Homemade Samoas (GF/can be made DF)
Prep Time: 45-60 minutes
Cook Time: 20 minutes
2 cups oat flour
½ cup coconut flour
1 tablespoon ground flax
3 tablespoons melted ghee
3 tablespoons maple syrup
½ cup plus 3 tablespoons almond milk
½ teaspoon salt
1 teaspoon vanilla
2 tablespoons ghee
2 tablespoons maple syrup
3 tablespoons almond butter
½ teaspoon vanilla
½ teaspoon salt
1 cup melted chocolate
¼ cup toasted unsweetened coconut
- Pre-heat oven to 350 degrees.
- In a large mixing bowl, mix together all dry cookie ingredients. Then add in the wet and combine thoroughly. Roll into a ball and place in bowl in the fridge for 15 minutes.
- Remove dough from fridge and roll out to about 1/4 of an inch. Using cookie cutters or a glass, cut out cookie shapes – and place on a parchment lined baking sheet. Bake cookies for 20 minutes until golden brown. Let cookies cool completely before completing next steps.
- In a small microwave safe bowl, combine ghee and maple syrup for caramel. Microwave for 30 seconds. Whisk in almond butter, vanilla and salt. Microwave for another 30 seconds. Give a quick stir then place in the fridge for 15 more minutes to allow it to thicken and get tacky.
- Dunk cookies into the caramel and set on a parchment lined baking sheet. Once all cookies are covered in caramel, place back in the fridge for 15 minutes.
- Now you can toast the unsweetened coconut – in a small saute pan over medium heat, stirring until golden brown. Remove from heat and let cool.
- In another microwave safe bowl, melt down chocolate in 30 second increments (takes me about 1 minute total) and then remove cookies from fridge. Dunk the opposite side of cookie, the non-caramel side into the chocolate and put back onto the parchment lined sheet.
- Sprinkle heavily with coconut and then using the remaining chocolate, drizzle all over the top of the cookies.
- Place them back into the fridge to store and allow to harden back up for at least 15 minutes before eating.
This recipe comes to us from Rita Winthrop