Edible Cookie Dough

Ingredients

4 slices Schär Artisan Baker White Bread
3 tbsp almond milk
1 tsp vanilla extract
4 tbsp butter (lactose-free), softened
¼ cup powdered sugar
2 tbsp white sugar
1 tbsp light brown sugar
1/4 tsp salt
3 tbsp sprinkles (optional)

Instructions

Put the bread in a food processor or blender and pulse until it is a fine crumb, around 20 seconds.

Pour crumbs into a small bowl and add almond milk and vanilla. Press down with the back of a spoon to ensure the crumbs get wet.

Beat softened lactose-free butter, powdered sugar, sugar, and brown sugar in a medium bowl until light and fluffy. Add bread mixture and salt. Mix until combined.

Add sprinkles and fold in.

Place in fridge for 1 hour to help it firm.

Serve as a dip with Honey grams or Chocolate Thins, scoop over ice cream, dip balls of it in chocolate and refrigerate for a treat or eat it right off the spoon.

Store in the fridge for up to one week.

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