This gluten free edible sugar cookie dough is packed with sprinkles and has a delicious, soft texture! It’s made with almond flour, oat flour (which is easy to make at home with a blender), and without eggs, so it’s safe to eat raw.
It’s sweetened with a combination of white sugar and maple syrup, and it’s the perfect sweet no bake snack or dessert. All you need is a bowl, a whisk, and five minutes to make this no bake cookie dough!
Why You’ll Love This Gluten Free Cookie Dough
Here are a few reasons why this is a must-make edible cookie dough recipe:
- Super quick and easy (you don’t need any fancy equipment or an electric mixer, and it comes together in just five minutes!)
- Gluten free (made with almond flour and oat flour/blended oats)
- Safe to consume raw (no eggs or all-purpose flour)
- More nutritious than traditional cookie dough (thanks to the almond flour & oat flour)
- Less refined sugar than typical cookie dough (made with some maple syrup)
- Fun to make & kid-friendly!
Here are a few notes on the ingredients here:
- Instead of all-purpose flour, this recipe calls for a combination of almond flour and oat flour. This makes it gluten free and safe to eat raw! Oat flour can be store-bought or made at home by blending oats into a fine powder.
- For the sprinkles, I love traditional multicolor jimmies, since the color won’t run. But you should be able to use any sprinkles you like, or leave out the sprinkles altogether!
- White granulated sugar and pure maple syrup are used to sweeten this cookie dough and give it the right consistency. Don’t use pancake syrup here. If you want, you can swap out the white sugar for light brown sugar.
- Melted butter dissolves the sugar and helps give the dough that cookie flavor. You can replace it with melted coconut oil if you want to make this recipe dairy free.
If you have extra sprinkles, try these no bake birthday cake truffles!
How to Make Edible Cookie Dough with Sprinkles
To make this funfetti cookie dough, start by melting butter in a medium bowl in the microwave. Add white sugar and whisk about 30 seconds to 1 minute, until the sugar is dissolved.
Then, whisk in the maple syrup, vanilla extract, and almond extract.
Add the almond flour, oat flour, and salt. Use a spatula to stir the mixture until combined. (If making homemade oat flour, just place raw oats in a blender and blend until the texture becomes a fine powder).
Next, stir in the sprinkles. The dough should be thick and scoop-able at this point. If for some reason your dough is too sticky/thin, feel free chill it in the refrigerator for 5-10 minutes before scooping.
Lastly, scoop the dough and roll it into cute little dough balls, or just dig in with a spoon – up to you!
Store this edible sugar cookie dough in the refrigerator in an airtight container for up to 3-4 days.
When ready to enjoy, you can place it on the counter (at room temperature) for a little bit to let it soften.
How is edible cookie dough safe?
This is a no bake cookie dough recipe without flour or eggs, so it’s safe for raw consumption!
The all-purpose flour is replaced with a combination of almond flour and oat flour, which are safe to eat without cooking. This eliminates the risk of food-borne illness that raw eggs or flour would have.
What if I don’t have almond flour?
If you don’t have almond flour, you can use all oat flour – just be aware the dough will be slightly more coarse if you use homemade oat flour (which isn’t as fine as super-fine store-bought oat flour).
What if I don’t have pure maple syrup?
You should be able to replace the maple syrup in this recipe with an equal amount of additional white sugar, but you’ll need to add a few splashes of milk or water to the dough to make sure it has the right consistency.
Can you freeze this no bake cookie dough?
Yes! It’s easiest to divide it into scoops or portions ahead of time, then place in an airtight container and freeze for up to one month.
To defrost, just remove the scoops/amount of cookie dough you want, put them in the refrigerator or on the counter until defrosted, and enjoy!
Can I make this sugar cookie dough dairy free?
Absolutely! To make this cookie dough dairy free, just replace the melted butter with melted coconut oil.
Can edible cookie dough be baked?
I don’t recommend baking this edible cookie dough, as it purposefully doesn’t have ingredients that would be necessary to make it rise properly (like eggs, baking soda/powder, etc.).
But you’re more than welcome to try these other delicious baked cookie recipes:
- Oatmeal Chai Cookies with Pecans
- Almond Butter Cookie Bars
- Oatmeal White Chocolate Raspberry Cookies
- Iced Lemon Mascarpone Cookies
- Peanut Butter Chocolate Chip Cookie Bars
More Cookie Dough Mix-In Ideas
Want to mix up this cookie dough recipe? Feel free to toss in whatever mix-ins you like, such as:
- chopped nuts (walnuts, pecans, etc.)
- chocolate chips (white, semisweet, milk, or dark)
- dried fruit
- chopped/crushed Oreos (or other pantry cookie)
- peanut butter or butterscotch chips
If you make this edible sugar cookie dough, I’d love if you shared your thoughts with a rating and comment below!
You might also like these other no bake dessert recipes:
- No Bake Nutella Thumbprint Cookies
- Avocado Fudge Bars
- Healthy Chocolate Coconut Bites
- Biscoff Brownie Truffles
Edible Sugar Cookie Dough (Gluten Free)
- 3 Tbsp unsalted butter, melted
- 1½ Tbsp white granulated sugar*
- 1½ Tbsp pure maple syrup
- 1 tsp vanilla extract
- ⅛ tsp almond extract (optional)
- ½ cup almond flour
- ½ cup oat flour (store-bought or homemade**)
- ⅛ tsp salt
- 2 Tbsp sprinkles (I used multicolor jimmies)
- Combine melted butter and sugar in a medium bowl. Whisk for 30 seconds to 1 minute, until sugar is dissolved.
- Whisk in maple syrup, vanilla extract, and almond extract.
- Add almond flour, oat flour, and salt. Use a spatula to stir until combined. Fold in sprinkles.
- Scoop and roll the dough into balls – or just eat it with a spoon!