Gluten free Edible Cookie Dough Balls covered in rainbow sprinkles are fun for kids and can be made dairy free.

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You need to be a certain age to get excited about edible cookie dough but if you are, the possibilities can create endless fun! Gluten free kids miss out on the food at many parties and events so that means they need to create their own fun with food. Teaching kids to cook and bake is a life skill they need and letting them have fun is the perfect place to start.

To celebrate the end of the school year I hosted a series of virtual cooking classes for kids. This edible cookie dough was a hit and the kids came up with endless ideas of how to eat it. Some of them made a regular size recipe that I called ‘Big Batch’ while others individually made the smaller recipe I called ‘Edible Cookie Dough For Two’.

Depending on the age of the kids and what’s happening you can easily whip up a big batch of cookie dough, divide it by the number of kids and let them each make their own dough balls. Older kids will want to mix the dough themselves then shape and decorate the balls exactly how they want. Both ways are guaranteed to be fun.

Tips For Success with Edible Cookie Dough

  • You can’t bake edible cookie dough. It’s made without eggs for safety and will not hold a cookie shape when cooked.
  • Serve it cold! Kids say the dough balls are best cold and some argue they’re even better frozen.
  • No added gum. Your gluten free flour blend must not have xanthan gum or guar gum. Check the label before you start and if you want to make a flour blend check out my post, 11 Gluten Free Flour Recipes. I used my flour blend that I now call my EGFG Flour Blend. It is my choice for everyday baking although I do have recipes that use individual flours as well as some that use a Cookie Flour Blend.

Safety First – Heat Treated Flour

You may have eaten regular cookie dough, with eggs and flour, and not died. I certainly have. However, to avoid the small chance of being exposed to harmful bacteria the modern way is to heat the flour and kill any potential bacteria. Test the flour with a thermometer to ensure it comes to 165°F. The can be done in an oven or microwave. I included instructions for both methods in the recipe but I think the microwave method is easiest.

Get The Tools

Kids like tools too! You can portion anything with a spoon or a cup but those portion scoops (ice cream scoops) come in all sizes and make many jobs in the kitchen quick and easy. They ensure your food is a uniform size (like meatballs and muffins), so they cook evenly. They are a good investment and make for nice photos too. I have three sizes.

Whenever I get the chance I tell kids to ask for any kitchen tools they need like special pans, colourful measuring cups or these scoops. Some kids are just happy to crack eggs but giving them kitchen tools can get them excited about baking. Try it!

In this series of cooking classes kids made Muffins That Taste Like Donuts. I used a silicone mini muffin pan and it was perfect for the job. Since I had it out I experimented making cookie dough pucks (you might have to be Canadian to appreciate that).

Variations For Edible Cookie Dough

Once you’ve made some edible cookie dough you’re going to need some ideas of what to do with all those balls. Here are some ideas we came up with during my recent cooking class. Ask your kids and they’ll come up with all kinds of ideas.

  • Spread the cookie dough onto a brownie, cupcake or muffin like you would spread icing.
  • Make a cookie dough sundae, half cookie dough balls and half ice cream. Top with chocolate or hot fudge sauce.
  • Serve dough balls in fancy stemware (the plastic ones). Depending on the size of glass you can do individual portions or enough for everyone.
  • Make a cookie dough ice cream bomb using two hollowed out scoops of ice cream. Make a small hole, about the size of your cookie dough ball, in the center of each ice cream scoop. Set the half scoops on a tray and freeze them overnight. Put a dough ball inside the ice cream, top with a second hollowed out scoop and serve your bomb in a bowl or martini glass. Top with sauce or candy sprinkles as desired.

Let me know in the comments below if you had an Edible Cookie Dough party and what you did.


More Recipes – Gluten Free Treats

Click on the text in the picture to go to the recipe/blog post.

Ingredients

½ cup butter, room temperature
½ cup brown sugar
¼ cup white sugar
1 Tbsp vanilla
¼ tsp salt
1 cup gum free gluten free flour blend (I used my EGFG flour blend*)
ADD-INS: ½ cup mini chocolate chips, finely chopped peanuts or m&m’s, or ¼ cup candy sprinkles
FLOUR NOTES:
*My EGFG flour blend is 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Use any blend you like as long as it doesn’t have a gum in it.
To eliminate the small risk of bacteria heat the flour to 165°F. Cool before using. MICROWAVE METHOD: Place flour in small bowl, microwave 1 minute on high. OVEN METHOD: Toast flour on baking sheet in 350°F oven for 5 minutes. Do not let it brown.

Directions

1
Line tray with wax paper.
2
In a bowl of electric mixer beat butter, brown and white sugars until smooth, about 2 minutes.
3
Add vanilla, salt and heat-treated flour. Mix to evenly combine.
4
Stir in add-ins of choice.
5
Shape into balls using 1-tablespoon portion scoop or 2 spoons.
6
If desired roll in sprinkles, chocolate chips or chopped nuts.
7
Refrigerate up to 1 week, freeze up to 1 month.

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Ingredients

Directions

  • ½ cup butter, room temperature
  • ½ cup brown sugar
  • ¼ cup white sugar
  • 1 Tbsp vanilla
  • ¼ tsp salt
  • 1 cup gum free gluten free flour blend (I used my EGFG flour blend*)
  • ADD-INS: ½ cup mini chocolate chips, finely chopped peanuts or m&m’s, or ¼ cup candy sprinkles
  • FLOUR NOTES:
  • *My EGFG flour blend is 300g sweet rice flour, 300g potato starch, 200g sorghum flour, 200g millet flour. Use any blend you like as long as it doesn’t have a gum in it.
  • To eliminate the small risk of bacteria heat the flour to 165°F. Cool before using. MICROWAVE METHOD: Place flour in small bowl, microwave 1 minute on high. OVEN METHOD: Toast flour on baking sheet in 350°F oven for 5 minutes. Do not let it brown.
  1. Line tray with wax paper.
  2. In a bowl of electric mixer beat butter, brown and white sugars until smooth, about 2 minutes.
  3. Add vanilla, salt and heat-treated flour. Mix to evenly combine.
  4. Stir in add-ins of choice.
  5. Shape into balls using 1-tablespoon portion scoop or 2 spoons.
  6. If desired roll in sprinkles, chocolate chips or chopped nuts.
  7. Refrigerate up to 1 week, freeze up to 1 month.