Healthy “Girl Scout Samoas”
I don’t subscribe to the annual scurry to purchase as many boxes of girl scout cookies. I just know I can’t! Especially with the Samoas! But when I stumbled upon a similar recipe I couldn’t help myself and had to try these. Not only are they doppelgangers to this spring treat, but they are made with 5 simple ingredients that you most likely have on hand and won’t create that chemical reaction to have “just one more” over and over again.
Best yet, they are a better alternative to that sweet bite you’re craving after a meal and won’t trigger huge insulin spikes like the ones you buy from your neighbor’s daughter. Don’t get me wrong, I’m all about supporting them, donate if you want, but make these cookies instead. If you’re interested in learning more about how to reduce Insulin Resistance take a read from this article I wrote: Why Insulin Resistance is the Number One Cause of Hormone Imbalances
Ingredients
10-12 pitted Medjool dates
1 1/2 cups unsweetened coconut, toasted
3/4 cup dark chocolate chips
1 teaspoon unrefined coconut oil
Flakey Maldon Sea Salt
This recipe yields about 8-10 cookies
Method
Preheat the oven to 350 degrees. Place the coconut in a thin layer on a parchment-lined baking sheet. Toast for about 5-6 minutes depending on your oven. It should be golden brown. Once it is slightly cooled, add it along with the dates to a food processor. Pulse until it is combined.
Roll “dough” into a ball, pressing down to about a 1.5 -2 inch circle. Place it on the same parchment-lined baking sheet. Once all your cookies are formed, use a chopstick or straw to create a small center hole in the cookie. These cookies are crumbly at first so just press them back together if they break. Place in the freezer for 5 minutes to harden.
Meanwhile, melt the chocolate chips and coconut oil in 30-second intervals, stirring between, until it is combined. Take the cookies out of the freezer and gently place the bottom side into the chocolate. Flip over to let it dry (the coconut oil creates a magic shell). Place the cookies back in the freezer again for another 5 minutes. While they are hardening, take the remaining chocolate and place it in a zip lock back. Snip a small part of the bottom corner of the bag for piping. Bring the cookies out again, and flip them over. Drizzle the chocolate on top, and sprinkle with sea salt. Freeze, and enjoy! Place in a freezer-safe container for up to two weeks (if they last that long) and enjoy. Just leave it out at room temperature for a minute or two before taking your first bite!
