It’s Girl Scout Cookie season right now, but unfortunately I can’t eat most of them because they have gluten, so I made my own version of Samoas, which are my favorite. These can also be made dairy free and vegan with non-dairy chocolate chips.
This recipe only has four ingredients and can be made quickly!
Ingredients
- 1 cup shredded coconut
- 1 cup pitted dates
- ⅓ cup chocolate chips
- ½ teaspoon coconut oil
Directions
- Spread one cup of shredded coconut on a baking sheet. Toast in the oven at 400°F for 3-5 minutes or until golden brown. Keep an eye on this because the coconut can burn quickly.
- Add the coconut and the dates to a food processor. Blend until combined. It should form a dough.
- Scoop the mixture out into tablespoon size pieces. Roll into balls and then form a flat cookie shape. Use a chopstick to make a whole in the middle. I was able to make a dozen cookies.
- Place the cookies on a lined cookie sheet and put into the freezer.
- Melt the chocolate with the coconut oil in a double boiler. Once melted, take the cookies out of the freezer.
- Dip each cookie into the chocolate to coat the bottom and place back on the cookie sheet. Drizzle the remaining chocolate on top of the cookies.
- Put the cookies back into the freezer for about 15 minutes to let the chocolate harden.
- Once you’ve taken them out of the freezer, you can store the cookies in an airtight container in the fridge.
