By Wendy Stoltz / Last Modified On April 27, 2023

If you've ever wanted a gluten-free cookie dough recipe, you'll love this sweet, creamy, and indulgent classic cookie dough recipe. It's the perfect treat when you're craving something sweet and comforting but don't want to turn on the oven.

This gluten-free raw cookie dough recipe is based on my Gluten-Free Chocolate Chip Cookies recipe, which is perfect for those who love classic chocolate chip cookies. If you want a quick and easy single-serving dessert, try our Gluten-Free Chocolate Chip Mug Cookie recipe. Check out our Gluten-Free Double Chocolate Chip Cookies recipe for those who love rich and indulgent chocolate cookies. And for a healthier option, try our Gluten-Free Oatmeal Chocolate Chip Cookies recipe, which is also a great source of fiber. We also have a delicious Paleo Cookie Dough recipe. For more delicious gluten-free cookie ideas, check out our ultimate list of Gluten-Free Cookie Recipes.

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In this post, we're sharing what ingredients are in gluten-free cookie dough, how to make gluten-free cookie dough, tips for making it, and how to store it.

Edible Gluten-Free Cookie Dough Recipe

I grew up eating cookie dough. Even though there's raw egg in it, I've never had an issue. It is recommended not to eat cookie dough, so we switched to making an edible gluten-free cookie dough recipe.

This edible gluten-free cookie dough is simple to make, and you don't need to chill it before you can start enjoying it.

It uses minimal ingredients, and we've included an option to make it dairy-free. There aren't any eggs in this edible gluten-free cookie dough recipe, so if you go with the dairy-free option, it will also be vegan. 

Why You’re Going to Love This Gluten-Free Cookie Dough

Simple to make with minimal ingredients - This recipe is special as it is simple and easy. You just need to mix the ingredients together, and you're done. It takes only a few ingredients

Tastes so good - Combining brown sugar, granulated sugar, vanilla extract, and chocolate chips gives this edible cookie dough a delicious taste that makes a great sweet treat. It's heavenly creamy.

Versatile - This edible GF cookie dough can be used in various ways. Use it as a topping for ice cream, or just eat it straight out of the container.

Convenient - You can store this edible cookie dough in an airtight container in the refrigerator or freezer for later use, making it a convenient option for a quick and easy dessert.

Ingredients in Gluten-Free Cookie Dough

Salted Butter - Room temperature or slightly warmer works best. Don't use melted butter. If you use unsalted butter, make sure to add ½ teaspoon of salt. You can use dairy-free butter. Shortening does not taste good in this gluten-free cookie dough recipe.

Brown Sugar - For a sweet, caramel-like flavor.

Granulated Sugar - Adds sweetness and balance, just like a chocolate chip cookie.

Vanilla Extract - A touch of vanilla goes a long way. You can always leave it out, but we love adding vanilla.

Gluten-Free Flour - For this recipe, I kept it simple and used Bob's Red Mill 1-to-1 All-Purpose Gluten-Free Flour.

Chocolate Chips - You can use mini chocolate chips or regular chocolate chips.

Equipment Needed for This Gluten-Free Cookie Dough

Large mixing bowl - You will need a large mixing bowl to mix the ingredients for the edible cookie dough.

Rubber spatula - A rubber spatula will be needed to scrape the sides of the mixing bowl and incorporate all the ingredients.

Electric mixer - An electric mixer or stand mixer can be used to mix the ingredients together, but it is not required. You can mix the ingredients by hand using a whisk or fork.

If you have any questions about making Gluten-Free Cookie Dough, please leave a comment, and we will get back to you as soon as possible.

How to Make Edible Gluten-Free Cookie Dough

1. Add the butter, sugars, and vanilla to a large mixing bowl.
2. Mix until combined and smooth.
3. Add in the GF flour.
4. Mix until well incorporated.
5. Add in the regular or mini chocolate chips.
6. Mix until evenly incorporated.

You can enjoy this edible gluten-free cookie dough right away, or you can chill it.

Note: This recipe calls for 10 tablespoons of butter, that's 1 stick plus 2 tablespoons. You can also use 1 stick plus 2 tablespoons of water instead.

Tips for Making Gluten-Free Edible Cookie Dough

Room temperature - Start with room-temperature ingredients.

Use soft butter - Make sure your butter is soft, not melted.

Measure flour correctly - Spoon flour into the measuring cup and level, don't scoop the flour from the bag.

Use the recipe as is - Don't change the recipe. Follow it as directed.

Frequently Asked Questions

Are All Chocolate Chips Gluten-free?

Not all chocolate chips are gluten-free, but most are. What you really need to pay attention to, in addition to the ingredients, is if they were processed in a facility that also processes wheat ingredients.

Here are some of our favorite gluten-free chocolate chips:

• Enjoy Life Foods
• Lieber's (Dairy-free and Kosher)
• Lily’s
• Trader Joe's
• Pasha

You can use regular or mini chocolate chips. If you have a favorite chocolate chip that you use, please let me know which ones you'd use.

What Substitutes Can I Make For This Gluten-Free Cookie Dough?

Vegan and Dairy-Free Gluten-Free Cookie Dough - You can use dairy-free butter and dairy-free chocolate chips in this recipe to make this gluten-free, dairy-free cookie dough. You can also make this gluten-free cookie dough recipe vegan by using your favorite vegan butter.  Make sure your butter is not melted before you use it. We like Earth Balance Buttery spread.

What Gluten-Free Flours Are Best For Edible Gluten-Free Cookie Dough?

This recipe works well with my gluten-free flour blend and Bob's Red Mill 1-to-1 Gluten-Free Flour. Other flour blends with similar ingredients, like Cup4Cup, King Arthur, and Trader Joes Gluten Free Flour, will also work.

Nut flour blends don't work in this recipe. Also, Bob's Red Mill All-Purpose Gluten-Free Flour blend doesn't taste good in this recipe due to the chickpea flour.

What Variations Can I Make To This Gluten-Free Cookie Dough Recipe?

Preparing food should always be fun. Here are some gluten-free edible cookie dough ideas you can use:

• Chocolate cookie dough with marshmallows: Add 2 tablespoons of cocoa powder and some mini marshmallows
• Matcha white cookie dough: Add 1 tablespoon of matcha to the sugar before mixing with the butter
• Lemon poppyseed sugar cookie dough: Add ½ teaspoon lemon juice, ½ teaspoon lemon zest, and ½ tablespoon poppyseeds.

How Do You Work with Gluten-Free Flours?

When working with or measuring gluten-free flour, spoon the flour into the measuring cup and level. Do not scoop your measuring cup into the gluten-free flour.

The best method really is to weigh the gluten-free flour, but I don't have the ingredient weights for all my recipes yet.

How Do I Store Gluten-Free Cookie Dough?

Wrap it tightly in plastic or airtight containers to store gluten-free cookie dough. Place the wrapped or containerized dough in the refrigerator, lasting up to five days.

Can You Make This Gluten-Free Cookie Dough Ahead of Time?

Yes, you can make this gluten-free cookie dough ahead of time. You can mix up a batch of cookie dough and keep it in the refrigerator for up to five days or freeze it for up to three months. 

Can You freeze gluten-free cookie dough?

Yes, this recipe freezes well for up to 3 months. We like to use a cookie scoop and freeze cookie dough balls. We store them in a container in the freezer and grab one when we have a sweet tooth.

How Do You Use Gluten-Free Cookie Dough?

• Add a scoop to a bowl of ice cream to make a gluten-free cookie dough ice cream
• Grab a spoon and dig into it
• Dip it in chocolate and freeze it to make cookie dough truffles 
• Use gluten-free dough as a filling between two layers of cake
• Sprinkle it on top of brownies

Can Gluten-free Flour Be Eaten Raw?

It is generally safe to eat raw, gluten-free flour. Still, it's important to remember that raw flour of any type (including gluten-free flour) may contain harmful bacteria such as E. coli and Salmonella. These bacteria can be killed by cooking the flour to the appropriate temperature.

How Do You Heat Treat Gluten-Free Flour?

Heat-treating gluten-free flour helps you kill bacteria and makes gluten-free cookie dough safe to eat.

Here are two ways to heat treating flour:

1. In the microwave: microwave gluten-free flour for 1 minute or until it reaches 165°F.
2. In the oven: bake gluten-free flour in the oven for 5-10 minutes at 350°F.

Heat-treated flour reduces the risk of foodborne illness.

Can I Bake With Gluten-Free Cookie Dough?

No. This edible cookie dough recipe is egg-free. Without this, your gluten-free cookies won't bake properly.  

Instead, you can bake these gluten-free chocolate chip cookies! 

How Do You Make Gluten-Free Cookie Dough Stick Together?

Gluten-free cookie dough can sometimes be crumbly or not stick together, as well as traditional cookie dough, because gluten-free flours lack the elasticity and binding properties that gluten provides. Use a gluten-free all-purpose flour blend that includes xanthan gum. Refrigerate the dough for at least 30 minutes before shaping or rolling it out. This can help the ingredients bind together better and reduce the crumbliness of the dough.

How Long Will The Dough Last In The Fridge?

The gluten-free cookie dough can last in the refrigerator for up to 5 days if stored in an airtight container. It's important to ensure the container is airtight to prevent the dough from drying out or absorbing any odors from other foods in the refrigerator. This is important as it is eaten raw.

More Cookie Recipes You Might Like

Gluten-Free Sugar Cookies - Soft, tender bakery-style gluten-free sugar cookies with a sweet buttercream frosting. With this gluten-free sugar cookie recipe, you can make circle-shaped cookies or cutout sugar cookies. Sugar cookies are one of my favorite gluten-free cookies. You can enjoy them plain or with icing. They are perfect year-round and super fun for decorating for the holidays. This recipe is as simple as it gets - these cookies are soft, sweet, and delicious.

Gluten-Free Chocolate Chip Cookies - The best gluten-free chocolate chip cookies! With crunchy edges and a chewy center, no one can tell that these chocolate chip cookies are gluten-free. I've included process photos and tips so you are set up for success when making this gluten-free chocolate chip cookie recipe. You can use my flour blend or a flour mix for these cookies.

Gluten-Free Lemon Cookies - One of our favorite, zesty gluten-free cookie recipes. Tender, soft, gluten-free lemon cookies are packed with bright lemon flavor and topped with a sweet and zesty lemon glaze. These cookies are super simple to make.

Gluten-Free Graham Crackers - Not technically a cookie, but they are sweet and crunchy, and you can bake them up like cookies. These graham crackers are buttery, crispy, and perfectly sweetened. Enjoy them as is, or use them in recipes calling for gluten-free graham cracker crumbs.

Gluten-Free Monster Cookies - Soft-baked and oh-so-delicious, these Gluten-Free Monster Cookies will disappear in no time. This recipe is simple, and you can add your favorite cookie add-ins. These cookies have the new gluten-free Oreos in them (optional).

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Yield: 18 servings

Gluten-Free Cookie Dough

Print

If you've ever wanted a gluten-free cookie dough recipe, you'll love this sweet, creamy, edible cookie dough recipe. It uses minimal ingredients, and we've included a dairy-free option.

Prep Time 5 minutes

Total Time 5 minutes

Ingredients

• 10 tablespoons salted butter (this is one ½ cup stick of butter plus 2 Tbsp, you can also use 1 stick plus 2 Tbsp of water instead)
• ½ cup brown sugar, packed
• ¼ cup granulated sugar
• 1 teaspoon vanilla extract
• 1 cup gluten free all purpose flour (I used my blend or Bob's Red Mill 1-to-1)
• ¾ cup chocolate chips

Instructions

1. Add the butter, sugars, and vanilla to a large mixing bowl.
2. Mix until combined and smooth.
3. Add in the gluten free flour.
4. Mix until well incorporated.
5. Add in the chocolate chips.
6. Mix until evenly incorporated.
7. Store in an airtight container in the refrigerator or freezer.

Notes

• This recipe calls for 10 tablespoons of butter, that's 1 stick plus 2 tablespoons. You can also use 1 stick plus 2 tablespoons of water instead.
• Start with room temperature ingredients.
• Make sure your butter is soft, not melted.
• Spoon flour into the measuring cup and level, don't scoop the flour from the bag.
• Don't change the recipe, follow it as directed.
• You can use a dairy-free butter. Shortening does not taste good in this recipe.

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. They never cost you extra.

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  Ice Cream Scoop, 3Pcs Cookie Scoop Set, Stainless Steel Ice Cream Scooper with Trigger Release, Large/Medium/Small Cookie Scooper for Baking, Cookie Scoops for Baking Set of 3 with Cookie Dough Scoop
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  Cuisinart SM-50G Precision Master 5.5-Quart 12-Speed Stand Mixer with Mixing Bowl, Chef's Whisk, Flat Mixing Paddle, Dough Hook, and Splash Guard with Pour Spout, Agave Green
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  Enjoy Life Baking Chocolate Semi-Sweet Mini Chocolate Chips, Gluten Free, School Safe, Non GMO, Dairy Free, Soy Free, Vegan, Nut Free Chocolate, 6 Bags (10 oz) Bulk Chocolate
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  OXO Good Grips Silicone Cookie Spatula (2 Pack)
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  Bobs Red Mill, Baking Flour 1 To 1 Gluten Free, 22 Ounce

Nutrition Information:

Yield:

18

Serving Size:

1
Amount Per Serving: Calories: 287Total Fat: 17gSaturated Fat: 11gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 26mgSodium: 82mgCarbohydrates: 30gFiber: 1gSugar: 27gProtein: 3g

This nutrition info is based on the exact ingredients and brands that I used a the time. It may not be 100% accurate. Please check your ingredients nutrition labels.

Did you make this gluten-free cookie dough? Please leave a starred rating and a comment below, letting me know your thoughts.