Gluten Free Edible Cookie Dough
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.