Gluten Free Chocolate Chip Cookie Dough
This gluten free cookie dough is safe to eat and all round delicious. Made with just 8 ingredients and takes only 10 minutes to make!
Equipment
Ingredients
- ¼ cup butter, softened (regular or vegan)
- ¼ cup light brown sugar
- ¼ cup granulated sugar
- 1 teaspoons vanilla extract
- ¾ cup all-purpose flour (gluten free or regular)
- ½ teaspoon salt
- ¼ cup semisweet mini chocolate chips (regular or vegan)
- ½-1 Tablespoon milk of choice (regular or vegan)
Instructions
- In the bowl of a handheld mixer or standing mixer, beat the butter, brown sugar, and granulated sugar together until light and fluffy (2-3 minutes). Add in vanilla extract.
- Add in the flour and salt and mix until just combined. Add in milk a little at a time then mix again. Add more milk as needed to achieve desired consistency.
- Stir in the chocolate chips and dig in!
Video
Notes
Please Note: I highly recommend using a kitchen scale to weigh your dry ingredients. Metric measurements are found above under the "Metric" tab.
Measuring Flour: Properly measure your flour using the scoop and level method or a kitchen scale. Too much flour will lead to dry, crumbly cookies.
Mix-Ins: Feel free to add in other mix-ins if desired, like sprinkles, mini marshmallows, or chopped nuts.
Storage & Freezing Instructions:
The cookie dough should be stored in an airtight container in the fridge for up to 7 days. Leave at room temperature to thaw before enjoy.
Nutrition
Calories: 347kcal | Carbohydrates: 50g | Protein: 4g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 1mg | Sodium: 247mg | Potassium: 193mg | Fiber: 3g | Sugar: 29g | Vitamin A: 547IU | Calcium: 35mg | Iron: 3mg