roll it into a ball and place it in the middle of a cupcake for a surprise
• use it in homemade ice cream sandwiches
• roll it, or divide it how you want, freeze it and enjoy a bit of cookie dough whenever the craving strikes you

CAN I ADD IN DIFFERENT MIX INS?

Yes! Feel free to add in sprinkles, nuts, raisins, craisins, white chocolate chips…whatever your heart is yearning for. This is a delicious cookie base that can be played with.

WHAT IF I WANT TO BAKE THIS EDIBLE COOKIE DOUGH?

I’m sorry, but this recipe is not cut out for baking (especially since it doesn’t have eggs or a leavener like baking soda). If you’re looking to bake some cookies, might I suggest my Double Tree Chocolate Chip Cookies?

DO I HAVE OTHER GLUTEN-FREE COOKIE RECIPES?

I do! Here are some of my favorites: gluten free oatmeal cookies, gluten free sugar cookies, gluten-free peanut butter cookies, maple cookies, s’mores cookies, and for those who have additional allergies, I have a list of gluten, dairy and egg free cookies.

DO I HAVE A VIDEO SHOWING HOW TO MAKE THIS?

I have a video showing you just how simple making edible chocolate chip cookie dough is. You can whip this up in no time. If the video doesn’t auto populate, it is also embedded into the bottom of the recipe card. If that fails, you can view it on my YouTube Channel.

DON’T FORGET TO PIN IT, SO THAT YOU DON’T LOSE IT. WHILE YOU’RE THERE, BE SURE TO CHECK OUT MY OTHER GLUTEN-FREE PINS.