Edible Gluten-Free Cookie Dough for Food Labs
My daughter has been trying a gluten-free diet because she has major issues with GERD and she is always looking for a sweet treat but it’s hard to find a gluten-free option. We tested out a single-serve edible cookie dough that uses gluten-free flour with chocolate chips and it honestly tastes better than the gluten version! This will be our go-to recipe for gluten-free students who need a dessert lab.
- 1/4 cup of butter, melted and cooled (I put it in the freezer for a few minutes to cool it down fast).
- 1/4 cup brown sugar
- 1-2 Tablespoons milk or water (if dairy free)
- 1/2 teaspoons vanilla extract
- 3/4 cup gluten-free flour (King Arthur Gluten Free Flour is the best!)
- 1/3 cup mini chocolate chips
- Preheat the oven to 350°.
- Pour flour on a metal tray and spread out. Bake in the oven for 10 minutes to kill bacteria.
- Melt butter in a glass bowl in a microwave until liquid. Put in refrigerator or freezer to cool.
- Mix together the melted butter and brown sugar in a mixer or by hand.
- Add the gluten-free flour and stir until combined.
- Add milk a little at a time for desired consistency (add a little more if needed).
- Stir in the mini chocolate chips.
- Scoop in a bowl and enjoy!
🌟 Here is the PDF of the gluten-free cookie dough recipe if you need to print.
If you are looking for independent cooking, individual recipes for students, this cookbook is a great option for high school and college students!
More Gluten-Free Dessert Recipes
Colossal Cookies– Another favorite in our house are colossal cookies. They are gluten-free, delicious and filling. There is peanuts in these so no peanut allergies.
- 6 cups of oats
- 1 stick of butter softened
- 1 jar of peanut butter (16 oz.)
- 1/2 cup brown sugar
- 1/2 cup white sugar
- 1/2 tsp. baking soda
- bag of chocolate chips
Mix the eggs, sugars, peanut butter and butter in a mixer. Add baking soda and oats to the egg mixture, mix until well blended. Add chocolate chips. Bake at 350° for about 12 minutes.
Gluten-Free Muffins- these cinnamon muffins are delicious and you can add frozen blueberries for added nutrition and flavor.
- 1 ½ cups 1:1 gluten-free all-purpose flour blend
- ½ cup brown sugar
- 2 teaspoons baking powder
- ¼ teaspoon baking soda
- 1 teaspoon ground cinnamon
- ⅛ teaspoon salt
- ¾ cup milk any variety
- ⅓ cup canola oil or melted coconut oil
- 2 eggs
- 2 teaspoons vanilla extract
- ½ cup 1:1 gluten-free all-purpose flour blend
- ¼ cup brown sugar
- 1 teaspoon cinnamon
- ¼ teaspoon salt
- 3 tablespoons unsalted butter softened