Gluten Free Edible Chocolate Chip Cookie Dough {recipe}

A dessert that's ready to eat & enjoy in under 10 minutes

Last night I was in the mood for edible chocolate chip cookie dough and as soon as I said that, my oldest daughter {8} said "YES" right away! Little did I know that our youngest {2} would also love it. She's tried it before but handed it right back to me. I quickly made up a half-batch and handed a scoop in a bowl to each of my girls while they watched the Charlie Brown Christmas Special on tv. They were so cute laying side by side on the floor by the fire watching the show and eating their cookie dough. Shortly after, the little one wanted "more" and then her sister came back for more. It's so yummy! Today I'm sharing with you the recipe for the gluten free edible chocolate chip cookie dough that I absolutely LOVE!!!

please note: my recipes are made to be gluten free and nut free, but you can easily substitute regular flour for the gluten free flour in the ingredients


    12 tablespoons brown sugar
    4 tbsp butter {softened}
    1/4 tsp vanilla extract
    4 tbsp milk
    1 cup gluten free flour {blend of your choice}
    pinch of salt
    1/2 cup gluten free mini chocolate chips {I always use Enjoy Life for this recipe}

Simply combine all ingredients in a bowl, minus the chocolate chips. I usually use a fork to mix everything together. Once well blended, stir in the chocolate chips and then it's ready to eat.

Fudge-Like White Chocolate Brownies {topped with Handmade Chocolate Pumpkins}

These brownies are so delicious and topped with the chocolate pumpkins, they are the perfect fall dessert. When my daughter came on a recent grocery shopping trip with me, we both almost did a happy dance in the baking aisle. Our local Price Chopper had white chocolate chips from Chatfield's that were made in a nut free facility {and were also gluten free}. I was thrilled to find them as I knew they had to exist I just didn't know where to find them {besides online}. I immediately knew I had to find a yummy recipe to make using them and these brownies were just perfect. I've since even made White Hot Chocolate, LOVE! {recipe soon for that as well}

please note: my recipes are made to be gluten free and nut free, but you can easily substitute regular flour for the gluten free flour in the ingredients


    6 tablespoons butter {I use Earth Balance}
    1 cup white chocolate chips
    3/4 cups granulated sugar
    2 eggs
    1/2 teaspoon salt
    1 teaspoon vanilla extract
    1 cup gluten free flour blend of  your choice

• Preheat oven to 350 degrees
• On low to medium heat, place a glass bowl to rest in a pan filled with a small amount of water. Melt the butter with the white chocolate and stir until smooth.
• Once smooth and melted, remove from the head, add sugar and mix well with a wooden spoon or silicone spatula {this is my preference}.
• Mix in the salt, vanilla, and eggs until incorporated. Stir in flour until well combined, scraping the sides often.
• Spread the batter into a greased 8" pan. Bake for 25-30 minutes. You may need to rest some aluminum foil over the brownies so they don't brown too much while baking. Let the brownies cool a bit before cutting into squares as brownies taste best when they're still a little warm.

MY PRESENTATION TIP: I found silicone ice cube trays at the $1 store in the shapes of pumpkins. I melted chocolate chips and poured them into the molds. I put them in the fridge to harden and they were ready to pop out after about 3 hours. If you need them sooner, you can always pop them in the freezer. Before serving the brownies, place a molded chocolate pumpkin on top {I used a little leftover frosting I had to hold them in place, but this isn't necessary}.

recipe adapted from one featured on

Gluten Free Pumpkin Cupcakes with Cinnamon Cream Cheese Frosting

Tis' the season for all things pumpkin and these pumpkin cupcakes are AMAZING!!! I made them for my daughter's 2nd birthday three weeks ago and everyone loved them. The birthday girl certainly loved the frosting as that was licked right off. Below is the recipe . . . you may just find yourself having one for breakfast even, they're that good {my older daughter did}. Her birthday was train themed as she loves Thomas the Train so I topped each cupcake with a railroad crossing sign I made.

Gluten Free Pumpkin Cupcakes

Ingredients for the Cupcake

  • 1 box Betty Crocker Gluten Free Yellow Cake Mix
    (including ingredients listed on back, minus the water)
  • 1/2 tsp. pumpkin pie spice
  • 1/2 tsp. cinnamon
  • 1 tsp. vanilla
  • 1 – 15 oz. can pumpkin puree

Ingredients for the Frosting

  • 1 – 8 oz PHILADELPHIA Cream Cheese {1/3 less fat}, softened
  • 1/4 cup butter softened
  • 1 tsp. vanilla
  • 2 cups powdered sugar
  • 1 1/2 tsp. cinnamon


• Preheat oven to 350 degrees and line a muffin tin with cupcake liners
• Prepare cake mix as directed on box BUT add pumpkin pie spice and substitute pumpkin puree for the water
• Pour batter into cupcake liners in muffin tins {I spray a little cooking oil into the bottom of liner for easier release}
• Bake for 17-20 minutes or until a toothpick inserted comes out clean
• While you let the cupcakes cool, you can make the frosting
• Combine all frosting ingredients in a medium bowl and using a hand mixer, combine until smooth and don't be afraid to taste - this frosting is delicious
• Spread the frosting on top of the cupcakes and ENJOY!!!

This recipe was adapted from one featured on Lil’ Luna

S'mores Chocolate Ice Cream | Gluten Free + Dairy Free {recipe}

You will never believe this recipe. It's ice cream that doesn't require an ice cream maker {which is perfect for me as that's one of the things I don't have in my kitchen}, it's gluten free, dairy free and calls for avocados. What? Avocados and Chocolate? I have to say - they pair together perfectly. I once made a pudding with cocoa powder and avocados - it was amazing!

S'mores Chocolate Ice Cream

Ingredients for Ice Cream:

  • 2 avocados, cut into wedges
  • 3 large ripe bananas, cut into slices
  • 1 cup cocoa powder
  • 1/4 cup milk {your preference, I used lactaid fat-free}
  • 1 tbsp molasses
  • 1-2 tbsp honey

Yummy Mix-Ins:


    1. For the ice cream, combine all ingredients in a blender and blend until smooth
    2. Pour into the container that you will freeze the ice cream in and add the mix-ins. Stir to combine and place in the freezer for about 3-4 hours or until it's set. {note: The ice cream becomes very hard after 4 hours, so you might want to take it out part way through dinner so it has time to thaw before enjoying.}
    this post contains links to products via an affiliate link - these are the actual gluten free products that I used in this recipe and the ones that I always keep stocked in my pantry