Does Anybody Want Some Cookeez?
A Samoa cookie is so many of my favorite things packed together that it is my favorite girl scout cookie; beating out the close rival Thin Mint. The gluten and corn syrup in Girl Scout cookies doesn’t make it a fair fight for a lot of us though. So gluten-free guru Elana Amsterdam has kindly made a substitute, this one is gluten free, and dairy/soy/sugar free! If you use a substitute for the 1 egg then they’re vegan too!
Paleo Samoas (adapted from Elana Amsterdam)
- 2 cups blanched almond flour
- 1/2 cup unsweetened shredded coconut, ground
- 1/2 tsp baking soda
- 1/4 tsp pink salt
- 1/4 cup honey
- 1 T vanilla extract
- 1 egg (or chia egg** or flax egg)
- 3 T coconut oil, melted
- In a food processor or bowl combine dry ingredients, then add wet until dough forms.
- Refrigerate dough for 30 minutes.
- Roll and flatten a dough mound onto a cookie sheet.
- Use a knife to cut holes in center of rounds if desired.
- Bake at 350° for 10-11 minutes and cool completely. Yields 16-18 cookies.
While Elana’s sauce sounds utterly wonderful, I have experience with a caramel-like topping that is consistently delicious with the perfect texture. The key is to make sure you have a vanilla extract with alcohol in it. I’m not picking a good/bad thing here, you just don’t get the foaming catalyst for the baking soda.
Shredded Coconut Caramel Topping (from Caramel Corn recipe)
- 1/4 cup melted coconut oil
- 1/3 cup coconut sugar crystals
- 4 T honey (it will not work without this, trust me!)
- 1/4 tsp baking soda
- 1/2 tsp vanilla extract*
- 1/2 cup shredded unsweetened coconut
*I use Simply Organic vanilla, and noticed it has alcohol in it. I have noticed the foaming action doesn’t occur when you use imitation alcohol. Taste is normal, but it’s syrupy rather than foamy.
- In a small sauce pan add coconut oil, coconut sugar crystals and honey. Mix with a wooden utensil occasionally.
- Simmer on medium low for 5 minutes until bubbly.
- Remove from heat and add baking soda then vanilla (in that order for the foaming reaction). It will get all bubbly foamy and cool!
- Add shredded coconut and mix around for 10 seconds or so and pour spoonfuls onto cookies.
- Allow to cool and top with drizzles of chocolate.
Chocolate Drizzle Topping:
Raw Vegan Chocolate Ganache (yields 1 cup)
- 3/4 cup Grade B maple syrup
- 3/4 cup cacao powder
- 1/3 cup coconut oil, melted
- 1/8 tsp salt
- Mix all ingredients together, it will thicken quickly so keep a bowl of warm water to maintain a liquid texture. It is the most delicious frosting!
- Melted vegan dark chocolate 70% cacao or better, melted to pour over final cookie
**When I used the chia egg, I also used a muffin pan to mold the cookies. They ended up a bit thicker, but they taste just like cake!! Win win! Vegan, delicious AND unique. I guess that’s the definition of awesome.
I also made blanched almond flour by using this method here. While I enjoy the crunchy texture of the Paleo Cookies, the blanched almond flour is so fine it lends something special to the Samoas. You can buy slivered almonds and grind them into flour, or you can blanch, skin and grind your almonds. It doesn’t add an unreasonable amount of time to the preparation, but you certainly have the option!