Baking

Easy Gluten Free Cookie Dough Recipe | Eggless & Ready in 15 Min

BY Abby

On : December 4, 2024

Can you enjoy tasty cookie dough without gluten or raw eggs? This gluten free cookie dough recipe makes it possible. It’s quick, safe, and only takes 15 minutes to make. It’s perfect for those with dietary restrictions or anyone wanting a guilt-free snack.

This recipe is great for a quick dessert or a sudden sweet craving. It’s easy to make and tastes amazing. Plus, you can customize it with different mix-ins to suit your taste. Ready to make this delicious treat at home? Let’s get started.

Looking for the best gluten free cookie dough recipe? This one is perfect for your health and taste. It’s great for those with gluten sensitivities or anyone who wants a safe, eggless treat. You can enjoy a delicious dessert in just 15 minutes, without sacrificing flavor or safety.

This recipe is perfect for any occasion. Whether you’re hosting a party, need a quick dessert, or just want a healthy snack, this cookie dough is versatile and delicious. Plus, you can customize it by swapping out ingredients like sugar for honey or using dairy-free butter.

Want to make it vegan? Use dairy-free butter and almond milk. To ensure safety, heat-treat the flour at 350°F for 5-7 minutes. With just seven ingredients, including gluten-free flour and chocolate chips, it’s a guilt-free treat.

Chilling the dough for 30 minutes makes each bite even better. This cookie dough is safe for everyone, free from the top 9 allergens when made with dairy-free butter and allergy-friendly chocolate chips. You can store it in the fridge for up to 2 weeks or freeze it for up to 3 months, making it a convenient snack anytime.

Ingredients You Need

Making the perfect easy gluten free cookie dough begins with the right ingredients. This guide will help you find the main parts and some fun mix-ins to make your cookie dough unique.

Primary Ingredients

To make your easy gluten free cookie dough, you need some basic items. Here’s what you’ll need:

Gluten-free flour blend without xanthan gum (recommended: Bob’s Red Mill 1-to-1 Gluten-Free Flour)
Unsalted butter or a dairy-free alternative, softened
Granulated sugar and/or light brown sugar
Salt
Vanilla extract

These ingredients are the foundation of your gluten free chocolate chip cookie dough. They offer a rich base for many flavors.

Optional Mix-ins

Make your easy gluten free cookie dough even better with exciting mix-ins. Here are some ideas:

Gluten-free chocolate chips (recommended brands: Enjoy Life Foods, Trader Joe’s, Pasha)
Sprinkles for a festive touch
Shredded coconut for a tropical twist
Mini marshmallows and chopped nuts for a rocky road variant
Mini chocolate chips for a coconut macaroon flavor

These mix-ins let you personalize your gluten free chocolate chip cookie dough. Try different combinations to find your favorite!

Step-by-Step Instructions

Making the best gluten-free cookie dough at home is simple. It only takes a few steps. Follow this guide to make a delicious and safe cookie dough to eat raw.

Prepare the Flour

First, heat-treat the gluten-free flour to kill any harmful bacteria. You can use the microwave or oven:

Microwave Method: Put the flour in a microwave-safe bowl. Microwave on high for about 1 minute, or until it’s 165°F. Stir it halfway to heat evenly.
Oven Method: Preheat your oven to 350°F. Spread the flour on a baking sheet. Bake for 5-10 minutes, or until it’s 165°F. Let it cool before using.

After heating and cooling the flour, use 1/2 cup for the double chocolate dough.

Mixing the Dough

In a bowl, mix 2 tablespoons of butter or coconut oil with 1/4 cup of sugar until light and fluffy. This takes a few minutes. Add a pinch of salt and 1 teaspoon of vanilla extract for flavor. Slowly add the gluten-free flour, mixing well:

2 tablespoons butter or coconut oil
1/4 cup sugar
1/2 cup gluten-free all-purpose flour for double chocolate dough
1 teaspoon vanilla extract
Pinch of salt

Mix until just combined to avoid a dense dough.

Adding the Final Touches

Now, add your favorite mix-ins like chocolate chips, nuts, or dried fruit. This makes your dough unique and delicious. The dough can be stored in the fridge for up to 5 days or frozen for up to 3 months. This way, you always have a treat ready.

Making the perfect gluten free edible cookie dough is an art. With a few expert tips, you can get delicious results every time. Here are some key suggestions to help you master this recipe.

“Ensure your butter is softened but not melted to prevent the dough from becoming sticky and dense.”

Softening the butter is crucial. If it’s too soft, your dough will be sticky and dense.
Using the right measuring tools is key. Proper liquid and dry measuring cups and spoons ensure the right balance of ingredients.
When measuring flour, be careful. Too much flour can make your dough dry. The weighing method is best for accuracy.

Using high-quality vanilla extract is another valuable tip. Real vanilla adds a richer flavor and enhances the taste of the dough. Also, choose premium gluten-free flour. Options like King Arthur Flour Measure-for-Measure and Bob’s Red Mill 1:1 Baking Flour have xanthan gum, which helps bind the ingredients.

Here are more pro tips for perfecting your dough:

Let the dough rest for at least 30 minutes before baking. This helps the flavors meld and results in a better dough.
If the dough seems too thin, add a few tablespoons of extra flour. This will help get the perfect consistency.
For the best taste and texture, use room temperature ingredients. Room temperature butter makes for softer cookies, while chilled dough is thicker and crispier.
For nut-free cookies, substitute 1/4 cup of almond flour with gluten-free baking flour. Use melted vegan butter and almond milk for dairy-free options.
Invest in metal portion scoops for uniform cookie sizes. This ensures even baking and consistent results.
Chilling the dough, especially in a warm kitchen, helps manage spread and enhances flavor.

By following these tips, each batch of your gluten free edible cookie dough will be as delightful as the last. Happy baking!

Storage and Freezing Instructions

Storing your gluten free cookie dough right keeps it fresh for treats anytime. Here’s how to store it short-term and long-term. This way, your homemade gluten free cookie dough stays perfect.

Short-term Storage

For quick use, store your gluten free chocolate chip cookie dough in a sealed container in the fridge. It stays fresh for up to a week. This is great for sudden cravings or quick baking.

Remember to toast the flour first. Bake it for 5-8 minutes at 325 degrees. This step is safe and boosts flavor. When stored in the fridge, the dough stays soft and ready for baking.

Long-term Storage

Freezing your gluten free cookie dough is a smart move for planning ahead. Scoop the dough into balls and freeze them on a baking sheet. Then, move them to a freezer bag or airtight container.

This keeps the dough fresh for up to two months. Enjoy your gluten free chocolate chip cookie dough whenever you want. Just thaw it in the fridge before baking. This way, your cookies stay tasty and soft, even after freezing.

FAQ

Can I use any type of gluten-free flour for this recipe?

Yes, you can use any gluten-free flour blend. Just make sure it doesn’t have xanthan gum. This is to avoid changing the dough’s texture when it’s raw.

How do I pasteurize the gluten-free flour?

Pasteurize the flour by heating it in the microwave or oven. Heat it until it reaches 165°F. This makes the flour safe to eat raw.

Can I use a dairy-free alternative to butter in this recipe?

Yes, you can use a dairy-free butter substitute. Make sure it’s unsalted. This helps keep the dough’s flavor balanced.

Store the dough in an airtight container in the fridge. It stays fresh for up to a week. This way, it’s always ready to eat or use.

Yes, you can freeze the dough. Divide it into balls and freeze them on a baking sheet. Then, put them in a freezer bag. Thaw in the fridge before enjoying. It can be frozen for up to three months.

You can add many mix-ins like chocolate chips, sprinkles, and shredded coconut. You can also use mini marshmallows and chopped nuts. These let you make the dough your own.

Yes, this recipe is eggless. It’s safe for those with egg allergies.

To make it healthier, use less sugar or natural sweeteners. You can also add nuts or shredded coconut. These choices make the dough better for you.

This dough is best eaten raw. But, you can bake it if you want. The texture and taste might be different from regular cookies.

No, the butter should be softened but not melted. This keeps the dough light and tender. It prevents it from becoming sticky or dense.