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Edible Gluten-Free Cookie Dough

A quick and creamy edible cookie dough that is gluten-free and egg-free, perfect for late-night snack attacks or unexpected guests.
Print Recipe
Prep Time 10 minutes
Total Time 15 minutes
Course Dessert, Snack
Cuisine American
Servings 4 servings
Calories 350 kcal

Ingredients
  

For the dough

  • 1/2 cup unsalted butter (softened) Room temperature butter makes a difference.
  • 1/2 cup brown sugar
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon kosher salt
  • 3 Tablespoons almond milk (or any milk you prefer)
  • 1 1/4 cup almond flour (superfine) Can be substituted with any gluten-free all-purpose flour.
  • 1/2 cup semi-sweet chocolate chips Try dark chocolate chips for a more intense flavor.

Instructions
 

Preparation

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

Notes

Leftovers last about 1 week in the fridge in an airtight container. Can be frozen for up to 3 months. Chilling enhances the flavors.
Keyword cookie dough, Easy Dessert, Edible Cookie Dough, Gluten-Free Dessert, Snack Recipe