Snickerdoodle Samoas: Grain-Free Vegan Cookie
Ingredients
Shortbread
- 1 cup (112g) almond flour
- 1/3 cup (40g) coconut flour
- 1/4 cup (80g) maple syrup or honey
- 1/4 cup (50g) coconut oil
- 1 tsp vanilla extract
- 1/4 tsp salt
Coconut Caramel Layer
- 1/4 cup (65g) almond butter or tahini
- 8-10 (200g) pitted medjool dates
- 1/4 cup (50g) coconut oil
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 3-4 tbsp water as needed
- 1 cup Wildway Snickerdoodle Coconut Chips
White Chocolate Cinnamon Coating
- 4oz dairy-free white chocolate (dark chocolate would be yummy too!)
- 2 tbsp coconut sugar
- 1 tsp cinnamon
Preparation
Shortbread
Whisk almond flour, coconut flour, and salt.
Mix in maple syrup, melted coconut oil, and vanilla.
Roll out the dough to 1/4 inch thickness between parchment paper.
Chill flat for 30 minutes.
Use two cookie cutters to cut rings into the dough, yielding about 12 cookies.
Transfer to a lined baking sheet and bake at 350°F for 8-10 minutes.
Cool on the pan for 10 minutes, then transfer to a wire rack to cool completely.
Coconut Caramel Layer
Blend dates, almond butter, coconut oil, salt, and vanilla until a sticky paste forms.
Add water as needed to achieve the desired consistency.
Transfer the mixture to a bowl and stir in the coconut chips.
Spoon or shape the mixture onto the cookies to create a ring on top of the shortbread.
Freeze the cookies for 10 minutes.
White Chocolate Cinnamon Coating
Melt the dairy-free white chocolate.
In a separate bowl, combine coconut sugar and cinnamon.
Dip the bottom of each cookie in the melted chocolate.
Once the chocolate is almost dry, dip in the cinnamon sugar mixture.
Place the cookies on a parchment paper-lined plate.
Drizzle the top of each cookie with white chocolate and sprinkle with more cinnamon sugar.
Chill the cookies until the chocolate is set, then enjoy.