Edible Cookie Dough
You need to be a certain age to get excited about gluten free edible cookie dough but if you are, the possibilities can create endless fun!
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Ingredients
- ½ cup butter, room temperature
- ½ cup brown sugar
- ¼ cup white sugar
- 1 tablespoon vanilla
- ¼ teaspoon salt
- 1 cup EGFG gluten free flour blend* (or other blend without xanthan gum or guar gum)
ADD-INS
- ½ cup mini chocolate chips, finely chopped peanuts or m&m’s
- ¼ cup candy sprinkles (like rainbow round)
Instructions
- Line tray with wax paper.
- In a bowl of electric mixer beat butter, brown and white sugars until smooth, about 2 minutes.
- Add vanilla, salt and heat-treated flour. Mix to evenly combine.
- Stir in add-ins of choice.
- Shape into balls using 1-tablespoon portion scoop or 2 spoons.
- If desired roll in sprinkles, chocolate chips or chopped nuts.
- Refrigerate up to 1 week, freeze up to 1 month.
Notes
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.