Gluten-Free Cookie Dough

Making gluten-free cookie dough can be a fun, delicious, and healthy activity for everyone. Not only will it help those with gluten sensitivities, but it can also be a great way to enjoy a sweet treat without resorting to unhealthy alternatives.

Gluten-free cookie dough is made with a combination of gluten-free flour and starches, such as coconut flour, almond flour, and tapioca starch. This combination creates a texture that is similar to traditional cookie dough but without gluten. It is also usually made with natural sweeteners such as honey or agave nectar, which makes it healthier than traditional cookie dough.


My favorite non-sugar sweetener is monk fruit sweetener.

Monk fruit sweetener is an all-natural, zero-calorie sweetener made from the extract of monk fruit. It is a popular alternative to sugar and other artificial sweeteners, as it does not contain any artificial additives or preservatives. It has a sweetness that is up to 200 times that of sugar but with no bitter aftertaste. Monk fruit sweetener is much lower on the glycemic index than sugar, making it a good choice for diabetics and those watching their sugar intake. It is a great choice for baking, as it can be substituted in equal amounts for sugar in recipes, and it has a mild flavor that won’t alter the taste of your food too much. Monk fruit sweetener is a great choice for anyone looking for a healthy and natural alternative to sugar.


Due to immune issues and food sensitivities, some of my family members cannot tolerate gluten in wheat anymore. As we are working on improving our health, I have to choose gluten-free flour for occasional treats in my house.

So, what is gluten-free flour? Gluten-free flour is a type of flour that does not contain gluten, a protein found in wheat, barley, and rye. Gluten-free flour can be made from a variety of grains and seeds, including rice, corn, quinoa, and almond. It is commonly used in cooking and baking for people with gluten sensitivities or celiac disease, a condition in which the body cannot tolerate gluten. Some gluten-free flours may need to be blended with other flours or ingredients to improve texture and taste, as gluten-free flours can be denser and have a different taste than wheat flour. Gluten-free flour can be found in most supermarkets and health food stores.

This recipe can be easily made gluten-free and vegan by substituting Earth Balance Butter and Enjoy Life Chocolate Chips. No egg is included in the ingredients.

So, making gluten-free cookie dough is also an excellent way to get creative in the kitchen. You can add a variety of flavors and ingredients, such as cocoa powder, cinnamon, and nutmeg, to give the dough an extra something special. You can also use different gluten-free flours, such as buckwheat, teff, and amaranth, to give the dough a unique flavor and texture.

Gluten-Free Cookie Dough

Recipe by Dish Lingo
0.0 from 0 votes
Course: DessertCuisine: AmericanDifficulty: Easy


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The Best Edible Cookie Dough (Vegan Friendly) You'll Ever Eat! No need to wait for the cookies to be baked.
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!


  • 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


  • 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.
  • Because there are no eggs in this dough, it can be used raw.


  • Heat treating the flour kills off bacteria.
  • Vegan and dairy-free butter can be substituted for regular butter if needed.
  • Regular-sized chocolate chips can be used.
  • Store cookie dough covered in the fridge for up to 5 days.
  • This cookie dough also freezes well!
  • Store in the refrigerator and consume within 7 days.
  • The edible dough is suitable for freezing for up to 3 months. I like to roll little balls of cookie dough, put them on a tray and let them freeze. Then I put them in a bag and stored them in the freezer. Thus, the dough is ready to be added to ice cream at any convenient time.