Are you looking for a delicious alternative to traditional cookie dough? If so, gluten-free cookie dough is a perfect choice! Gluten-free cookie dough is made without wheat, rye, or barley, making it a great option for those who are gluten intolerant or those who want to try something new.
Gluten-free cookie dough is an excellent way to enjoy a delicious treat without the worry of consuming gluten. It is also much easier to make than traditional cookie dough as it requires fewer ingredients and no need for a mixer.
The great thing about gluten-free cookie dough is that it is incredibly versatile. You can use it to make traditional chocolate chip cookies or get creative and try something new. Add some dried fruit and nuts to make a cranberry and walnut cookie, or stir in some cocoa powder to make a decadent dark chocolate cookie. The possibilities are endless!
Gluten-free cookie dough is also healthier than traditional cookie dough. It is lower in calories and contains no trans fats, making it a much better choice for those who are watching their waistlines. It also contains more fiber than traditional cookie dough, which helps to keep you full for longer and can even help to reduce cholesterol.
Finally, gluten-free cookie dough is a great way to add some fun and excitement to your baking. With so many different flavors and varieties to choose from, you can let your imagination run wild and create your own unique creations. So why not give gluten-free cookie dough a try? You won’t be disappointed!
Baked Cookie Dough
6
servings10
minutes15
minutes236
kcal25
minutesThe Best Edible Cookie Dough (Vegan Friendly) You'll Ever Eat! You can eat them raw or bake them - your choice! Or even better: make a double batch and keep half of it raw and bake the other half!
If you love trying raw cookie dough before baking, then this recipe is for you. This is a special recipe for completely edible cookie dough. The edible dough is made without eggs, so you can eat it to your heart's content. Eat it with a spoon or freeze small balls and add them to the ice cream.
I love this recipe as is, but you can add a little extra goodness in the form of nuts, white chocolate, marshmallows, sprinkles, or whatever your heart desires.
Cookie Dough Ice Cream - Roll cookie dough pieces into small balls and freeze them, so they're ready to be added to your vegan ice cream.
Scoop and serve - or just scoop the cookie dough into bowls and eat it with a spoon!
Do you want to bake it?
You can bake this vegan cookie dough if you like. It is not intended for baking, as it does not contain baking powder, and the flour is first subjected to heat treatment. But if you find you have more cookie dough than you need and would like to bake some, you can do so.
Roll out the cookie dough into balls and place them on a parchment-lined baking sheet. Bake at 350°F for 10-12 minutes. The cookies look a little weird (or even VERY weird), but they actually taste great!
Ingredients
1 cup gluten-free 1 to 1 flour
1/2 cup butter, room temperature
1/2 cup light brown sugar, tightly packed
1 tbsp water
1/2 tsp vanilla extract
pinch sea salt
1/3 cup mini chocolate chips
Directions
- Preheat the oven to 350F.
- Beat the butter and sugar with a mixer on medium speed.
- Add flour, salt, and vanilla to the butter mixture. Mix thoroughly.
- Slowly add 1 tbsp. of cold water. Continue until the dough is sticky and smooth but not too runny.
- Scoop the dough with a cookie spoon onto the lined parchment paper cookie sheet and set it into the preheated oven for 10-12 minutes.
Notes
- Flour - must be measured correctly either by weighing it on a food scale or using the spoon and level method. Transfer it to a measuring cup and then smooth the top with a knife.
- Light Brown Sugar - It is very important that the brown sugar you use is fine sugar. Often brown sugar has the same texture as white granulated sugar, with fairly large granules. If so, then make sure you buy fine brown sugar to use in this recipe.
- Non-Dairy Milk – I did not use any milk in this recipe. However, if your dough is dry and crumbly, just add 1-2 tablespoons of non-dairy milk to get the right consistency.
