The Best Fluffy Pancakes recipe you will fall in love with. Full of tips and tricks to help you make the best pancakes.
Craving cookie dough without the gluten guilt? Look no further! This recipe gluten free cookie dough 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
- 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.
- 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!
- Chocolate Chip Cheers: Fold in the mini chocolate chips (or your chosen mix-ins) until evenly distributed.
- Dig In (or Bake Away!): Enjoy gluten free 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.
- Cooling Bliss: Let gluten free cookie dough cool completely on a wire rack before devouring.
Nutritional Information
(per serving):
- Calories: 180
- Fat: 12g
- Carbohydrates: 19g
- Fiber: 2g
- Sugars: 12g
- Protein: 2g
- 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!
Whip up a batch of gluten-free cookie dough that's safe to eat raw! This easy, allergy-friendly recipe uses almond and oat flour for a chewy texture and rich flavor—perfect for snacking or baking.
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
- 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.
- 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!
- Chocolate Chip Cheers: Fold in the mini chocolate chips (or your chosen mix-ins) until evenly distributed.
- 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.
- Cooling Bliss: Let the baked cookies cool completely on a wire rack before devouring.
Notes
- Use room-temperature butter for best results.
- Add espresso powder for a mocha twist.
- Chill dough if too sticky.
- Double the batch for parties or freezing.
