This recipe for gluten-free Paleo Girl Scout cookies is based on one from the wonderful cookbook Paleo Indulgences by Tammy Credicott… My favorite part of this gluten-free Paleo Girl Scout cookie recipe? The vegan caramel sauce recipe that Tammy includes in it, which is a true piece of culinary genius.
Paleo Samoas
Servings
36 Servings
Ingredients
- 2 cups blanched almond flour
- ½ cup unsweetened shredded coconut
- ½ teaspoon baking soda
- ¼ cup honey
- 1 tablespoon vanilla extract
- 1 large egg
- 3 tablespoons coconut oil melted
- 1 cup 6 ounces chocolate chunks
- 1 cup coconut sugar
- ¼ cup coconut nectar
- ½ cup coconut milk
- ½ cup unsweetened shredded coconut toasted
Instructions
- Cookies:
- In a food processor combine dry ingredients.
- Pulse in wet ingredients until dough forms.
- Refrigerate dough for 30 minutes.
- Roll dough between 2 sheets of parchment paper to ¼ inch thick.
- Use a 2-inch cookie cutter to cut out rounds.
- Use a knife to cut holes in center of rounds if desired.
- Bake at 350° for 6-8 minutes.
- Cool cookies completely on baking sheet.
- Topping :
- Melt chocolate over very low heat.
- Dip base of each cookie into chocolate.
- Place on parchment paper to set.
- To make caramel, place coconut sugar, coconut nectar and coconut milk in a saucepan.
- Bring mixture to a boil, then decrease heat and simmer for 10 minutes, stirring frequently .
- Remove mixture from heat and stir in toasted coconut.
- Use a small spoon to drizzle caramel-coconut mixture onto cookies.
- Drizzle additional chocolate over cookies and sprinkle with extra coconut if desired.
- Place cookies in refrigerator to set, then serve.
- Recipe posted with permission from Elana’s Pantry
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