Gluten Free Chocolate Chip Cookie Dough Bread (Dairy Free)

Calling all cookie dough fans! If you love raw cookie dough then you've got to try this Gluten Free Chocolate Chip Cookie Bread. A soft and gooey chocolate chip loaf is topped with edible cookie dough to create a chocolate chip cookie in loaf form. Plus, it's completely gluten free, dairy free and refined sugar free.

I love cookie dough (who doesn't?!), but I wanted to figure out both a healthier and more elevated experience than just eating straight scoops of cookie dough itself (eek, raw eggs! Not that that deters me though). So, I made chocolate chip cookie dough into bread form.... and I'm absolutely obsessed! I knew I wanted to make this loaf more than just a chocolate chip bread recipe. It needed some oomph. So, I decided adding some gluten free edible cookie dough on top would really bring it all together.

Cookie Dough Bread Texture

This chocolate chip loaf is made dense and moist with the addition of yogurt, so it's not just a fluffy chocolate chip muffin texture- you really get that gooey cookie dough vibe. I didn't want it to be a banana bread, so we use yogurt to give us the thick, moist texture without bananas. The best part is the layer of delicious gluten free cookie dough on top to really take this bread to the next level. You'll truly feel like you're eating cookie dough in bread form!

But if you're in the mood for something with banana, try my Paleo Chocolate Chip Banana Bread Bars.

Why You'll Love this Gluten Free Cookie Dough Bread

• Allergy friendly: I'm here to continually prove to you that allergy friendly sweet treats can taste just as delicious as "regular" food. This gooey chocolate chip cookie bread is proof. It's gluten free, dairy free, nut free, and soy free!
• Refined sugar free: yeah, we might be making chocolate chip bread, but that doesn't mean it has to be loaded with excess sugar or highly refined white sugar. This cookie dough bread is made with maple syrup and refined sugar free chocolate chips. Oh yeah, and a fraction of the added sweetener!
• Easy to make: this quick bread recipe is made with simple ingredients, no rise time, and no complex steps.
• More than just chocolate chip bread: you'll genuinely feel like you're biting into gooey, underbaked chocolate chip cookies or a big glob of chocolate chip cookie dough with the texture of this cookie bread. It's not your average bread!

Gluten Free Chocolate Chip Cookie Bread Ingredients

• Gluten-free flour: be sure to use a 1:1 gluten-free all purpose flour blend with xanthan gum for best results.
• Tigernut flour or almond flour: tigernut flour is a nut free alternative to almond flour that adds a sweet, nutty flavor to baked goods without added sugar. Almond flour also works.
• Eggs: you'll need 2 large eggs to help add richness, fat, and leavening to this bread.
• Maple syrup: be sure to use pure maple syrup, not pancake syrup.
• Olive oil: a heart healthy fat that keeps this bread moist.
• Yogurt: stick to a plant based yogurt to keep this recipe dairy free or try Greek yogurt for a little added protein. Either way, just be sure to use a plain, unsweetened variety.
• Chocolate Chips: the variety doesn't matter, I love dark chocolate chips, but semisweet chocolate chips or even milk chocolate would also work if that is your preference. I love the HU Kitchen chocolate chips or gems to keep this recipe refined sugar free.
• Baking powder, baking soda, salt, vanilla extract
• Nut/seed/granola butter: this is used to make the edible cookie dough topping. Stick to a more neutral nut or seed butter like almond butter, cashew butter, or sunflower seed butter (peanut butter or pumpkin seed butter will be too strong). I also love using plain granola butter in this recipe. 
• Coconut oil: just a touch helps bring the edible cookie dough together.

How to Make Gluten Free Cookie Bread

• Preheat oven to 350F. Line a loaf pan with parchment paper and set aside.
• Sift together the dry ingredients in a medium bowl.
• In a large bowl, beat together the wet ingredients in a stand mixer or with a hand mixer until well combined.
• Add the flour mixture to the wet ingredients and mix on low speed until just combined.
• Fold in the chocolate chips with a rubber spatula.
• Spread the batter evenly into the pan and bake for 35-40 minutes, until just done.

• While the loaf bakes, make the cookie dough topping. Beat together the maple syrup, oil, nut/seed butter, and vanilla in a small bowl until well combined. Add in the dry ingredients and mix to combine. Fold in the chocolate chips.
• When the bread has about 5 minutes left, crumble the cookie dough on top of the loaf evenly. This allows the flour to be heat treated. I also find adding it while there is still some time in the oven helps the topping stick to the loaf bette. Alternatively you can also add it as soon as you remove the bread from the oven, but you will need to heat treat the flour before mixing the cookie dough topping. See below for heat treating info.
• Let the loaf cool for at least 10 minutes in the pan then remove to finish cooling on a wire rack.

Substitutions and Variations  

• Flours: you can use almond flour instead of tigernut flour.
• Olive oil: melted butter or dairy free butter would also work in this recipe.
• Yogurt: the yogurt adds gooeyness without banana flavor, but you can also use ripe, mashed banana instead. I think applesauce would also work, but result in a slightly lighter texture.
• Maple syrup: agave syrup will also work. Honey will alter the taste slightly and is not ideal for baking, but could be used in a pinch. I have not tested a granulated sweetener like coconut sugar.
• Variations: use a mix of chocolate chips (dark, semisweet, white) or even add some chopped walnuts or pecans if you love that added crunch in you chocolate chip cookies. If you have them, use mini chocolate chips in the cookie dough topping so you can fit more chocolate in!

Heat Treating Flour

Eggs aren't the only thing you need to worry about in raw dough. Untreated flour can contain bacteria that can make you sick too. Since we are adding an edible cookie dough on top of the chocolate chip cookie bread, you'll need to make sure to use heat treated flour if you are adding the topping after baking.

Heat treating the small amount of flour you need for this recipe is easy. Just pour the measured flour into a microwave safe bowl and microwave for 30 second intervals until the flour reaches a temperature of 160F. It's easiest to measure using a high quality cooking thermometer.

Serving and Storage

Serve a slice of this cookie dough bread warmed (20 seconds in the microwave) with a scoop of vanilla ice cream on top. I promise you won't be disappointed! Some whipped cream would also pair well.

Store leftover bread at room temperature in an airtight container for up to 5 days. You can wrap individual slices in plastic wrap and freeze in a freezer safe container for up to 3 months. Thaw slices in the fridge overnight when ready to eat.

More Delicious Gluten Free Breads

If you want the best gluten free banana bread recipe, then you have to make my Gluten Free Walnut Crumble Banana Bread

In the pumpkin spice spirit? My Gluten Free Chocolate Chip Pumpkin Bread is so gooey and delicious, I could eat eat everyday!

Cozy up with a slice of Gluten Free Apple Cinnamon Bread in the fall for a seasonal treat.

If you're looking for something a little more nutritious, try my Gluten Free Zucchini Bread with Pecan Crumble

Feeling tropical? This Gluten Free Mango Bread is my go to in the summer months.