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Bowl of edible chocolate chip cookie dough balls that are gluten free and make a great snack.

Edible Chocolate Chip Cookie Dough

Edible chocolate chip cookie dough is eggless, gluten free, no bake dessert and a snack.
Course Dessert, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 0 minutes
Total Time 15 minutes
Servings 20 pieces
Author Usha Rao


  • ½ cup Granulated Sugar
  • ¼ cup Light Brown Sugar
  • 4 tablespoon melted Unsalted Butter
  • 1 tablespoon Vanilla Extract
  • ¼ teaspoon Kosher Salt
  • 1 ¾ cup Blanched Almond Flour (I used commercial flour)
  • cup Mini Chocolate Chops recipe called for 3 oz and I eyeballed it
  • 1 - 2 tablespoon Milk I used 3 - 4 teaspoon and 3 teaspoon is 1 tbsp
  • 1 - 2 tablespoon Tapioca Starch or Rice Flour optional and I skipped it


  • Line a wide plate or a baking sheet with parchment or wax paper.  
  • In a large bowl, take granulated sugar, brown sugar, melted butter, vanilla extract, salt and mix to combine. I used a handheld mixer on speed 2.
  • Add almond flour and continue mixing to combine everything. The mixture will become crumbly.
  • Then add the mini chocolate chips and mix until evenly distributed.
  • Add milk, a teaspoon at a time, mixing after each addition. The dough will begin to come together.
  • For firmer dough, add tapioca starch or rice flour and continue mixing. This is optional and I skipped it.
  • Once the dough comes together, scoop out a small piece of dough and shape into a round ball. I used melon scooper and used 2-3 scoops per ball. This is approximately 1 - 1 ½ tbsps of dough.
  • Shape all the dough into small balls, place on already lined plate or baking sheet.
  • Refrigerate for 1 hour or freeze for 20 minutes until the dough firms.
  • Store in an airtight box in the refrigerator or in the freeze. Dough won’t freeze, hence no need to thaw when serving. Serve cold.  


  • I used store bought blanched almond flour. One can make flour at home but the texture of flour might not be as granular as it is with commercial flour. If making flour at home, be careful not to grind it for too long which could result in almond butter.
  • If making laddus and not edible cookie dough, the texture of home ground almond flour will be just perfect, very smooth and sift flour and cna also cut back a bit on butter.
  • The recipe called for 3 oz of mini chocolate chips. My weighing scale battery drained, hence eyeballed the quantity. I used a little more than ⅓ cup of chips and felt it was a bit too much. I felt ¼ cup or little less than ⅓ cup is the ideal quantity for my taste.