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20 March 2017

A Healthier Spin on Girl Scout Samoas

Posted in Recipes, Desserts & Sweets

Healthier Samoas Todays Moxie

These delicious little samoa cookies are my take on the delicious girl scout cookie. Although delicious, they are filled with not so good for you ingredients. My recipe uses 6 main ingredients; oats, dates, coconut, chocolate, honey and cashews and a couple of pantry staples. They are bit laborious to make, but worth it.

Cook Time/Servings

Prep Time: 30-45 minutes
Cook Time: 5 minutes for coconut, 10 minutes for cookies
Servings: 38

Ingredients

Cookie Base

  • 1 cup oat flour
  • 1/2 cup (2.5 oz) raw cashews
  • 5 pitted mejool dates
  • 1/4 tsp salt
  • 1 tsp pure vanilla extract
  • 2 tbs water

Carmel/Coconut Topping

  • 10 mejool dates
  • 1 cup dried unsweetened coconut
  • 1/4 tsp salt
  • 1/2 tsp vanilla

Chocolate Coating

  • 4 oz unsweetened chocolate
  • 2 tbs pure raw honey

Directions

First Make the Cookie Base

  1. Using old fationed oats, put them in your blender and process until they dance in the blender and now you have oat flour. Easy enough.
  2. Using your food processor, put all of the cookie ingredients in the blender and process until it forms a ball. You can add another tbs at a time of water if it won't come together.
  3. Plop the dough into a bowl, cover with a lid and put it in the fridge to chill while you make the topping. Pick a bowl that the dough will fill so the aire won't dry it out.

Then Make The Coconut Carmel Topping

  1. Place the coconut in a pan on medium heat to brown it. Watch it carefully, stiring slowly so it doesn't burn. Remove from the heat.
  2. Add dates salt and vanilla to your food processor and process until it turns into delicious sticky carmel. 
  3. Stir in coconut.

Make The Cookies

  1. Preheat oven to 350
  2. Remove the dough from the fridge and scoop it out onto a silicon baking mat. (or seran wrap)
  3. Roll it thin, like 1/8 inch thick. I use another silicon matt over the dough to keep it from sticking to the rolling pin.
  4. Cut out cookies. I used a 2" and 1" cutter to resemble traditional samoa cookies.
  5. Place on cookie sheet covered with silicon mat or baking paper. Warning: these cookies will stick to the pan if you skip this process.

Then Decorate with Coconut Carmel and Chocolate

  1. Once the cookies are a bit cool. You can coat them with the coconut carmel. I used a fork, scooping up small amounts and carefully scraping onto the top of each cookie. This is where you will really feel the labor of love part. Stay strong. 
  2. Place the chocolate in a microwave bowl and nuke for 30 seconds to a minute. The chocolate will not appear to be melted. Just stir it and it will melt.
  3. Add honey and stir. Sweeten to taste.
  4. Carefully dip the bottom of the cookie into the bowl of chocolate then scrape off the excess on the side of the bowl.
  5. Place the cookies chocolate side up on a cooling rack and place in the fridge so the chocolate can set.
  6. Once that is done you can add the stripes. I used my plastic ketchup container, filled it with leftover chocolate and carefully squirted the chocolate in lines onto the tops of the cookes.
  7. Ahhh.... you are finally done! Enjoy!

Similar Recipes:

Thin Mint Cookies

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