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–+ servings
Gluten Free & Vegan "Samoas"

Grown Up "Samoas" | Gluten free and Vegan Coconut Caramely Cookies

Think of this recipe as a Girl Scout Samoa that's all-grown-up. It uses gluten free and vegan ingredients to make a soft, cakey, truly addictive cookie that is coated in caramel-y pecans and toasted coconut. It's crunchy on the outside, gooey on the inside and a TOTAL upgrade from your run-of-the-mill girl scout cookie!
Prep Time 10 minutes
Cook Time 20 minutes
Servings: 2 cookies

Ingredients

For the cookie:
  • 100 grams almond flour, finely ground , about 1 cup, very densely packed
  • 1/2 tsp baking powder
  • 1/8 tsp salt
  • 1 & 1/2 tbsp melted vegan butter, I like Country Crock plant-based butters
  • 1 & 1/2 tbsp maple syrup
  • 1 tbsp almond milk, or any plant-based milk
  • 1/2 tsp vanilla extract
  • 1/3 cup vegan chocolate chips
For the cookie coating:
  • 1/4 cup pecans, roughly chopped
  • 1/4 cup unsweetened coconut flakes
  • 1 tsp coconut oil
  • 1 tbsp maple syrup

Instructions 

  1. Preheat the oven to 350F.
  2. In a skillet on medium heat, melt the coconut oil and add in the pecan pieces. Toast these in the oil for about 2-4 minutes or until you begin to smell them. Add in the coconut flakes and continue to toast for 1 minute.
  3. Pour 1 tbsp of maple syrup on top of the pecans and coconut flakes. Stir continuously so that everything is coated. Cook down for about 1 minute and then remove from the heat. The mix should solidify into a granola-like consistency! Put this to the side in a small bowl.
  4. To make the cookie dough, whisk together the almond flour, baking powder and salt.
  5. Pour in the maple syrup, melted butter, vanilla extract and almond milk. Stir until a dough forms.
  6. Add in the chocolate chips and mix well.
  7. Split the dough into two even sized balls, and coat the balls in the pecan and coconut mixture.
  8. Place both dough balls on a parchment lined baking sheet. Press them down slightly, they won't spread out much in the oven, so don't forget this step!
  9. Bake for 17-20 minutes at 350F. Serve warm!