This Cookie Dough recipe is the perfect midnight treat to satisfy your sweet tooth. No baking required, no eggs required, and fully gluten-free, too!
We all know that when baking cookies, the cookie dough is one of the best parts! The sweet smell of the dough, combined with the decadent chocolate chunks mixed through, really speaks to me on another level.
On the days when you can’t wait to bake and just want to dig into the dough itself, turn to this recipe! This gluten-free edible cookie dough is safe to eat as it is egg-free, making it perfect for snacking on throughout the day, or eating straight from the bowl with a spoon.
You can also make this cookie dough ahead of time to enjoy whenever the craving hits – I love to freeze the dough into bite-size pieces and snack on them at midnight when there’s no one to catch me!
Is Gluten-Free Cookie Dough Healthy?
The ingredients in this recipe for gluten-free cookie dough are generally healthy. The flour blend is gluten-free, which is good for people with celiac disease or gluten sensitivity, and the butter is unsalted and can be swapped for a dairy-free brand, which would also make this recipe vegan-friendly.
However, there are a few swaps you can make if you’d like this recipe to be healthier. The refined sugar can be swapped out for natural sweeteners like honey or maple syrup, and the chocolate chips can be swapped out for chopped nuts or dried fruit. You can also cut down on the butter by using applesauce or mashed banana instead.
What does it mean to heat-treat flour?
Heat-treating flour involves subjecting it to high temperatures to eliminate harmful bacteria and enhance its baking properties. This process is usually followed for recipes that use raw flour, such as cookie dough or no-bake desserts.
Aside from food safety, heat-treating flour can also increase its ability to absorb moisture, and the end result is softer in consistency, which makes your cookie dough smoother and creamier.
This recipe calls for heat-treating at the start, and it’s a very simple process. Simply preheat your oven to 350°F, spread the flour evenly on a baking sheet lined with parchment paper, bake for 5 to 7 minutes, and allow the flour to cool completely before using.
How to make ahead and store
This cookie dough is fantastic because it keeps well in the refrigerator, and you can even freeze it until you’re ready to enjoy it! I recommend storing it in an airtight container that is labeled with the date you made it. In the refrigerator, the cookie dough will keep for up to 2 weeks. In the freezer, it can last up to 3 months.
Serving Suggestions
There are so many ways to use this tasty treat! You can go ahead and dig in by the spoonful, or crumble some cookie dough over your ice cream sundae to dress it up a bit. I love to use it with this Healthy Ice Cream with Chocolate and Pomegranate, or even this Coconut Milk Ice Cream with Rum and “Egg Nog”!
You could also add some cookie dough chunks to your morning bowl of Oatmeal or Overnight Oats for a treat, or mix some into a bowl of Greek yogurt for a healthier dessert. The sky’s the limit!
Recipe
Ingredients
- 1 cup (80g) gluten-free 1:1 flour
- 1/2 teaspoon salt
- Pinch of baking soda
- 1/2 cup unsalted butter, softened at room temperature
- 1/2 cup white sugar
- 6 tablespoons brown sugar packed
- 2 teaspoons vanilla extract
- 3 to 4 tablespoons milk of choice (I used unsweetened almond)
- 4 tablespoons semi-sweet mini chocolate chips
Instructions
- Preheat your oven to 350℉ and spread the flour on a cookie sheet. Bake for 5 minutes and then let cool completely.
- Once cooled, in a medium bowl, whisk together the flour, baking soda, and salt.
- In a large bowl, use an electric hand mixer to beat the butter and sugars until creamy and combined.
- Add in the vanilla and beat again.
- Add in the flour mixture and milk and stir until combined. Stir in the chocolate chips.
- Optional: Chill for 30 minutes to firm up and enjoy!
Nutrition Info:
Recipes written and produced on Food Faith Fitness are for informational purposes only.
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