Craving cookie dough but worried about the raw eggs and flour? This recipe delivers all the gooey, sweet goodness of classic cookie dough without the guilt! This gluten-free edible cookie dough is incredibly easy to make, perfect for a quick dessert, or a fun treat for the whole family. It's one of those healthy meals that doesn't feel like a compromise— it's pure deliciousness.
Why This Recipe Works
This recipe uses heat-treated flour, ensuring safety and a delicious texture. We've also included smart swaps to keep it gluten-free, dairy-free adaptable, and utterly irresistible. It’s a perfect example of quick dinner ideas that are both satisfying and healthy. Get ready for a homemade cooking experience that's both simple and rewarding!
Ingredients:
- 1 cup gluten-free all-purpose flour blend (ensure it's heat-treated)
- ½ cup packed light brown sugar
- ¼ cup granulated sugar
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ cup (1 stick) unsalted butter, softened
- 1 teaspoon vanilla extract
- ½ cup milk (dairy or non-dairy)
- ½ cup chocolate chips (dairy-free options available)
- Optional: ½ cup mini chocolate chips, chopped nuts, sprinkles
Instructions:
- Prepare the Dry Ingredients: In a medium bowl, whisk together the gluten-free flour, brown sugar, granulated sugar, baking soda, and salt. This ensures even distribution and prevents lumps.
- Cream the Butter and Sugar: In a separate bowl, cream together the softened butter and sugars using an electric mixer until light and fluffy. This step is crucial for a smooth, creamy texture.
- Combine Wet and Dry Ingredients: Gradually add the dry ingredients to the wet ingredients, mixing on low speed until just combined. Be careful not to overmix.
- Add Flavor: Stir in the vanilla extract and milk until fully incorporated. The batter should be thick but still slightly pourable.
- Mix in the Chocolate Chips: Gently fold in the chocolate chips and any other desired mix-ins.
- Chill (Optional): For a firmer, easier-to-handle dough, chill the mixture in the refrigerator for at least 30 minutes. This also enhances the flavors.
- Enjoy!: Serve immediately or keep chilled until ready to eat. This edible cookie dough is best enjoyed within 2-3 days.
Tips for Success:
- Heat-Treated Flour: Using heat-treated gluten-free flour is essential for safety, as it eliminates any potential risk associated with raw flour.
- Softened Butter: Make sure your butter is softened to room temperature for optimal creaming. This results in a lighter and airier dough.
- Don't Overmix: Overmixing can lead to a tough dough. Mix only until the ingredients are just combined.
- Get Creative with Mix-ins: Experiment with different mix-ins like chopped nuts, dried fruit, or different types of chocolate chips.
Variations:
- Dairy-Free: Substitute the butter with vegan butter and the milk with your favorite non-dairy milk (almond, soy, oat).
- Peanut Butter Cookie Dough: Add ½ cup of creamy peanut butter to the wet ingredients for a delicious peanut butter twist.
- White Chocolate Chip Cookie Dough: Replace the chocolate chips with white chocolate chips for a sweeter and lighter flavor.
Nutritional Information (per serving, approximate):
This will vary based on the specific ingredients used. For a precise calculation, use a nutrition calculator and input your exact ingredients and serving size. Expect a moderate calorie count with varying levels of fat, sugar, and carbohydrates depending on your additions.
This gluten-free edible cookie dough recipe is a simple and delicious treat that's perfect for satisfying any sweet craving. Its ease of preparation makes it ideal for both novice and experienced bakers. It's a delicious dish you'll want to make again and again. Enjoy!