If you are after a delicious warm cookie dough dessert recipe that’s gluten free and vegan, look no further! This pudding has gone down an absolute treat in our house hold, and is perfect topped with dairy free vanilla ice cream. You would never know it’s gluten free, dairy free and vegan!
My cookie dough recipe serves 2 people and only takes 5 minutes to put together and 25 minutes to cook, so great if you are after a quick and easy recipe. I use a small 6.5 inch cast iron skillet to make my cookie dough, it’s the perfect size! You can purchase one by clicking here.Alternatively, you could also use a small cake tin/tray.
60gdairy free butter (I prefer to use the Stork 'Perfect for baking' butter)
80glight brown sugar
1tsp vanilla extract
2tbspnon dairy milk
175ggluten free plain flour (I use FREEE by Dove's Farm)
1/4 tsp salt
75gdairy free chocolate chunks (white chocolate and cranberry also works really well!)
Pre heat your oven to 190°C and lightly grease your skillet (or tin) with dairy free butter.
In a large mixing bowl, beat your butter, dairy free milk, granulated sugar, light brown sugar and vanilla until combined.
In a separate bowl mix together your flour, baking powder and salt.
Fold your dry mixture into your wet mixture until fully combined.
Add your dairy free chocolate (saving a small amount to put on the top) and mix well.
Spoon the mixture into your greased tin and press down with the back of a spoon to ensure its smooth. Press a few more chocolate chips into the top!
Bake for around 25 minutes, until golden brown and cooked through. The middle will still be gooey.
Top with dairy free ice cream and enjoy!
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
*Please note, this post contains an affiliate link. Meaning if you use it, I will receive a small % of the money you spend.
Hi, thank you for a yummy recipe, I have been meaning to make cookie dough (reminds me of smarties cookies from Cookie Jar when I was little and they cost 15p instead of today’s Millie’s Cookie for £1.50, thankfully cant eat as I’m coeliac). I am going to have a go as still locked in shielding for my 23rd week.
Your recipe made me smile and will hopefully turn out good and. Are me smile even more yay x
Really hope you enjoy the cookie dough 🙂
do you think I could make the dough earlier in the day and cook later? or do you think its better to make just before cooking?
You could definitely make the dough earlier in the day and leave it in the fridge to cook later on 🙂
Looks amazing. If I wanted to scale up to make a large one to feed 6, what quantities / sized pan would I need & would it take longer in the oven?
Thank you :). Sorry I wouldn’t know for sure about timings as I haven’t tried it before x
Oh my word this was delightful! So so tasty – it had a lovely crunch on the outside and soft cookie dough texture on the inside. My husband (who doesn’t have any intolerances) couldn’t believe it was without gluten or diary. Definitely a winner and will be making again (but will make sure I have ice cream in the freezer next time!) Thanks Alice x
Thanks so much for the lovely comment – So glad you enjoyed the recipe 🙂
This cookie dough was AMAZING! It was that good that we had to fight for it. Definitely recommend and I can’t wait to make this again.
Thank you Alice xx
Thanks so much Ayesha! I’m so glad you enjoyed it :)x