VeggieBalance

Edible Cookie Dough (Eggless, Gluten Free)

Edible Cookie Dough recipe and How-To Make it Healthy, Gluten Free, Dairy Free and Lower sugar! Made edible and eggless with just 7 simple ingredients! Dreams do come true with edible cookie dough!
Edible Cookie Dough Recipe Healthy Gluten Free Dairy Free. This cookie dough recipe will rock your world.

Edible Cookie Dough Here. I am going to rock your world. I am egg-less and totally OK to eat!

It is a good day because we have cookie dough! I mean, there are few things better than cookies, brownies and pies, but what is the very best thing about all of them?

That raw dough (and licking the bowl clean) is the highlight of my baking. Now, I know you aren’t supposed to consume raw eggs; I know this, but that dough is just too darn good!

Plus, let’s be honest here; it’s blasphemy to let cookie dough go to waste on that spoon! // If I see you wash off a spoon chock full of leftover cookie dough, we cannot be friends.

I’m kidding . . . Sort of.

TIP: If you are afraid of raw flour and the possible risks of that. You can either bake it in the oven for 5 minutes OR microwave for 1-2 minutes on high to help rid of any possible contaminations.

As you place the cookies on the baking sheet, want to erase the fear of getting sick after realizing you ate a total of 3 cookies of dough? // There is a possibility that this happened.

Have a craving to eat a tube of chocolate chip cookie dough?

Edible Cookie Dough to the rescue!

Edible Cookie Dough Recipe Healthy Gluten Free Dairy Free. This cookie dough recipe will rock your world.

I’ll break this down for you.

One night, after a very long day, R was out of town and the house was super quiet. There was a glass of wine consumed along with 4 consecutive episodes of Grey’s Anatomy.

I began dreaming of the countless chocolate chip cookie batches made earlier that week.

What I really wanted though, was that dang dough. I didn’t want to bake it (psh, we don’t need that); I just want to eat that amazing cookie dough!

Voila! That is how this edible chocolate chip cookie dough was born.

What followed after that? Another 3-4 episodes of Grey’s. ????????

That is how I roll when the house is all to myself.

Productive? No.

Relaxing? Heckssssss yes.

I’ve come to the conclusion that is how most ‘eating-raw-cookie-dough-out-of-the-tube’ scenarios begin.

Edible Cookie Dough Recipe Healthy Gluten Free Dairy Free. This cookie dough recipe will rock your world. The best part? These are gluten free, dairy free and made lower sugar! So wayyyyyy better then store bought cookie dough.

Seriously, dreams really do come true. // Would it be weird that I actually have dreamed about eating cookie dough? Yeah? Ok, never mind then.

You have a couple options in shoveling this delicious egg-less and edible cookie dough into your mouth:

  • Option A: Sit there with with the entire bowl and eat with a spoon. 
  • Option B: Roll into tiny little delicious cookie dough balls. Then devour.
  • Both are effective methods.

Edible Cookie Dough Recipe Healthy Gluten Free Dairy Free. This cookie dough recipe will rock your world. Whatever you choose, both are acceptable.

Sitting with the entire bowl? I think that calls for an extremely rough day. The edible cookie dough balls are more for those days when you just need some cookie dough in your life.

Once rolled into those perfect bites, you can grab one, eat it, then decide you need another. Then this cycle continues until they are all gone. // Not speaking from personal experience or anything.

So whether it’s been a rough day, or a day you just need some comfort cookie dough, speaking from experience, this chocolate chip egg-less edible cookie dough will solve those problems.

Edible Cookie Dough Recipe Healthy Gluten Free Dairy Free. This cookie dough recipe will rock your world.

4.0 from 4 reviews
Edible Cookie Dough
 
Prep time
Total time
 
Edible Cookie Dough recipe and How-To Make it Healthy, Gluten-Free, Dairy-Free and Lower-sugar! Made edible and egg-less with just 7 simple ingredients! Dreams do come true.
Author:
Recipe type: Dessert
Serves: Apprx 2 cups
Ingredients
  • ½ cup (113g) butter or dairy-free butter option, softened
  • ¼-1/2 cup (50g-100g) cane sugar
  • ¼ cup (55g) brown sugar
  • 1 teaspoon vanilla extract
  • 1 cup (160g) gluten-free baking flour
  • ½ teaspoon sea salt
  • ¼ cup (38g) mini chocolate chips
  • 2 Tablespoons chocolate chunks
Depending on the flour used - Add 2-4 TBS (15mL) milk or almond milk
Instructions
  1. In a medium bowl, cream together butter, cane sugar, brown sugar, and vanilla extract.
  2. Add sea salt and stir in flour.
  3. Fold in chocolate chips
  4. Best if stored in the fridge in an airtight container.
Notes
Depending on the flour you are using. If slightly dry, add an additional 1-2 TBS of milk or almond milk for dairy-free option.

 

CLICK HERE FOR FULL NUTRITION INFORMATION

You might also like some of these recipes like this edible cooke dough:

 

Gluten-Free Biscuits

34 thoughts on “Edible Cookie Dough (Eggless, Gluten Free)

  1. Marina @ A Dancer's Live-It

    Your mouth-watering photos are making me want to eat my screen!! There’s nothin’ better than eating a bowl of cookie dough without worrying about salmonella or any other food-borne grossness. Could this dough be baked as well with the addition of baking soda or baking powder? If I don’t eat it first… 😉

  2. Karly

    Sometimes ya just need some raw cookie dough in your life. Well, actually, a lot of times I just need some raw cookie dough in my life, and that’s why I’m totally in love with these little guys. Can’t wait to give them a try!

  3. Elizabeth

    I followed the directions the way I was supposed to and it didn’t work at all. Way too crumbly and not yummy at all. I wish it had, but instead I wasted a ton of ingredients.

    1. Lindsay Post author

      Oh no Elizabeth! I’m so sorry to hear that!

      Just like many gluten-free baked/un-baked goods-it is a delicate balance. Making sure flour is correctly measured out by lightly spooning the flour into the measuring cup then dragging the backside of a knife across the top to level it off. This ensures there is not any added extra flour.

      Another factor could be the all-purpose gf flour you might be using. Some have a higher rice flour content then others and can create a dry and grainy texture. This is personally the only flour I use anymore, to me its the best store-bought gf flour.

      If using a different flour blend you can always slowly mix in the flour until it reaches the desired consistency. Hope this helps for others too! Happy Un-Baking! 😉

      1. Sarah

        It’s way, way too much flour for the rest of the ingredients!
        I would start with 1/2 a cup and go from there. Mine was tiny crumbles (regular, unbleached flour) so I tried to save them with milk, more sugar, and more vanilla and they’re still not very good. I think you could get away with less butter too. The the amount is enough for 12 or more of the baked version.
        Now I know what to do the next time.

        1. Lindsay Post author

          I must like more of a flour taste. It’s about 50/50 I’d say I’ve experienced from readers. Some love that taste, some don’t. Overall I’m glad you perhaps got an idea to try next time to fit your tastebuds. 🙂

  4. Christine

    Made this earlier cause I was having a craving! I ended up adding an additional tbs of butter. Also, added some extra chocolate chips just because I was feeling it.

    1. Lindsay Post author

      Some extra chocolate chips never hurts! 😉

      It’s a very forgiving recipe though, adding a little extra butter or sugar is fine. The flour is really the only thing you want to be careful about adding more of. Too much added and can become a little dry. Glad you enjoyed it though!

  5. Becca

    This is delicious! I ended up using about 2 tbs of coconut milk to soften it up and also added more chocolate chips than what the recipe said. Thanks for creating something a little bit healthier.

    1. Lindsay Post author

      At the end after combining all the other ingredients. If it’s a little dry simply add the milk at the end until you get the consistency you want. 🙂

    1. Lindsay Post author

      You definitely can. The recipe is a very forgiving recipe. If the dough is a little soft (which I suspect it will be with normal flour), simply mix in 1 TBS of flour at a time until you reach the desired consistency.

  6. Pingback: Gluten-Free Chocolate Chip Cookie Dough Ice Cream - Veggie Balance

  7. Cherie

    I just made this and tastes great I added a little dribble of milk and let the mixer run for a few more minutes. It’s the perfect consistency. I used unsalted butter, white flour, and dark brown sugar (because that is what I had open). Perfect for this pregnant girl craving!!! lol. Thanks!

  8. Pingback: Dairy-Free Chocolate Frosting {Vegan} - Veggie Balance

  9. Pingback: How to Make Banana Ice Cream Even Healthier - Veggie Balance

    1. Lindsay Post author

      Use the same amount of normal flour. It is a very forgiving recipe. If it is too dry for your liking, simply add a TBS of milk or vice versus if it’s too wet, add a TBS of flour at a time until it reaches your desired consistency. 🙂

  10. Torry Conan

    Hello lovely, I was wondering if i could use unbleached all-purpose since it literally says “do not eat raw flour, dough, or batter” on the side.

    1. Lindsay Post author

      So there is a warning on some flours to not eat it raw from the FDA from my understanding. Since flour isn’t ‘processed’ (and even more so with unbleached flour) there is a risk that there could be bacteria in it – just like there is a risk with your fresh produce. There is always a small risk for almost anything. Hope that helps!

  11. Sara Lobello

    Is it possible to substitute Peanut Butter for Butter? Has anyone tried? I’m going to give this a shot and play around! Great Recipe!

    1. Lindsay Post author

      I have actually! It doesn’t mimic that ‘normal’ chocolate chip cookie dough flavor BUT it’s delicious still. Think almost Peanut Butter chocolate chip cookie dough. 🙂

  12. Karolina

    I used gluten free coconut flour and my cookie dough was very grainy tasting. what could i have done to make the grain-iness go away?

    1. Lindsay Post author

      coconut flour is VERY absorbent. I’d cut the coconut flour down by almost 50% (if not more) if you are using that type of flour. That should help out. 🙂

Leave a Reply

Your email address will not be published. Required fields are marked *

Time limit is exhausted. Please reload CAPTCHA.

Rate this recipe: