No Bake Edible Sugar Cookie Dough with Sprinkles (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!).
Ingredients
- 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)
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.