Hey there friends!
Spring is HERE! And you know what that means, right?
Girl Scout Cookies!!!
I have been looking forward to girl scout cookie season ever since I was a girl scout myself. My parents always went a little nuts and bought, I’m not joking, 21 boxes of cookies. Is that too many? That seems like too many, buuuut if I’m being real, it also doesn’t sound like enough. I mean, girl scout cookie season only comes once a year, so you really do need to stock up.
Those girl scouts really have their business model nailed. A scarcity-based and time-sensitive sales strategy that causes a nation-wide frenzy. Sounds like Wall-mart during Black Friday. Could you imagine if those little Girl Scout pitched their tents outside of Wall-mart during Black Friday!? I shudder to think. That sounds more violent than a Donald Trump rally held on the Mexican border.
Wait. How did Donald Trump end up in a blog post about cookies??? Ugh, don’t even get me started. He is everywhere and I don’t want to add any more attention to that crazy oompa loompa, so let’s get back to talking about all things pleasant and cookie-related, shall we?
Ahh, yes. I already feel better. Girls Scout cookies are such a nostalgic part of childhood and I absolutely love that you’re never too old to get excited about them.
Of course, since I am older now I am much more aware that eating a cookie from each box (ie: 5 cookies) may not count as a well-rounded meal. Though points for variety, right?
So I thought it would be fun, and necessary for my waistline to recreate my absolute favorite Girl Scout cookie, the Samoa with better-for-you ingredients. I couldn’t call these healthy per say, but they are ten times better than the real thing.
These are honestly my favorite cookies that I’ve ever made. They taste just like the original-so decadent, lots of different textures going on with the crumbly cookie, gooey caramel and slight snap of the chocolate coating. The cookie also contains a touch of salt which I LOVE with anything sweet or chocolaty.
There are four components to this recipe: the cookie, caramel, toasted coconut and chocolate coating, but I promise, all of them are super simple to prep and are totally worth it when you put them together.
Vegan and Gluten-free Samoas
Makes 12 cookies
Based on Chocolate Covered Katie Tagalongs
1 cup almond flour
1/8 tsp baking soda
1/8 tsp salt
2 tbsp maple syrup
1 1/2 tbsp coconut oil
1 tsp vanilla
Set oven to 325 degrees. Combine first three dry ingredients in a medium bowl. Combine maple syrup, coconut oil and vanilla in a separate small bowl. Mix wet ingredients into dry and stir very well, breaking up any clumps.
Cover a cookie sheet with parchment paper. Scoop a heaping tablespoon of dough onto baking sheet and pat into a circle. You should get 12 cookies out of the dough. Bake for 10-12 minutes. Let cool for 10 minutes.
1 can coconut milk
1/4 cup coconut sugar
1/2 tsp salt
1 tsp vanilla
Combine all ingredient is a small saucepan over medium-high heat. Bring to a boil and then lower the heat to a simmer. Stir occasionally for a total of 30-35 minutes, stirring more frequently towards the last 10 minutes.
Take off the heat and allow to cool.
1/3 cup 60% dark chocolate chips
1 tsp coconut oil
Microwave chocolate chips and coconut oil for 15 second. Stir and repeat until completely smooth.
1/4 cup shredded coconut
Place coconut in a small pan over med-high heat. Occasionally stir the coconut in the pan until it becomes toasty and golden brown, about 8 minutes. Be careful not to let it burn. Turn off heat and allow to cool.
Take one cooled cookie and turn it over. Using a spoon or knife spread a thin layer of melted chocolate over the bottom of the cookie and place back on the baking sheet, chocolate-side up. Continue coating all of the cookies. Pop the baking sheet in the freezer for 10 minutes to set the chocolate. Using a spoon, place a dollop of caramel on the other side of the cookie and spread almost to the edge. Repeat with all other cookies. Sprinkle on the toasted coconut. Using a spoon, drizzle the remaining chocolate over the cookies and allow the chocolate to set. Store cookies in a closed container.
I deserve a badge for these.
Which girl scout cookies are your favorites?
I didn’t try Thin Mints until I was in my late teens. Somehow I was convinced I didn’t like chocolate and mint together. My only regret in life.
With so much love,