Copycat Healthy Samoas

I absolutely LOVE girl scout cookies, but Samoas have ALWAYS been my favorite. I know lots of people love thin mints but the samoas have always been my jam! They take a bit of steps, but they’re WORTH it!

Healthy Samoas Specifics

These ingredients in the samoas are super simple, so let’s go through what you will need. Here’s the list..

• Shortbread Cookie: For the shortbread cookie, I used a combination of almond flour, coconut oil, monk fruit and vanilla extract. The typical shortbread cookie uses regular flour, butter and sugar. With this combination, it’s not only low glycemic (and doesn’t affect your blood sugar), but it also has fiber too! I used this recipe from power hungry for the cookie.
• Chocolate: For the chocolate portions, I used a combination of chocolate and coconut oil. For chocolate, I tend to love brands that use stevia or monk fruit as the sweetener and don’t use dairy. I love Lakanto and Lily’s.
• Caramel Layer: This layer is a combination of coconut sugar, which is low glycemic, coconut oil, vanilla extract, tapioca flour to thicken it, fresh shredded coconut and sea salt. 

If you’re looking for some more delicious desserts, be sure to check out my  Almond Butter Chocolate Chunk Cookies and my No Bake Apple Pie Cheesecake. Enjoy! xx

Healthy Samoas

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Serves: 7 Prep Time: 30 minutes Cooking Time: 15Minutes

Ingredients

• Cookie Base:
• 1 c almond flour
• 2 tbsp coconut oil
• 1 tbsp water
• 2 tbsp monk fruit or erythritol
• 1/2 tsp vanilla extract
• Pinch of sea salt
• Chocolate:
• 1/4 c vegan chocolate chips + 1 tsp coconut oil
• Caramel Sauce:
• 3 tbsp water
• 1/4 c coconut sugar
• 1/2 c coconut oil
• 1/2 tsp vanilla extract
• 1 tbsp tapioca flour
• 2 tbsp shredded coconut
• Pinch of sea salt

Instructions

Samoa Time!!

1. Preheat oven to 350.
2. Add coconut oil, water and monk fruit to a bowl and mix well, then mix in almond flour.
3. Using an ice-cream scoop or tbsp, roll cookies into ~7 balls, then flatten with your ands.
4. Place cookies on parchment lined baking sheet and bake for 12 minutes.
5. Allow cookies to cool for about 10 minutes, then place in the freezer for about 5 minutes.
6. While cookies are in the freezer, melt the chocolate chips with the coconut oil by microwaving on 30 second increments, stirring in between.
7. Once cookies are cold, take them out of the freezer and dip the bottoms into the chocolate, allowing excess to drip off and then place back on the parchment paper upside down.
8. Place back in the freezer for 5 minutes
9. While in the freezer, add your water, coconut sugar, coconut oil, vanilla and tapioca flour to a pan on medium/high heat, mixing constantly.
10. Once boiling, turn heat down to low and add in shredded coconut. Turn heat off.
11. Take cookies out of the freezer and place the caramel/coconut mixture on top of each cookie (about a spoonful). The caramel mixture may have excess coconut oil, and that’s fine, you can leave that out and just spoon the thick part.
12. Place cookies in the freezer again for another~5 -10 minutes.
13. Using the same chocolate mixture you coated the bottom of the cookies with (you may have to reheat), take a fork and drizzle each cookie with chocolate.
14. Freeze one last time for about 5 minutes and enjoy!