Lazy Samoas ®️
/
Lazy Samoas ®️
Just like those Girl Scout cookies we know and love, but healthier and vegan. This is one of my favorite recipes from Isa Chandra Moskowitz's Vegan Cookies cookbook.
Ingredients
- 2 cups shredded unsweetened coconut
- 1/3 cup unrefined coconut oil, melted
- 3/4 cup brown sugar
- 1/3 cup nondairy milk
- 1 tbsp ground flaxseeds*
- 1/2 tbsp vanilla
- 1 cup unbleached flour**
- 1/4 tsp baking soda
- 1/2 tsp salt
For decorating:
- 1 cups vegan chocolate chips (we love enjoy life chocolate chips)
- 2 tbsp unrefined coconut oil
Instructions
- Put shredded coconut in a medium sized skillet and toast over medium-low heat. Stirring occasionally for about 8-10 minutes until the coconut is light golden brown. Remove from heat and pour into a small bowl to let cool.
- In a large mixing bowl, combine coconut oil, brown sugar, nondairy milk, flax seeds, and vanilla until well blended and smooth.
- Sift in the flour, baking soda, and salt and mix to form thick batter.
- Fold in toasted coconut.
- Using a small stainless scoop or a spoon, scoop dough and place on parchment paper on cookie sheet. Flatten each cookie and use fingertip to poke hole in middle of each cookie.
- Bake at 350F for about 8-10 minutes..until cookies are golden.
- Let cookies cool on baking sheet for 5 minutes then transfer to cooling rack.
- Melt chocolate in a bowl over pan of boiling water. When melted, stir in coconut oil and allow chocolate to cool for 5 minutes to thicken slightly.
- Dip cookie bottoms into chocolate and place on wax paper on cookie sheet. Use a fork to drizzle remaining chocolate over tops of cookies. Chill for at least 30 minutes in fridge.
Notes
Store cookies in a covered container in a cool place. I prefer to store them in the fridge, but it's not necessary.
*You can also use chia seeds instead of ground flax
*And for gluten free cookies, sub your favorite cup-for-cup gluten free all purpose flour