Gluten-Free Cookie Dough Recipe

Craving cookie dough without the gluten guilt? Look no further! This recipe whips up a batch of rich, decadent dough that's not only gluten-free but also safe to eat raw. Ditch the store-bought tubs and bake up a batch of these chewy, chocolate-studded delights, perfect for satisfying your sweet tooth or whipping up a quick batch of cookies.

Ingredients:

• Creamy Base:
• ½ cup unsalted butter, softened
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 tablespoon vanilla extract
• Gluten-Free Flour Power:
• 1 cup almond flour
• ½ cup oat flour (gluten-free certified)
• ¼ cup tapioca starch
• ½ teaspoon baking powder
• ¼ teaspoon salt
• Chocolatey Indulgence:
• ½ cup mini chocolate chips (or feel free to mix it up with chopped nuts, dried fruit, or sprinkles!)

Instructions:

1. Creamy Dream Team: In a large bowl, beat together the softened butter, brown sugar, and granulated sugar until light and fluffy. Stir in the vanilla extract until well combined.
2. Flour Power Play: In a separate bowl, whisk together the almond flour, oat flour, tapioca starch, baking powder, and salt. Add the dry ingredients to the wet ingredients gradually, mixing until just combined. Don't overmix!
3. Chocolate Chip Cheers: Fold in the mini chocolate chips (or your chosen mix-ins) until evenly distributed.
4. Dig In (or Bake Away!): Enjoy the cookie dough raw (seriously, it's safe!), or preheat your oven to 375°F (190°C) and bake scoops of dough on a parchment-lined baking sheet for 10-12 minutes, or until golden brown and slightly firm.
5. Cooling Bliss: Let the baked cookies cool completely on a wire rack before devouring.

Nutritional Information (per serving):

• Calories: 180
• Fat: 12g
• Carbohydrates: 19g
• Fiber: 2g
• Sugars: 12g
• Protein: 2g

Tips for Heavenly Dough:

• Room Temperature is Key: Use softened butter and room-temperature ingredients for optimal texture.
• Mix and Match: Get creative with your mix-ins! Add chopped nuts, dried fruit, peanut butter chips, or even a pinch of espresso powder for a mocha twist.
• Chill Out, Dough: If the dough feels sticky, refrigerate it for 30 minutes before scooping or baking.
• Double the Batch: This recipe easily doubles for a crowd (or for those days when you just can't resist!).

Conclusion:

This gluten-free cookie dough recipe is a game-changer for anyone who loves the taste of dough but wants a healthier, allergy-friendly option. It's simple to make, incredibly delicious, and surprisingly versatile. So go ahead, grab a spoon, indulge in a scoop (or two), and bake up a batch of these heavenly cookies – your taste buds (and tummy) will thank you!