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Edible Sugar Cookie Dough (Gluten Free)

This edible sugar cookie dough is soft, perfectly sweet, and packed with sprinkles! It's gluten free, eggless, can easily be made dairy-free, and is simple to make (no electric mixer needed!).
Prep Time 5 minutes
Total Time 5 minutes
Course Dessert, Snack
Cuisine American
Servings 8 1.5 Tbsp scoops

Ingredients
  

  • 3 Tbsp unsalted butter, melted
  • Tbsp white granulated sugar*
  • Tbsp pure maple syrup
  • 1 tsp vanilla extract
  • tsp almond extract (optional)
  • ½ cup almond flour
  • ½ cup oat flour (store-bought or homemade**)
  • tsp salt
  • 2 Tbsp sprinkles (I used multicolor jimmies)

Instructions
 

  • 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!

Notes

*Light brown sugar can be used instead, if preferred.
**To make homemade oat flour: pulse 3/4 cup oats in a blender until they reach the texture of fine powder. Be sure to measure out the 1/2 cup of oat flour once it's blended. (Old-fashioned/rolled oats are best here, but quick oats should also work. I don't recommend using steel-cut oats as they're thicker and denser.)
The dough should be thick and scoop-able, but if for some reason your dough is too sticky/thin, feel free chill it in the refrigerator for 5-10 minutes before scooping.
Storage Tips: store this edible sugar cookie dough in the refrigerator in an airtight container for up to 3-4 days. To freeze, scoop or divide the dough into portions, then store in the freezer in an airtight container for up to 1 month. To defrost, place in the fridge or on the counter.
Keyword almond flour, cookie dough, funfetti, maple syrup, no bake, oat flour, sprinkles