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Homemade Gluten-Free Cookie Dough photo

Gluten-Free Cookie Dough

This Gluten-Free Cookie Dough is a deliciously indulgent treat that's quick to make and perfect for snacking!
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Dough:
  • 1 cup gluten-free 1:1 flour
  • 1/2 teaspoon salt
  • pinch baking soda
  • 1/2 cup unsalted butter softened at room temperature
  • 1/2 cup white sugar
  • 6 tablespoons brown sugar packed
  • 2 teaspoons vanilla extract
  • 3 to 4 tablespoons milk of choice (I used unsweetened almond milk)
  • 4 tablespoons semi-sweet mini chocolate chips

Equipment

  • Mixing Bowl
  • Measuring cups and spoons
  • Spatula or wooden spoon
  • Refrigerator

Method
 

Stepwise Method:
  1. In a mixing bowl, whisk together the gluten-free flour, salt, and baking soda until well combined.
  2. In another bowl, beat the softened butter, white sugar, and brown sugar together until light and fluffy.
  3. Stir in the vanilla extract and 3 tablespoons of milk. Mix until well combined.
  4. Gradually add the dry ingredients to the wet mixture, stirring until just combined.
  5. Gently fold in the mini chocolate chips, ensuring they are evenly distributed.
  6. 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.