Name: Gluten Free Edible Cookie Dough
Prep time: 5 min
Total time: 5 min
Yield: 4 servings
Cuisine: American
Ingredients: 1 cup Paleo baking flour; 2 tablespoons coconut oil; 2 teaspoons vanilla extract; 3 tablespoons pure maple syrup; 1 pinch sea salt; 0.333 cup dark chocolate chips

From the Cook

1/4

Gluten Free Edible Cookie Dough

Organically Addison Verified

Organicallyaddison.com

Ingredients

Warning0 allergens identified

Gluten Free Edible Cookie Dough

Instructions

Visit Blog

Instructions

First, place baking flour in a microwave safe bowl and microwave for 1 minute to kill off bacteria.

Once flour has reached 160 degrees Fahrenheit, add all ingredients (except chocolate chips) to the bowl and stir to combine.

Lastly, fold in chocolate chips.

Nutrition

My Calorie Intake

0
Review & Earn

Be the first to review this recipe and earn a 20% Bonus

Level up & unlock free Premium by reviewing recipes!

My Notes

Your kitchen notebook is waiting.

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Tips & Tricks (5)

Warm Your Coconut Oil First 🥥
Gently warm the coconut oil before mixing to ensure it blends smoothly with maple syrup, creating a silky emulsion that binds all ingredients together perfectly.
Toast Your Paleo Flour 🌾
Lightly toast the Paleo baking flour in a dry skillet for 2-3 minutes before adding it to eliminate any raw flour taste and enhance nutty depth in your dough.
Temper Your Chocolate Chips ♨️
Slightly warm your dark chocolate chips before folding them in to allow them to partially soften and distribute evenly throughout the dough for melty pockets.
Chill Before Serving ❄️
Refrigerate your finished dough for at least 30 minutes to develop deeper flavors and achieve a thicker, more cookie dough-like consistency that's easier to scoop and enjoy.
Finish with Fleur de Sel ✨
Use premium fleur de sel as a finishing touch rather than mixing sea salt in—sprinkle it on top just before serving to create delightful salty-sweet bursts that elevate the entire experience.