Desserts:

Girl Scout Copycat Paleo Samoas

Call ‘em Carmel deLites or Samoas—either way, this gluten-free, honey caramel cookie is irresistible. A twist on the classic Girl Scout favorite.

Yield 20 cookies
Prep Time 15 minutes
Total Time 30 minutes

Ingredients
  • 1 cup almond flour
  • 4 Tbsp coconut oil, melted (divided)
  • 2/3 cup + 1 1/2 Tbsp Nature Nate’s Raw & Unfiltered Honey
  • pinch of sea salt
  • ½ cup full-fat coconut milk or coconut cream
  • 1 Tbsp vanilla
  • 2/3 cup shredded unsweetened coconut, toasted
  • 1/3 cup dark chocolate chips, melted
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Directions

Heat oven to 350ºF

In a large bowl, stir together almond flour, 2 Tbsp coconut oil, 1 ½ Tbsp honey and sea salt.

Place dough between two pieces of parchment paper, with a rolling pin, flatten until ¼-1/2” thick.

Cut into 1 ½ or 2” rounds with a fluted biscuit cutter or round cookie cutter.

Transfer to a parchment-lined baking sheet.

(The cookies don’t puff up when cooking, so you can cook the whole batch together on one extra-large baking sheet).

Bake for 10-13 minutes, or until the edges turn golden brown.

Remove and cool.

In a microwave-safe container, combine 2 Tbsp coconut oil, coconut milk, 2/3 cup honey and vanilla.

Microwave on high for 3 minutes, stir, then return to microwave for 90 seconds more.

Stir in toasted coconut.

Allow mixture to cool slightly before scooping atop cookies.

Drizzle with melted chocolate.

Allow to cool before serving.

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