Healthy Homemade Samoas Cookies Recipe

Enjoy a healthier version of the Girl Scout cookie with these Healthy…ish. Homemade Samoas Cookies. Lightly sweetened, buttery, whole grain shortbread biscuits with toasted coconut and maple syrup "caramel" and sweet chocolate drizzle. Every bite is sweet, coconutty, caramel-y, chocolatey, and delicious. Everything is great about these handmade Samoa Cookies. Bonus? Easy-to-make, vegan, and sugar-free Samoa Cookies. 

Ingredient

– 1 stick (1/2 cup) salted butter, at room temperature – 1/4 cup real maple syrup (or granulated sugar) – 1 teaspoon vanilla extract – 1 3/4 cup whole wheat flour – 1/4 teaspoon baking powder – 1/4 teaspoon kosher salt – 3/4 cup real maple syrup – 1/2 cup canned full fat coconut cream using only the coconut cream, no water – 1 tablespoon creamy tahini, almond, or cashew butter – 2 1/2 cups shredded unsweetened coconut, toasted – 12 ounces dark chocolate, chopped – Flaky sea salt

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1

Pre-heat the oven to 350. Parchment two baking sheets. Cream butter, 1/4 cup maple syrup, and vanilla in a large basin for 3-5 minutes until creamy. 

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Instruction

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2

Beat in the flour, baking powder, and salt until the mixture forms a ball. Add 1 tablespoon water to crumbly dough to bring it together. 

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3

Roll the dough 1/4 inch thick. To avoid dough sticking, use enough flour. A 3-inch circle cookie cutter cuts the cookies. Cut each cookie's centre with a 1-inch circular cutter.  

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4

Place the cookies on the baking sheet. Roll out remaining scraps and continue until all dough is utilised. Bake cookies for 10-12 minutes until lightly browned. After 5 minutes on the baking sheet, transfer to a wire cooling rack. 

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5

Boil 3/4 cup maple syrup and coconut cream in a medium pot over high heat. Continue boiling for 5-8 minutes to thicken to caramel. Stir in tahini after removing from heat.  

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6

Stir add the toasted coconut after the mixture cools. Apply 1 spoonful of coconut mixture to each biscuit. Chill the cookies in the freezer for 15-20 minutes to make chocolate dipping simpler. 

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7

Melt chocolate. Dip the cookie bottoms in chocolate and return to the parchment-lined baking sheet. Drizzle chocolate on top with a fork and freeze for 10 minutes to solidify. Store in the fridge or at room temperature for 1 week. 

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also see

also see

Milk Chocolate Stuffed Peanut Butter Bunny Cookies Recipe