Copy-Cat Girl Scout Samoas (Vegan)

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Hey guys thank you so much for watching this video and I hope you enjoy it! Today is NATIONAL DONUT DAY so I decided to make donut-hole cookies!! Close enough haha. I am super excited to be sharing this recipe with you guys and incorporating vegan ingredients. These cookies taste just like the real thing, I promise! If you want more details on this recipe and a list all of the ingredients check it out down below! xoxo

Ingredients:

1 cup sugar
1 cup water
2 cups Namaste gluten-free flour
1/2 tsp pink Himalayan salt
1/4 tsp baking soda
1 tsp vanilla extract
2 tbsp plant milk
12 oz bag dark chocolate vegan chips
2 cups coconut shavings
approximately 2-3 cups melted vegan caramel

  1. Add the sugar and water together and use a hand mixer to mix until a fluffy consistency.
  2. Add flour, salt, and baking soda. I used gluten-free flour from the brand Namaste but feel free to use whatever flour you’d like. I also used Himalayan salt which is a healthier alternative to processed salt but you can also use whatever salt you have in your kitchen. Mix all of these ingredients together.
  3. Add 1 tsp of vanilla extract and 2 tbsp of plant milk. You can use any vegan milk of your choice such as coconut or almond as well. Mix everything together again.
  4. You want to form your dough mixture into a ball and wrap it with plastic wrap. Refrigerate the dough for about 2 hours.
  5. Once your dough is complete, take it out of the refrigerator and roll it out using a rolling pin. Use cookie cutters to cut the dough into the shape of Samoa cookies. I honestly didn’t have the proper cookie cutter so I used the lid of a mason jar and the worked perfectly fine. Careful with the dough as it is very delicate and can break easily. Use the remainder of the dough around the cookie cutter to repeat the steps until the dough is complete.
  6. Place the cookies on a baking pan with parchment paper and bake them in the oven on 350° F for 20-30 minutes until they turn a light brown color.
  7. Add coconut shavings to a bowl on top of parchment paper and bake on 350° F for about 10-15 mins and mix them halfway through for even distribution. You also want the coconut shavings to turn into a golden color.
  8. Add vegan caramel and mix together. Now for the vegan caramel I have 2 different recipes. One recipe is without processed sugar and one recipe is with sugar. I will list them down below.
  9. Put the coconut/caramel mixture on top of the cookies and then dip them into a 12oz package of melted dark chocolate vegan chips. Drizzles more on top using a piping or plastic bag. Let them dry before serving.

CARMEL RECIPE:

First Recipe:

    • 2 cups coconut or agave nectar
    • 1/2 cup melted coconut oil
    • 2 cups raw cashews
    • 1/2 cup water
    • juice from 2 lemons
    • 2 tsp vanilla extract
    • 1/4 tsp salt

Blend it all together until you get a smooth consistency.

Second Recipe:

  • 16 oz light brown sugar ( I used dark sugar which is why my caramel came out so dark)
  • 2 cups plant milk
  • 2 tsp vanilla extract

Place everything on a large pan and boil for about 20-40 minutes. Let it cool for another 15-20 minutes before use.

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