Gluten free edible cookie dough
Egg free, low lactose option, low FODMAP, xanthan gum free, nut free *This recipe uses Australian tablespoons which are 20ml as opposed to the more common 15ml. Add an extra 5ml (1 teaspoon) milk if you live in a country with 15ml tablespoons. Makes approximately 350g depending on how much milk and chocolate you add
Ingredients
- 75 g butter (I like salted but unsalted is fine too)
- 75 g light brown sugar
- 20ml (1 tablespoon)* milk of choice
- 125 g heat treated tapioca starch/flour
- 1/2 - 1 teaspoon vanilla bean paste or extract
- Pinch of fine salt (more if you use unsalted butter, less if you use salted butter)
- 75 g finely chopped dark chocolate or mix in of choice
Instructions
- Place the butter in a small pot over a low heat. Cook, stirring intermittently, until the butter is a medium brown colour and smells deeply nutty.
- Measure the sugar into a small mixing bowl on the scales. Tare the scale and pour in the brown butter, which should weigh 60-65g once browned. Make sure to scrape all of the little brown butter solids into the bowl as they contain all the flavour.
- Add the milk, vanilla bean paste and salt. Adding the milk before the tapioca flour is CRITICAL to ensure it doesn't develop a pasty and chalky texture. I made this mistake a few times while developing the recipe - never again. Milk MUST go in first or you'll ruin the batch.
- Mix to combine, then gradually add the heat treated flour. Stir it in and continue to add flour until the dough is no longer oily. It should have a firm (but not too firm) cookie dough texture and you should be able to pick up a ball of it in your hands. If it is firmer than this, crumbly or floury, add a dash of milk or water to correct the consistency. Add milk to correct the consistency if the dough is too firm for you, rather than adding less flour.
- Once you are happy with the consistency, stir in the finely chopped chocolate. You can eat as is or chill in an airtight container in the fridge for 20 minutes or so.
- Leftover cookie dough can be stored in the fridge in an airtight container. It will firm up in the fridge, so you will need to warm it up (I roll the ball in my hands) to restore it to it's former texture.
- Best eaten within a few days.
Notes
- This recipe makes approximately 350g cookie dough. I am not sure how Americans eat cookie dough because the photos accompanying recipes seem to imply you guys eat a bowl of it at a time? If this is the case, you might want to look into doubling this recipe.
- This recipe is not formulated to be baked so leftovers can't be cooked. I see no reason why they couldn't be frozen and defrosted, though.
- Heat treating flour is important when you intend to eat it raw. Do not skip this step. See instructions for heat treating flour in both the microwave and oven in the body of the post.
- I haven't tested vegan butter here. I assume it would work, but add 60-65g of melted vegan butter and skip the melting step. You will also need to choose a dairy free vegan chocolate.
- See notes in the body of the post for tips and tricks.
- I have not successfully tested a flour other than tapioca starch/flour here.
- For the purposes of this recipe, tapioca starch and flour are interchangeable.
- You can experiment with using some white sugar in place of light brown sugar, if you prefer.
- You can also use whatever mix ins you like. I used to love the Aunty Kath's cookie dough with m&ms. I am not sure whether there are any gluten free versions these days, but feel free to use whatever gluten free goodie you prefer.
Tried this recipe?Let us know how it was!