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 will provide endless fun!
Servings 24 cookies
Calories 103kcal
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* heated to prevent risk of bacteria in raw cookie dough (see notes)
ADD-INS
- ½ cup mini chocolate chips, finely chopped peanuts or m&m’s
- ¼ cup candy sprinkles rainbow round or confetti
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.
Nutrition
Serving: 1g | Calories: 103kcal | Carbohydrates: 14g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 11mg | Sodium: 59mg | Potassium: 8mg | Fiber: 1g | Sugar: 11g | Vitamin A: 127IU | Vitamin C: 0.02mg | Calcium: 13mg | Iron: 0.3mg
