scd cookie recipe
I used to wear my little Brownie uniform and sash full of badges with so much pride (pictured below)! I remember slinging those not so good for you cookies with my troop in front of supermarkets too. I also remember learning how to make raw style “no-bake” cookies, but oh, looking back, they had the worst ingredients! I recall crunchy peanut butter, non fat milk powder, refined sugar…ick!
So with Girl Scout Cookie Season in full swing right now, and a suggestion from a friend, today I made a simple “no bake” grain free Samoa Cookie, to honor Gluten Free, Dairy Free Girl Scouts Everywhere!!
Samoa Girl Scout Cookie - gluten-free
- Base Cookie:
- 1 cup dried coconut
- 1 cup raw walnuts
- 2 pinches sea salt
- 2.5 Tablespoons coconut oil melted
- 2 Tablespoons maple syrup
- Coconut + Caramel Layer:
- 8 medjool dates
- 1 Tablespoon water
- 2 Tablespoon coconut oil melted
- pinch sea salt
- 1/2 cup dried coconut
- Tablespoon optional: 1 carob powder carob boosts the sweet caramel flavor!
- Chocolate Icing:
- 4 Tablespoons coconut oil melted
- 4 Tablespoons raw cacao powder
- 2 Tablespoons maple syrup
Base Cookies: Blend dried coconut in food processor alone for 60 seconds. Add in walnuts, sea salt, blend into a fine meal. Then blend in melted coconut oil and maple syrup. Roll dough out in-between 2 layers of way paper so that it is about 1/4” thick. Put in freezer to firm up. Once firm, remove from freezer and use a round cookie cutter to cut your cookies. Should make 8 large cookies or 12 average sized ones. (Or a simple idea as suggested by Chris is to make one large square cookie, and later cup it up into smaller bars ♥)
Coconut + Caramel Layer: Blend medjool dates with water in a food processor, add in coconut oil. Add in sea salt, and carob powder. Add in a little more water if needed to get caramel to mix better. Then blend in 1/2 cup dried coconut. Pat down a layer of coconut caramel onto each cookie then sprinkle a garnish of dried coconut.
Chocolate Icing: Stir together coconut oil, cacao powder, and maple syrup. Pour into a little bag, and carefully snip off a little corner of the bag, so you can pipe the chocolate in strips across your cookies. If chocolate is too warm it will be really runny, just find the balance between melty and firm to get a nice even strip.
**Optional: For an extra chocolaty taste, spoon a little of the chocolate icing on the base cookie layer before adding the coconut caramel layer! Just let the chocolate cool and firm up before adding the coconut/caramel layer. Pictured below is an example of a cookie with the extra chocolate layer!!
Be sure to store these in the fridge or freezer!! These are so great served right out of the freezer too! Such chewy goodness!!
Also, if I were trying to go nut free on these, I would likely sub in 1 cup sunflower seeds for the walnuts, but I haven’t tried that yet!! Or maybe try some 1/4cup ground flax, and 3/4 cup sunflower seeds if you have to omit the walnuts? Also, feel free to use any nuts in the base, almonds, hazelnuts, cashews, macadamia….. ♥
recipe updated February 23, 2016