Safe-to-Eat Gluten-Free Cookie Dough Recipe

Cravings don’t wait for baked cookies, and honestly, they shouldn’t have to. This gluten-free cookie dough gives you everything you want — buttery sweetness, chocolate chips, zero gluten — without the oven timer.

I love that it’s safe to eat straight from the bowl, thanks to heat-treating the flour. No raw ingredients lurking around here. The texture hits perfectly: soft enough to scoop with a spoon, sturdy enough to roll into balls.

Plus, it keeps in the fridge for days, which means midnight snacks are always within reach. Sometimes the best desserts skip the baking step entirely.

Getting your hands on the right ingredients makes all the difference here. This isn’t one of those recipes with a grocery store scavenger hunt — most of what you need is probably hanging out in your pantry right now. The key is using gluten-free flour that behaves well, and I always keep mini chocolate chips around because they distribute more evenly than the jumbo ones.

Ingredients:

Unsalted Butter: 1/2 cup (115g)
Granulated Sugar: 1/4 cup (50g)
Brown Sugar: 1/2 cup (115g)
Vanilla Extract: 1 tablespoon (15ml)
Gluten-Free Flour: 1 cup (120g)
Salt: 1/4 teaspoon (1.25g)
Mini Chocolate Chips: 1/2 cup (60g)

The gluten-free flour is doing the heavy lifting here, so grab a blend that’s meant for baking — usually one with rice flour, potato starch, and tapioca starch works beautifully. I stick with mini chocolate chips because they’re easier to eat by the spoonful, but regular chips work too if that’s what you’ve got. Room temperature butter mixes way easier than cold butter, so pull it out about 30 minutes before you start. And that tablespoon of vanilla might seem like a lot, but trust me — it’s what makes this taste like actual cookie dough instead of sweet flour paste.

Making this cookie dough is ridiculously straightforward, which is exactly what you want when you’re craving something sweet without the whole baking production.

Start by microwaving your gluten-free flour 1 cup (120g) for about a minute until it hits 165°F — this step kills any bacteria and makes it safe to eat raw. I use a food thermometer to check, but if you don’t have one, just make sure it’s steaming hot. Let it cool for a few minutes while you handle the rest.

In a medium bowl, cream together your softened unsalted butter 1/2 cup (115g) with both sugars — granulated sugar 1/4 cup (50g) and brown sugar 1/2 cup (115g) — until it’s light and fluffy. This takes about 2-3 minutes with a hand mixer, though you can absolutely do it by hand if you’re feeling ambitious.

Mix in that generous tablespoon of vanilla extract 1 tablespoon (15ml), then gradually add your cooled flour along with the salt 1/4 teaspoon (1.25g). The dough might look a little dry at first, but keep mixing and it’ll come together.

Finally, fold in those mini chocolate chips 1/2 cup (60g) — and here’s where I always “test” a few to make sure they’re still good. Quality control, you know?

The dough is ready to eat immediately, but I actually prefer it after about 20 minutes in the freezer. It firms up just enough to feel more like actual cookie dough instead of frosting, and the flavors meld together beautifully.

Scoop it with a spoon, roll it into balls, or just grab a fork and go to town — no judgment here. If you’re interested in making gluten-free baked goods more regularly, consider investing in a gluten-free bread machine to expand your repertoire of safe treats.

Substitutions & Variations

While this recipe is pretty perfect as-is, I’d be lying if I said I haven’t tinkered with it countless times to match whatever’s lurking in my pantry or satisfy specific cravings.

Swap mini chocolate chips for chopped dark chocolate, white chocolate chips, or even crushed cookies.

I love adding a good pinch of cinnamon or sea salt on top. No brown sugar? Use all granulated sugar plus a tablespoon of molasses.

Different gluten-free flour blends work fine — just stick to cup-for-cup varieties. Want it dairy-free? Vegan butter substitutes beautifully here.

Since this cookie dough tastes incredible straight from the spoon, you might wonder what else could possibly make it better — but trust me, the right pairings can turn a simple treat into something special.

I love rolling it into balls and dipping them in melted chocolate for an instant truffle vibe. Fresh berries add a bright contrast that cuts through the sweetness perfectly.

You can also crumble it over vanilla ice cream, swirl it into milkshakes, or sandwich it between two cookies.

Even spreading it on warm waffles creates an indulgent breakfast that feels wonderfully rebellious.

Final Thoughts

Honestly, this gluten-free cookie dough recipe has become my go-to when I need something sweet but don’t want to commit to a full baking session. It’s ridiculously simple, satisfies that cookie craving instantly, and keeps beautifully in the fridge for spontaneous snacking.

I love how the texture stays perfectly scoopable even after chilling. The best part? No weird gluten-free flour aftertaste — just pure cookie goodness.

Whether you’re celiac, gluten-sensitive, or just want safe raw cookie dough, this recipe delivers every time. Sometimes the simplest treats are exactly what we need.