This easy Edible Gluten-Free Cookie Dough can be enjoyed right from the bowl! Made with blanched almond flour and completely egg-free. You'll have it made in under 10 minutes. Vegan.
Cookie dough lover? No raw eggs, no leavening agents, softened butter, or heat-treated flour here! Just delicious cookie dough edible and ready to eat.
Why you'll love this recipe
- Perfect sweet treat
- Easy recipe
- Completely no-bake
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Ingredients and substitutions
Here are a few quick notes about the ingredients in this recipe. You can see a complete list of ingredients and instructions in the recipe card below.
Almond flour (blanched) - This is our base and does not need to be heat-treated to kill harmful bacteria like raw flour in regular cookie dough.
Cornstarch or arrowroot starch - Use what you have on hand. The starch will help hold everything together.
Olive oil - Instead of vegan butter, olive oil takes the place of the fat component needed and you can almost always find it in the pantry when a cookie craving strikes (or cake!). Vegan cookie dough win!
Maple syrup - This adds sweetness and helps act as a binder.
Organic cane sugar - Gives the dough bites that signature granulated sugar texture and flavor.
Coconut sugar - In lieu of using brown sugar, this lower-glycemic option fits the bill!
Almond milk - A little bit of milk is all you need. Feel free to use the plant-based milk of your choice.
Pure vanilla extract - This ties everything together for chocolate chip cookie flavor.
Dairy-free chocolate chips - I prefer using mini chocolate chips, but regular chocolate chips size is great too.
Step-by-step instructions
Before you start: Get out all your ingredients, this will go fast!
Step 1: Add olive oil, maple syrup, organic cane sugar, and coconut sugar to a medium-sized bowl. Whisk to combine. Add almond flour, cornstarch, and salt, and stir to combine.
Step 2: Stir in 1 tablespoon of almond milk at a time until desired consistency is reached and then stir in vanilla extract. Fold in chocolate chips. Eat immediately or chill in the refrigerator in an airtight container to firm up.
Tips
- The edible gf dough will firm up in the refrigerator. Allow the dough (or the portion you would like to eat) to sit at room temperature for 15-20 minutes to soften.
- If the dough is too thick, add a little additional milk until desired consistency is reached.
- If it is too thin, add a little additional almond flour at a time until desired thickness is achieved.
- Use a cookie scoop to roll the dough into small cookie dough balls before storing it. Keep some in the fridge and some and the freezer for later!
FAQs
Blanched almond flour is made by removing the almond skins by means of boiling. Blanched almond flour is therefore safe to eat uncooked like in this gluten-free edible cookie dough. Other gluten-free flours or gluten-free flour blends may require it.
There are no leavening agents in this dough that create lift and a soft cookie texture. It is not recommended that this edible dough is baked. There are many delicious cookie recipes to check out here on the site!
More cookie recipes
Love this recipe? Please consider leaving a 5-star 🌟🌟🌟🌟🌟rating on the recipe card below and let me know what you think in the comments!
📖 Recipe
Edible Gluten-Free Cookie Dough
Ingredients
- 3 tablespoons olive oil
- 2 tablespoons maple syrup
- 3 tablespoons organic cane sugar
- 2 tablespoons coconut sugar
- 1 ¾ cup (175g) almond flour
- 3 tablespoons arrowroot starch or cornstarch
- ½ teaspoon salt
- 2 tablespoons unsweetened almond milk
- 1 teaspoon pure vanilla extract
- ⅓ cup dairy-free chocolate chips
Instructions
- Add olive oil, maple syrup, organic cane sugar, and coconut sugar to a medium mixing bowl. Whisk to combine. Add almond flour, arrowroot, and salt, and stir to combine.
- Stir in 1 tablespoon of almond milk at a time until desired consistency is reached and then stir in vanilla extract. (Squeeze dough with your fingers to test if it stays together).Fold in chocolate chips. Eat immediately or chill in the refrigerator to firm up. Scoop into small balls if desired and store in the refrigerator.
- Store in an airtight container in the refrigerator for 6-7 days.
Notes
- If the dough is too thick, add a little additional milk until desired consistency is reached.
- If it is too thin, add a little additional almond flour at a time until desired thickness is achieved.
- Use a cookie scoop to roll the dough into small balls before storing it, if desired. Keep some in the refrigerator and some and the freezer for later!
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