Samoas (Vegan and Gluten-Free)

1 Dec

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Samoas have always been and will always be my favorite girl scout cookie. Who can resist their chewy, crunchy texture and chocolatey coconut goodness? Thats why I was DELIGHTED when I came across a recipe for them in the Vegan Cookies Invade your Cookie Jar book (a must for all vegan or dairy free cookers). I adjusted their excellent recipe to make it gluten free as well as tweaked a few things and toned down the amount of sugar. With dark chocolate, shredded coconut, and coconut oil these cookies are surprisingly healthy (as far as cookies go) but they certainly don’t taste like it. I left a plate of these out when we had friends over and they were all gone in about 5 minutes flat. In my opinion they are best cold from the fridge. Enjoy!

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2 cups  unsweetened shredded coconut (in a pinch, if you only have the sweetened angel flakes around they will work, but they don’t toast as well and are not as good in this recipe)
1/3 cup coconut oil
1/2 cup coconut sugar
((1/3 cup almond or any nondairy milk and 1 tablespoon ground flaxseed)) or 2 eggs, lightly beaten
1 1/2 teaspoon vanilla extract
1 cup Bob’s Red Mill Gluten-free all purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt

1 cup dark chocolate chips
2 tablespoons coconut oil

Heat oven to 350F. Lightly grease or parchment-line two baking sheets.

To toast coconut, place on a baking pan in the toaster oven or real oven and broil until golden. They can go from brown to burned quickly, so check often and get them out of the oven as soon as they start to brown.

In a large bowl, mix oil, sugar, almond milk, flax, (or eggs) and vanilla until smooth. Mix in flour, baking soda, and salt. Fold in toasted coconut. Do not overmix!

Using a tablespoon, measure out cookies and place 2 inches apart on baking sheet. Pat them down with your hands and then shape a hole in each; if your hands get sticky have a bowl of water nearby to dip your fingers in. Bake for 10 minutes, until bottoms and edges are light brown. Cool on sheet for 5 minutes, then transfer to wire rack to cool completely.

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Lay out a piece of wax paper on a baking sheet or tuperware container that can be placed in the fridge. Once the cookies are cooled completly (and they actually do need to be cool, which is always hard for me to be patient) melt chocolate chips in the microwave with coconut oil.

Dip each cookie into the bowl of chocolate and then place down on the wax paper. The chocolate will harden up and stay to the cookie when it is refrigerated, so don’t worry if it is runny. Then using a spoon, fork, or pastry bag drizzle the remaining chocolate over the top of each cookie creating stripes or swiggles (in my case 🙂 ).

 

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Let set in fridge until chocolate is firm.

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