June 17, 2014 Cookies and Tiny Treats
Gluten-free, grain-free, and vegan SAMOA GIRL SCOUT COOKIES!!! Yum. They’re better than the “real thing.” You could even call them “cookie crack,” haha.
Prep Time 30 min
Cooking Time 10 min
Total Time 1 hr
Yield 16-20 cookies
FOR THE COOKIES:
1/2 cup of coconut flour
1/4 cup + 1 tablespoon of arrowroot powder
1/2 cup of softened coconut oil
5 tablespoons of maple syrup, honey, or coconut nectar
2 teaspoons of vanilla extract
A pinch of salt
FOR THE CHOCOLATE SIDE/DRIZZLE:
4-6 ounces of dark chocolate, melted
FOR THE CARAMEL/COCONUT:
1/2 cup of maple syrup, honey, or coconut nectar
1/4 cup of smooth peanut butter or sunflower seed butter
1 1/2 cups of unsweetened shredded coconut
FOR THE COOKIES:
Preheat the oven to 350 degrees and line two large baking sheets with parchment paper. Set aside.
In the bowl of a stand mixer, combine the coconut flour, arrowroot powder, maple syrup, coconut oil, vanilla extract, and salt. Mix just to combine, about 1 minute, then squish the dough together into a bowl.
Wrap the dough in plastic wrap, pop it in the fridge for an hour, then take it out and sandwich it between two pieces of wax paper.
Using a rolling pin, roll the dough until it’s about 3/4-inch thick. Take off the top piece of parchment paper and, using a circular cookie cutter, cut out as many circles of dough as you can.
Put the dough back in the fridge for a few minutes–really, I mean only two or three, it chills and can become brittle fairly quickly–then peel away the excess dough from the circles. Carefully transfer the dough to one of the baking sheets and, using an apple corer or other small circular device, cut out a small circle from the center of each cookie.
Put the tray with the cut-out cookies in the preheated oven until golden brown, about 8 to 10 minutes. DO NOT TOUCH THE COOKIES. They will be very fragile until they cool.
Meanwhile, squish the remaining dough scraps back together into a ball and sandwich it between the two pieces of wax paper again. Roll it out to the same thickness as you did before and put in the fridge for a few minutes, then repeat the same steps as you did before for cutting and baking.
Let the cookies cool to room temperature before proceeding with the chocolate and caramel.
FOR THE CHOCOLATE SIDE:
In a double boiler or bowl in the microwave, melt 4 ounces of chocolate until completely smooth. Using a brush, “paint” the chocolate on one side of the cookies. If you run out of chocolate, no worries: just melt some more!
Let harden for about half an hour, then flip over each cookie to expose the naked side and get started on the caramel.
FOR THE CARAMEL:
In a small saucepan, combine the maple syrup with 1/4 cup of peanut butter or sunflower seed butter. Whisk over low heat until slightly thickened, adding more peanut butter or sunflower seed butter if necessary. It should be fairly thick and light brown in color.
While you make the caramel, toast the shredded coconut on a small pan in the oven at 350 degrees until golden brown, about 5 to 7 minutes. Stir every few minutes to ensure even toasting.
Using a brush, “paint” about 1/3 of the caramel on the side of the cookie that you DIDN’T use for the chocolate. Once all of the cookies have been “painted,” stir the toasted coconut into the remaining caramel.
Using a medium-sized spoon, scoop out about a tablespoon of the coconut-caramel mixture and press it all over each cookie on the caramel side. Once all of the cookies have been covered, pop everybody in the fridge for 30 minutes.
After the half an hour has elapsed, drizzle each cookie with chocolate–either use leftovers from before or melt another 2 ounces of chocolate for topping.
Let chill in the fridge for another 15 minutes before devouring.