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Vegan Samoa Cookies - Gluten-Free Girl Scout Cookies

PREP: 30 minutes
COOK: 10 minutes
YIELD: 24 cookies

If you’re for plant-based gluten-free girl scout cookies, try these vegan Samoa cookies! A luxurious treat made with grain-free shortbread, toasted coconut, date caramel, and dark chocolate. Recipe by Le Petit Eats!

Ingredients

  • For the shortbread cookies
  • 1/2 cup maple syrup
  • 1/2 cup coconut oil - melted and slightly cooled
  • 2 teaspoons vanilla extract
  • 1 1/2 cups almond flour
  • 2/3 cup coconut flour
  • 1/2 teaspoon salt
  • For the date caramel
  • 1 cup unsweetened shredded coconut
  • 1 cup Natural Delights Organic Medjool Dates - pitted and roughly chopped
  • 1/8 teaspoon of salt
  • 1/3 cup coconut milk
  • 1/3 cup maple syrup
  • 1/2 teaspoon vanilla extract
  • 1/2 cup dark chocolate - chopped

Preparation

  1. Heat the oven to 350°F
  2. In a medium bowl, whisk together the coconut oil, maple syrup and vanilla extract.
  3. Add the coconut flour, almond flour and salt. Stir until combined, then turn out onto a clean surface and knead a few times to form a ball of dough.
  4. Roll the dough out to 1/4 inch thickness using a rolling pin. Cut into two inch rounds with a cookie cutter and cut another small hole in the center of each circle (I used a pastry tip) transfer to two baking sheets lined with parchment paper.
  5. Bake for 10 minutes or until golden around the edges, rotating the pans halfway through. Remove from oven, transfer to a cooking rack and let cookies cool completely.
  6. Spread shredded coconut in an even layer on a parchment linked baking sheet. Bake at 350°F for 5-6 minutes or until golden. Let cool.
  7. Add chopped dates to a bowl and cover with hot water. Soak for at least 5 minutes, then drain and transfer to a high powered blender. Add salt, coconut milk, maple syrup and vanilla extract. Blend on high until smooth, scraping down the sides of the blender as needed.
  8. Transfer date caramel to a medium bowl. Add toasted coconut and stir to combine. Spread date caramel mixture evenly over the cooled cookies. Refrigerate for at least 1 hour to set.
  9. In a small microwave-safe bowl, add chocolate and heat for 30-second intervals in the microwave, stirring between each interval, until melted. Dip the bottom of each cookie in the melted chocolate and return to the baking sheet. Drizzle melted chocolate over the tops of the cookies. Return to the refrigerator for about 30 minutes to set. Store cookies in a covered container in the refrigerator up to 1 week.
  10. Enjoy!

*While Medjool dates are high in natural sugars, they are low on the glycemic index thanks to a balanced amount of soluble fiber. The complex carbohydrates found in Medjool dates are digested at a slower rate, making them a source of dietary fiber and releasing energy to the body over a longer period of time.

A Recipe from:

Le Petit Eats