Gluten Free Edible Cookie Dough (egg-less)

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Gluten free edible cookie dough, perfect for eating by the spoon, topping brownies, or putting in ice cream.


Gluten free edible cookie dough, perfect for eating by the spoon, topping brownies, or putting in ice cream.

I don’t know about you, but I LOVE cookie dough. Like, I think I might actually prefer eating cookie dough to eating actual baked cookies.

I know, my love affair with cookies is no secret. I mean, I wrote a whole cookbook filled with cookie recipes. Because I just love cookies.

I have been dying to bake cookies in a skillet, like this Low Carb Chocolate Chip Skillet Cookie from All Day I Dream About Food. YUM! It even has a paleo option.

Gluten free edible cookie dough, perfect for eating by the spoon, topping brownies, or putting in ice cream.

Now I am not one to not lick the bowl after making a batch of cookies. Heck! I normally leave a little extra in the bottom with that in mind. I haven’t died of salmonella yet!

All the same… if I am planning on just eating the dough, I don’t want to make it with egg.

I took my favorite chocolate chip cookie recipe from The Essential Gluten-Free Cookie Guide and made just a few changes to it to make it and egg-less gluten free edible cookie dough recipe. Basically I just took the egg out and added in a little bit of milk or water.

I opted to use mini chocolate chips instead of the regular ones because I used my cookie dough in some gluten free cookie dough brownie ice cream and didn’t want the huge chunks of frozen chocolate to chip someones teeth. It could happen…

Be sure that the butter is cooled before you mix in the other ingredients. If the batter is even slightly warm those mini chocolate chips will melt and streak in the cookie dough. Still delicious, just not as pretty.

If you plan to use your gluten free edible cookie dough in ice cream like I did, just roll it into small balls. I’d actually roll them even smaller than the ones that I made. It helps if you have someone with little fingers to help with the rolling. Yes, their little balls of cookie dough won’t be as round and smooth, but it is so much fun!

Gluten free edible cookie dough, perfect for eating by the spoon, topping brownies, or putting in ice cream.

Gluten free cookie dough can be a challenge because you eat it raw. Any funky flour after-tastes don’t get a chance to bake out. So no bean flours here! I use my gluten-free rice flour (cookie/cake) blend. the gluten-free edible cookie dough tastes great uncooked! Because of its higher starch content it helps the dough to be nice and smooth, not gritty or sandy.

Gluten free edible cookie dough, perfect for eating by the spoon, topping brownies, or putting in ice cream.

It is really simple to make this gluten free edible cookie dough recipe. You don’t need a mixer, just a bowl and a spatula and you are set!

Gluten Free Edible Cookie Dough (egg-less)
Prep time
Total time
Gluten free edible cookie dough, perfect for eating by the spoon, topping brownies, or putting in ice cream. Dairy-free and vegan option.
Serves: approx 1½ cups
  • 2 oz (1/4 cup) butter, melted and cooled (use Vegan Buttery spread like Earth Balance to make it dairy free and vegan)
  • 2.75 oz (1/4 cup plus 1½ Tablespoons) brown sugar
  • 1-2 Tablespoons milk or water (or more if you want softer, spreadable cookie dough) (use dairy-free milk to make it dairy-free and vegan)
  • ½ teaspoons vanilla extract
  • 4.5 oz (approx ¾ cup) gluten-free flour blend (no xanthan gum! I recommend my cookie/cake blend)
  • 3 oz (approx ⅓ cup) mini chocolate chips (use dairy free like Enjoy Life Mini Chips to make it dairy free and vegan)
  1. Mix together the melted butter and brown sugar. Add a Tablespoon of milk (or water), vanilla extract, and stir until combined.
  2. Add the gluten-free flour and stir until combined. If it is too dry for your purposes add a little more milk and stir until smooth.
  3. Stir in the mini chocolate chips and then dig in!


Gluten free edible cookie dough, perfect for eating by the spoon, topping brownies, or putting in ice cream.


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  1. Amanda Y. says

    Will a flour blend with xantham gum make it a different texture or is this just because some people like to avoid the gums?

    • flippindeliciousflippindelicious says

      Because it is not being cooked the gum isn’t necessary and will change the texture a little. It just isn’t needed. If you only have flour with gum already in it on hand it will probably be ok. I think you’ll be fine as long as it isn’t a flour with tons of gum in it. Then the cookie dough would be gummy. 🙂
      I like using my own gluten-free flour blend, but if you do try another flour blend comment back and let the internets know how it turned out.

  2. says

    That sounds delicious! i’m definitely saving this. it would be great to make with my little girls–no worries about eating raw egg. love it!
    Linking up from Healthy, Happy, Green & Natural Party Blog Hop.

  3. says

    This dessert looks so healthy and delicious. I can’t wait to make your yummy recipe and enjoy it with friends and family. Thanks for sharing your gluten free edible cookie dough, with us on the Healthy Happy Green and Natural Party Blog Hop. I’m pinning and sharing.

    • flippindeliciousflippindelicious says

      I haven’t ever tried it. I made this recipe specifically for eating. I am not sure how it would bake since it doesn’t have eggs or an egg substitute.
      For baking I would use my gaint gluten free chocolate chip cookie recipe. The ingredients are very similar, the main difference is the egg yolks. If you can’t use eggs you could try an egg substitute. I think you would have better results starting with that recipe.

  4. Jenna says

    There’s something off with it for some reason. I used: Wegman’s brown sugar and butter, BRM’s all-purpose baking flour, mcCormick vanilla, hersey’s chips, and Meyenberg’s goat milk. It’s tastes a tad tangy so maybe it’s the milk (people say its tangy but I haven’t noticed the difference honestly).

    • flippindeliciousflippindelicious says

      Hi Jenna!
      Were you using BRM’s all purpose GF flour with garbanzo bean flour in it? Or their newer 1 to 1 GF flour? My best guess is that the culprit is the flour blend you used or the goat milk. I am not at all familiar with goat milk, sorry! As far as flour goes, the taste of your flour you use will carry directly to the cookie dough since it isn’t baked. That will especially be an issue with any flour that using garbanzo bean flour in it. Also liquid absorption is higher in some GF blends, like Bobs 1 to 1.

  5. Jenna says

    Hi again. So I tried the recipe again, this time with the BRM’s flour I prefer using due to the addition of xanthan gum (1 to 1). It tastes a lot better this time, I still added salt and baking powder. There was also the possibility that the butter I used was expired. Anyways, thank you for your help!

    (You can disregard my previous comments if you want).

    • flippindeliciousflippindelicious says

      Hi Jenna!
      I am happy you got better results this time. If you used BRM All-Purpose GF flour blend the first time I am pretty confident that was the culprit. It has a funky taste from the garbanzo bean flour that sticks around, and is most prominent in un-baked or still warm goodies. It is a beany, sour taste that is very strong.

  6. Amy says

    I had no gluten free alternatives so I blended up some oats and it worked great! Tastes just like an oatmeal chocolate chip cookie.

    • flippindeliciousflippindelicious says

      Hi Amy, So happy that worked for you! I love oatmeal chocolate chip cookies, I’ll have to give it a try. If you are preparing food for someone with celiac, be sure to use purity protocol oats. Not many people realized that even many oats that are labeled gluten-free aren’t safe for someone with celiac disease. So happy you stumbled onto my site, I hope to see you around! Happy Baking! -Brianna

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