Edible Cookie Dough
3
5
Sometimes, you don’t need an excuse to indulge. Be it for a party or for yourself, this Gluten Free edible cookie dough will bring you back for another dip.
Ingredients
| 4 slices | Artisan Baker White Bread |
|---|---|
| 3 tbsp | almond milk |
| 1 tsp | vanilla extract |
| 4 tbsp | butter, lactose free, at room temperature |
| 1/4 cup | powdered sugar |
| 2 tbsp | sugar |
| 1 tbsp | light brown sugar |
| 1/4 tsp | salt |
| Optional: | |
| 3 tbsp | colorful sprinkles |
Preparation
- Put the bread in a food processor or blender and pulse until it’s 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 Honeygrams 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.
