Edible gluten free cookie dough is a phenomenon from the USA, which hasn’t really reached all of Europe completely. Of course the recipes from America aren’t gluten free, so here is one. You can use this dough to make Cookies as well, but keep in mind that they will be very instable.
Edible gluten free cookie dough
- 1 cup buckwheat flour
- 100g butter (I use Alsan instead of normal butter.)
- 3/4 cup brown sugar
- 1/2 cup dark chocolate drops
- 1/2cup milk chocolate drops
- vanilla sugar (as much as you like)
- 1 tbsp milk
Whip the butter with the sugar until it’s fluffy.
Add the four little by little. Once the dough starts to clump add the milk, then keep adding the flour. After a while the dough gets too firm to stir, then you have to continue kneading it with your hands.
In the end add vanilla sugar and the chocolate drops.