Prep Time | 15 minutes |
Cook Time | 12 minutes |
Servings |
cookies
|
- 1 cup cashews or walnuts soaked
- 10-12 Medjool dates pitted
- 3/4 cup full fat coconut milk
- 1 tsp. vanilla extract
- 1/2 tsp. sea salt
- 2 cups shredded coconut
- 2 Tbsp. ground flax seed
- 1/2 cup almond flour substitute any GF flour
- 1 tsp. baking powder
- 3/4 cup dark chocolate chips
Ingredients
|
- Preheat oven to 350 degrees. Lay parchment paper on baking sheet.
- Place nuts, dates, coconut milk, vanilla and salt into high speed blender. Blend until creamy and smooth. Taste it with your finger. It's caramel!
- Transfer caramel sauce into a bowl. Stir in coconut, flax, flour and baking powder and the chocolate chips. Option: reserve enough chips to place 3-4 on top of each cookie for a decorative effect.
Chocolate chips: Look for dark chocolate chips with a high cacao content. I use Kroger's Simple Truth, 72% cacao.
Real Girl Scout Samoas have a shortbread base, caramel coconut center and candied hard chocolate drizzle. After researching recipes and playing around with the ingredients, I decided that my main objective was create a knock-off that served the craving without a 3-hour hassle (I'm sorry, and you're welcome). Combining the shortbread and caramel layers worked perfect, and the chocolate chips proved ingenious. The end result is a high fiber cookie that doubles as a protein bar.
Colleen Kachmann is a health coach, writer, teacher, yogi, mother of 4 (+3 bonus stepkids), and personal chef. She has a B.S. in education from Indiana University, and a master of science in health coaching from International Health Coach University. She also successfully completed the Women’s Functional & Integrative Medicine Professional Training Program through the Women’s Integrative Medicine Institute. Buy her book on Amazon. Find her on Twitter Pinterest Instagram YouTube Facebook