It that time of year again. When girl scout cookies are everywhere. Since we are now vegan, we cannot eat them. My husband was a huge fan of the Samoas, so he asked me to create a clean eating samoas recipe. I can’t think of a single person who doesn’t like Samoas, can you? I think these clean eating samoas came out pretty good. The base of this cookie was inspired by my Gluten Free Coconut Cookies.
These clean eating samoas are not only vegan, but they are also gluten free, dairy free and egg free.
Clean Eating Samoas
Yields 15 cookies
The taste of the girl scout cookie with none of the guilt!
20 minPrep Time
- 1 cup gluten free rolled oats
- 1 cup raw almonds
- 3/4 cup shredded coconut unsweetened
- 1 cup almond flour
- 1/3 cup coconut sugar
- 1/4 cup applesauce unsweetened
- 1 tsp ground vanilla bean or extract
- 3 T coconut oil
- 2 T almond milk
- 2 flax eggs (I used flax, but a regular egg would work fine too.)
- 6 medjool dates pitted
- 1/4 cup warm water
- 3/4 cup chocolate chips or 1 dark chocolate bar
- 1/4 – 1/2 cup almond milk
- Preheat oven to 350.
- Place the almonds and oats in a blender and blend into a fine powder.
- This works great in a Vitamix .
- Pour contents into a large bowl .
- Add the almond flour and the coconut sugar to the almond/oat mixture.
- In a smaller bowl , add the coconut oil, applesauce, vanilla, eggs and milk.
- Mix well and add to the dry ingredients.
- Mix wet and dry just enough to combine.
- Place the shredded coconut in a small bowl and set aside.
- Roll the dough into little balls.
- Take each ball and roll it around in the shredded coconut.
- Once it is covered, flatten it with your palm and place onto a lined baking sheet.
- To make the caramel, place the dates in a food processor or magic bullet and pulse into a thin sauce, slowly adding warm water to thin it out.
- Once it becomes the consistency or caramel, drizzle it over the top of each cookie.
- Once each cookie has caramel over it, place in the oven and bake for 11-13 minutes.
- As cookies are cooling, you can make the chocolate.
- Using a double boiler, melt the chocolate in a glass bowl slowly adding enough milk until you get a thin enough consistency. I added about 1/2 cup.
- Once the chocolate is thinned out, drizzle it over the tops and place in the fridge for the chocolate to set.