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Fall, For fun

Homemade Samoas

This recipe comes to us from Rita Winthrop

Ingredients

Cookies

  • 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

Caramel

  • 2 tablespoons ghee
  • 2 tablespoons maple syrup
  • 3 tablespoons almond butter
  • ½ teaspoon vanilla
  • ½ teaspoon salt

Extras

  • 1 cup melted chocolate
  • ¼ cup toasted unsweetened coconut

Directions

  • 1 Pre-heat oven to 350 degrees.
  • 2 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.
  • 3 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.
  • 4 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.
  • 5 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.
  • 6 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.
  • 7 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.
  • 8 Sprinkle heavily with coconut and then using the remaining chocolate, drizzle all over the top of the cookies.
  • 9 Place them back into the fridge to store and allow to harden back up for at least 15 minutes before eating.