Samoa Cookies
makes 10 cookies
Cookie Ingredients
1 cup almond flour
3 TBSP pure maple syrup
Toppings
1/4 cup almond butter
1/4 cup pure maple syrup
2 TBSP + 3 tsp coconut oil, divided
1 tsp vanilla
1 cup unsweetened coconut
3/4 cup dark chocolate chips
Directions
Preheat oven to 250F. Prepare a baking sheet with parchment paper. Mix together almond flour and 3 TBSP maple syrup. Roll the dough into 9 balls (yes, this makes 10 cookies... it's magic!!). Place each ball on the prepared baking sheet. place a small piece of parchment paper on top of one ball and use a glass to press the dough down to about 1/4" thickness. Repeat with the other 8 balls.
Using a small circular object (I use an apple corer), cut the center out of each cookie. Save the dough centers to make one more cookie using this method.
Bake about 25-30 minutes until firm and golden. Allow to cool on a cooling rack.
While the cookies are baking, make the caramel:
mix together in a small pan over medium heat
1/4 cup almond butter
1/4 cup maple syrup
2 TBSP + 2 tsp coconut oil
1 tsp vanilla
Whisk together until creamy and blended together. Set aside.
Next, toast the coconut in a small pan over medium high heat, stirring constantly. This only takes a few minutes and will burn if not watched closely. Once golden brown, set aside.
Once the cookies are out of the oven and cooling, melt and stir together the chocolate chip and remaining 1 tsp coconut oil.
Dip the bottom of the cookies in the melted chocolate and lay chocolate side up on a parchment paper. Allow to cool in the refrigerator until firm.
Once the bottom chocolate is firm, remove from refrigerator, and dip the tops of the cookies in the caramel. Sprinkle with toasted coconut. Drizzle with remaining chocolate. Chill in refrigerator a few minutes to allow caramel and drizzle to firm up.
Enjoy!
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