Eat this gluten free cookie dough straight from the bowl!
It’s eggless and uses toasted flours, so there’s no risk that you’ll get a bellyache from eating this raw dough… unless you end up eating the whole batch at once! (It’s that good.)
- Is gluten free cookie dough safe to eat?
- How & why to heat treat gluten free flours
- What flours to use in this recipe
- How to make edible gluten free cookie dough
- Tips for making the recipe
- Can I bake this cookie dough?
- Dairy free and vegan versions
- Flavour variations
- How to use edible cookie dough
Is gluten free cookie dough safe to eat?
Eating gluten free cookie dough straight from the bowl has some risks. Although the risk is small, it’s still there. Raw, uncooked eggs can contain Salmonella and raw flours can contain E. Coli, both of which are pathogenic bacteria that can cause illness.
If you’re dying for a batch of cookie dough, skip the regular recipe that is meant for the oven and make this instead!
How & why to heat treat gluten free flours
In order to make this recipe safe to eat raw, the flours need to be treated with high heat in the oven. Why? This kills any harmful bacteria (like E. Coli) that might be hanging out in the rice flours.
To heat treat the white rice and brown rice flour, preheat the oven to 375°F. On a parchment lined baking sheet, spread the flours thinly and toast for 5-6 minutes. Let the flour cool prior to using.
If you’re dying to eat cookie dough right off of a spatula, here’s what you’ll need to make your own:
- White rice flour: a gluten free flour that’s especially good for cakes and cookies
- Brown rice flour: a gluten free flour that has a mildly nutty taste. Great for cookie dough!
- Butter: unsalted and melted, but can be dairy or dairy free. A must-have for cookies!
- Brown sugar, packed: also a must have for cookies!
- Vanilla extract: my favourite is Madagascar vanilla
- Milk: packed full of dairy or dairy free, the choice is yours!
There’s no baking powder, xanthan gum, eggs, or other additives needed in this recipe because the dough won’t be baked. It’s even easier to make than regular cookies!
What flours to use in this recipe
This particular cookie dough recipe uses white rice and brown rice flours. The white rice flour is a lighter gluten free flour, while brown rice adds a bit more density to the cookie dough texture.
If you don’t have either on hand, feel free to experiment with any other gluten free flours out there, even all purpose flours. Just one note - if you do use all purpose flour don’t use a version that contains xanthan gum. You don’t need it, since we aren’t baking the cookies and a binder isn’t needed - and it will also affect the flavour.
How to make edible gluten free cookie dough
Making this gluten free cookie dough is incredibly easy. Start by toasting the flours on a baking sheet in an oven set to 375°F. This heat treats the flours and kills any bacteria - and will only take 5-6 minutes.
Next, cream together the melted butter and brown sugar using a spatula. Add in salt, vanilla extract, milk and toasted flours. Mix well until everything is combined and the dough is fully wet. Fold in the chocolate chips.
Eat the cookie dough right from the bowl, or scoop into small balls and chill in the fridge or freeze for later.
Tips for making the recipe
Here are a few tips to make this edible cookie dough even yummier than you imagined!
- Use stone ground flours. Since this dough isn’t being baked, the mouthfeel of the flours is incredibly important. Using stone ground flours ensures that the white rice and brown rice is really fine, so you won’t be left with a gritty texture in your mouth.
- Chill the dough after mixing. I’m all for scooping a spoonful right out of the bowl after this cookie dough is mixed, but I promise you it tastes even better when it’s slightly chilled. This also gives the butter a bit of stability and holds everything together.
- Use good quality vanilla extract. My favourite vanilla extract to use is Madagascar Vanilla Extract. It’s much richer in taste and texture.
Can I bake this cookie dough?
Sadly, you can’t bake this gluten free cookie dough. It’s missing the key ingredients that hold everything together and rise during baking - eggs, baking powder, and xanthan gum. But don’t worry... eating this dough raw is way better than cooking it!
Dairy free and vegan versions
To make this recipe dairy free, substitute the unsalted butter for a dairy free version, like Earth Balance. Use your favourite brand of non dairy chocolate chips and dairy free milk as a replacement for the cow’s milk. We love almond milk around here!
This recipe doesn’t contain eggs, so if you need a vegan version, simply follow the dairy free variations above and you’ll be all set!
This recipe is like a blank cookie dough canvas - just waiting for you to create your masterpiece on it! Here’s some inspiration to get you started…
- Use sprinkles instead of chocolate chips for a birthday party kind of vibe!
- Add in crushed gluten free Oreos to make double cookies and cream cookie dough! Bonus points if you add this mixture to your favourite ice cream!
- Skip the chocolate chips and use butterscotch chips instead. Or peanut butter chips!
- Add in a bit of cinnamon for a spicy, warm hug!
- Replace the brown rice flour with gluten free oat flour and replace the chocolate chips with raisins. Edible oatmeal raisin cookie dough for the win!
How to use edible cookie dough
The absolute best (and easiest) way to use this gluten free cookie dough is to eat it straight from the bowl! But there are also other ways to enjoy it. Here are a few:
- Add it on top of brownies for a decadent, incredibly sweet dessert
- Add it as a topper on a cupcake for a sweet little extra!
- Put it into your favourite ice cream and instantly create your own cookie dough ice cream! Scoop or roll small amounts into the dairy or non-dairy ice cream of your choice.
- Make chocolate cookie dough balls by freezing scoops of the dough and coating them in melted chocolate. Freeze the dough balls again once coated. Serve chilled.
- Serve it with a fruit tray for an alternative to dip.
- Add it between layers of cake for an extra special, sweet surprise!
- Make no-bake cookie dough bars. Freeze it in a small baking tray or loaf pan and cut the cookie dough into small squares.
Chill cookie dough in the fridge for 2-3 days or freeze for longer term storage.
To freeze this gluten free cookie dough, scoop or roll into small balls and place in the freezer on a plate. Once the rolls are frozen, transfer to an airtight container, bag or tightly wrap in plastic. Thaw individual balls in the fridge overnight or directly on the counter. (Or be like my kids and just try to bite into them while frozen...)
Gluten Free Cookie Dough
- ½ cup + 1 ½ tablespoons (100g) white rice flour
- 1 cup (150g) brown rice flour
- ½ cup (115g) unsalted butter, melted
- ¾ cup (135g) brown sugar, packed
- 1 teaspoon (6g) salt
- 1 teaspoon (5g) vanilla extract
- ¼ cup (52g) milk
- ½ cup (95g) chocolate chips
- Heat-treat the flours by preheating the oven to 375°F. On a parchment lined baking sheet, spread flours thinly and bake in the oven for 5-6 minutes. Set the baking sheet aside and allow them to fully cool.
- Using a spatula, cream together the melted butter and brown sugar until it is well mixed and the sugar starts to dissolve. Add in the salt, vanilla extract, milk, toasted white rice and brown rice flours and mix well. The entire mixture should be wet with no clumps.
- Fold in chocolate chips.
- If desired, scoop cookie dough into tablespoon-sized balls onto a plate and chill in the fridge or freezer.
- Storage: chill cookie dough in the fridge for 2-3 days, or scoop into small balls and freeze in an airtight container or bag.
- To make dairy free & vegan: substitute the unsalted butter for a dairy-free/vegan version, use non-dairy milk and dairy-free/vegan chocolate chips.