Edible Gluten-Free Cookie Dough

Dough with chocolate chips in a small white cup.

Edible Gluten-Free Cookie Dough

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.

Course Dessert

Cuisine American

Diet Gluten Free, Vegan, Vegetarian

Prep Time 10

Total Time 10

Servings

Calories 220kcal

Author Tessa

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!

To store: Store dough in an airtight container in the refrigerator for 6-7 days.

To freeze: Wrap the dough in plastic wrap and place it in a ziplock freezer bag. Allow it to thaw in the refrigerator for 3-4 hours or overnight.

Nutrition