Girl Scout Cookies without the Guilt!
I don’t know about you, but I fondly remember the days of freezing Thin Mints for year round enjoyment and being thrilled when the Girl Scouts hung around outside of Vons, just itching to sell tons of cookies to potential customers as they walked by. Although Thin Mints were my favorite, a close second was Samoas. Coconut and chocolate, who can resist?
I also remember my poor mom who had to be tempted by the ever-present cookies.
Well, mom, this one is for you!
Gluten Free, Vegan Samoas
1 3/4 c grated unsweetened coconut
1/3 plus 3 tbsp unrefined coconut oil
1/2 c packed brown sugar
1/3 c unsweetened vanilla almond milk
1 tbs ground flax seed
1 1/2 tsp vanilla extract
1 c plus 2 tbsp gluten free flour
1/2 tsp baking soda
1/2 tsp salt
1 c chocolate chips
Preheat oven to 350 degrees.
In a pan, toast the coconut until it begins to brown, but don’t let it burn! Toasting the coconut allows it to keep its texture in the cookie. Once the coconut is toasted, set it aside.
In a bowl, combine 1/3 c plus 1 tbsp coconut oil (at room temp), brown sugar, almond milk, flax seeds, and vanilla. Then add the flour, baking soda and salt. If any of these ingredients are clumpy, send them through a sifter first! Then it is time to add the toasted coconut.
On an ungreased baking sheet begin placing your cookies. You want each cookie to be about 1 tbsp of dough. Flatten each cookie (to look like a real Samoa) and put an indent in the middle, for extra chocolaty goodness.
Once all of the cookies are formed bake them in the oven for about 8 minutes. You want them to have browned just the tiniest amount.
Let the cookies cool, and in the mean time melt the chocolate with the remaining 2 tbsp of coconut oil. Once the cookies are cool turn them over and cover the underside of the cookie with chocolate. Don’t be shy, give them a nice thick layer! Then you have to wait for the chocolate to firm up on that side (if you want to speed up the process you may put them in the freezer for a few minutes). Once that side has cooled, turn over the cookies and drizzle chocolate over the tops.
Makes about 18 cookies.
This recipe was adapted from “Vegan Cookies Invade Your Cookie Jar.”