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

Edible Gluten Free Cookie Dough Recipe
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.
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 gluten free chocolate chip cookie recipe 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!
how do you make cookie dough that you can eat?
Making edible 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.
For an even better taste, and to kill any bacteria in your flour, you can lightly toast it before making your edible gluten free cookie dough.
Spread your flour on a baking sheet and bake it in a preheated 350°f oven for 10 minutes, stirring every few minutes so it doesn't burn.
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!
How do you use edible gluten free cookie dough?
- Add a scoop to a bowl of ice cream to make a gluten free cookie dough sundae. (What I did instead of birthday cake one year. So good!)
- Make copy cat gluten free half baked ice cream with brownie chunks and cookie dough.
- Add to your favorite ice cream, or make no churn gluten free cookie dough ice cream.
- Spread on top of brownies. (Gluten Free Chocolate Chip Cookie Dough Brownies)
- Use instead of a baked cookie to make gluten free cookie dough ice cream sandwiches.
- Dip in chocolate to make cookie dough truffles. (Even better if you add brownie too. Gluten Free Cookie Dough Brownie Truffles)
- Use gluten free cookie dough as the filling in between 2 layers of cake.
- Grab a spoon and dig in! Pretend you are at a trendy cookie dough cafe in NYC for bonus points.
📖 Recipe

Gluten Free Edible Cookie Dough (egg-less)
Gluten free edible cookie dough, perfect for eating by the spoon, topping brownies, or putting in ice cream. Dairy-free and vegan option.
Ingredients
- ¼ cup butter, melted and cooled (use Vegan Buttery spread like Earth Balance to make it dairy free and vegan)
- ¼ cup brown sugar (2.75 oz )
- 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
- ¾ cup gluten-free flour blend (no xanthan gum!) 4.5 oz by weight
- ⅓ cup mini chocolate chips (my favorite are dairy free Enjoy Life Mini Chips) 3 oz by weight
Instructions
- Mix together the melted butter and brown sugar. Add a Tablespoon of milk (or water), vanilla extract, and stir until combined.
- 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.
- Stir in the mini chocolate chips and then dig in!
Notes
For better flavor, and to kill off any bacteria in your flour, toast it before using. Preheat your oven to 350°f and spread your flour on a baking sheet. Bake for 10 minutes, stirring occasionally. Cool before using.
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Nutrition Information
Yield 9 Serving Size 2 TablespoonsAmount Per Serving Calories 202Total Fat 12gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 5gCholesterol 16mgSodium 91mgCarbohydrates 23gFiber 1gSugar 11gProtein 3g
Laura @Petite Allergy Treats
I think everyone love cookie dough straight from the bowl! How awesome that this is egg free?! Now I could eat the whole thing without any worry about getting sick! 😀
flippindelicious
Right Laura? Cookie dough is the best!
Thank you!
Lybbie
Can I freeze this???
flippindelicious
Hi Lybbie,
Absolutely! I roll the cookie dough into balls and freeze it, often.
Best,
Brianna
Amanda Y.
Will a flour blend with xantham gum make it a different texture or is this just because some people like to avoid the gums?
flippindelicious
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.
Nichole
I used flour with xanthan gum and it work out perfect! Best recipe! Thank you for this!
flippindelicious
Hi Nichole, I'm so glad you enjoyed this recipe. It is one of my favorite indulgent sweet treats! -Brianna
Shana Sutton
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.
Cheers!
Shana
Deborah Davis
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.
Melissa French, The More With Less Mom
This is a great idea! Thanks for posting. Hello from Healthy Happy Green & Natural.
Logan Can
This looks amazing! I am definitely pinning!
Cecelia Price
Tried it with Bobs GF 1-1 Flour...not so sure about it. I did not take up the offer on toasting it though. If I try this again I will do that.
flippindelicious
Hi Cecelia, In this particular recipe, you really taste the flavor of the flour so toasting does make a big difference, and which flour you use does too. I've made it with Bob's GF 1 to 1 flour before, toasting does make a difference in the flavor, at least for me. Hope that helps! -Brianna
Lauren Gaskill | Making Life Sweet
I grew up making cookies with my mom every week but recently I had to go gluten free. I am SO excited to try this. YUM!
flippindelicious
Thanks Lauren! Making kids when I was a kid is one of my favorite memories.
Mackenzie
Love this.Does it work with baking
flippindelicious
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.
Jenna
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).
flippindelicious
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.
Jenna
It tastes a little more normal with salt and baking powder in it.
flippindelicious
I am happy to hear that salt and baking powder helped.
Jenna
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).
flippindelicious
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.
Carolyn
Thanks for the link love. And this cookie dough looks heavenly! Pinning.
flippindelicious
Thanks Carolyn!
Amy
I had no gluten free alternatives so I blended up some oats and it worked great! Tastes just like an oatmeal chocolate chip cookie.
flippindelicious
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
Summer-Grace
What is the best flour to use for this?
flippindelicious
Hi Summer,
I recommend using my gluten-free flour blend, or one that is similar. Enjoy! -Brianna
Sean
i tried making it and it felt and tasted like sand, DON'T MAKE THIS YOU WILL JUST WASTE INGREDIENTS!!!
flippindelicious
Hi Sean,
I've made this edible cookie dough many times and haven't ever had it taste like sand. May I ask what flour you used? Usually a sandy texture has something to do with the flour. I use a flour that has a high starch content to prevent that. I'd love to work with you to help figure out why this recipe didn't turn out for you. Please reply to this comment, or email me at flippindelicious (at) gmail (dot) com. I look forward to chatting with you! -Brianna
Sarah Carner
I'm so excited to make this!! And I absolutely LOVE that your kids are in the video for the dough!!! Super cute. Super sweet.
flippindelicious
Hi Sarah, Thank you! I wanted to show just how easy it is to make. If I can make it with so much "help", anyone can do it! I hope you enjoy your cookie dough! -Brianna
Debbie
Do you have to refrigerate the cookie dough
flippindelicious
Hi Debbie, I'd recommend refrigerating your cookie dough since it does have butter and milk in it and isn't cooked. It can get greasy if it sits out at warm temperatures. Hope you enjoy it! -Brianna
Pippa
Can I use gf flour? ( not rice flour)
flippindelicious
Hi Pippa,
I used my gluten-free flour blend that is rice flour based (meaning, it has rice flour as it's main ingredients, but it also has other ingredients). You can use any gluten-free flour you'd like, but I'd discourage using a bean-based gluten-free flour blend because you will taste the bean flour since it isn't baked. I think I've used Bob's Red Mill 1 to 1 gluten-free flour, and it worked great!
Happy Baking! -Brianna
Joshua L Kilpatrick
how would you go about adding a nut butter?
flippindelicious
Hi Joshua,
I'd use nut butter instead of all or part of the butter/vegan butter. You also could stir it in at the end, to taste. Since this recipe doesn't bake, it doesn't make too much of a difference. Just add it to taste! -Brianna
Kate
Tried this with cassava flour, not a fan… admittedly, I didn’t toast it first and am not gluten free, so it might be much better for you. Will try toasting or regular flour to reassess
flippindelicious
Hi Kate, I really only like cassava flour for making tortillas. I don't like the flavor and texture for other baked goods, but that is just me. Using a toasted flour makes a big difference in the flavor! Also a flour with a neutral flavor, if you don't like how the flour tastes you won't like how the cookie dough tastes. You can get away using flours like garbanzo bean/chick pea in baking, but they taste awful until the baked goods are cooled! Hope that helps! -Brianna