Tis the season for Girl Scout Cookies! Not sure about you, but Samoas were my favorite (along with thin mints) growing up. Honestly, I could eat an entire box in just a few days ….only to feel entirely sick to my stomach 30 minutes later from all the sugar, preservatives, and gluten, and yes, potential CANCER CAUSING additives like carageenan! Now I know better, and happy to report these taste just like the original….with just 5 simple, healthy ingredients!
• Vegan Friendly
• Paleo Friendly
• Gluten Free
• Refined Sugar Free
In case you’re curious, below are the ingredients in the original Samoa Cookie. Scary!
Sugar, vegetable oil (palm kernel, palm and soybean oil), enriched flour (wheat flour, niacin, reduced iron, vitamin B1 [thiamin mononitrate], vitamin B2 [ riboflavin], folic acid), corn syrup, coconut, sweetened condensed milk (milk, sugar), contains 2% percent or less of sorbitol, cocoa, glycerin, invert sugar, cocoa processed with alkali, cornstarch, salt, caramel color, dextrose, natural and artificial flavors, soy lecithin, sorbitan tristearate, leavening (baking soda, monocalcium phosphate), carrageenan.
My version can me made in minute…with 5 real food ingredients!
Cookie Base Ingredients:
1/2 cup Just Natural Nuzest
1/4 cup unsweetened toasted coconut shreds
1/4 cup drippy almond butter
2 Tbsp date syrup
2 Tbsp water
Coconut Coating:
1/2 cup unsweetened toasted coconut shreds
1 scoop Vital Proteins gelatin (this helps everything stick together – vegans can omit but it will be a little “loose”)
2-3 Tbsp date syrup
Unsweetened chocolate for dipping bottoms and for top drizzle. I used Santa Barbara unsweetened chocolate (15% off: lilsipper15)
Instructions:
1. Crush coconut into smaller pieces / cumbles, then mix with Nuzest in a bowl. Add remaining ingredients and mix until a dough forms.
2. Roll out dough between two sheets of parchment paper then cut out into circles with a cookie cutter and place in freezer to chill while preparing the coconut coating.
3. Mix all coconut coating ingredients then place on top of each cookie and place back in freezer while you melt the chocolate.
4. Dip bottom of each cookie in melted chocolate and drizzle top if desired. Store in refrigerator (they also freeze well!)
Hope you enjoy these as much as I did! Remember to tag me @lilsipper on Instagram so I can see all your recreations! See you there!
