This gluten free edible cookie dough is made with maple syrup, peanut butter and gluten free flour.
This gluten free edible cookie dough is made without butter and without raw eggs! This recipe uses quinoa flour or oat flour, both of which are safe to eat raw! This edible cookie dough is made with sugar free maple syrup, creamy peanut butter and gluten free flour. It is gluten free, dairy free, vegan, low in sugar and really fun to eat!
What is the difference between edible cookie dough and regular cookie dough?
Regular cookie dough uses eggs and flour – both of which are not that safe to eat raw. Regular cookie dough also has baking powder or baking soda to help the cookie rise and give it its shape. Edible cookie dough is created to mimic the traditional cookie dough flavor, but in a safe to eat way. Edible cookie dough skips the raw eggs and uses a safe-to-eat flour. In this case this gluten free edible cookie dough uses peanut butter as a creamy substitute instead of using butter.
Is edible cookie dough safe?
Yes! This gluten free edible cookie dough is safe to eat since it does not contain any raw eggs.
WHY YOU’LL LOVE THIS RECIPE
- This recipe is safe to eat raw since it does not contain any raw eggs.
- This edible cookie dough uses safe-to-eat-raw flour.
- This recipe is gluten free, dairy free, vegan, low in sugar and really fun to eat!
- It is a fun dessert recipe made in only one bowl!
- Little mess to clean up!
- Perfect for a party or girls night in!
INGREDIENTS & SUBSTITUTIONS
peanut butter – The peanut butter is the creamy base to this edible cookie dough recipe. Plus the peanut butter keep this recipe vegan friendly instead of using butter!
maple syrup, sugar free – I like to use sugar free maple syrup to keep this recipe friendly for people watching their sugar intake. You can use regular maple syrup here as well if you want.
quinoa or oat flour – Both quinoa flour and oat flour are safe flours to eat without baking. Plus both flours are naturally gluten free.
Quinoa Flour: https://amzn.to/3VQdwYh
Oat flour: https://amzn.to/3z9lWQM
TASTE & TEXTURE
What does this edible cookie dough taste like? Whatever your favorite raw chocolate chip cookie dough tastes like but with a hint of peanut butter!
This gluten free edible cookie dough is sweet and salty. This cookie dough is packed with chunks of dark chocolate and topped with sea salt.
This gluten free edible cookie dough is smooth, thick, creamy and you can scoop it into cookie-like balls that are fun to eat.
DIRECTIONS
STEP 1
First, add the flour to a large mixing bowl.
STEP 2
Next, add the maple syrup and peanut butter. Mix together until creamy.
STEP 3
Mix in the chocolate chunks or chocoalte chips. Make sure to use vegan chocolate chips to keep this recipe vegan.
STEP 4
Use an ice cream scoop or a table spoon to scoop similar size balls from the batch. Roll the ball in your palms until smooth.
STEP 5
On a parchment lined plate you can add the cookie dough balls and freeze for 3 hours before serving, or serve right away for a creamier softer texture.
EXPERT TIPS & TRICKS
HOW TO MAKE THIS NUT FREE
To make these nut free use tahini, coco tahini or any nut-free peanut butter stubstitute. These substitutes have a similar texture so they will work well!
HOW TO SERVE & STORE
You can serve right away for the cookie dough to be soft or choose to add them to a parchment lined plate you and freeze for 3 hours before serving.
Gluten free Edible Cookie Dough (vegan)
Ingredients
- 1/2 cup peanut butter
- 1/2 cup maple syrup sugar free option
- 1 cup quinoa flour or oat flour
- 1 cup chocolate chunks or chocolate chips vegan
Instructions
- First, add the flour to a large mixing bowl.
- Next, add the maple syrup and peanut butter. Mix together until creamy.
- Mix in the chocolate chunks or chocoalte chips. Make sure to use vegan chocolate chips to keep this recipe vegan.
- Use an ice cream scoop or a table spoon to scoop similar size balls from the batch. Roll the ball in your palms until smooth.
- On a parchment lined plate you can add the cookie dough balls and freeze for 3 hours before serving, or serve right away for a creamier softer texture.
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