Vegan Samoas

Samoas are my favorite Girl Scout cookie (sorry Thin Mints) and they are so rewarding to make. I personally found the cookies a bit too sweet and crumbly, so I tried making my own! These do have multiple steps, but the end result is worth it.

Adapted from Minimalist Baker.

Ingredients

Makes 16 cookies

• 3/4 c almond flour

• 1/2 c all-purpose flour

• 2 T coconut oil, melted

• 2 T agave

• 1 T almond milk (increase to 2 T if needed, omit for a more crumbly cookie)

• 1/2 t vanilla extract

• 1/4 t salt

Caramel

• 3/4 c coconut, finely shredded

• 1/3 c full fat coconut milk (sub almond milk)

• 1/3 c brown sugar

• 1 T coconut oil

• 1/4 t salt

• 1/2 t cornstarch, sifted

Chocolate

• 1/3 - 1/2 c chocolate

• 1/2 t coconut oil

Directions

Takes 60-90 minutes

1. Preheat oven to 325˚F.

2. Toast coconut for 5 minutes until golden. Set aside. Increase oven temperature to 350˚F.

3. Mix together cookie ingredients. First mix coconut oil, agave, almond milk, vanilla extract, and salt. Mix in almond flour and all-purpose flour.

4. Roll dough 1/4 inch thick. Cut into samoa shapes using a drinking glass and bottle cap or using a cookie cutter.

5. Place cookies on parchment paper lined baking tray and bake 10-12 minutes until the bottom of cookies is light golden.

6. Make caramel. Mix coconut milk, brown sugar, coconut oil, and salt in a small saucepan and bring to a simmer. Whisk constantly and let simmer until thickened, which could take 10-15 minutes. Periodically taste the caramel when the color becomes dark to prevent it from burning. Add sifted cornstarch to thicken caramel if needed.

7. Mix in 1/4 c of the toasted coconut into the caramel sauce. Let cool in fridge for 15 minutes until thickened.

8. Use a spoon or fork to spread caramel over the baked cookies. Chill at least 1 hour or overnight.

9. Melt chocolate chips with coconut oil to keep it thin. Drizzle the chocolate over the cookies on a sheet of parchment paper. Collect the drizzle that fell onto the parchment paper and mix it back with the remaining chocolate. Dip the bottom of the cookies in melted chocolate and place on parchment paper. Let cool in fridge until chocolate is set.

10. Store in refrigerator to prevent caramel from melting.