Sugar-Free Samoa Cookies (grain-free, gluten-free, & sugar-free)

Updated: Mar 19, 2019


March 18, 2019

Do you love those girl scout Samoa cookies with coconut and caramel drizzled in a rich chocolate sauce? I sure do, especially because it's girl scout cookie time and you see them on every corner selling so many boxes of cookies! So I created this recipe so you could indulge in something that tastes just like a girl scout Samoa Cookie without any added sugar, corn syrup, or preservatives. Just real ingredients!!






RECIPE Sugar-Free Samoa Cookies

Yields apx 24 cookies


Ingredients


Shortbread Cookie

2 c superfine almond flour

⅓ c Lakanto Powdered Sweetener

1 egg

1 tsp vanilla

½ tsp baking soda

Pinch of salt

¼ c melted butter


Caramel/coconut center

2 c shredded coconut (toasted)

1 stick butter

¾ c heavy cream

½ c Lakanto Powdered Sweetener

1 tsp vanilla


Chocolate Drizzle

1 (3 oz) Lakanto Chocolate Bar-melted or chocolate of choice

1 tsp coconut oil

½ tsp vanilla



Preparation

  1. Start by preheating your oven to 350

  2. Make your shortbread cookie first. Add almond flour, powdered sweetener, egg, vanilla, baking salt and melted butter to a bowl and mix until a ball forms.

  3. Roll out your dough to about ¼ inch thick using two pieces of parchment paper.

  4. Take a 2 inch round cookie cutter and cut out as many circles as you can. Place on a baking sheet. Then re-roll the remaining dough until you’ve used all your dough. It makes about 24 cookies.

  5. You can also take out the middle of the cookie with a smaller round cookie cutter, but that’s optional as well.

  6. Bake cookies for 12-14 minutes until they are browned and crispy on the edges. Feel free to make a more soft shortbread cookie, you would just bake it for about 10 minutes. I liked mine on the crispy side.

  7. Let cookies cool while you make the coconut center.

  8. Place your butter, heavy cream, vanilla, and powdered sweetener in a saucepan on medium/high heat until your mixture starts to brown and is reduced by half.

  9. Take off the heat and add your toasted and shredded coconut to the pan. Mix until incorporated. Add the mixture to the top of the shortbread cookie.

  10. Now melt your chocolate bar on a double broiler until melted, add the coconut oil and vanilla. Use a spoon to spread it onto the cookies, as much as you desire.

  11. Place cookies in the fridge for about 30 minutes just to set. Then enjoy! Store in the fridge or at room temperature on the counter.


*Use organic ingredients when feasible



Tips

You can use a candy thermometer for the caramel mixture if that helps, just make sure it reaches the softball stage, about 250-275 degrees.




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