Edible Cookie Dough (low FODMAP, gluten-free and lactose-free)
Are there people in this world who can bake cookies without eating from the dough? No, they don’t exist, right? According to me, cookie dough is one of the best things in this world. There is a reason why Ben & Jerry’s cookie dough has been popular for years! When I was little I was always hanging around in the kitchen when my mum was baking cookies or apple pie and I would beg her for a piece of dough to eat. Later when I started baking cookies myself with my best friend Steffie we would usually end up with half of the number of cookies that the recipe stated, because we ate the other half of the dough while baking. Yep, I have been a cookie dough lover from the very beginning. For everybody who is as crazy about cookie dough as I am, I have a recipe for edible cookie dough!
Edible cookie dough is called edible cookie dough because it doesn’t have eggs in it and is therefore safe to eat raw. Cookie dough that you can just eat with a spoon and for which no oven is necessary!
What do you need (for a big bowl of cookie dough)
- 190 g gluten-free flour
- 270 g light brown sugar
- 75 g white sugar
- 90 g butter, at room temperature (you can use margarine or coconut oil to make this recipe entirely lactose-free)
- 90 ml lactose-free milk
- 1 tsp vanilla extra
- A pinch of salt
- Dark chocolate chips
Notes for Fodmappers
Because this dough contains large amounts of fat and sugar it is important to not eat too much of this at a time. Eating too much can give IBS complaints.
How to prepare the edible cookie dough
- Put the sugars and the butter into a bowl and mix until creamy.
- Add the salt, vanilla extra and bit by bit the flour. Mix while adding the flour.
- Add the milk and mix into a consistent dough.
- Finally, add the chocolate chips. Add as much as you prefer or leave them out if you wish.
- And then you can grab a spoon and start eating! You can also put the dough into the fridge for a while if you prefer it a bit more firm. You can store the dough in the fridge for several days, wrapped in clingfilm.
Will you let me know if you make my edible cookie dough? I would love it if you would share your creations with me using the hashtag #karlijnskitchen on Instagram or by tagging me at @karlijnskitchen
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Edible Cookie Dough (low FODMAP, gluten-free and lactose-free)
- Total Time: 15 mins
Description
Edible cookie dough! Cookie dough that you can eat raw, no baking necessary. Low FODMAP, gluten-free, lactose-free and NOT sugar-free. Indulge!
Ingredients
- 190 g gluten-free flour
- 270 g light brown sugar
- 75 g white sugar
- 90 g butter, at room temperature
- 90 ml lactose-free milk
- 1 tsp vanilla extra
- A pinch of salt
- Dark chocolate chips
Instructions
- Put the sugars and the butter into a bowl and mix until creamy.
- Add the salt, vanilla extra and bit by bit the flour. Mix while adding the flour.
- Add the milk and mix into a consistent dough.
- Finally, add the chocolate chips. Add as much as you prefer or leave them out if you wish.
- And then you can grab a spoon and start eating! You can also put the dough into the fridge for a while if you prefer it a bit more firm. You can store the dough in the fridge for several days, wrapped in clingfilm.
Notes
Because this dough contains large amounts of fat and sugar it is important to keep your serving size small. Eating too much can give IBS complaints.
- Prep Time: 15 mins
6 Comments
Ohh looks so delicious! Who doesn’t love cookie dough? I’ll look for more of your low-FODMAP recipes π Colleen from FODMAP Life
Thank you Colleen!
Could you please break the recipe down to measurements for the people in the US to understand? Thank you!
Unfortunately I am not familiar enough with this measurement system to do this for all my recipes. When I use American recipes I have to recalculate them myself too. I am working on a blog post with the different measurements though, so people can easily recalculate the recipe themselves, so I hope that will help
Can I use a gluten free 1to 1 baking flour instead of the all purpose gluten free flour?
I am not sure what kind of flour this is? If it is a normal gluten-free flour it should work.