Hi Audrey, we recommend storing frozen cookie dough for about 3 months if it's kept in a well-sealed ziplock bag or airtight container. Gluten-free cookie dough will be about the same, though it'll benefit from baking sooner rather than later. Otherwise, the texture might start to become compromised and it might break down slightly, so bake within 1-2 months if possible. Happy baking! Kye@KAF

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