It's that time of year where Girl Scouts all across the country are selling their delicious (and seriously addicting!) Girl Scout Cookies! Unfortunately, the cookies are often full of allergens (gluten, dairy, eggs) and a long list of unnecessary ingredients!
With only 5 ingredients, these copycat samoas seriously rival the real thing. All you need is a food processor, a microwave to melt your chocolate (or the stove!), and a group of friends to share these cookies with...or have them all to yourself like you would with a regular sleeve of Girl Scout Cookies. We won't judge 😉
Channel your inner Girl Scout and get going! Be sure to tag @brassrootsfood so we can see your creation :)
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Servings: 10 Cookies
1 Cup Unsweetened Shredded Coconut
1 Cup Medjool Dates (about 7-10 dates)
1/4 Cup Unsweetened Sacha Inchi Butter
- 1/3 Cup dark chocolate chips
- 1 tsp coconut oil
- Blend coconut, dates, and Sacha Inchi Butter in a food processor until it begins to resemble a crumbly cookie dough. It should hold together when pressed.
- Roll or press roughly 1 Tbsp of dough for each cookie onto a parchment lined plate/baking sheet.
- Using a chopstick, straw or skewer, make a hole in the middle. You may have to wiggle it around to make the hole as big as you would like it!
- Place parchment paper lined plate/baking sheet and refrigerate to set.
- Heat chocolate chips and coconut oil in a microwave safe bowl. Stir every 30 seconds to avoid burning the chocolate!
- Dip the bottoms of the set cookies into the chocolate and drizzle additional chocolate on top!
*Feel free to play around with this recipe! Top with flakey sea salt, chopped Sacha Inchi Seeds/nuts, add in a few dried cranberries.
**Cookies will keep in the fridge for up to a week and in the freezer for 3 months.