Can you eat cookie dough by the spoonful? If so, you’re going to love this gluten-free cookie dough recipe. It’s made with smooth oat flour and tastes just like cookie dough, only without the gluten. This post contains affiliate links. Please see my disclosures.
I love cookie dough, but I haven’t had it in so long because I have celiac disease. People with celiac disease are forbidden from eating gluten, a protein found in wheat, rye, barley and sometimes oats.
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.
Admittingly, I’m a bit of a cookie dough snob and it needed to have just the right taste and texture to pass the test. No one wants to eat grainy and gritty cookie dough. We want it to be smooth and have that perfect texture we’re accustomed to. And this recipe has that perfect texture and more!
Making Gluten-Free Cookie Dough
What I love about this recipe is that it requires no baking. All you need is your hands to mix it and a spoon to eat it. Sounds lovely, right?
In fact, this recipe is meant to be enjoyed as-is. Do not bake them. They don’t contain eggs, baking soda, or any leavening ingredients, so if you tried to bake them, your recipe would quite literally fall flat.
The star ingredient of this recipe is smooth gluten-free oat flour, which is a fantastic flour to use in gluten-free recipes because it offers up a smooth and silky texture with only a mild taste. Bob’s Red Mill gluten-free oat flour is my preferred brand.
Step #1: Gather Your Ingredients
To make these gluten-free chocolate chip cookie dough balls, you’ll first want to gather your ingredients. It comes together fast so you’ll want everything nearby and ready to go.
- 1.5 cups Gluten-Free Oat Flour
- 1/3 cup granulated sugar
- 1/3 cup light brown sugar packed
- 1/4 tsp Kosher salt
- 6 Tbsp unsalted dairy-free butter, at room temperature (softened)
- 1 Tbsp vanilla extract
- 1/3 cup mini chocolate chips, about 3 ounces
- 2 Tbsp dairy-free milk (more if needed)
Step #2: Make Your Dough
Now combine the gluten-free oat flour, granulated sugar, brown sugar and salt in a large bowl and mix until combined.
Then add softened dairy-free butter (it should be soft, not melted), vanilla extract and 2 tablespoons of dairy-free milk of choice, and then mix together using your hands. You could also use a wooden spoon or your hand mixer, but I find working the dough by hand allows it to come together better. Use disposable gloves, if desired.
If the dough isn’t coming together well, add another tablespoon of dairy-free milk until the dough holds together. Add chocolate chips and continue to work the dough until well combined.
I highly recommend mini-chocolate chips by Enjoy Life. They work perfectly in this recipe and they’re vegan and gluten free. You could also use regular-sized chocolate chips.
Step #3: Roll Dough into Balls
Once the mixture is combined, roll the dough into 1.5 inch balls and place on a serving dish or baking sheet. You’ll have enough dough for about 14-16 balls depending on how large or small you roll them.
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-free or sugar-free.
The Taste Test
These gluten-free chocolate chip cookie dough balls are the real deal. They’re smooth in texture, sweet in taste, and have no grainy aftertaste either.
Oh cookie dough, I have missed you so much. Thank goodness you’re back in my life!
Here are a few tips to making successful gluten-free cookie dough:
Chocolate chips: I recommend using mini-chocolate chips from Enjoy Life. They work so well in this recipe and I use them because they taste great without worrying about gluten or dairy.
Milk: You can use regular cow’s milk, or to keep it dairy free, use almond milk, soy milk or cashew milk. You’ll need about 2 tablespoons, but if the mixture isn’t holding together, add a tad more milk.
Can’t find gluten-free oat flour? Gluten-free oat flour is hard to find and you cannot use regular oat flour. If you can find gluten-free rolled or quick oats, you can make your own gluten-free oat flour by blending it in your food processor until smooth.
Don’t Want to Make Your Own Cookie Dough?
There are several brands of pre-made gluten-free cookie dough on the market. Here are some I’ve found:
Better Bites makes gluten-free cookie dough covered in chocolate. Find them in the frozen foods section or on Amazon via Whole Foods.
BHU Foods make a keto-friendly edible cookie dough that is gluten and grain free. You can find it on Amazon.
Deux makes gluten-free cookie dough in a jar. You can find it on Amazon.
Immaculate makes break-and-baked gluten-free cookie dough. It is not edible, as is, and must be baked before enjoying. You can find Immaculate on Amazon via Whole Foods.
Sweet Loren’s makes break-and-bake gluten-free cookie dough (must be baked) and edible cookie dough you can scoop from a tub. The edible gluten-free cookie dough is made from gluten-free oat flour, palm oil and molasses. You can buy Sweet Loren’s on Amazon via Whole Foods.
You might also enjoy these recipes:
- Chickpea Cookie Dough – Healthy and Low Calorie
- Classic Gluten-Free Chocolate Chip Cookies
- Easy Almond Flour Chocolate Chip Muffins
- Easy Paleo Chocolate Mug Cake
Gluten-Free Cookie Dough
- Line a baking sheet with parchment paper. Set aside.
- Combine oat flour, sugars and salt in a large bowl. Mix until combined.
- Add softened butter, vanilla and 2 tbsp of milk to mixture and mix well with your hands until butter is evenly distributed. If the dough isn't holding together well (and slightly sticky) add up to 1 tbsp more of milk.
- Add chocolate chips and evenly distribute throughout the dough, continuing to mix by hand.
- Roll dough into 1.5 inch balls and place on baking sheet. You'll have enough for 14-16 dough balls depending on the size. Refrigerate dough balls for 30 minutes before enjoying.
- Store leftover dough balls in a sealed container in your fridge.