By Kristen
Samoa cookie
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Sorry girl scouts, but let me introduce you to the carageenan free version (yes, the original version has that). These were by far my favorite growing up (with thin mints coming in a close second). This was adapted from
recipe with a minor change to add almond butter instead of coconut oil. I made these in minutes and they no NOT disappoint!
Ingredients:
1 1/2 cup shredded unsweetened coconut
1 cup soft dates
1 Tbsp almond butter
unsweetened chocolate, melted
Method:
Toast coconut in oven at 350 F for 5 minutes until brown. In a food processor, blend toasted coconut, dates, and almond butter until a sticky batter forms. Form into desired shape, then using a chopstick (or whatever you’ve got) make a hole in the center of each cookie. Place in freezer while melting chocolate. Dip bottom of each cookie in chocolate and drizzle over the top. Freeze for 2 minutes for chocolate to harden then enjoy!🥥
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Updated at: Sat, 03 Feb 2024 11:32:18 GMT
Nutrition balance score
Unbalanced
Glycemic Index
45
Low
Glycemic Load
3
Low
Nutrition per serving
Calories84.2 kcal (4%)
Total Fat6 g (9%)
Carbs7.1 g (3%)
Sugars4.7 g (5%)
Protein0.9 g (2%)
Sodium4.3 mg (0%)
Fiber1.7 g (6%)
% Daily Values based on a 2,000 calorie diet
Ingredients
24 servings
Instructions
Step 1
Toast coconut in oven at 350 F for 5 minutes until brown. In a food processor, blend toasted coconut, dates, and almond butter until a sticky batter forms. Form into desired shape, then using a chopstick (or whatever you’ve got) make a hole in the center of each cookie. Place in freezer while melting chocolate. Dip bottom of each cookie in chocolate and drizzle over the top. Freeze for 2 minutes for chocolate to harden then enjoy!🥥
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