Paleo Samoa Girl Scout Cookies

I don’t know what it is about this time of year, but I’m always craving girl scout cookies. I’ve tried my hand at making some paleo and gluten free thin mints, but have yet to be successful. But one recipe that is always my go to are these paleo Samoa cookies!

The sweetness from these cookies comes primarily from the dates, but I added in some maple syrup to give it a little more. Also I topped these bad boys off with some melted Enjoy Life chocolates, and some homemade caramel sauce ( which I’ll be sharing soon), to give it a little more! Because what are samoas without caramel?!

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I’ve tried this recipe a few different ways, one using butter – which gives it a more sweet and savory taste – and with coconut oil, which makes it have a more ‘earthy’ flavor (thats the word my husband used for it). Either way they are delicious and a crowd pleaser!

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Paleo Samoa Girl Scout Cookies

Servings: About 1 dozen

Ingredients

  • 1 cup walnuts
  • 1 cup almond flour
  • 1 cup unsweetened shredded coconut
  • 2 Tablespoons ground flax seeds
  • ½ teaspoon cinnamon
  • ½ teaspoon baking soda
  • ¼ teaspoon coarse salt
  • 8 large pitted soft medjool dates*
  • 1 large egg
  • 1/4 cup maple syrup
  • ½ teaspoon vanilla
  • ¼ cup butter, melted and slightly cooled (or coconut oil)
  • For Toppings:

Directions

  1. Preheat the oven to 350F and line a baking sheet with parchment paper.
  2. In a food processor (with an S blade), pulse the walnuts until they are finely chopped.
  3. Set the walnuts aside in a large bowl, and mix in the almond flour, coconut, flax, cinnamon, baking soda, and salt.
  4. In the food processor, combine the dates,  egg, honey, vanilla and butter or oil. Process until smooth. Make sure there are no large chunks left.
  5. Pour the wet mixture into the dry mixture and stir to thoroughly combine.
  6. Roll the  dough into 4-tablespoon mounds. Use your palm to gently flatten the top into a thick disc. Place the cookies 2” apart on the prepared baking sheet.
  7. Bake for 16-20 minutes (mine took exactly 16) until golden brown. Cool on the sheet for 5 minutes before transferring to a wire rack to cool completely.
  8. Once the cookies are cooled, melt the chocolate using a double boiler. Once its melted, pour the chocolate into a zip lock bag. Cut the corner and drizzle it on top of the cookies.
  9. Drizzle the caramel on top of the cookies.

Enjoy! 🙂

 

Notes: 

*Make sure the dates are soft before adding them into a food processor. If they are still hard, place them in warm water for 10 minutes.

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