What is cookie dough?Gluten-free cookie dough.Can you actually, truly, guilt-free eat by the spoonful? I’m talking about that melt-in-your-mouth, sweet-salty, chocolate-chippy goodness that usually comes with chocolate. What is a stern warning label? What is this recipe? Think of it as the rebel cousin of those overly processed, store-bought tubs – way more flavor, way better texture. What are the less questionable ingredients, and completely safe (and encouraged! What are the best parts of a Chocolate Chip Cookie? What are some of the best cookie recipes?
What is gluten free cookie dough?
Let’s break it down.Gluten-free Cookie Dough is made with, at its heart, is simply cookie dough made without wheat flour. Is it more than that? What is the secret to a stress-free baking? What is your inner dessert artist? I swear by a good blend of gluten-free flour, butter, sugar, vanilla. It’s essentially just the right mix. What mix-ins do you like? Chocolate chips, sprinkles, nuts, you name it. What is the magic in swapping out wheat flour for something that won’t make those of us sick? I have gluten sensitivities and feel less than stellar. By skipping the eggs and heat-treating the flour, it’s perfectly safe to sneak a spoonful (or five) of bread! ) straight from the bowl. No salmonella worries here!
Why do I love this recipe?
I’m not exaggerating when I say this.gluten-free cookie doughWhat are some of the best recipe ideas?
- Flavor Bomb:Let’s start with the obvious: taste. What is the best chocolate chip cookie flavor? The combination of brown sugar and granulated sugar gives it this amazing depth, and the pinch of salt adds this incredible depth. *chef’s kiss* It cuts through the sweetness perfectly.
- Ridiculously EasyForget complicated baking techniques. This is a mix-and-eat kind of situation. I can whip up a batch in under 15 minutes, which is lifesaver when those sudden sweet cravings occur.
- Budget-Friendly:No fancy ingredients here. You probably already have most of them in your pantry. Is it cheaper to make your own cookie dough? Plus, you know exactly what’s going into it!
- Crazy Versatile: Okay, so obviously you can eat it straight from the bowl (and you should!). But you can also use it to make ice cream sandwiches, stuff it into brownies, or even bake it into actual cookies. The possibilities are endless!
I know there are a million cookie dough recipes out there, but trust me on this one. What I love most about this is the texture. It’s perfectly soft, but not too sticky, and it holds its shape beautifully. And that subtle hint of almond extract? Divine. It’s a recipe I’ve tweaked and perfected over the years, and it’s become a family favorite. I promise, once you try it, you’ll never go back to store-bought!
How to Make Gluten-Free Cookie Dough
Quick Overview
Making this Gluten-free Cookie Dough. is seriously a breeze. You’ll start by heat-treating the flour (don’t skip this!), then cream together the butter and sugars. Next, mix in the vanilla, almond extract, and salt. Finally, stir in the chocolate chips (or whatever mix-ins you’re craving). That’s it! You’ve got delicious, safe-to-eat cookie dough in minutes. The secret? Heat treating the flour so that it’s safe to eat! My method makes it so simple, it’s almost dangerous to have this recipe on hand. Don’t say I didn’t warn you!
Ingredients
For the Main Batter:
- 1 1/4 cups gluten-free all-purpose flour blend (make sure it contains xanthan gum)
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup granulated sugar. 1 teaspoon
- 1/4 cup packed light brown sugar. 1 tsp.
- 1 teaspoon vanilla extract, 1 tablespoon sugar, 2 teaspoon
- 1/2 teaspoon almond extract (optional, but highly recommended) .
- 1/4 teaspoon sea salt
For the Mix-Ins:
- 1 cup chocolate chips (I like a mix of semi-sweet and Dark Chocolate) 1 tsp.
- Optional: sprinkles, chopped nuts, dried fruit, etc.
What are the steps to
Step 1: Heat Treat the Flour
Spread the gluten-free flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or until golden brown. It reaches 165°F (74°C This kills any potential bacteria. Let it cool completely before using. I always do this right when I start preheating the oven so it’s ready to go!
Step 2: Cream Together the Butter and Sugars
In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light. Set aside. This usually takes about 3-5 minutes with an electric mixer. Make sure the butter is truly soft, not melted, or the dough will be greasy.
Step 3: Add the Extracts and Salt
Beat in the vanilla extract, almond extract (if using), and sea salt until well combined. Don’t skip the salt! It really balances out the sweetness and enhances the other flavors. I’ve tried it without, and it’s just not the same.
Step 4: Gradually Add the Flour
Gradually add the heat-treated flour to the wet ingredients, mixing on low speed until just combined, about 3-4 minutes. How do you not overmix? Overmixing can lead to a tough cookie dough (even though we’re not baking it, the texture still remains). I usually stop mixing when there are still a few streaks of flour and then finish it by hand.
Step 5: Stir in the Mix-Ins
If you’re using chocolate chips, stir them in until evenly distributed. I like to use a rubber spatula for this step to avoid overmixing. Where can I get creative? I sometimes add chopped nuts, mini M&Ms, or even a sprinkle of sea salt flakes on top.
Step 6: Chill (Optional)
For a firmer dough, chill in the refrigerator for at least 30 minutes. How do you make the flavors meld together? If you’re anything like me, you just dig right in!
Step 7: Enjoy!
Serve immediately and enjoy! Or store in an airtight container in the refrigerator for up to 1 week.
What should I serve it with?
Okay, so eating. So what isgluten-free cookie dough straight from the bowl is definitely a valid serving option. But if you’re feeling fancy, here are a few other ideas:
For a Fun Dessert: Make Ice Cream sandwiches! Scoop some cookie dough between two gluten-free cookies for the ultimate treat.
For Movie Night: Mix it into popcorn for a sweet and salty snack. Trust me, it’s addictive!
For a Party: Set up a cookie dough bar with different mix-ins and let everyone create their own custom concoctions. I did this for my daughter’s birthday one year and it was a smash!
For a Special Breakfast: Swirl it into gluten-free pancakes or waffles for a decadent start to the day.
Growing up, my grandma always let us sneak a little bit of cookie dough while she was baking. This recipe brings back those memories, but without the worry of getting sick. My kids love it just as much as I do, and it’s become a tradition in our family.
Top Tips for Perfecting Your Gluten-Free Cookie Dough
Alright, listen up, because these tips are gold! I’ve learned these the hard way, through many batches of slightly-too-salty or slightly-too-dry cookie dough.
Flour Power: Not all gluten-free flour blends are created equal. I swear by King Arthur Gluten-Free Measure for Measure Flour. It has the right texture and doesn’t leave a weird aftertaste. I tried a few other brands and found that the end result was way too grainy!
Butter is Better (Soft): Make sure your butter is truly softened. Take it out of the fridge at least an hour before you start baking. If it’s too cold, it won’t cream properly with the sugar. If it’s melted, the dough will be greasy.
Don’t Overmix: I know I already said this, but it’s worth repeating. Overmixing will develop the gluten (even though we’re using gluten-free flour, it can still happen!), which will result in a tough cookie dough. Mix until just combined.
Mix-In Magic: Get creative with your mix-ins! I love adding different types of chocolate chips, chopped nuts, sprinkles, or even a swirl of Peanut Butter. Just make sure to chop any large pieces into smaller ones.
Salt Bae: Don’t be afraid to add a little extra sea salt on top. It really enhances the sweetness and adds a nice crunch.
Extract Expertise: The almond extract is optional, but trust me, it adds a subtle depth of flavor that is absolutely divine. Just don’t overdo it – a little goes a long way.
I remember one time, I accidentally added too much salt to a batch of cookie dough. It was a disaster! But then I sprinkled some extra chocolate chips on top, and it actually balanced out the flavor. Now, I always add a little extra chocolate chips just in case! You can also try adding some Peanut Butter for a nutty flavor, or even some oatmeal.
Storing and Reheating Tips
Okay, let’s be real, this gluten-free cookie dough probably isn’t going to last very long. But if you do happen to have leftovers (gasp!), here’s how to store them:
Room Temperature: You can store it at room temperature for up to 2 days, but it will get softer. Make sure to keep it in an airtight container.
Refrigerator Storage: For longer storage, keep it in an airtight container in the refrigerator for up to a week. It will firm up a bit, but it will still be delicious.
Freezer Instructions: You can also freeze it for up to 2 months. Wrap it tightly in plastic wrap and then place it in a freezer bag. When you’re ready to eat it, thaw it in the refrigerator overnight.
I usually make a double batch and freeze half of it for later. It’s perfect for those emergency cookie dough cravings!
Frequently Asked Questions
Final Thoughts
So there you have it – the ultimate gluten-free cookie dough recipe! I truly believe that everyone deserves to enjoy the simple pleasure of eating cookie dough straight from the bowl, regardless of dietary restrictions. This recipe is easy, delicious, and safe to eat, making it the perfect treat for any occasion. I hope you love it as much as my family does! And if you’re a cookie dough fanatic like me, be sure to check out my other cookie dough recipes – I’ve got a Peanut Butter version, a chocolate fudge version, and even a s’mores version! Now go forth and make some cookie dough magic! Happy baking (or, you know, not baking)! I’d love to see your versions – leave a comment and rating below, and share pictures of your creations!
Gluten-Free Cookie Dough
Ingredients
Main Ingredients
- 1 cup gluten-free all-purpose flour blend
- 0.5 cup brown sugar
- 0.5 cup granulated sugar
- 1 teaspoon baking soda
- 0.5 teaspoon salt
- 1 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2 cups chocolate chips
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C).
- In a large bowl, cream together the butter and sugars until light and fluffy.
- Beat in the vanilla extract.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in chocolate chips.
- Chill for at least 30 minutes before serving.
