It wasn’t until I made this recipe that I have ever baked with shredded coconut. As a child, any dessert that contained coconut was the equivalent to finding raisins inside of cookies, and not chocolate chips. Instantly tarnished. I have despised coconut ever since until one day (probably within the last three years), when I actually tried a Samoa cookie for this first time and it was love at first bite. Caramel plus chocolate plus coconut? You can’t go wrong!
These samoa cookies are gluten free, low sugar, and taste way better than the ones from the box (not that I’m biased or anything). If you are looking for a healthier alternative to your favorite girl scout cookie, you have come to the right place!
To make the cookies, I found two different sized lids in my kitchen to create the donut shape that Samoa cookies are known for.
After the cookies cool, toast the coconut on a baking sheet until golden brown. It is very important to keep a close eye on the coconut as it is very easy for the coconut to burn!
Mix together caramel, protein powder, and cornstarch to thicken, if needed. Spread a light layer of the caramel sauce on top of each cookie.
Mix remaining caramel with toasted coconut and spread on top of each cookie. Place cookies in freezer to harden while you make the chocolate.
Melt chocolate and coconut oil in double boiler or microwave. Dip the bottom of each cookie into chocolate. Once all cookies have been dipped, place remaining chocolate in ziploc bag and cut the tip off. Drizzle chocolate on top of cookies.
Return cookies to freezer until chocolate has hardened. Store in fridge for up to one week, or freezer for several months. (These taste great frozen!)
Truth be told.. If you were to ask me to name all of the different types of girl scout cookies a few weeks ago, I would be lucky if I could have named four. I was always a picky eater growing up (still am today) and wouldn’t even think twice about eating a cookie without chocolate.
It wasn’t until a few years ago that I started to LOVE peanut butter (must be a gym rat thing?? Anyone else??). I became so obsessed with trying new flavors of peanut butter that I followed all the trendy brands on social media and even went to multiple supplement stores and websites to try new kinds. Now that I share a deep love for peanut butter and nut butters of all kind, I can say that these cookies are a MUST for any peanut butter aficionado out there like me.
Soft and chewy peanut butter cookies with a creamy peanut butter filling. Not to mention these are gluten free, low sugar, and have 5g protein per cookie!! I can guarantee that these will be a recipe you will want to make again and again.
Second cookie of the girl scout cookie series and my personal favorite.. Peanut Butter Patties AKA Tagalongs! ( Click here to see the recipe for Thin Mints)
A sweet shortbread style cookie topping with a rich peanut butter filling and covered in chocolate… what’s not to love?? This healthier version is made using gluten free flour, coconut oil, swerve sweetener, protein powder and PB fit for a tasty and guilt free treat. Now you can enjoy girl scout cookies year round!!
To make the cookies, first you will start by melting the coconut oil, then mix with all dry ingredients until you form a dough.
Roll out dough onto floured surface and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids! I used the lid of a seasoning container and this was the perfect size for me.
After cutting the dough into circles, place on baking sheet and spread evenly. I prefer to use a silicone baking mat as this ensures the cookies will bake evenly. After this step, it is very important that you now place the sheet in the freezer for about 5 minutes.
This will prevent the cookies from spreading as they bake (who wants flat, paper thin cookies??).
Once cookies are frozen, Place sheet in oven at 350 for 8-10 minutes.
Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
Meanwhile, mix together all peanut butter filling ingredients together in small bowl. Form into small, 1/2 inch balls and place on top of shortbread cookies.
Melt chocolate and coconut oil in double boiler or microwave. Using spoon. spread chocolate on top of each cookie.
Once all cookies have been covered, place in fridge to harden completely. Store in fridge for up to one week.