Low FODMAP Edible Cookie Dough

Total time35 min

Prep time15 min

Cook time5 min

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Ingredients

6 servings

1 cup all-purpose flour
King Arthur Baking Company Gluten-Free Measure For Measure Flour Bob’s Red Mill 1 to 1 Baking Flour Pillsbury Best Gluten Free All Purpose Flour Blend - 24 Oz Bob's Red Mill Baking Flour, 1 to 1, Gluten Free King Arthur Gluten Free Measure for Measure Flour
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Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
½ cup (1 stick) unsalted butter, softened
½ cup packed light brown sugar
2 tbsp granulated sugar
2 tbsp milk
Chef's tip
Lactose-free milk works 1:1 in cooking and baking and tastes slightly sweeter.
1 tsp vanilla extract
¼ tsp fine salt
¾ cup mini chocolate chips

Instructions

1
Preheat the oven to 350°F (175°C). Spread the flour in an even layer on a rimmed baking sheet and bake for 5 minutes, until it reaches an internal temperature of 165°F (74°C) on an instant-read thermometer. Remove from the oven and let cool completely, about 15 minutes, before using.
2
In a large mixing bowl, beat the softened butter, brown sugar, and granulated sugar together with a hand mixer or stand mixer on medium speed until light and fluffy, about 2 minutes.

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