Paleo Samoa Girl Scout Cookies
As wonderful as Girl Scout cookies are, they're only available part of the year - and contain gluten (as well as some questionable ingredients). Satisfy your craving any time and let your gluten-free friends in on the fun with this recipe.
- 2 cups blanched almond flour
- 1/2 cup unsweetened shredded coconut
- 1/2 teaspoon baking soda
- 1/4 cup honey
- 1 tablespoon vanilla extract
- 1 egg
- 3 tablespoons coconut oil, melted
- 1 cup (6 ounces) dark chocolate chunks
- 1 cup coconut sugar
- 1/4 cup coconut nectar
- 1/2 cup coconut milk
- 1/2 cup unsweetened shredded coconut, toasted
- To make cookies, combine flour, coconut, and baking soda in a food processor. Pulse in remaining ingredients until dough forms. Refrigerate for 30 minutes.
- Preheat oven to 350 degrees. Roll dough between 2 sheets of parchment paper to 1/4-inch thick. Use a 2-inch cookie cutter to cut out rounds and use a knife to cut holes in center of rounds if desired. Bake for 6 to 8 minutes. Cool cookies completely on baking sheet.
- To make topping, melt chocolate in a saucepan over very low heat. Dip base of each cookie into chocolate and place on parchment paper to set.
- To make caramel, place coconut sugar, coconut nectar, and coconut milk in a saucepan. Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently. Remove mixture from heat and stir in toasted coconut. Use a small spoon to drizzle caramel-coconut mixture onto cookies. Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired. Place cookies in refrigerator to set.
- Recipe provided by ElanasPantry.com
Per serving: 128 kcal cal., 8 g fat (4 g sat. fat), 12 g carb., 1 g fiber, 2 g pro., 15 mg calcium, 1 mg iron. Percent Daily Values are based on a 2,000 calorie diet