Some people are all about autumn’s stunning foliage. Others love the fresh new blooms of spring. But there’s really no competition. The best season of all is Girl Scout cookie season. Whether your fond memories are of selling cookies yourself to earn that badge or of the box you ordered earlier this year and polished off the day it arrived, we’ve got a recipe that keeps the spirit of the Girl Scouts close at hand. A copycat version that mimics the original is nothing short of a blessing. And, girl, you’ve been blessed with this Paleo, vegan, and gluten-free Samoas cookie recipe.
Chocolate company Eating Evolved‘s Samoas cookie recipe is as close as it gets in taste and texture of the boxed version. It’s crisp, coated in caramel, sprinkled in coconut, and loaded with dark chocolate. But unlike the sugar-laden cookies hawked by the Girl Scouts, this one doesn’t contain palm oil, corn syrup, milk, wheat, or preservatives.
Here’s exactly how to make the copycat Samoas cookie recipe for yourself while you wait to indulge in the real thing.
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Copycat Samoas Girl Scout cookie recipe
¼ cup almond flour
2 Tbsp coconut flour
1 Tbsp arrowroot flour
⅛ tsp baking soda
3 Tbsp non-dairy milk
1 Tbsp coconut oil, melted
1 Tbsp maple syrup
Caramel topping ingredients
5 dates, pitted
3 Tbsp warm water
1 Tbsp unsweetened roasted coconut butter
⅛ tsp sea salt
2 Tbsp melted dark chocolate
¼ cup toasted coconut flakes
For the cookies
1. Preheat oven to 350 degrees.
2. In a small bowl, whisk together all dry ingredients.
3. Add rest of ingredients and mix together with rubber spatula. A thick dough will form.
4. Transfer to plastic wrap and place in fridge for 20 minutes.
5. Once it firms up enough to roll out, place ball of dough in between two pieces of parchment paper and roll out into ¼” sheet.
6. Punch out 1 ½” circles, then transfer the circles to a parchment-lined cookie pan.
7. Once all of the punched-out circles are on the cookie pan, punch out smaller circles inside each larger circle so it makes a “doughnut” shape.
8. Bake for 10 minutes, and let cool completely while starting next step. Don’t turn the oven off just yet!
For the caramel
1. Soak the dates in hot water for 20 minutes. Drain and transfer to food processor.
2. Add water into the dates and keep blending until most larger pieces are gone and it’s starting to become smooth. You may need to scrape down the sides a couple times during this process. Set aside.
1. Toast the coconut flakes on a cookie sheet in the oven for 8 to 10 minutes until just golden brown. Set aside while assembling.
2. Spread about 2 tsp worth of the caramel on top of each cooled cookie.
3. Turn over into pile of toasted coconut and make sure any exposed caramel is covered with toasted coconut flakes.
4. Carefully dip the bottom into melted chocolate and set on parchment paper to set up.
5. Drizzle tops with more melted chocolate.
6. Store in an airtight container at room temperature for up to 5 days or in the freezer for up to 1 month. Thaw frozen cookies at room temperature for 5 minutes. Enjoy!
Want another vegan and gluten-free cookie to try? These chocolate chip cookies are perfection. You can also make this chocolatey recipe that’s totally keto-approved.
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