It’s true, I have for you an “edible” gluten free cookie dough. I am sure you have seen others out there, but this one is the BEST! I have been making this cookie dough for myself and my kids for about 9 years, and I decided it was time to share with you, it’s only fair right?! Don’t worry, you can eat as little or as much as you want and you won’t get sick from raw eggs. Also, it makes delicious gluten free cookies too! Warning: Be careful, cookie dough can be addicting.
How to make the best Gluten Free “edible” Dookie Dough and Chocolate Chip Cookies.
1. Start with Mama’s Almond or Coconut Blend Flours. Click Here. Mama’s Flours are grit free with a delightful texture and taste. When you bite into a spoonful of gluten free cookie dough, the last thing you want it to be is gritty or taste horrible. Now yes, you can use your favorite gluten free flour blend, but I highly recommend Mama’s if you want the best texture and flavor.
2. Use room temperature butter or dairy free margarine. This is important. If the cookie dough is too cold it won’t work as well and if it’s melted it will produce a flatter cookie. So just allow the butter or dairy free margarine to rest on counter for half hour before baking or microwave for 15 seconds, no longer. You should be able to gently press your finger into the butter to make and indent, then that’s when it’s the right temp.
3. Use applesauce. Applesaucee is what I use to replace the eggs in the cookie dough, plus it adds a little bit of sweetness that just takes the cookies over the top for flavor. I have been using applesauce as my egg replacer for eggs for about 10 years now and it works the best, in my opinion. You can then safely allow your kids or yourself to indulge in a little cookie dough eating. Who doesn’t like cookie dough, right?! The thing to remember when using applesauce, is to leave your cookies on the cookie sheet for 1-2 minutes before removing to cooling rack. This helps them to cool down and firm up for easy transfer.
4. Refrigerate. Yes, for the best tasting cookie dough, or for perfectly round and evenly baked cookies, refrigerate your cookie dough, covered, for at least 2 hours. I know it sounds crazy, but trust me. Two reasons. First, eating raw cookie dough, the cold texture make it more delightful. Second, for making the cookies, it allows for the cookies to cook evenly and they don’t spread too thin when baking, so you end up with the perfect shape and perfect thickness. If you a re not making cookies, then at this point, just make sure the cookie dough is in a sealed airtight container and keep in the fridge for up to a week or freeze for up to 6 weeks. (Can I skip this step? Yes you can, however the cookies will be slightly flatter when finished baking.)
5. Use a cookie scoop. When baking cookies, it is best to use a cookie scoop. Dip the cookie scoop into your cookie dough and scrape it evenly across the top. Then drop on cookie sheet 2 inches apart. The cookie scoop allows for all your cookies to be the same size, perfectly round and evenly shaped. My favorite cookie scoop, I got at Target. Pampered Chef also has a great line of cookie scoops. Choose one that is 1- 1 1/4 inch wide across the top.
6. Use silicone baking mats. This step is not “required”, but it is recommended. There is something about the baking mats that allow the cookies to cook evenly. They also make for easy removal of the cookie after baking. If you don’t have baking mats, no worry, just be sure to remove the cookies after they have had time to rest for 1-2 minutes. I picked my set up at Costco. They are also available in stores like Tjmax, Target, specialty kitchen stores or on Amazon.
7. Don’t overbake! I know it’s tempting to look inside and see the cookies don’t look quite done, but they will finish cooking on the cookie sheet and cooling rack. You want to pull these out of the oven just when the tops become brown. If using a 1 – 1 1/4 inch cookie scoop, you will bake for about 12-14 minutes. My cookie scoop is 1 1/4 inch so I leave mine in until 14 minutes and immediately take them out even if parts still don’t look firm. I promise you they will firm up.
8. Leave on the cookie sheet. Leave the cookies on the cookie sheet for 1-2 minutes. This allows the egg free cookie to firm up and continue it’s baking process as it’s cooling. Then immediately transfer to a cooling rack or paper towel. If you leave them on the cookie sheet too long, they will stick, so only 1-2 minutes.
Now here is the recipe. ENJOY!!!
The Best Gluten Free Chocolate Chip Cookies & Edible Cookie Dough
- ¾ cup butter or dairy free margarine, room temp.
- 1 cup sugar (Mama’s uses organic)
- ½ cup brown sugar
- ½ cup applesauce
- 2 tsp. vanilla
- 2 cups +2 Tbsp. Mama’s Almond Blend Flour
- 1 tsp. xanthan gum
- 1 tsp. salt
- 1 tsp. baking soda
- 1 ¾ cup chocolate chips
- When ready to bake, preheat oven 350°.
- In a mixing bowl, cream butter until soft. Add applesauce, sugar, brown sugar and vanilla. Mix well.
- In a medium bowl, combine flour, xanthan gum, salt and baking soda. Mix well.
- Slowly add flour mixture to the butter mixture until all of the flour is mixed in well.
- Stir in chocolate chips.
- Store cookie dough in refrigerator for at least 2 hours before baking for best results. For using as cookie dough only, just store in an airtight container in fridge for up to a week or in freezer for up to 6 weeks.
- Bake at 350 degrees for 12-14 minutes. When the tops begin to lightly brown and don’t clearly look raw then they are done. Leave on cookie sheet for 1-2 minutes before transferring to cooling rack.