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RECIPE
10 INGREDIENTS5 STEPS15min

Gluten-Free Butterscotch Chip Edible Cookie Dough

4.5
6 Ratings
Edible cookie dough is like heaven on a spoon. It only takes a few ingredients and few minutes to put together. You can enjoy this pantry-perfect (and gluten-free!) dessert any time you have a craving for something sweet and scrumptious. Your new perfect stress-free cookie dough recipe to eat with a spoon and customize with any extras you prefer.
Gluten-Free Butterscotch Chip Edible Cookie Dough Recipe | SideChef
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Edible cookie dough is like heaven on a spoon. It only takes a few ingredients and few minutes to put together. You can enjoy this pantry-perfect (and gluten-free!) dessert any time you have a craving for something sweet and scrumptious. Your new perfect stress-free cookie dough recipe to eat with a spoon and customize with any extras you prefer.

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 J. 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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Joy Nemerson
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
https://www.sidechef.com
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Fulfilled by
Joy Nemerson
When I’m not developing recipes or producing SideChef content I explore entomophagy aka I EAT BUGS! I cook “Uncomfortable Comfort Food” -See GetBuggie on IG for more!
https://www.sidechef.com
15min
Total Time
$1.19
Cost Per Serving

Ingredients

US / METRIC
Servings:
4
Serves 4
1 1/4 cups
Gluten-Free Oats
rolled or instant
1/2 cup
Unsalted Butter , softened
or Vegan Butter or Margarine
2 Tbsp
Brown Sugar
1/4 tsp
Ground Cinnamon
1/4 tsp
1 Tbsp
Pure Vanilla Extract
1 Tbsp
nut or dairy
1/4 cup
Butterscotch Chips
you can also cut up candies or drizzle in butterscotch sauce or syrup
or Chocolate Chips
to taste
Sprinkles
for decorating
(optional)
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Nutrition Per Serving

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CALORIES
594
FAT
25.1 g
PROTEIN
7.0 g
CARBS
86.3 g

Author's Notes

Makes roughly 1 cup of edible cookie dough.

To make this recipe vegan you can use vegan butter or margarine and nut milk.

You can easily customize this recipe! If you don’t like butterscotch feel free to use chocolate chips or any other candies.

To make this a snickerdoodle just roll plain dough in a cinnamon-sugar coating.

Cooking Instructions

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Step 1
In a blender or food processor blend the Gluten-Free Oats (1 1/4 cups) until fine powder forms. Remove from the blender and pass through a fine-mesh sieve to get any chunks out. (This isn't necessary for making the dough, but it will make your final product smoother.)
Step 2
In a medium-size bowl, cream the Unsalted Butter (1/2 cup) , Granulated Sugar (2/3 cup) , Brown Sugar (2 Tbsp) , and Ground Cinnamon (1/4 tsp) with a spatula or hand mixer until well-combined.
Step 3
Add the Salt (1/4 tsp) , Pure Vanilla Extract (1 Tbsp) , Milk (1 Tbsp) , and mix again to combine.
Step 4
Add the oat flour. Mix until completely combined, then fold in the Butterscotch Chips (1/4 cup) .
Step 5
Using an ice cream scoop, scoop dough to serve. Garnish with Sprinkles (to taste) or candies of your choice.
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Nutrition Per Serving
Calories
594
% Daily Value*
Fat
25.1 g
32%
Saturated Fat
14.9 g
74%
Trans Fat
0.0 g
--
Cholesterol
53.0 mg
18%
Carbohydrates
86.3 g
31%
Fiber
4.2 g
15%
Sugars
57.3 g
--
Protein
7.0 g
14%
Sodium
268.2 mg
12%
Vitamin D
--
--
Calcium
77.0 mg
6%
Iron
2.5 mg
14%
Potassium
1.4 mg
0%
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