Gluten Free Cookie Dough

This gluten free cookie dough is the perfect recipe to whip together when you’re craving something sweet but don’t want to turn on your oven! It’s made with pantry staple ingredients and is egg free and vegan friendly.

I am a sweet treat after dinner every night kind of girl. But most of the time I don’t have the energy to actually bake something so this gluten free cookie dough is the *perfect* recipe to have in your back pocket. While Pillsbury and other brands do make gluten free cookie dough and other products, I love making it at home so you can be fully in charge of the ingredients and flavor.

While I do not recommend baking this gluten free cookie dough into cookies, you can try my classic gluten free chocolate chip cookies if you want a warm recipe!

Tips before we get started…

• If using unsalted butter, I suggest adding about 1/8 to 1/4 of a teaspoon of salt to the cookie dough with the dry ingredients.
• You do need to heat treat gluten free flour if eating it raw. This will ensure it does not contain any harmful bacteria. You can do this in either the microwave or the oven!

How to make gluten free cookie dough

Add the flour to a bowl and microwave for 1 minute on high heat. Stir to distribute the heat and then set aside. Alternatively, bake the flour on a baking sheet for 5-10 minutes at 350 or until it reaches 165 Fahrenheit. Set aside to come to room temperature.

Add the butter to the microwave in a medium bowl and melt for about 25 seconds. You don’t want it fully melted, but soft enough that it can easily mix with the sugar.

Add in the brown sugar and white sugar and whisk really well to combine. Whisk in the vanilla.

Fold in the flour to combine, then add in the milk as needed to reach your desired consistency. If you store this in the fridge, it will firm up as the butter hardens so keep that in mind.

Fold in the chocolate chips. Enjoy as is or with a sprinkle of flaky salt! Try my protein cookie dough next!

Key ingredients & swaps

Butter. Butter will give this that classic gluten free cookie dough flavor. I do not recommend subbing for oil because the flavor will not be as rich. You can, however, swap for a vegan butter like Earth Balance. Since this recipe has no eggs (to make it edible) you only need to swap the butter to make this a vegan and gluten free recipe.

Sugar. A mix of white and brown sugar will sweeten the dough but also create a rich flavor thanks to the molasses in the brown sugar. I used light brown because that’s what I usually have on hand, but dark brown works too! You can swap both of them for coconut sugar, though the color will be darker. I do not recommend any kind of liquid sweetener here.

Flour. I used Bob’s Red Mill gluten free all purpose baking flour. Because we aren’t actually baking this, it’s less important that your blend contain xanthan gum, though mine did! Since we’re just eating it plain, the flour you use is a bit more flexible! Still, I suggest a GF all purpose and not oat or almond flour.

Chocolate. I like mini chocolate chips here because I find it more enjoyable to eat, but you can use regular chips or even a chopped chocolate bar. I like semi-sweet best!

Why does flour need to be heat treated?

Flour, even gluten free flour, needs to be heat treated if it is being eaten raw. This cookie dough is designed to be eaten raw and not baked into cookies, so it is important to heat treat the dough before mixing with the other ingredients to kill of any possible bacteria that may be present.

Raw flour can contain harmful bacteria such as E. coli and Salmonella and heat treating the flour kills these bacteria and makes it safe to eat. I do it in the microwave to make it quick and easy (just one minute!), but you can also bake the flour on a baking sheet for 5-10 minutes to kill off the bacteria.

How to store

I recommend storing this cookie dough in the fridge. It will keep for up to 1 week in a sealed container, but will firm up as it sits because of the butter, so let it sit at room temperature for about 30 minutes if you prefer a softer consistency.

You can also freeze it! To freeze, I recommend rolling up into little balls (about 1-2 tablespoons worth), then place in a container or ziplock bag and freezing for up to 1 month. You’ll then want to let thaw at room temperature for at least 10 minutes before eating.

More quick dessert recipes!

• Gluten Free Mug Cake
• Giant Funfetti Sugar Cookie
• Air Fryer Apples
• Mini Gluten Free Cake

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