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Bowl of finished gluten-free cookie dough with chocolate chips
Caleb Cooper

Gluten-Free Cookie Dough (Safe to Eat, No Baking)

A thick, sweet gluten-free cookie dough made without eggs and with heat-treated flour, so it's safe to eat straight from the bowl. No baking required.
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Prep Time 20 minutes
Cook Time 7 minutes
Total Time 27 minutes
Servings: 10 servings
Calories: 125
Ingredients Method

Ingredients
  

  • 1 cup 1:1 gluten-free all-purpose flour blend, heat-treated 140g
  • 1/2 cup unsalted butter, softened 113g
  • 1/4 cup granulated sugar 50g
  • 1/2 cup brown sugar, packed 100g
  • 1 tbsp vanilla extract
  • 2-3 tbsp milk
  • 1/4 tsp salt
  • 1/2 cup mini chocolate chips 85g

Method
 

  1. Heat-treat the flour by baking at 350°F (175°C) for 5-7 minutes until it reaches 165°F (74°C); cool completely.
  2. Cream the butter and both sugars together until smooth.
  3. Mix in the vanilla and milk.
  4. Add the cooled flour and salt, mixing until a soft dough forms.
  5. Fold in the chocolate chips.
  6. Chill for 15-20 minutes before eating.