Edible Gluten-Free Cookie Dough

Get Ready for a Sweet Treat

Ever dreamed of indulging in cookie dough without the worry of raw eggs or gluten? You’re in for a treat! This Edible Gluten-Free Cookie Dough is not only a quick and creamy delight but also a guilt-free way to enjoy that classic flavor we all crave. Trust me, it’ll become your new go-to for those late-night snack attacks or when unexpected guests drop by.

Why Make This Recipe

Why bother with fancy desserts when you can whip this up in no time? Here are a few reasons why you’ll love this recipe:

• Easy cleanup: Who doesn’t love a quick dessert that doesn’t require you to wash a million pans? Just a bowl and a mixer, and you’re golden!
• Family-friendly: Kids will adore this dough – just make sure they don’t eat the whole batch at once. Oops!
• Customizable: Feel free to tweak it to your taste – why not add a pinch of cinnamon or swap in different chocolate chips? The possibilities are endless!

Ingredients

You don’t need fancy stuff — just these basics! Get ready to gather:

• 1/2 cup unsalted butter (softened)
• 1/2 cup brown sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon kosher salt
• 3 Tablespoons almond milk (or any milk you prefer)
• 1 ¼ cup almond flour (superfine)
• 1/2 cup semi-sweet chocolate chips

Directions

Let’s get straight to the good part! Follow these simple steps to whip up your cookie dough:

1. Using a hand mixer, beat together the butter and sugar until light and fluffy.
2. Add the vanilla, almond milk, and salt. Mix until combined.
3. Add the almond flour and mix until fully incorporated.
4. Fold in the chocolate chips.
5. Eat immediately or chill for 15 minutes before digging in.

How to Make Edible Gluten-Free Cookie Dough (Overview)

Making this cookie dough is as easy as pie (or should I say cookie?). Start by mixing the butter and sugar for that perfect fluffy texture. Add in your liquids and almond flour, and don’t rush—make sure everything is blended well. The best part? Folding in those chocolate chips at the end gives you little pockets of sweetness. Pro tip: Allowing it to chill for a bit can enhance the flavors, but honestly, who has that kind of patience? 😏

How to Serve Edible Gluten-Free Cookie Dough

Picture this: a warm bowl of cookie dough topped with extra chocolate chips, maybe a dollop of whipped cream, and a sprinkle of sea salt. The colors are stunning, and the aroma? To die for! You can serve it in dainty dessert cups, or just grab a spoon and dig in right from the mixing bowl (no judgment here!). Feeling fancy? Try serving it with fresh berries on the side for that touch of freshness!

How to Store Edible Gluten-Free Cookie Dough

Leftovers? Yes, please! This dough lasts about 1 week in the fridge—just make sure to store it in an airtight container. Have a stash you want to keep longer? You can freeze it for up to 3 months! Just scoop it into little balls or keep it in a container and pull it out whenever that cookie dough craving hits.

Tips to Make Edible Gluten-Free Cookie Dough

• Room temperature butter makes all the difference—you want it soft enough to cream perfectly.
• Almond flour can be substituted with any gluten-free all-purpose flour if that’s what you have on hand.
• Don’t skip the chilling step if you can; it pulls all the flavors together beautifully.

Variation

Ready to spice it up? Here are a few fun variations:

• Make it vegan by replacing butter with coconut oil and using a plant-based milk.
• Mix in nuts or dried fruit for added texture.
• Swap in dark chocolate chips for a more intense flavor or try adding a tablespoon of peanut butter for that nutty twist!

FAQs

• Can I make this ahead of time? Absolutely! This cookie dough tastes even better after a day in the fridge.
• What if I don’t have almond flour? No worries! You can use any gluten-free flour you prefer.
• How can I use this cookie dough in recipes? Try adding it as a topping for ice cream, or make mini cookie sandwiches!

📌 Pin this recipe for your next cozy dinner night!