SAMOAS is my absolute favorite girl scout cookie so when I made this gluten free & vegan version I didn't quite know what to expect; but low and behold are these AMAZING and everything you could ever want in a cookie!!! *note that this recipe is written differently I am working to find the easiest way to read a recipe while actually making something*
3/4c. Bob Red Mills A.P. Gluten Free Flour
1/8c. Coconut Flour
1/8c. Almond Flour
1/4tsp. Baking Soda
¼ tsp. Sea Salt
1/4c. Honey
1TBLS. Vanilla Extract
1 Flax Egg Replacer ( 1TBLS ground flax mix with 3TBLS water let sit 3 min.)
1/2c. Coconut Oil Melted
Food Process All Till Blended
1/4c. Shredded Unsweetened Coconut
Add Coconut To Above And Food Process 30 Sec. Chill dough for 20 min
in Refrigerator
Make dough into balls about nickel size, place on parchment paper and flatten to thin
cookie. Make a hole in middle with your finger. Bake at 350 degrees for 6-7min. Let cool.
Chocolate Topping:
1/2c. Dark Chocolate or Semi-Sweet Chunks or Chips
Melt Chocolate in Double Boiler
Take knife and spread chocolate in thin layer on bottom of cookie, let set
Carmel Topping:
1/2c. Coconut PalmSugar
1/8c. Honey
1/4c. Coconut Milk (1/2water, 1/2 cream)
Put all in sauce pan, bring to boil and simmer 10 min, stirring
frequently, take off burner
1/4c. Shredded Unsweetened Coconut
Stir in coconut to above
Scoop Carmel Topping onto Cookies, then spread chocolate topping with the edge of knife in thin lines onto cookie, sprinkle more coconut if desired, put back in fridge to set, or eat immediately. Makes 16 Cookies. Double everything if you want to make more!
3/4c. Bob Red Mills A.P. Gluten Free Flour
1/8c. Coconut Flour
1/8c. Almond Flour
1/4tsp. Baking Soda
¼ tsp. Sea Salt
1/4c. Honey
1TBLS. Vanilla Extract
1 Flax Egg Replacer ( 1TBLS ground flax mix with 3TBLS water let sit 3 min.)
1/2c. Coconut Oil Melted
Food Process All Till Blended
1/4c. Shredded Unsweetened Coconut
Add Coconut To Above And Food Process 30 Sec. Chill dough for 20 min
in Refrigerator
Make dough into balls about nickel size, place on parchment paper and flatten to thin
cookie. Make a hole in middle with your finger. Bake at 350 degrees for 6-7min. Let cool.
Chocolate Topping:
1/2c. Dark Chocolate or Semi-Sweet Chunks or Chips
Melt Chocolate in Double Boiler
Take knife and spread chocolate in thin layer on bottom of cookie, let set
Carmel Topping:
1/2c. Coconut PalmSugar
1/8c. Honey
1/4c. Coconut Milk (1/2water, 1/2 cream)
Put all in sauce pan, bring to boil and simmer 10 min, stirring
frequently, take off burner
1/4c. Shredded Unsweetened Coconut
Stir in coconut to above
Scoop Carmel Topping onto Cookies, then spread chocolate topping with the edge of knife in thin lines onto cookie, sprinkle more coconut if desired, put back in fridge to set, or eat immediately. Makes 16 Cookies. Double everything if you want to make more!
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