The Ultimate Gluten-Free Cookie Dough Experience
This Gluten-Free No-Bake Cookie Dough is an indulgent treat that you can enjoy straight from the bowl! Made with simple, gluten-free ingredients, this edible dough is perfect for satisfying your sweet tooth without the need for baking. Try it as an ice cream topping or roll it into bite-sized truffles!
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 5 minutes
- Yield: 6 servings 1x
- Category: Dessert/Snack
- Method: No-Bake
- Cuisine: American
Ingredients
Scale
Classic Gluten-Free Cookie Dough
- 2 tablespoons butter or coconut oil, softened
- 3–4 tablespoons milk (dairy or non-dairy, such as almond milk)
- 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
- 1 teaspoon vanilla extract
- 3/4 cup gluten-free all-purpose flour
- 1/4 cup mini chocolate chips
Double Chocolate Gluten-Free Cookie Dough
- 2 tablespoons butter or coconut oil, softened
- 3–4 tablespoons milk (dairy or non-dairy, such as almond milk)
- 1/4 cup sugar (brown sugar, cane sugar, coconut sugar, or maple sugar)
- 1/2 cup gluten-free all-purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/4 cup mini chocolate chips
Instructions
Step 1: Mix the Base
- In a large bowl, combine all the ingredients except the chocolate chips. Stir until a smooth dough forms.
Step 2: Fold in the Chocolate
- Gently mix in the chocolate chips until evenly distributed.
Step 3: Enjoy Immediately or Store
- Serve fresh or store in an airtight container in the refrigerator for up to 5 days.
Optional Step: Heat-Treat the Flour
To ensure food safety, heat-treat the gluten-free flour by either:
- Microwave Method – Heat for about 1 minute, ensuring it reaches 165°F.
- Oven Method – Spread on a baking sheet and bake at 350°F for 5-10 minutes.
Notes
- Add nuts, shredded coconut, or peanut butter for extra flavor.
- Dairy-Free? Use coconut oil and plant-based milk for a vegan option.
- Store Leftovers in the fridge for up to 5 days or freeze for up to 2 months.