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This Gluten-Free Edible Cookie Dough Dip has all of the delicious and creamy flavors of regular cookie dough, but without the flour or the eggs. Enjoy this delicious edible cookie dough as a snack or dessert! 

edible cookie dough recipe

Sometimes you just want a dessert that doesn’t require baking, right? Well, this Gluten-Free Edible Cookie Dough Dip is the perfect no-bake sweet. It’s creamy, not too sweet, loaded with rich chocolate chips, and perfect for dipping or scooping. You can also freeze it and roll it into balls to make the ultimate gluten-free bite-sized treats. 

Serve it with berries, bananas, gluten-free pretzels, graham crackers, you name it!

Ingredients Needed:

This edible cookie dough recipe is made with ingredients you probably already have in your kitchen! 

  • Butter: be sure to soften the butter first so it incorporates easily with the sugar.
  • Powdered Sugar: powdered sugar adds sweetness and keeps the dip nice and soft.
  • Maple Syrup: adds the perfect natural sweetness.
  • Almond Flour: thickens the dough and keeps it gluten-free.
  • Sea Salt: enhances flavor and cuts the sweetness.
  • Vanilla Extract: the key to getting that classic chocolate chip cookie dough flavor.
  • Chocolate Chips: use your favorite dark chocolate chips.
  • For Serving: serve your dip with sliced strawberries, gluten-free pretzels, bananas, graham crackers, you name it.

This perfect sweet treat is ready in just 10 minutes. Here’s how to make it:

  1. Cream the butter and sugar: In a bowl, beat together powdered sugar and butter until fluffy.
  2. Add remaining ingredients: Add in the rest of the ingredients, excluding the chocolate chips, and mix on high until blended. 
  3. Add chocolate: Mix in the chocolate chips and stir until combined.
  4. Serve: Serve the cookie dough dip with the dipping ingredients of your choice. 

Can Gluten-Free Flour Be Eaten Raw?

Yes! And that’s the beauty of it (although it tastes delicious too!) In this recipe, we’re using almond flour which adds a super yummy nuttiness and keeps this cookie dough edible.

edible cookie dough

The key to a creamy cookie dough dip is to use softened butter and powdered sugar, and to beat everything together really well. 

Follow all the ingredients and steps and you’ll achieve the creamiest edible cookie dough of all time!a

Not a whole lot. Since edible cookie dough doesn’t contain eggs or any leavening agents such as baking powder or baking soda, it really can’t be baked. Throw it in the oven and you’ll just end up with hot cookie dough dip. Not cookies.

If you are looking for a gluten-free cookie recipe, check out my Gluten-Free Chocolate Chip Cookies instead!

Serving Suggestions

This edible cookie dough makes the perfect dip for sliced strawberries, gluten-free pretzels, sliced banana, or graham crackers. 

Another great option is to roll the dough into balls and to freeze them for the perfect bite-sized treat.

How to Store

Leftover gluten-free cookie dough will last in an airtight container in the fridge for up to 5 days or in the freezer for up to 1 month.

Serve from the freezer or thaw in the fridge to serve as a dip!

Edible Cookie Dough Dip

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Edible cookie dough in a bowl

Gluten-Free Edible Cookie Dough Dip

5 from 2 votes
This Gluten-Free Edible Cookie Dough Dip has all of the delicious and creamy flavors of regular cookie dough, but without the flour or the eggs. Enjoy this delicious edible cookie dough as a snack or dessert! 
Servings 4
Prep Time 10 minutes
Total Time 10 minutes


  • 1/2 cup butter softened
  • 1/2 cup powdered sugar
  • 1 tablespoon maple syrup
  • 1 cup almond flour
  • 1/2 teaspoon sea salt
  • 1 teaspoon vanilla extract
  • 1/2 cup dark chocolate chips

Serve with:

  • 1 cup strawberries
  • 1 cup gluten-free pretzels more as desired
  • 2 bananas sliced
  • Graham crackers homemade or store-bought


  • Using a stand mixer or hand mixer, mix the powdered sugar and butter until well creamed together and fluffy.
  • Add in the rest of the ingredients, excluding the chocolate chips and mix on high for about 5 minutes until well blended and completely fluffy. Add in the chocolate chips and mix again until fluffy and ready to serve.
  • Taste and adjust sweetener as desired.
  • Place in desired serving bowl and serve with dipping ingredients of choice!


Freeze the leftover cookie dough to make a dough that you can roll into balls, for a delicious cookie dough treat! **Make the graham cracker version of the gluten-free crackers in my book (page 78)!
Author: Lexi

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Recipe Rating


  1. 5 stars
    This recipe was so easy to make. Only took 5 minutes and almost no tools. A simple electric hand mixer is fine. I mixed it all in a serving bowl so not much to wash. Like a lot of people here I like eating cookie dough more than the cookies. *Perfect*, thanks Lexi!

  2. Yum. This dip looks delicious. My kids will simply inhale this. I’ll have to make a double batch. I don’t want to miss out on it myself.

  3. This looks amazing. I want it now with the strawberries! I’ll have to make it this weekend. Can’t wait.

    1. 5 stars
      My daughter has celiac disease so I served this at her birthday party & it was a hit! Thank you for so many great gluten free recipes ❤️

  4. Hi Lexi,

    Quick question….how does this recipe have no refined sugar in it if it calls for powdered sugar? Is there some new alternative for powdered sugar? Thank you, trying to stay away from refined sugars and was excited about this recipe, but I’m a little confused.

  5. OMG this is so fun! And honestly, sometimes I like the cookie dough WAY more than the actual baked cookies. So this is right up my alley! I bet it’s so good with the pretzels. That perfect salty-sweet bite!