Edible Cookie Dough


    • 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)


    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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