GIrl Scout Cookies Can Be Healthy!

If you love Samoas (or Caramel DeLites as they were called in California) as much as I do but care about what goes into your body, you should give this recipe a try!

This recipe comes from What Would Janessa Do.

Her blog is awesome, be sure to check it out!

They are not necessarily easy to whip up...

they are time consuming.

But OH. SO. WORTH. IT.

Here's the recipe with my modifications:

COOKIES:

1 1/2 cup blanched almond flour

1/2 cup coconut flour

1 tsp aluminum free baking powder

1 cup coconut oil or 1 stick of organic butter

{I used half of each}

1 cup xylitol

1 egg1 tsp celtic sea salt
COCONUT CARAMEL:
1 cup xylitol
6 TBS organic butter
1/2 cup organic heavy whipping cream {raw is best}
1/2 cup unsweetened shredded coconut
CHOCOLATE DRIZZLE:4 squares of unsweetened bakers chocolate

2 Tbsp. butter

8 drops of Stevia

2 Tsp coconut sugar 

{or maple syrup or honey..sweeten to taste with what you like best}

COOKIE INSTRUCTIONS:

-Preheat the oven to 325 degrees F. 

-Cream the butter, xylitol and egg until fluffy. 

-Mix together the almond flour, coconut flour, baking powder, and salt in a separate bowl. 

-Slowly add in the dry ingredients to the wet and mix until combined. 

-Roll the dough out into 1/4 in thick dough. {I like to use parchment paper on top and a silpat on bottom when rolling out dough} 

-Use what you have in your kitchen to get the round shape.  {I used a small drinking glass and an icing piping tip for the centre.

-Bake in preheated oven until golden around the edges. Be sure to let these cool completely.  I am impatient so I put them in the fridge:)

COCONUT CARAMEL INSTRUCTIONS:-Heat butter on high heat in a heavy-bottomed 2-quart or 3-quart saucepan. {Be prepared...don't let the butter burn!!!!!}
-As soon as it comes to a boil, {watch for specks of brown} immediately add the xylitol and cream to the pan. 
-Whisk until caramel sauce is smooth. {You won't believe how amazing this sauce is!}
-Once the sauce has cooled down a little, pour it into a bowl or glass jar and let it cool to room temperature. 
-Stir in dried coconut flakes. Place 1-2 TBS of this mixture on top of each circle. Set in freezer to set. 


CHOCOLATE DRIZZLE INSTRUCTIONS:

-Melt the chocolate squares and butter in a double boiler.

-Add sweetener and stir until smooth.

-Remove chocolate from heat.

-I used a fork and carefully lowered the cookies one at a time into the chocolate and then set them back on parchment paper {or wax paper, or silpat} Another option is to pour 1/2 the chocolate onto a plate and dip the cookies this way.

-Drizzle chocolate over cookies with a spoon.

-Pop the cookies in the freezer to let them set.

To make this whole job easier, do what my 12 year old did when she made the same cookies as bars....

The look just as great, taste just as good and require much less fuss!