This gluten free cookie dough is so easy to make with simple ingredients, you'll be whipping up a batch in no time. You can enjoy it straight from the bowl by the spoonful or transform it into delicious treats like balls or dessert toppings. This recipe is perfect for those following paleo, vegan or dairy free diets, and it's completely egg-less! Packed with flavor and made with wholesome ingredients, this cookie dough is the perfect way to satisfy your sweet tooth. It's also a great way to upgrade your classic ice cream. I highly recommend adding in some of this gluten free cookie dough. It's creamy, dreamy and convenient. The best part is that it can be whipped up in less than 20 minutes! This recipe is also super kid-friendly and your whole family will love it. It's the perfect dessert to always have on hand in your freezer too! Get creative with the mix-ins and flavors! I know you're going to love this one.
Why You'll Love This Recipe
It's so easy to make!
You probably already have the ingredients on hand.
This recipe is both gluten free and dairy free!
It can be whipped up in less than 20 minutes.
It's perfect for when the sweet craving hits.
This recipe is super kid-friendly.
This gluten free cookie dough is creamy and delicious!
Equipment Needed
All you need to make this gluten free cookie dough is a baking sheet, mixing bowl, spoon, measuring cups and a mini ice cream scooper.
Ingredients Needed
Gluten Free Flour: I used Bob's Red Mill Paleo flour here. It is my favorite gluten free flour to bake with! If you want these to be nut free, use a nut free flour!
Coconut Sugar: I used coconut sugar in this gluten free cookie dough because it has a lower glycemic index. Feel free to use regular sugar if that's what you have on hand!
Butter: I used vegan butter because I am dairy free. Feel free to use regular as well!
Milk: I used dairy free milk because I am dairy free. Feel free to also use regular milk.
Vanilla Extract: I love the flavor that vanilla extract gives this cookie dough.
Salt: My favorite salt is Redmond's Real Salt because it is high-quality and made with zero fillers. If you use my discount code LESSWITHLAUR you can get 15% off Redmond's website.
Mini Chocolate Chips: I used Enjoy Life Foods chocolate chips here because they are allergy-friendly. They make amazing mini chips!
Step-By-Step Instructions
Step 1: Gather your ingredients and preheat the oven to 300ºF.
Step 2: Toast the flour on a baking sheet for 7-10 minutes.
Step 3: Once flour cools, combine all ingredients in a bowl.
Step 4: Use ice cream scooper to scoop into mini balls.
Storage
This gluten free cookie dough can be stored in the refrigerator for up to 4 days (but it probably won't last that long)!
How to Serve
This cookie dough can be served so many different ways!
Eat it by the spoonful alone!
Drizzle some melted chocolate on top of it.
Roll into bite-sized balls for convenient snacking.
Take your brownies, ice cream or cupcakes to the next level by using this cookie dough as a topping!
Mix it into your favorite ice cream.
Use it in a yogurt parfait.
Use it as a fruit dip.
Variations
The variations for this gluten free cookie dough are endless!
Try mixing in sprinkles instead of/alongside the chocolate chips.
Add in white chocolate chips instead of dark.
Add in some mini marshmallows to make a s'mores flavor.
Try adding in some matcha to make a match flavor or try my mint matcha gluten free edible cookie dough recipe.
Add a splash of coffee for a mocha or espresso twist.
Mix in some freeze dried fruit.
Try adding pretzels for some sweet and savory action.
Add in some chopped nuts for extra crunch.
Mix cacao powder into the dough to make a double chocolate flavor.
Swap in mint extract or almond extract for the vanilla extract.
Recipe FAQs
Can I freeze the cookie dough?
Yes! You can definitely freeze this cookie dough for up to 3 months.
Can I bake cookies with this edible cookie dough?
Yes! This dough actually bakes into soft cookies. Place the dough in the fridge for 10 minutes before baking. Then, flatten the dough and bake the cookies at 350ºF for 12-15 minutes.
Can I add this cookie dough to ice cream?
Yes and I highly recommend doing so!
Is gluten free cookie dough safe to eat raw?
Yes. This cookie dough is safe to eat raw because it does not contain any eggs.
Are all chocolate chips gluten free?
Not necessarily. You want to make sure you are using gluten free chocolate chips! I like to use the Enjoy Life brand.
What substitutes can I make for this gluten free cookie dough?
The variations are endless. Try adding in sprinkles, marshmallows, white chocolate chips, freeze dried fruit and more.
Can you make this gluten free cookie dough ahead of time?
Yes, you can make this cookie dough ahead of time and store it in the refrigerator.
How do you heat treat gluten free flour?
To heat treat the gluten free flour, toast the flour on a baking sheet for 7-10 minutes at 350ºF. It also gives the flour a delicious toasted flavor.
Related Recipes
Be sure to try these delicious desserts next:
If you make this gluten free cookie dough and love it, I would really appreciate a 5 star review! I also love seeing your creations so please tag me on Instagram or Tik Tok.
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Gluten Free Cookie Dough
Equipment
- 1 baking sheet
- 1 bowl
- 1 spoon
- 1 mini ice cream scooper
- measuring cups and spoons
Ingredients
- 3/4 cup gluten free flour
- 1/2 cup coconut sugar
- 1/4 cup vegan butter, melted
- 2 tbsp dairy free milk
- 1 tsp vanilla extract
- 1/2 tsp salt
- 1/2 cup dairy free mini chocolate chips
Instructions
- Gather your ingredients and preheat the oven to 300ºF.
- Toast the flour on a baking sheet for 7-10 minutes.
- Once flour cools, combine all ingredients in a bowl.
- Use ice cream scooper to scoop into mini balls.
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