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!)

Healthy Samoa Cookies
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Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Prep Time
30 min
Cook Time
10 min
Total Time
40 min
Cookie Ingredients
  1. 1/2 cup coconut oil
  2. 1/4 cup (48g) swerve granulated sweetener
  3. 3/4 cup + 2 tbsp gluten free flour
  4. 1/2 scoop syntrax matrix protein
  5. 1/8 tsp baking powder
  6. 1/4 tsp salt
  7. 1 tbsp milk
Caramel topping
  1. 120g shredded coconut
  2. 120g sugar free caramel sauce
  3. 1 scoop syntrax matrix protein
  4. 1-2 tbsp cornstarch to thicken, if needed
Chocolate topping
  1. 1 cup dark chocolate
  2. 1 tbsp coconut oil
Instructions
  1. Melt the coconut oil completely, then mix with all dry ingredients until you form a dough.
  2. Roll out dough onto floured surface, about 1/4 inch thick and cut into circles. *Tip: if you do not have the right size cookie cutter, simply look around your kitchen for various sized lids! Use a smaller circle to cut out center of cookie.
  3. Place cookies onto parchment or silicone mat lined baking sheet and place in freezer for 5 minutes.
  4. Bake cookies at 350 for 8-10 minutes.
  5. Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, place coconut on baking sheet and bake at 350 for 5-10 minutes, until lightly toasted.
  7. Mix together caramel, protein and cornstarch if needed. Spread each cookie with a thin layer of caramel.
  8. Mix together remaining caramel with toasted coconut.
  9. Using a spoon, spread coconut caramel mixture on top of each cookie.
  10. Place cookies in freezer to harden while you make the chocolate.
  11. In a double boiler or microwave, melt together chocolate and coconut oil.
  12. Dip the bottom of each cookie into melted chocolate and place on wire rack.
  13. Once all cookies have been dipped, place remaining chocolate in ziploc bag and cut the tip off. Drizzle chocolate on top of cookies.
  14. Return cookies to freezer until chocolate has hardened.
  15. Store in fridge for up to one week, or freezer for several months.
Makes 28 cookies. Macros per cookie
  1. 147 calories
  2. 9.7g Fat
  3. 15.6g Carbs
  4. 2g Protein
Be Fit Creations http://befitcreations.com/

 

 

 

 

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.

Gluten Free Do-Si-Dos
Serves 28
Gluten free, low sugar, high protein "Do-Si-Dos"!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Cookie Ingredients
  1. 6 tbsp (60g) gluten free flour
  2. 1/2 cup (40g) gluten free rolled oats
  3. 1/4 tsp baking powder
  4. 1/2 tsp baking soda
  5. 1/4 tsp salt
  6. 1/2 scoop Syntrax peanut butter cookie matrix protein
  7. 2 tbsp (12g) PB fit
  8. 1/2 cup (112g) melted coconut oil
  9. 1/4 cup (64g) peanut butter
  10. 1 egg
  11. 1/4 cup (48g) granulated swerve sweetener
  12. 1/4 cup (48g) brown sugar
Peanut Butter Filling Ingredients
  1. 1/4 cup (64g) peanut butter
  2. 5 tbsp (60g) PB fit
  3. 1/2 scoop Syntrax peanut butter cookie matrix protein
  4. 2 tbsp (18g) confectioner’s swerve sweetener
  5. 1/2 cup unsweetened almond milk
Directions
  1. Combine all dry ingredients together in large bowl. Mix together melted coconut oil, peanut butter, egg and sugar in separate bowl then combine with dry ingredients.
  2. Using a small cookie scoop, scoop dough onto baking sheet lined with parchment paper or silicone baking mat. Cookies should be about 1/2 tbsp big.
  3. Place baking sheet in freezer for about 5 minutes, until dough is firm. This will help prevent cookies from spreading while they bake.
  4. Bake cookies for 8-10 minutes.
  5. Allow cookies to cool for 1-2 minutes before transferring to wire rack to cool completely.
  6. Meanwhile, mix together all filling ingredients in small bowl.
  7. Placing peanut butter filling in ziploc bag and cut the tip off.
  8. Spread filling onto half of the cookies, and top with remaining cookies.
  9. Store in fridge for up to one week.
Notes
  1. Makes 14 sandwich cookies
Macros per Cookie
  1. 108 calories
  2. 6.5g fat
  3. 8g carbs
  4. 5.4g protein
Be Fit Creations http://befitcreations.com/

 

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. 

Gluten Free Peanut Butter Patties
Serves 25
Guilt free peanut butter patties to enjoy year round!
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Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Prep Time
15 min
Cook Time
10 min
Total Time
25 min
Shortbread Ingredients
  1. 1/2 cup (112g) coconut oil
  2. 1/4 cup (48g) swerve granulated sweetener
  3. 3/4 cup (120g) gluten free flour
  4. 1/2 scoop syntrax vanilla matrix protein
  5. 1/4 tsp salt
  6. 1/4 tsp baking powder
Peanut Butter Filling Ingredients
  1. 1/2 cup (128g) peanut butter
  2. 4 tbsp (48g) PB Fit
  3. 1 scoop syntrax vanilla matrix protein
  4. 6 tbsp unsweetened almond milk
Chocolate Coating Ingredients
  1. 1/2 cup chocolate chips
  2. 1/2 tbsp coconut oil
Instructions
  1. Melt the coconut oil completely, then mix with all dry ingredients until you form a dough.
  2. 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!
  3. Place cookies onto parchment or silicone mat lined baking sheet and place in freezer for 5 minutes.
  4. Bake cookies at 350 for 8-10 minutes.
  5. Allow cookies to cool for 2 minutes before transferring to wire rack to cool completely.
  6. 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. Flatten slightly.
  7. In a double boiler or microwave, melt together chocolate and coconut oil.
  8. Using a spoon, spread chocolate on top of each cookie. Once all cookies have been covered, place in fridge to harden chocolate completely.
  9. Store in fridge for up to one week.
Notes
  1. Makes 25 cookies.
Macros per cookie
  1. 112 calories
  2. 6.8g fat
  3. 11.2g carbs
  4. 3.4g protein
Be Fit Creations http://befitcreations.com/
Be Fit Creations