Gluten-Free Cookie Dough
There’s something undeniably delightful about cookie dough. The creamy texture, the sweet aroma, and the rich flavors make it a favorite treat for many. Whether you’re looking for a late-night snack, a sweet addition to your movie night, or a fun project with the kids, this Gluten-Free Cookie Dough recipe is here to satisfy your cravings without the worry of gluten. With just a few simple ingredients, you can whip up this delicious treat that’s perfect for snacking, baking, or even gifting!
Top Reasons to Make Gluten-Free Cookie Dough
- Deliciously Indulgent: The rich flavors of butter, sugar, and chocolate make this dough irresistible.
- Easy to Make: This recipe is quick and uncomplicated, making it perfect for beginners.
- Customizable: You can easily swap in your favorite mix-ins or adjust the sweetness to your liking.
- Gluten-Free Friendly: Enjoy the classic cookie dough experience without gluten.
- Perfect for Snacking: No need to bake; you can enjoy it straight from the bowl!
What We’re Using
- 1 cup (80g) gluten-free 1:1 flour: This is the base of our dough, providing structure without gluten.
- 1/2 teaspoon salt: Enhances the flavors and balances the sweetness.
- Pinch of baking soda: Adds a slight lift to the dough texture.
- 1/2 cup unsalted butter, softened at room temperature: Adds richness and creaminess to the dough.
- 1/2 cup white sugar: Provides sweetness and helps with the dough’s texture.
- 6 tablespoons brown sugar, packed: Adds moisture and a deeper flavor thanks to its molasses content.
- 2 teaspoons vanilla extract: Infuses the dough with a warm, inviting flavor.
- 3 to 4 tablespoons milk of choice: Adjusts the consistency for the perfect dough (I used unsweetened almond milk).
- 4 tablespoons semi-sweet mini chocolate chips: For that classic cookie dough experience.
Tools of the Trade
- Mixing bowl: A large bowl for combining all your ingredients.
- Measuring cups and spoons: Essential for accuracy in your ingredients.
- Spatula or wooden spoon: For mixing everything together until smooth.
- Refrigerator: Optional, for chilling the dough if you prefer a firmer consistency.
Stepwise Method: Gluten-Free Cookie Dough
Step 1: Combine the Dry Ingredients
In a mixing bowl, whisk together the gluten-free flour, salt, and baking soda until well combined. This helps to evenly distribute the leavening agent and salt throughout the flour.
Step 2: Cream the Butter and Sugars
In another bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy. This process incorporates air into the mixture, ensuring a soft texture.
Step 3: Add Vanilla and Milk
Stir in the vanilla extract and 3 tablespoons of milk. Mix until everything is well combined. If the dough feels too thick, add an additional tablespoon of milk.
Step 4: Incorporate the Dry Ingredients
Gradually add the dry ingredients to the wet mixture, stirring until just combined. Be careful not to overmix, as this can lead to a denser dough.
Step 5: Fold in the Chocolate Chips
Gently fold in the mini chocolate chips, ensuring they are evenly distributed throughout the dough.
Step 6: Chill the Dough (Optional)
If you prefer a firmer texture, cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes. This step is optional but can enhance the overall experience.
Budget & Availability Swaps
- Gluten-Free Flour: If you can’t find gluten-free 1:1 flour, you can use almond flour or coconut flour, but note that the texture may vary.
- Butter: Replace with coconut oil or a dairy-free butter alternative for a vegan option.
- Sugars: Use coconut sugar instead of white and brown sugar for a more natural sweetener.
- Milk: Any plant-based milk (like soy or oat) works well in this recipe.
Method to the Madness
The combination of both white and brown sugars creates a perfect balance of sweetness and depth. This Gluten-Free Cookie Dough is versatile and can be enjoyed straight from the bowl or as a base for various desserts. You can add nuts, dried fruits, or even swirl in some peanut butter or Nutella for an exciting twist. The key is to mix until just combined to preserve that lovely, soft texture.
Best Ways to Store
To keep your Gluten-Free Cookie Dough fresh, store it in an airtight container in the refrigerator for up to one week. If you want to keep it longer, consider freezing it! Scoop the dough into balls and place them on a baking sheet to freeze individually. Once frozen, transfer the cookie dough balls into a freezer-safe bag. They can last for up to three months in the freezer. When you’re ready to enjoy, simply bake them straight from the freezer, adding a couple of extra minutes to the baking time if desired.
FAQ
Can I bake this Gluten-Free Cookie Dough?
Absolutely! You can bake this dough at 350°F (175°C) for about 10-12 minutes or until the edges are golden. Just remember to adjust the baking time based on the size of your cookies.
Is this recipe suitable for vegans?
Yes! By substituting the butter with coconut oil or a vegan butter alternative and using plant-based milk, you can easily make this recipe vegan-friendly.
Can I use different types of chocolate chips?
Definitely! Feel free to use dark chocolate, white chocolate, or even butterscotch chips for a different flavor profile. The possibilities are endless!
How do I know if my dough is too dry or too wet?
If your dough feels too dry, add a little bit more milk, a teaspoon at a time, until you reach the desired consistency. If it’s too wet, sprinkle in a bit more gluten-free flour until it firms up.
The Takeaway
Gluten-Free Cookie Dough is a delightful treat that can be enjoyed in many ways. Whether you choose to snack on it raw or bake it into cookies, the flavor and texture will not disappoint. With easy-to-find ingredients and simple steps, making this dough is not only accessible but also incredibly satisfying. Customize it to your taste, and enjoy the sweet experience that comes with each bite. Happy baking (or snacking)!
Gluten-Free Cookie Dough
Ingredients
Equipment
Method
- In a mixing bowl, whisk together the gluten-free flour, salt, and baking soda until well combined.
- In another bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy.
- Stir in the vanilla extract and 3 tablespoons of milk. Mix until well combined.
- Gradually add the dry ingredients to the wet mixture, stirring until just combined.
- Gently fold in the mini chocolate chips, ensuring they are evenly distributed.
- If you prefer a firmer texture, cover the bowl with plastic wrap and refrigerate the dough for about 30 minutes.
Notes
- Store in an airtight container in the refrigerator for up to one week.
- Freeze scooped dough balls for up to three months for longer storage.
- Substitute coconut oil for butter for a vegan option.
