Edible Chocolate Chip Cookie Dough

An easy egg-free edible cookie dough for those days when dough is so much better than baked cookies! Gluten-free.

Course Dessert

Cuisine vegan, Gluten-free, Dairy-free

Keyword gluten free cookie dough

Prep Time 10

Total Time 10

Servings servings

Calories 113kcal

Author Jamie Monkkonen

Ingredients

¼ cup coconut oil (50 grams)
½ teaspoon vanilla extract
⅓ cup honey (80 ml)
1 ounce cream cheese , substitute 1 tablespoon almond or sunflower seed butter for vegan/dairy-free (30 grams)
1 cup + 2 tablespoons gluten-free flour , see notes for flour types and toasting raw flour (135 grams)
½ cup chocolate chips (mini preferred) , mini preferred (60 grams)

Instructions

In a large bowl, add coconut oil, vanilla, and honey.
Using a fork, mix and mash the ingredients together until creamy.
Add cream cheese and continue to mix/mash with a fork.
Gradually add flour a few tablespoons at a time, mixing thoroughly.
Add chocolate chips and mix well. Enjoy!

Notes

Most gluten-free flours will work marvelously with this recipe. We recommend not using bean flours, however, since they often have a funny taste before baking. We chose to use a rice flour blend for ours.

* There have been some recent outbreaks of E Coli recorded in regular wheat flour. If consuming raw flour and the potential risk of bacteria is of concern to you, we have a solution! Here it is:
1. Spread the flour you plan to use on an ungreased baking sheet.
2.Toast at 350 degrees F (176 C) for 5 minutes.
3.Let the flour fully cool before you use it in the recipe.
We ate the flour raw (do so at your own risk) and toasted, and found that the toasting actually adds a delightful extra bit of flavor!

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