Vegan alternative to Girl Scout Samoas. It's missing the shortbread cookie part, but it's still really delicious. Actually, I like them even better than the Girl Scout version, and I don't feel guilty... well, not *as* guilty.
Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
Heat a heavy skillet over medium-low heat and toast the coconut in it until it is golden brown, occasionally stirring the coconut. Watch carefully to prevent burning. Remove the coconut and pour it onto a platter to prevent it from continuing to cook. Let cool.
In a large bowl, cream the 1/3 cup coconut oil and brown sugar. Add nondairy milk, flax seeds, and vanilla until well-blended and smooth. In a separate bowl, mix the flour, baking soda, and salt. Combine wet and dry ingredients to form a thick batter. Fold in the coconut.
Scoop about 1 Tbsp of dough at a time onto the baking sheets. Space cookies 2 inches apart. Flatten each cookie with the back of a measuring cup and use your finger to make a hole in the center. Bake for 8 minutes until the edges of the cookies are golden brown.
Let the cookies cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely. Transfer the cookies onto waxed paper. Then place them onto a cutting board or other firm, flat surface that will fit inside your refrigerator.
While the cookies are cooling, melt the chocolate chips in the microwave or in a double boiler.
Stir the 2 Tbsp coconut oil into the meted chocolate. Let the chocolate cool for 5 minutes to thicken. Dip cookie bottoms into the chocolate and return them to the wax paper. When you are done with all the cookies, drizzle the remaining chocolate on top of the cookies.
Chill cookies for at least 30 minutes to firm up the chocolate.
Adapted from Vegan Cookies Invade Your Cookie Jar by Isa Chandra Moskowitz & Terry Hope Romero
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|
||
Serving Size: 1 Serving (30g) | ||
Recipe Makes: 24 Servings | ||
|
||
Calories: 81 | ||
Calories from Fat: 22 (27%) | ||
|
||
Amt Per Serving | % DV | |
|
||
Total Fat 2.4g | 3 % | |
Saturated Fat 1.3g | 7 % | |
Monounsaturated Fat 0.8g | ||
Polyunsanturated Fat 0.2g | ||
Cholesterol 0.5mg | 0 % | |
Sodium 651.5mg | 22 % | |
Potassium 45.9mg | 1 % | |
Total Carbohydrate 16.2g | 5 % | |
Dietary Fiber 0.6g | 2 % | |
Sugars, other 15.6g | ||
Protein 0.6g | 1 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 81
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.