The Ultimate Easy Gluten-Free Edible Cookie Dough Recipe (No-Bake & Safe to Eat!)
Do you ever get that undeniable craving for cookie dough, but hold back because of concerns about raw eggs or flour? Well, prepare to unleash your inner child, because my incredibly easy and utterly delicious Gluten-Free Edible Cookie Dough recipe is here to save the day! This delightful sweet treat is crafted with just 9 simple ingredients, requires only 5 minutes of active preparation time, and involves absolutely zero cooking – not even to heat treat the flour! It’s a super versatile, perfectly safe, and utterly irresistible gluten-free cookie dough that you absolutely need in your life right now.
Forget the oven and embrace the pure joy of eating cookie dough straight from the bowl. This recipe is designed for maximum convenience and flavor, allowing you to indulge in that nostalgic taste without any of the worries. Whether you’re a seasoned baker or a complete novice, you’ll find this no-bake recipe incredibly straightforward and satisfying. It’s the perfect solution for a quick dessert, a delightful snack, or a fun addition to your next movie night.
This post is sponsored by Nature’s Charm. All text and opinions are my own.
This recipe was originally published on March 14, 2023. It was updated with new photos and information on February 23, 2024.
Why You’ll Adore This Easy Edible Cookie Dough Recipe
While my heart holds a special place for baked cookies – seriously, check out my lemon thumbprints, brown butter oatmeal raisin cookies, and double chocolate chip cookies for proof of my devotion – there are those magical moments when nothing satisfies quite like a big bowl of raw cookie dough. This **easy edible cookie dough** recipe truly captures that enchanting experience.
It’s that perfect blend of sweet and salty, with a rich, buttery texture that practically melts in your mouth. This isn’t just a dessert; it’s a nostalgic trip back to childhood, reminiscent of licking the beaters after Mom finished making a batch of cookies. The beauty of this particular **gluten-free edible cookie dough** is that it’s entirely safe to eat raw, thanks to our clever ingredient choices. You get all the classic flavor and joy of traditional cookie dough, but with the peace of mind that comes from knowing every spoonful is perfectly safe. Plus, its quick preparation means you’re only minutes away from satisfying your craving, making it an ideal treat for impromptu indulgences.
Simple Ingredients for Your Gluten-Free Edible Cookie Dough & Easy Substitutions
You’ll be delighted to know that you only need a handful of readily available ingredients to whip up this amazing **no-bake cookie dough**. Most are likely already lounging in your pantry! Here’s a detailed breakdown of what you’ll need and how you can get creative with substitutions to make it your own:
- Vegan butter: This is the secret to achieving that luscious, rich cookie dough texture without any dairy. I personally love using salted vegan butter as it perfectly balances the sweetness, but if you only have unsalted, simply increase the amount of fine salt you add later to taste. Regular dairy butter works too if you’re not keeping it vegan!
- Brown sugar & granulated sugar: The magic happens when you combine both! Brown sugar lends those wonderful molasses and caramel notes, adding depth and chewiness, while granulated sugar contributes a subtle sweetness and a delightful slight crunch. Feel free to adjust the ratio to your preference, or experiment with less refined options like organic cane sugar, coconut sugar, or even muscovado sugar for a richer flavor.
- Vanilla extract: A classic for a reason, vanilla extract elevates the flavor profile of any cookie dough. For an even more intense vanilla aroma, you can substitute an equal amount of vanilla paste. Don’t be afraid to play around with other extracts too! Almond extract can add a sophisticated nutty note, while maple extract could give a cozy, warm twist, making your **homemade edible cookie dough** truly unique.
- Fine salt: It might seem counterintuitive, but a touch of fine salt is crucial. It brightens the sweetness and brings out all the other flavors, preventing the dough from being overly cloying. If you’re using a different type of salt, like kosher salt, remember that granule sizes vary, so consult a conversion chart to ensure proper measurement and avoid over-salting.
- Gluten-free oat flour: This is one of our key gluten-free binders, providing a wonderful cozy, nutty flavor and a boost of whole grains. If you can’t find pre-made oat flour, it’s incredibly simple to make your own! Just blitz rolled oats in a food processor or high-speed blender until they turn into a superfine powder. Ensure your oats are certified gluten-free if strict dietary requirements apply.
- Almond flour: The dynamic duo of oat flour and almond flour creates the most delightful texture for this **gluten-free edible cookie dough**. Almond flour adds a subtle richness and helps achieve that perfect melt-in-your-mouth consistency. For a nut-free version, simply substitute an equal amount of additional gluten-free oat flour.
- Nature’s Charm evaporated coconut milk: This fantastic ingredient acts as a brilliant dairy-free egg substitute, binding the dough together and providing moisture without the need for raw eggs. It contributes to the dough’s smooth texture and helps it achieve the perfect consistency without any animal products, making this **vegan edible cookie dough** truly shine.
- Chocolate chips: The classic mix-in! You can opt for mini chocolate chips for an even distribution in every bite, regular size chips, or even chop up your favorite chocolate bar for varied textures. Feeling adventurous? Swap them out for colorful sprinkles to make a funfetti-style dough, or try other mix-ins like crushed nuts, dried cranberries, or white chocolate chips.
How To Make This Irresistible Gluten-Free Edible Cookie Dough
You won’t believe how quickly this delicious **gluten-free cookie dough** comes together. It’s truly a matter of minutes from craving to consumption! Here’s a simple, step-by-step guide to create your perfect batch:
Step 1: Combine the wet ingredients and sugars. In a large mixing bowl, begin by melting your vegan butter in the microwave. Typically, 30 to 40 seconds should be enough to get it nicely softened or just melted. Once melted, add both the brown sugar and granulated sugar. Stir these together thoroughly until they are well combined with the butter, forming a slightly grainy but cohesive mixture. Next, stir in the fine salt and vanilla extract. These will infuse the base with essential flavor and ensure a balanced sweetness.
Step 2: Add flours and evaporated coconut milk. Now it’s time to build the structure of your **edible cookie dough**. Add both the gluten-free oat flour and almond flour to the bowl. Stir diligently until these dry ingredients are fully incorporated and a smooth, consistent mixture forms. Ensure there are no pockets of dry flour remaining. Next, add 1 tablespoon of Nature’s Charm evaporated coconut milk and stir again. This acts as our crucial binder and adds a lovely creaminess. At this stage, the mixture might appear quite loose, almost like a thick batter, which is perfectly normal. If you prefer an even looser or softer cookie dough, feel free to add another tablespoon of evaporated coconut milk. Don’t worry about the current consistency; it will firm up beautifully once chilled in the refrigerator.
Step 3: Fold in chocolate chips and chill. The final touch! Gently fold in your chosen chocolate chips. Be careful not to overmix, just ensure they are evenly distributed throughout the dough. Once mixed, cover the bowl tightly with plastic wrap or a lid. This crucial step allows the flavors to meld and the dough to firm up, achieving that perfect scoopable consistency. Let the dough chill in the refrigerator for at least 30 minutes. The longer you let it chill, the firmer and more decadent your **edible cookie dough** will become. For the absolute best texture, I recommend chilling for an hour or more if you have the time.
Expert Tips for the Best Edible Cookie Dough
- Smoothness is key: For the silkiest edible cookie dough, ensure your brown sugar is soft and free of hard lumps. If it’s hardened, a quick run through a food processor or even warming it slightly in the microwave can help. Similarly, make sure your almond flour is finely ground and lump-free before mixing.
- Brown sugar substitute: No brown sugar on hand? No problem! You can easily replicate its rich, molasses-caramel flavor. Simply use regular granulated sugar in its place and add a teaspoon or two of molasses. This will give you a similar depth of flavor that brown sugar provides.
- Boost the flavor of your flours (optional): While gluten-free oat flour and almond flour are perfectly safe to eat raw, you can enhance their nutty flavors by lightly toasting them. Spread them thinly on a parchment-lined baking sheet and bake at 300°F (150°C) for about 5-10 minutes, or toast them in a dry pan over medium-low heat, stirring frequently, until they become fragrant and lightly golden. Be careful not to burn them! This extra step adds a wonderful, deep dimension to your **no-bake cookie dough**.
- Customize your mix-ins: Don’t limit yourself to just chocolate chips! Get creative with your edible cookie dough. Consider adding mini marshmallows, chopped pretzels for a salty crunch, a swirl of peanut butter, crushed candy bars, dried fruit, or even a different type of chocolate like white or dark chocolate chunks. The possibilities are endless!
- Serving suggestions: While delicious on its own, this edible cookie dough is also fantastic as a topping for ice cream, blended into a milkshake, used as a dip for fruit or graham crackers, or even rolled into small balls and coated in chocolate for a decadent truffle-like treat.
Frequently Asked Questions About Edible Cookie Dough
This is a fantastic and very important question when it comes to making safe-to-eat cookie dough! For this particular recipe, since it specifically calls for almond flour and gluten-free oat flour, you absolutely do not need to heat treat anything. Both oats and almonds are naturally safe to consume in their raw form, which is one of the beauties of this **no-bake cookie dough**. However, if you ever decide to deviate and use a regular all-purpose flour or a gluten-free measure-for-measure flour blend that typically contains raw wheat flour, then yes, heat treatment is essential. Raw flour can contain harmful bacteria, so it must be heated to an internal temperature of 165°F (74°C) to ensure it’s safe for consumption before incorporating it into your dough.
The primary concern with traditional raw cookie dough is the presence of raw eggs and sometimes raw flour. To make cookie dough truly edible and safe to enjoy without baking, we strategically remove these problematic ingredients. In my **gluten-free edible cookie dough** recipe, we swap out conventional all-purpose flour for a combination of safe-to-eat raw oat flour and almond flour. Furthermore, instead of using raw eggs as a binder, we utilize Nature’s Charm evaporated coconut milk, which provides the necessary moisture and binding power without any of the risks associated with uncooked eggs. This thoughtful ingredient selection ensures every spoonful is a worry-free delight.
While it’s tempting to think you could, this **edible cookie dough** recipe was specifically developed for raw consumption and is NOT designed to be baked into traditional cookies. The reason is that standard cookie dough recipes contain leavening agents like baking soda or baking powder, which are crucial for cookies to spread and rise properly in the oven. This edible version omits these ingredients, meaning if you were to bake it, your “cookies” would likely turn out hard, dense, and won’t spread at all. For delicious baked cookies, I highly recommend checking out my dedicated recipes like the best gluten-free chocolate chip cookies or my delightful gluten-free sugar cookies!
Traditionally, most cookie doughs are made with regular all-purpose wheat flour, which contains gluten. Therefore, typical store-bought or homemade cookie dough is unfortunately not gluten-free. However, this particular **edible cookie dough** recipe is a wonderful exception! It is carefully crafted using gluten-free oat flour and almond flour as the primary dry ingredients, making it completely gluten-free and safe for those with gluten sensitivities or celiac disease. Always ensure your oat flour is certified gluten-free to avoid cross-contamination if necessary.
Storing your homemade edible cookie dough is incredibly easy! Simply transfer the finished dough into an airtight container. You can then keep it in the refrigerator for up to 4 days, enjoying fresh scoops whenever a craving strikes. For longer storage, you can freeze the cookie dough for up to 1-2 months. If freezing, I recommend portioning it into smaller servings or rolling it into balls before freezing, then transferring the frozen balls to an airtight freezer-safe bag or container. This way, you can easily grab a single serving whenever you want!
More Delicious Sweet Snack Recipes to Try
- These gluten-free brownies are perfectly fudgy and incredibly easy to bake, a true crowd-pleaser!
- If you adore starting your day with a delightful pastry, I highly recommend making some homemade doughnuts, or for a lighter option, these scrumptious vegan baked donuts.
- This gluten-free coffee cake boasts an incredibly fluffy and moist texture, topped with a crisp, cinnamony crumb that is simply divine!
- For those who love effortless and satisfying desserts, this vegan magic bars recipe is an absolute must-try!
If you fall in love with this **gluten-free edible cookie dough recipe**, please let me know by giving it a ⭐️⭐️⭐️⭐️⭐️ rating and leaving a comment below! For more delectable gluten-free dessert ideas and daily inspiration, be sure to follow me on Instagram, Pinterest, and Facebook. You can also get all of my newest content delivered straight to your inbox by signing up for my exclusive email newsletter. Happy snacking!
Gluten-Free Edible Cookie Dough Recipe
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Ingredients
- 1 cup vegan butter
- 1 cup brown sugar
- ½ cup granulated sugar
- 2 teaspoons vanilla extract
- ¾ teaspoon fine salt
- 1¼ cups gluten-free oat flour
- 1¼ cups almond flour
- 1-2 tablespoon Nature’s Charm evaporated coconut milk
- 1½ cups chocolate chips
Instructions
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In a large bowl, add the vegan butter and heat it in the microwave for 30 to 40 seconds to let the butter melt. Add the brown sugar and granulated sugar and stir until combined. Add the salt and vanilla extract and stir again.
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Add the oat flour and almond flour, and stir until a smooth mixture forms. Add 1 tablespoon of the evaporated coconut milk and stir again. If you like a loose cookie dough, add another tablespoon of evaporated coconut milk. The mixture will seem quite loose at this point, but it will firm up in the fridge.
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Fold in the chocolate chips, then cover the bowl and let the dough chill in the refrigerator for at least 30 minutes. The longer you let it chill, the firmer the cookie dough will be.