Shout-out to the Girl Scouts for totally delivering with their new cookie for 2019!!!
IT'S GLUTEN FREE!!
It's their Gluten-Free Caramel Chocolate Chip Girl Scout Cookie and I couldn't be more excited!
The rest of the non-gluten-free lineup includes S'mores, Thin Mints, Caramel deLites/Samoas, Peanut Butter Patties/Tagalongs, Shortbread/Trefoils, Do-si-dos/Peanut Butter Sandwiches, Lemonades, Savannah Smiles, and Thanks-a-Lots.
Also, in unrelated news this recipe for home made Samoas sounds DELICIOUS!!
As promised.. the recipe for my ridiculously delicious Samoas is finally here! 🍫🍪🙌🏻 . These babies will have you crying out, "gimme SAMOA!!" . Happy FRIDAY! CRUST: 1 cup almond flour 4 tbsp coconut sugar 4 tbsp tapioca flour 4 tbsp melted ghee 1 tbsp coconut flour 2 tbsp coconut milk 1/4 tsp sea salt . FILLING 11 dates, remove pits and soak in hot water for 10 minutes if dates are hard 1 cup shredded coconut, toasted on a parchment lined baking sheet for 5-8 minutes on 300F. Do not let burn!! 1 tsp vanilla 1/4 cup almond butter 1/4 tsp salt . . 2 dark chocolate bars ( I used @Hukitchen or about 1 cup dark chocolate chips) . Preheat oven to 350 F. Prepare a cookie sheet with parchment paper. . Sift your almond flour + coconut flour into a large mixing bowl. I like to sift through a mesh strainer to get all the clumps out! But not necessary. Add your tapioca flour, coconut sugar, sea salt and whisk until completely combined. Add your melted ghee + coconut milk and stir until a dough forms. . Roll dough into 2 inch balls & place on parchment paper. I was able to get exactly 12 balls. Then with your hands, flatten balls into a cookie shape, smoothing out edges with fingers, I used the tip of a straw to create the middle circle! . Place in oven and bake for 10-12 minutes, or until tops are golden brown! Allow 🍪 to COMPLETELY cool before adding filling. . Add all your filling ingredients (make sure coconut is toasted) into food processor and blend until smooth! . Once your cookie crusts have cooled, spread filling on top each cookie! You can use the straw to reshape the hole if It gets covered! . Place your baking sheet in fridge to chill 🍪 for 30 minutes min! . After chilled, prepare chocolate. Break both choc bars into a few pieces & add into a microwave safe bowl. Microwave in increments of 45 seconds stirring in between. Dont burn chocolate so be sure and stir after each microwave stint! . Dip each base of 🍪 in chocolate + transfer back to parchment paper. I used my hands! Use remaining chocolate to drizzle on top of each cookie, I used a spoon. NOW place 🍪 back in fridge for 15-30 min for choc to harden! Enjoy!