It’s Girl Scout Cookie Time and while I am just like every other American out there, I love a good girl scout cookie – Samoas being my all time favorite. But how is it that so much bad can be packed into something so little??? Geeze I mean they definitely are on the “don’t eat that” list. So when I came across a vegan recipe for samoas (and don’t go calling them caramel delites) I knew I had to try them out.
Result: Pretty good – maybe too much of a molasses flavor for me – but good nonetheless. Next time maybe add some caramel sauce or something in substitute of the molasses (half it or something) But at the very least they are quick and simple, leaving you with a small batch of cookies (12 – one perfect cookie sheet) that don’t make you feel guilty about life.
Wouldn’t these be great mixed in with soy vanilla ice-cream – mmmhhmmm sounds like heaven. maybe next time…who am I kidding, definitely next time.
Ingredients: taken from Pursuit of Hippieness
1 cup shredded unsweetened coconut
3 tbsp water
1 tbsp vanilla
1 flax egg (1 tbsp flax soaked in 3 tbsp water)
½ cup course oat flour
1 tsp baking powder
½ tsp baking soda
½ tsp salt
2 tbsp + 1 tbsp molasses, divided
3 tbsp almond milk
a couple tbsp coconut
a couple tbsp semi-sweet chocolate
Preheat oven to 325 degrees.
Put the coconut and water in a food processor and grind until combined, with course flakes still intact. Add the vanilla and flax egg, and process until combined. In a separate bowl, sift together the oat flour, baking powder, baking soda, and salt. Stir in the wet ingredients and mix until combined.
In a small saucepan over low heat, heat the 3 tbsp molasses gently until it begins to bubble. Let simmer for about 5 minutes, or until it really foams up completely, stirring frequently with a spatula to keep from sticking to the sides of the pan and burning. Remove from heat. Stir in almond milk rapidly until completely combined and continue stirring as it cools and thickens slightly.
Whisk the molasses mixture into the rest of the batter until completely combined. Add one more tbsp of molasses, and stir until combined.
Line a baking pan with parchment paper and drop the batter by rounded tbsp onto it (should make about 8 cookies). Sprinkle a bit of extra coconut on each cookie and press on slightly. Bake for about 10-15 minutes, until browned at the edges and firm to touch. Remove from heat and let cool for a couple of minutes before transferring the cookies carefully to a wire cooling rack over a sheet of waxed paper.
Put a couple tbsp semi-sweet chocolate (chips work fine) into a Ziploc bag and heat at 5 second increments until completely melted. Cut the corner off the bag and drizzle the chocolate over the cookies. Let harden and enjoy!