Edible Cookie Dough


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.


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
3 tbsp colorful sprinkles


  • 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.
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