How To Make Gluten-Free Edible Cookie Dough
How To Make Gluten-Free Oat Flour
Put in your rolled oats or instant oats in a blender or food processor and process at high speed until powdery consistency. Put it through a sieve to get rid of any remaining chunks.
How To Prepare the Wet Mixture
Combine unsalted butter, granulated sugar, brown sugar, and ground cinnamon in a medium-sized bowl. Cream together using a spatula or hand mixer until it’s well combined. Add salt, vanilla, and milk last. Mix until fully combined and well-blended.
When Can I Add Extra Ingredients I Like?
After you have added the flour of your choice to the wet mixture and mixed it well, you can fold in butterscotch chips or chocolate chips, or any other extra you like. You can add your favorite nuts, sprinkles, M&Ms, peanut butter chips, pretzels, potato chips, crushed cereal, crushed Nutter Butters… sky is the limit!
How To Serve Your Gluten-Free Edible Cookie Dough
You can scoop it like ice cream and serve it in a small ramekin or bowl. You can sprinkle some of your favorite crushed candy on top, or add any topping you prefer. Enjoy and don’t forget to share!
Ingredients & Substitutions
- Gluten-free Oats - you can use homemade gluten-free Oat Flour. Make your own Rice Flour or use Bob’s Red Mill Gluten-free Blend. All-purpose flour is also an option if you actually prefer glutenous treats.
- Unsalted Butter - I recommend using unsalted butter, as it’s hard to predict the salt content depending on the brand. You can make this cookie dough vegan-friendly using this recipe for Vegan Butter or replacing it with margarine and nut milk.
- Granulated Sugar and Brown Sugar - you can use coconut sugar instead, but it might affect the texture of the cookie dough and make it less smooth.
- Cinnamon - an aromatic warm spice that adds excitement to any sweet treat.
- Pure Vanilla Extract - a fantastic addition to our cookie doughs, iced coffees, frosting, ice cream, and any other dessert. Did you know you can easily make your own organic version by following this Home Made Vanilla Extract recipe?
- Milk - you can use oat milk or any nut milk you prefer to make this recipe dairy-free.
- Butterscotch Chips - I decided to use this since I love butterscotch and it blends well with the other flavors in this recipe. You can add chocolate chips instead or any extra ingredient you like. You can also add any crunchy ingredients you prefer and add to the cookie dough texture as well.
Tips & Suggestions
- Use the base (Flour+Butter+Sugar+Milk) of this edible cookie dough recipe to make different flavors
- Double Chocolate Chip Cookie Dough- add unsweetened cocoa powder and chocolate chips.
- Peanut Butter Cookie Dough - swap about ⅓ of the butter called for in the recipe for peanut butter and add some crushed peanuts.
- Oatmeal Raisin Cookie Dough - swap a bit of flour for rolled oats and add some cinnamon and raisins.
- Sugar Cookie Dough - just mix in some extra vanilla and generously sprinkle with vanilla sugar when serving.
- Snickerdoodle - roll the edible cookie dough scoops in a cinnamon-sugar mixture and coat well.
- Add half a teaspoon of molasses into your cookie dough to intensify all its flavors.
- You can bake your edible cookie dough into classic cookies as well! Bake for about 10 minutes at 350 degrees F.
Frequently Asked Questions
Can You Eat This Cookie Dough Raw?
- You can leave your worries about food poisoning with this recipe. Since we’re using oat flour, it’s completely safe to be eaten raw compared to regular flours. This is also an egg-less recipe so no need to worry about salmonella.
- If you want to use all-purpose flour instead, make sure to heat-treat it beforehand. Simply spread the regular all-purpose flour over a baking sheet and bake for 10 minutes at 350 degrees F.
How Long Does Edible Cookie Dough Last?
You can store your leftover edible cookie dough in an airtight container in the fridge for 1 week. Or you can easily freeze it and store it for up to 6 months.
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