Edible Gluten Free Cookie Dough

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If you like eating cookie dough more than eating baked cookies, then this edible gluten free cookie dough is the perfect dessert for you. The ingredients are simple and are made without any egg or gluten which makes it safe to eat for kids and adults!

Love my edible gluten free cookie dough? Try my Caramel Popcorn Recipe and my Almond Flour Cookies for a sweet treat.

It’s almost impossible for me to be around cookie dough and not swipe a bite of it. Has anyone made a recipe for a dozen cookies and then only ended up with enough dough for maybe 10 cookies? I know I’m guilty of that!

That’s why I love this cookie dough. It’s delicious, plus it’s totally safe to eat raw. This low-calorie edible gluten-free cookie dough is healthier than the traditional cookie dough as well.

Why You’ll Love This Recipe

• It’s gluten-free making it the perfect dessert to serve to anyone who has celiac or needs to avoid gluten.
• There is no egg in this recipe making it perfectly safe to consume raw.
• It can be made ahead of time since it’s stored in the fridge.
• It’s made with ingredients you can find at your local grocery store.
• The ingredients are inexpensive making it a budget friendly dessert.
• Perfect to serve at a party in cute glass jars.
• You can make it in large batches and freeze for later.

Ingredients You’ll Need

• Almond Flour – This is what will replace the all purpose flour in traditional cookie dough. Since almond flour is made up of ground almonds, it’s completely safe to eat!
• Honey – This adds a natural sweetness without adding any refined sugar.
• Coconut Oil – This healthy fat binds the recipe together giving it a dough consistency.
• Unsweetened Almond Milk – Helps thin out the dough if it becomes too thick.
• Salt – Balances the flavors of all the ingredients.
• Vanilla Extract – Pairs well with the flavors of cookie dough.
• Dark Chocolate Chips – Adds texture, crunch and a chocolate flavor.

How To Make This Recipe

Making the cookie dough is a quick process.

Step 1:

In a large bowl, add almond flour, honey, coconut oil, almond milk, vanilla, and salt. Stir until combined.

Step 2:

Fold in the chocolate chips until they’re mixed in.

Substitutions

• If you don’t like using almond flour, blend up oats or cashews until they are a fine powder and use as a substitute.
• Use maple syrup instead of honey for another natural sweet substitute.
• For a decadent edible cookie dough, use room temperature butter instead of coconut oil.
• Change the flavor by replacing vanilla extract with almond extract.

Variations

The possibilities are endless! Chocolate chips are the most popular cookie flavor, however there are so many different options.

• Toffee Pieces
• Raisins
• Funfetti Sprinkles
• Walnuts
• Peanuts
• Butterscotch Chips
• Pretzels
• White Chocolate Chips
• Pecans
• Salted Caramel
• Mini Chocolate Chips
• Peppermint Chips

Storing & Freezing

Storing: Cover cookie dough with plastic wrap to prevent the dough from drying out, and store in the refrigerator for up to 2 days.

Freezing: Wrap cookie dough tightly with plastic freezer wrap, or in a freezer bag or airtight freezer container. Store in the freezer for up to 3 months.

FAQ

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Yield: 10 Servings

Edible Gluten Free Cookie Dough

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If you like eating cookie dough more than eating baked cookies, then this edible gluten free cookie dough is the perfect dessert for you. The ingredients are simple and are made without any egg or gluten which makes it safe to eat for kids and adults!

Prep Time 10 minutes

Total Time 10 minutes

Ingredients

• 2 cups almond flour
• 1/3 cup honey
• 2 tablespoons coconut oil, melted
• 2 tablespoons unsweetened almond milk
• 1 tablespoon vanilla extract
• 1/4 teaspoon salt
• 2/3 cup dark chocolate chips

Instructions

1. In a large bowl, add almond flour, honey, coconut oil, almond milk, vanilla, and salt. Stir until combined.
2. Fold in the chocolate chips. Enjoy!

Notes

• If you don’t like using almond flour, blend up oats or cashews until they are a fine powder and use as a substitute.
• Use maple syrup instead of honey for another natural sweet substitute.
• For a decadent edible cookie dough, use room temperature butter instead of coconut oil.
• Change the flavor by replacing vanilla extract with almond extract.
• Storing: Cover cookie dough with plastic wrap to prevent the dough from drying out, and store in the refrigerator for up to 2 days.
  
• Freezing: Wrap cookie dough tightly with plastic freezer wrap, or in a freezer bag or airtight freezer container. Store in the freezer for up to 3 months.

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Nutrition Information:

Yield:

10
Amount Per Serving: Calories: 211Total Fat: 17gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 6mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 2g

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.

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PB Fit Soft Gluten Free Cookies

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