4-Ingredient Samoa Cookies
Finally, my mom (gluten-free) and I (dairy-free) can enjoy a little taste of arguably the best Girl Scout cookies with this super simple recipe!
Prep Time: 10 minutes | Freeze Time: 20 minutes | Total Time: 30 minutes
Ingredients:
1 cup unsweetened shredded coconut
1 cup pitted Medjool dates
1/4 cup water
1/3 cup dark chocolate chips
1 tsp coconut oil
Instructions:
Preheat oven to 400° F.
Toast the unsweetened coconut shreds on a baking sheet for 2-5 minutes.
Add the toasted coconut and dates to a food processor and pulse until the mixture starts to form a ball of dough. You may need to add a little bit of water to the mixture.
Form little round cookies using the dough from the food processor and place them onto a lined baking sheet.
Place the cookies in the freezer to harden.
Add the chocolate and the coconut oil to a small microwave-safe bowl and melt in 30-second increments until the chocolate is melted.
Remove the cookies from the freezer and either dip each cookie into the chocolate to coat or use a spoon. Place the cookies onto the baking sheet and place them back into the freezer for 15 minutes.
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