Happy Friday Friends!
Who has some bake time scheduled for this weekend? If so, might I suggest some samoas?
Girl scout cookie season may be over, but that doesn’t mean you can no longer eat girl scout cookies!
I made these cookies once before and I remember loving them, but I never wrote out the full recipe. I had originally found the recipe on the a blog called The Baking Stone, making only a few substitutions, however when I went back to remake them recently I discovered that the blog is no longer around. I racked my brains and a very smudged/handwritten piece of paper and came up with what I believe to be the recipe I originally used. In the end it doesn’t matter if this is the same recipe as before because these cookies came out amazing. Therefore, I am posting the recipe here before it gets lost again.
(makes 28 – depending on size)
- 2 heaping cups unsweetened coconut flakes (reduced fat coconut flakes for lower fat cookies)
- 1/2 cup all purpose flour
- 1/2 cup whole wheat pastry flour
- 1/4 tsp baking soda
- pinch of salt
- 1/3 cup extra virgin coconut oil, melted
- 1/3 cup nut milk of choice, near room temperature
- 1 cup sucanat or brown sugar
- 1 T ground flax
- 1 t pure vanilla bean paste or extract
- 6 oz dark chocolate
- 1 t extra virgin coconut oil
Preheat oven to 350 degrees F.
Toast coconut flakes for 5-7 minutes or until slightly golden. Make sure to stir after 3 mins so they don’t burn!
Once toasted, put aside coconut flakes.
In a small bowl, mix together flour, baking soda, & salt.
In a larger bowl mix together coconut oil, sugar, milk, flax, vanilla. Stir in the flour mixture. Once combined, fold in the toasted coconut flakes.
Using a melon scooper or spoon, roll the dough and place on cookie sheet. Make sure to press the dough balls down because they will not spread.
Bake for 10-12 mins or until edges are slightly golden. Longer for larger sized cookies.
The cookies will still be very soft when you take them out of the oven and will harden as they cool. At this time poke a hole in the middle with a chopstick or similar sized utensil.
While the cookies cool, melt the chocolate and coconut oil over a double boiler or in the microwave (stirring every 20 seconds until melted). Dunk the bottom of the cookies into the chocolate and let cool on nonstick foil or parchment. Once all the cookies bottoms have been coated, use a fork and drizzle remaining chocolate over cookies.
(I actually did it the other way around, but recommend coating bottom of cookies before drizzling)
Place in the freezer for 20 minutes to let the chocolate firm up.
Then package and give to your cookie loving friends : )
Orrr just save them all for yourself ; ) They keep very well in the freezer just FYI.
I’d venture to say these taste even better than the actual girl scouts samoas. The ingredients are definitely better. And the best part is they’re really simple to make.
Whether you’re a vegan or not, I guarantee these will be enjoyed to the fullest. So get baking!
Have a lovely weekend y’all!
Have any fun plans this weekends?
Do you like girl scout cookies? Which kind is your favorite?