Edible Gluten Free Cookie Dough Recipe | No Eggs!

Step 1

Line a small rimmed baking sheet with anything nonstick (parchment paper, plastic wrap, waxed paper).

Step 2

Make sure the baking sheet is small enough to fit into your refrigerator. Set it aside.

Step 3

Heat-treat the flour. You can heat it in the microwave, or in the (toaster) oven. (See Recipe Notes for instructions)

Step 4

In a medium-size bowl, place the butter, granulated sugar, brown sugar, and salt, and mix with a fork until well-combined.

Step 5

Add the vanilla and mix again to combine. The mixture will be rather soft.

Step 6

Add the heat-treated, cooled flour, and mix until completely combined.

Step 7

Add the chocolate chips, and mix until evenly distributed throughout the flour.

Step 8

Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet.

Step 9

Place the baking sheet in the refrigerator and chill for at least 30 minutes or until firm before transferring to a sealed container.

Step 10

Store in the refrigerator, until you're ready to serve the bites.

Step 11

In a medium-size bowl, place the butter, granulated sugar, and salt, and mix with a fork until well-combined.

Step 12

Add the vanilla and mix again to combine. The mixture will be rather soft.

Step 13

Add the heat-treated, cooled flour, and mix until completely combined.

Step 14

Add the optional edible confetti or sprinkles and mix until they're evenly distributed.

Step 15

Scoop the dough into pieces, about 2 teaspoonsful each, and roll each into a ball. Place about an inch apart on the prepared baking sheet.

Step 16

Place the baking sheet in the refrigerator and chill for at least 30 minutes or until firm before transferring to a sealed container.

Step 17

Store in the refrigerator, sneaking one here and there as the mood strikes.