Today marks day three of my all raw juice cleanse (!), but just because I’m cleansing doesn’t mean you have to. With Girl Scout cookie season is in full swing, I have been craving a caramel coconut Samoas cookie, they have always been my absolute favorite. Although the Girl Scouts do offer four vegan cookie options (Lemonades, Thanks-A-Lot, Thin Mints and Peanut Butter Patties), I wanted to share an almost entirely natural, unrefined, and more healthful, yet still insanely comforting and delicious Samoas alternative. My Samoas cookies are made with whole wheat flour, 100% pure maple syrup, raw cacao , and unsweetened raw coconut flakes for a cookie experience your cozy soul and health-minded body will both appreciate. Enjoy! xx
Vegan Samoas – Coconut Caramel Cookies with Chocolate Drizzle [makes 16 cookies]
½ cup coconut oil, liquid
3 tablespoons pure maple syrup
½ teaspoon pure vanilla extract
1 tablespoon almond milk or non-dairy milk of choice
1 cup whole wheat flour
1/8 teaspoon baking powder
1/8 teaspoon salt
Preheat your oven to 350 degrees F, rack in the middle. Have a non-stick baking sheet handy.
In a large bowl, whisk together coconut oil, maple syrup, vanilla, and almond milk. The coconut oil may solidify, this is completely natural. Using a rubber spatula, fold the flour, baking powder, and salt into the coconut oil mixture until the dough is well combined. Wrap the dough in plastic wrap, then refrigerate for 20 minutes to allow it to firm.
Once firm, roll the dough out on a well-floured surface until it’s about one-quarter inch thick. Using a circular cookie cutter or glass, cut out cookies and place them on the lined cookie sheet. Use a smaller cookie cutter or the top from a water bottle to make the little circle inside.
Bake the cookies for 10 to 12 minutes, or until they begin to brown on the edges.
Coconut Caramel Topping
2/3 cup pure cane sugar
3 tablespoons coconut oil
½ cup almond milk or non-dairy milk of choice
½ teaspoon vanilla extract
¾ cup finely shredded coconut
In a medium skillet over medium heat, melt the sugar, stirring constantly. The sugar will melt, then start to caramelize (this will take about 5 minutes). Right when the caramel starts to smoke, SLOWLY (like: drop by drop) add the coconut oil and almond milk, whisking to combine. Continue to cook until slightly thickened, and you can see the bottom of the skillet when you slide your spatula across the bottom (about 5 more minutes).
Remove from heat and stir in the vanilla and the coconut.
¼ cup melted coconut oil
½ cup raw cacao powder
2 tablespoons pure maple syrup
1 teaspoon pure vanilla extract
In a medium bowl, whisk together all ingredients until smooth.
1. Allow the cookies to cool completely.
2. Once cooled, spread each cookie with coconut caramel topping then drizzle with chocolate drizzle.
3. Refrigerate for 20 minutes, or until toppings have solidified. Enjoy!