Lazy Samoas
Vegan alternative to Girl Scout Samoas. It's missing the shortbread cookie part, but it's still really delicious. Actually, I like them even better than the Girl Scout version, and I don't feel guilty... well, not as guilty.
Vegan alternative to Girl Scout Samoas. It's missing the shortbread cookie part, but it's still really delicious. Actually, I like them even better than the Girl Scout version, and I don't feel guilty... well, not as guilty.
- 1/2 tsp salt
- 1/4 tsp baking soda
- 1 cup flour
- 1 cup chocolate chips
- 2 cups grated unsweetened coconut (i've used fresh grated coconut, too, in which case i used a bit more coconut, i think. they were still great.)
- 1/3 cup unrefined coconut oil
- 3/4 cup brown sugar
- 1/3 cup nondairy milk
- 1 tbsp ground flax seeds
- 1 1/2 tsp vanilla
- for decorating
- 2 tbsp unrefined coconut oil
- Carbohydrate 16.1954462684195 g
- Cholesterol 0.5 mg
- Fat 2.40246250213876 g
- Fiber 0.556525004462576 g
- Protein 0.6193900004588 g
- Saturated Fat 1.33665650108193 g
- Serving Size 1 1 Serving (30g)
- Sodium 651.521930557166 mg
- Sugar 15.638921263957 g
- Trans Fat 0.106874500097307 g
- Calories 81 calories
Step-by-step
- Preheat oven to 350 degrees F. Line two baking sheets with parchment paper.
- Heat a heavy skillet over medium-low heat and toast the coconut in it until it is golden brown, occasionally stirring the coconut. Watch carefully to prevent burning. Remove the coconut and pour it onto a platter to prevent it from continuing to cook. Let cool.
- In a large bowl, cream the 1/3 cup coconut oil and brown sugar. Add nondairy milk, flax seeds, and vanilla until well-blended and smooth.
- In a separate bowl, mix the flour, baking soda, and salt. Combine wet and dry ingredients to form a thick batter. Fold in the coconut.
- Scoop about 1 Tbsp of dough at a time onto the baking sheets. Space cookies 2 inches apart. Flatten each cookie with the back of a measuring cup and use your finger to make a hole in the center. Bake for 8 minutes until the edges of the cookies are golden brown.
- Let the cookies cool on the baking sheets for 5 minutes. Transfer to wire racks to cool completely. Transfer the cookies onto waxed paper. Then place them onto a cutting board or other firm, flat surface that will fit inside your refrigerator.
- While the cookies are cooling, melt the chocolate chips in the microwave or in a double boiler.
- Stir the 2 Tbsp coconut oil into the melted chocolate. Let the chocolate cool for 5 minutes to thicken.
- Dip cookie bottoms into the chocolate and return them to the wax paper. When you are done with all the cookies, drizzle the remaining chocolate on top of the cookies.
- Chill cookies for at least 30 minutes to firm up the chocolate.
My Vegan Samoa Adventure: A Deliciously Guilt-Free Treat
As a busy working mom, finding time for anything beyond work and family feels like a luxury. So when I stumbled upon this vegan Samoa recipe, I was intrigued. The original Girl Scout Samoas have always been a weakness, but the sugar rush and guilt afterward weren't ideal. This recipe promised a delicious alternative, and let me tell you, it delivered. I’m not a professional baker by any stretch – my cooking skills mostly involve speedy weeknight meals and the occasional disaster – but even I could make these. The best part? They're surprisingly easy to whip up, even on a busy weeknight.
The process is remarkably straightforward. Toasting the coconut is a fun, sensory experience; that warm, nutty aroma filling the kitchen is pure magic. The batter comes together quickly, and the baking time is short and sweet. The most time-consuming part is the chilling, but even that is a great excuse to relax and grab a cup of tea! Dipping the cookies in the melted chocolate was wonderfully therapeutic, and the drizzle at the end adds that perfect touch of elegance. My kids absolutely loved helping with this part, and it became a fun little family activity. It’s amazing how something so simple can bring such joy.
What truly sets this recipe apart is the incredible flavor. The toasted coconut brings a delightful crunch and a depth of flavor that far surpasses anything I've encountered in store-bought cookies. The vegan chocolate is rich and satisfying, creating a perfect harmony with the coconut and the subtle sweetness of the brown sugar. It honestly tastes better than the original, and the best part is – I can indulge without that nagging guilt of excessive sugar and unnecessary fats.
I've made these several times now, both for myself and to share with friends and family. Every time, they vanish quickly! The recipe is adaptable too. I’ve experimented with different types of chocolate and even added a sprinkle of sea salt for an extra touch of sophistication. The possibilities are endless. If you're looking for a delicious, easy, and guilt-free treat, I highly recommend giving these vegan Samoas a try. They are a perfect little indulgence that satisfies your sweet tooth without sacrificing your well-being.
So, if you’re a busy mom like me, a stressed-out professional, or just someone who loves delicious cookies, don’t hesitate to give this recipe a shot. It's a guaranteed crowd-pleaser, a simple weeknight treat, and a reminder that even the smallest act of baking can bring a big dose of joy to your day. The kitchen is a place of creation, even when the dishes are piling up and bedtime's still hours away. And believe me, these cookies are worth the small effort.
