Crazy things happen when Cappello’s is in the house, but the outcome is typically (as the D-Man says) an “epic experience”. In case you’ve not heard the good news, Cappello’s has teamed up with the Primal Palate and is now selling Gluten/Grain Free Chocolate Chip Cookie Dough! The recipe for this dough comes from Haley Mason and Bill Staley, the creative cooks, bloggers, and Authors of Make It Paleo, and their new book (which I’m hoping Santa will be bringing me for Christmas) Gather, The Art of Paleo Entertaining. As with all Cappello’s products they have used the highest quality ingredients to produce a cookie dough that is free of Gluten/Grain, Refined Sugars and this dough is also Vegan (the dough is egg free).
We had two rolls and the D-Man decided we should make one batch according to the directions (simply slice and bake), but get creative with our second roll of dough. The D-Man thinks that chocolate should be at the base of the food pyramid so with that in mind we decided to turn our dough into bar cookies so that we could add more chocolate.
1 Roll of Cappello’s Chocolate Chip Cookie Dough
1 Cup of Chocolate Chips or more if you are a Chocoholic (melted)
½ Cup of Pecan Pieces
½ Cup of Shredded Coconut (toasted)
Lightly grease an 8×8 baking pan with coconut oil (we used an 8×11 Pyrex for this batch which made thinner bar cookies).
Unwrap Cappello’s Chocolate Chip Cookie Dough and press evenly into the greased pan.
Bake in a preheated 350 degree oven for approximately 15 to 20 minutes or until the cookies are done and the edges are slightly brown.
Remove cookies from oven and cool in the pan.
While the oven is still hot, spread the coconut on a small baking sheet and toast it until slightly brown. Watch the oven carefully to make sure your coconut doesn’t burn, it only takes a few minutes to toast the coconut. When done remove the coconut from the oven and cool.
When the cookies are cool to the touch (approximately 20 minutes), melt the chocolate in a small sauce pan over low heat stirring until melted.
Pour the melted chocolate over the cooled cookies and spread evenly with the back of a spoon.
Sprinkle the pecan pieces over the melted chocolate followed by the toasted coconut and press down gently with the palm of your hands.
Allow to set up by placing in the refrigerator for at least 30 minutes before slicing.