Gluten Free Cookie Dough
by: claire cary
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.
Ingredients
- ½ cup salted butter
- ⅓ cup brown sugar
- ¼ cup white sugar
- 1 teaspoon vanilla extract
- 1 cup gluten free all purpose baking flour
- ⅔ cup chocolate chips I like mini
- 1-2 tablespoons milk as needed
Instructions
- 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 and let it 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!
Notes
You can swap the butter for vegan butter to make this a totally vegan recipe!
Serving: 0.25cup / Calories: 288kcal / Carbohydrates: 37g / Protein: 2g / Fat: 16g / Saturated Fat: 9g / Polyunsaturated Fat: 1g / Monounsaturated Fat: 3g / Trans Fat: 0.5g / Cholesterol: 33mg / Sodium: 105mg / Potassium: 19mg / Fiber: 2g / Sugar: 25g / Vitamin A: 391IU / Vitamin C: 0.1mg / Calcium: 41mg / Iron: 1mg
