The Easiest AND Best Gluten Free Edible Cookie Dough

Can I let you in on a secret?  I have a serious LOVE for raw cookie dough.  There, I said it.  I put it on the table, so to speak.  Now let’s talk about it, okay?

The way I feel about biting into raw cookie dough I don’t think most people could not possibly understand.  Like, when it comes to treats, there aren’t many things that could top a spoon or two (or 6) of raw cookie dough.  I could pass up every single ice cream parlor and donut shop (maybe) if I knew there was a bowl of raw cookie dough waiting for me at home.

A couple of times a year for the past several years I’ve scoured the internet for every edible cookie dough recipe, just looking for the best.  Honestly, most of them have left me with a bowl of ingredients that get dumped down the drain (or more recently in the trash, since I’m trying to not clog up our pipes again by putting too much faith in our garbage disposal).

I’ve been bothered by gluten for the past 3 years (headaches, stomach aches, digestive issues, mental fog, etc) and slowly transitioned into eating more real food, and fewer foods that contain gluten, but when it comes to cookie dough, I couldn’t just give it up.  That’s why I came up with this recipe that uses a gluten-free flour!  Yes, this recipe has plenty of sugar that I know isn’t healthy, but you guys, I’m not a saint, I’m just a tired momma of four, and this is my vice, alright? Okay!

I used THIS EXACT FLOUR that I ordered from Amazon.  I haven’t seen it in a store around here yet, but maybe your local store carries it, so check there first.  I think you can find it at Target too, use your RedCard to save 5%.  It is my favorite gluten-free flour and worth every penny to me.

While I do have a sweet tooth, it isn’t anything like it used to be.  Several years ago, I cut out all sugar for a short time and as a result, I can now easily get by with using half, or less, of the amount of sugar a recipe calls for.  My extended family can’t- as is evident when I bring a new dish to a family gathering and I get the “mmm”, followed by raised eyebrows, a long pause, and a “this tastes healthy”.

Ha!  No offense to my relatives, They’re just being honest!  In my family (and all of the Midwest), saying something tastes healthy isn’t the best compliment.  A simple “this is good” is what you’d rather hear, or nothing, just saying nothing.

So, keep that in mind as you may need to adjust the sugar content of this recipe to align with your taste buds.  Mr. Awesome had our 6-year-old add a few extra scoops of brown sugar to his serving and then he liked it just fine.  For myself I used 4 TBSP of brown sugar, everyone else wanted more.

Just so you know, for as long as I’ve known my husband (15 years) he has NOT liked raw cookie dough one bit and has told me every single danger about getting “worms” to stomach parasites and more.  I’d laugh and accuse him of FEAR MONGERING! In his defense, I was always eating raw cookie dough that contained eggs and was in the process of being baked into cookies.

This doesn’t contain eggs, but there is some concern over “raw flour” out there.  I suppose you could cook your flour first if you’re concerned, I’m not.

Yesterday he ate this and said he LIKED IT!  AND IT WAS GOOD!  You guys, this is a BIG DEAL.  I mean, if I can get HIM to eat raw cookie dough, I might as well get a noble peace prize and start planning my future endeavors now because they will be HUGE and I will be FAMOUS! Hahahaha

Alright, enough jokes!  Let’s get to the recipe, shall we?  You can PIN this for later, or click print it to tuck into your kitchen cupboard.