Gluten Free Edible Cookie Dough
Delicious and easy to make gluten free edible cookie dough made with oat and almond flour. You won’t need to cook the flours or turn your oven on.
Yield: 8 Servings
Calories: 376kcal
Ingredients
- 120 grams of Oat Flour
- 50 grams of Almond Flour
- ½ teaspoon of Salt
- 120 grams of Unsalted Butter at room temperature
- 100 grams of Brown Sugar
- 100 grams of White Sugar
- 1 ½ teaspoon of Vanilla Extract
- 25 ml of Milk
- 100 grams of Semi-sweet Chocolate Chips
Instructions
- Mix and combine the oat flour, almond flour, and salt.
- Using a handheld mixer or standalone mixer with the paddle attachment fitted, beat the butter, brown sugar, and white sugar on medium-high speed until light and fluffy (2-3 minutes). Then, add the vanilla extract and milk and beat until combined. Now, add the flour mixture and beat until just combined.
- Pour the chocolate chips and fold them into the cookie dough using a spatula.
Notes
- Storage and Freezing: The gluten free edible cookie dough can be stored in the fridge, in an airtight container, for up to a week. You can also freeze the dough for up to two months.
Nutrition
Serving: 1Serving | Calories: 376kcal | Carbohydrates: 43g | Protein: 5g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 33mg | Sodium: 264mg | Potassium: 152mg | Fiber: 3g | Sugar: 30g | Vitamin A: 386IU | Calcium: 47mg | Iron: 2mg