Sinless Samoas – Girl Scout Cookies Made Healthy

Originally Published on EatingBirdFood.com By Brittany Mullins

Samoas cookies made healthy with only 6 ingredients. These sinless samoas bites are filled with caramel flavor from the dates, studded with chocolate chips and coated in toasted coconut. Vegan and gluten-free.

I don’t remember the last time I ate a real Girl Scout cookie, but growing up Samoas (aka Carmel DeLites) and Thin Mints were my favorites and I would get excited when my mom would buy them each year.

Sinless Samoas – Girl Scout Cookies Made Healthy

Nowadays I try my best to stay away from packaged cookies and other processed foods, but I love the flavor combination of Samoas so I thought I would come up with a healthy version that I could feel good about eating. These little bites/balls totally fit the bill. They’re sweet, but not too sweet and the toasted coconut makes them really taste like Samoas.

I’ve made similar balls, that were rolled in regular dried coconut before (remember my Heady Goo Balls?) and I must say that the toasted coconut lends a rich flavor that definitely makes these little guys seem more decadent.

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So if you’re craving Girl Scout cookies this spring, just whip up a batch of these. Your sweet tooth will be cured with a treat made of only six ingredients and without any high fructose corn syrup, artificial coloring or hydrogenated oils.

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 Description

Samoas cookies made healthy with only 6 ingredients and about 10 minutes. These sinless samoas bites are filled with caramel flavor from the dates, studded with chocolate chips and coated in toasted coconut. Vegan and gluten-free.
Ingredients

  • 1 cup pitted dates (about 12)
  • 1/2 Tablespoon almond butter
  • 2/3 cup unsweetened shredded coconut (divided)
  • 1 Tablespoon mini vegan chocolate chips or dark chocolate pieces (divided)
  • 1/8 teaspoon sea salt
  • 1/8 teaspoon vanilla

Instructions

1. Pre-heat oven to 400°. Spread all the shredded coconut onto a baking sheet for toasting. Place in oven for 5-10 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it can easily go from toasted to burnt.
2. Place dates, almond butter, 1/3 cup of the toasted coconut, 1/2 Tablespoon mini chocolate chips, sea salt and vanilla into a food processor or mini chopper. Process until the mixture turns into a dough ball.
3. Work “dough” with clean hands to add in the other 1/2 Tablespoon of chocolate chips. Pinch off small amounts of the dough (about 1.5 teaspoons full) and roll into 12 balls. Roll balls in remaining 1/3 cup of toasted coconut.
4. Store in fridge.

Nutrition

Serving Size: 1 ballCalories: 80Sugar: 5GFat: 5GCarbohydrates: 8GProtein: 1G

Almond Meal Cookies with Chocolate Chips and Coconut

Just a little warning on this one.  These cookies need to be popped in your mouth and eaten in one bite.  So you might not want to make them too big.  Also if you try to make it vegan, it just doesn’t stay together.  Lastly these cookies will go fast.  I have to get rid of them ASAP.  Because it’s easy to eat a whole bunch.  Most of all, enjoy them.

XOXO,

Valerie

Originally Published on Minimalistbaker.com on  By

Almond Meal Cookies with Chocolate Chips and Coconut

A month or so back I stumbled upon blog so lovely I immediately became enamored. The name, Sprouted Kitchen. The mission, to make whole foods tasty. The pair behind the movement, husband and wife Sara and Hugh Forte – cook and photographer, respectively.

Consider me hooked, hence the reason I hopped over to Amazon mere moments after discovering their site and snatched up a copy of their new cookbook. This is my humble attempt at honoring the amazing work Sarah and Hugh have put forth in this stunning book that has now become my constant cooking companion, favorite coffee table book, and source of light reading on the weekends (all three true statements).

Almond Meal Cookies with Chocolate Chips and Coconut_2

I love Sprouted Kitchen because it’s not trying to be anything, per say, besides honest. It’s not trying to secure the market on gluten free cakes or sneak spinach into brownies or make you give up meat. It’s simply presenting whole foods in a beautiful, simple way and making them damn delicious in the process. Proof? These gluten-free cookies that require just a few ingredients (that’s my kind of recipe) and contain three of my favorite flavors: chocolate, coconut and almond.

John and I had a few friends over for dinner last week and as we were expecting a few gluten-free eaters, I knew these cookies would be just the thing to bake. I had everything on hand except coconut flake, which I walked a block or so over to our local specialty foods purveyor (Nifty Nut House) to grab a pound or so of. While there I also managed to snag a “sample” of a double dipped dark chocolate malt ball – an object so large it hardly warrants the title of sample and more like small feast. Either way, I headed back to our place, the Kansas wind whipping my hair in all directions, coconut clutched in my hand and a happy chocolate-coated malt ball belly in tow. Life was good.

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I was so excited to make these cookies – my first recipe to try from Sprouted Kitchen – that I think I literally squealed out loud while gathering my ingredients. Three things I loved about this recipe: It was simple, healthy and quick to prepare; not to mention it yielded some seriously amazing chocolate chip cookies that any eater – gluten-free or not – would be pleased to pick up (yes, the cookie platter was plumb empty halfway through our dinner party).

So thank you Sara for dreaming up such delicious, wholesome recipes and sharing them on Sprouted Kitchen. And thank you Hugh for capturing it all with your impeccable photography skills. I suspect these cookies – and your cookbook – will be warming my little home and my heart for a long time to come. Cheers.

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Almond Meal Cookies with Chocolate Chips and Coconut

Prep time
45 mins
Cook time
10 mins
Total time
55 mins

Gluten-free cookies from the Sprouted Kitchen Cookbook, featuring bits of dark chocolate, shredded coconut, and hearty almond meal.
Author: Minimalist Baker
Recipe type: Dessert
Cuisine: Gluten-Free, Vegetarian
Serves: ~20 cookies
Ingredients

  • 1 1/4 cups (137 g) almond meal
  • 1/4 cup (30 g) chopped dairy-free dark chocolate (Sara used cacao nibs)
  • 1/2 cup (40 g) shredded unsweetened coconut
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt (Sara used sea salt)
  • 1/3 cup (73 g) brown sugar (Sara used muscovado)
  • 1 egg
  • 3 Tbsp (45 g) coconut oil, melted
  • 1/2 tsp vanilla extract

Instructions

1. In a large mixing bowl, stir together almond meal, dark chocolate chips, coconut, baking powder, salt and sugar.
2. In a separate bowl, beat egg until uniform in color and doubled in volume.
3. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.
4. Chill in the fridge for at least 30 minutes or even overnight.
Preheat oven to 375 degrees F (190 C).
5. Shape dough into 1-inch balls, place on baking sheet with 1-1/2 inch space in between each. Press down slightly to flatten a bit.
6.Bake until edges begin to brown, 7-10 minutes.
7. Remove from oven and let cool before serving.

Nutrition Information
Serving size: 1 cookie (of 20) Calories: 78 Fat: 6.3 g Saturated fat: 2.9 g Carbohydrates: 5 g Sugar: 3.5 g Fiber: 1 g Protein: 1.7 g

Almond Meal Cookies with Chocolate Chips and Coconut5
Hi, I’m Dana! I am a food stylist, photographer, creator of the Food Photography School, and author of the 31 Meals Cookbook and Everyday Cooking.

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