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I loved cookie dough for so long … but then celiac disease happened and cookie dough became a thing of the past.
I’ve tried may gluten-free cookie dough recipes over the years, but I’ve never settled in on one that I liked enough to share with you… until today.
One of my favorite gluten-free bloggers and cookbook authors, Nicole Hunn of Gluten Free on a Shoestring, has a recipe on her website for gluten-free chocolate chip cookie dough balls.
I decided to put her recipe to the test to see how it fared. I’m a bit of a cookie dough snob and it needed to have just the right taste and texture to pass the test.
Most gluten-free cookie dough is grainy and gritty. Gluten adds that doughy and stretchy texture that ensures cookie dough tastes so good.
With my expectations low, I bit into this dough ball. Holy cow, this is darn good dough!
So without overselling it (although I may have already), let’s discuss how to make these delicious balls of dough so you, too, can enjoy ’em.
How to Make Gluten-Free Chocolate Chip Cookie Dough Balls
Hunns recipe is quite simple to make and requires no baking skills. In fact, these are no-bake cookie dough balls. I think if you tried baking them, they would flop because they contain no eggs, no baking soda, nor any other leavening ingredients.
Don’t worry, I didn’t bake them. And I ate them much too fast to even think about turning on the oven.
The star ingredient of this recipe is the gluten-free oat flour, which is a fantastic flour to use in gluten-free baking. It offers up a smooth and silky texture and has a mild taste. Bob’s Red Mill gluten-free oat flour is my preferred brand.
To make these gluten-free chocolate chip cookie dough balls, you’ll first combine the gluten-free oat flour, granulated sugar, brown sugar and salt in a large bowl and mix until combined.
You’ll then add room temperature butter (make sure it’s really softened but not melted) and vanilla extract and then mix.
I mix the dough by hand (using disposable gloves), smooshing the butter into the flour-sugar mixture until it’s evenly distributed throughout. You could also use a wooden spoon.
One the dough is mixed well, add the milk. I find two tablespoons of milk works really well, but use more or less to get the texture you desire. I added a bit more milk than Hunn’s recipe called for, mainly because I wanted the texture of the dough to be a bit softer.
Finally, add the chocolate chips. I highly recommend mini-chocolate chips by Enjoy Life. They work perfectly in this recipe. Larger chips can prevent the dough ball from holding its shape.
Once the mixture is combined, roll the dough into 1.5 inch balls and place on a parchment-lined baking sheet.
Refrigerate the dough balls for 30 minutes or until firm, then store them in a resealable container in the fridge until they’re gone.
Pace yourself. These delicious dough balls go fast – but remember, just because they’re gluten-free doesn’t mean they’re calorie- or sugar-free!
The Taste Test
These gluten-free chocolate chip cookie dough balls are the REAL DEAL. They are smooth in texture, sweet in taste, and have no grainy aftertaste either.
Oh cookie dough, I have missed you so!
Tip! Make ‘Em Dairy-Free
You can easily make this recipe dairy-free with three easy swaps.
Butter: Use a vegan butter substitute, like Earth Balance butter. You can conveniently buy Earth Balance sticks vs. tubs for easy measuring.
Chocolate chips: I recommend using dairy-free mini-chocolate chips from Enjoy Life. They work so well in this recipe and I use them because they taste great without worrying about the dairy.
Milk: Instead of dairy milk, use almondmilk or cashewmilk. Either works quite well.
There you have it – gluten-free chocolate chip cookie dough balls. Enjoy this recipe and let me know how they turned out for you by leaving me a comment.
Gluten-Free Chocolate Chip Cookie Dough Bites
Ingredients
- 1.5 cups Gluten-Free Oat Flour
- 1/2 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1/4 tsp Kosher salt
- 6 Tbsp unsalted butter at room temperature (soft)
- 1 Tbsp vanilla extract
- 1/3 cup mini chocolate chips about 3 ounces
- 2 Tbsp milk
Instructions
- Line a baking sheet with parchment paper. Set aside.
- Combine oat flour, sugars and salt in a large bowl. Mix until combined.
- Add softened, room temperature butter and vanilla to mixture and mix well with a spoon or your hands until butter is evenly distributed. Mixture will still be slightly crumbly.
- Add 1 tablespoon of milk and mix. If mixture requires it, add a second tablespoon of milk. (I almost always need that extra tablespoon of milk). The mixture should hold together firmly but should still be light like cookie dough.
- Add chocolate chips and evenly distribute throughout the dough.
- Roll dough into 1.5 inch balls and place on baking sheet. Refrigerate dough balls for 30 minutes before enjoying.
- Store dough balls in a sealed container in the fridge (if they last longer than a day!).
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