We follow a gluten free and dairy free diet in our home and I’ve been cooking this way for over 15 years now. We make all kinds of cookies and other yummy gluten & dairy free desserts from scratch… mostly on Sundays when we have a larger chunk of free time after church. During the week we don’t have as much time on our hands, but there are some days when life calls for a little treat! Those are the times when I opt for gluten free mixes or ready made products to make things quicker and easier.
I’ver tried a couple of ready-to-go gluten free cookie doughs before but never had much luck. One had a bean flour base, which in my book is a definite fail when it comes to gluten free desserts. The bean flour just has too strong of a flavor and it overpowers everything else. Also if you follow a paleo diet or the Whole 30 diet, beans are a no go as well.
We recently tried a new-to-us brand of paleo friendly gluten and dairy free cookie dough from Cappello’s and they were fantastic! We have high standards when it comes to cookie dough because we make it from scratch so often, so in order to pass the test in our house, it really has to be up there on all levels. This will definitely be our go-to from now on when we are in a pinch for time or don’t have all the ingredients on hand to make from scratch.
The dough comes in rolls and we got around 15 cookies out of each roll. We would have gotten more, but of course we always have to steal a little of the dough because that’s the best part right? If you cut the cookies to be thicker, you will get less cookies, obviously. Since we have a big family, we cut it a little thinner to get more. (Also in the photos you can see that some of the chocolate chips are broken and that is from the way I sliced the roll of dough into discs. If you want your cookies to not have any broken chips, you can just pinch off a portion of the dough and roll it into a disc like you would with any other dough, instead of cutting slices. Either way, they are still perfectly delicious!)
My biggest tip when working with this (or with any cookie really) is to undercook them slightly for a softer, chewier cookie. We like ours soft so I only cooked these for 8 minutes and then let them set up during the cooling process.
>> Ice Cream Cookie Sandwiches <<
When I was in California earlier this year, my sister in law took me to a cookie ice cream sandwich shop and it was so fun! I came home and made them with the kids the next weekend because I knew they would love them and they did! There’s just something so awesome about combining two of the best treats into one!
We used the Cappello’s cookie dough to make chocolate chip cookie ice cream sandwiches. The size of the cookies is pretty much perfect for these with kids because it’s just the right amount! Be sure to cool the cookies thoroughly before adding the ice cream or it will melt really quickly! We put ours into the freezer for a few minutes before adding the ice cream and it worked really well. We do live in Arizona and it is August, so the ice cream was still melting a little but that goes with the territory I guess!
You know it’s a success when the kids make them again the next day without your help! I think it’s safe to say we will be keeping a stock of this cookie dough in the freezer from now on!
You can use any dairy free ice cream of your choice or you can use the recipe below for my favorite vanilla dairy free coconut milk ice cream. Vanilla is a great classic winning combo with these chocolate chip cookies. Next time I think we are going to kick it up a notch and try chocolate!
Dairy Free Coconut Milk Vanilla Ice Cream Recipe
>> Ingredients <<
2 cans of coconut milk (use the full-fat coconut milk for a creamier ice cream)
1/3 – 1/2 cup of cane sugar, grade A maple syrup or honey
1 tsp vanilla extract
2 vanilla beans
a pinch of salt
>> Directions <<
Combine coconut milk, sugar (or other sweetener) and salt in a saucepan. Scrape out the vanilla beans and add the seeds + the pods into the pan. Warm over medium heat until the sugar is dissolved but not boiling. Remove from heat and stir in vanilla. Remove vanilla pods.
Pour the mixture into a container and chill thoroughly in the fridge – around 4 hours.
Transfer mixture to your ice cream maker and process according to your mixer’s instructions. Finally transfer ice cream into a freezer safe container and freeze for around 4 hours.