Gluten Free Mama’s Home-Made Mock Girl Scout Cookies
Gluten Free Samoas
It broke my heart when we walked by the Girl Scouts selling cookies this year. It has never been an
issue in the past, but now that Lexie is almost 7, I see the disappointment in her eyes when she
realizes that they are not gluten free. The sweet little girl she is says, “Mom, we should get some for Cassie, because she really likes them.” I respond, “Lexie, that probably wouldn’t be fair since you can’t eat them too.” Lexie in her sweet little voice, “That’s okay mom, you can just make me some that are gluten free.” Being the sucker I am, oh, I mean the good mom that I am, I told her I would.
Last year, we made thin mint cookies. You can find the recipe in my newest cookbook, “In the Kitchen with Gluten Free Mama.” So I decided to try the Samoas this time. The first batch I did, I toasted the entire package of coconut with about 1 cup of Sweetened Condensed Milk. Oh man, that got me into some trouble, because I ate about a cup of the coconut plain. Wow! I also attempted to make my own caramel, because I am not big on using products that have so many things we don’t need in them, like high fructose corn syrup, etc. To be honest, I didn’t give my caramel the good Gluten Free Mama try. Mine I cooked a little too long and it had more of a toffee flavor. I had mixed the coconut in with the caramel and it hardened quickly, making it difficult to spread onto the cookie. My kids and friends devoured the cookies anyway. They loved them. But the did not pass the Gluten Free Mama test.
Yesterday, I toasted the coconut without the sweetened condensed milk. I only did this because their might be many of you who are dairy free and I want you to be able to enjoy this delicious cookie too. But if you are not dairy free and don’t mind the extra calories try it with the condensed milk, it is very rich and decadent. I also took the easy route and just bought caramels from the store and melted them. I highly recommend if you have a favorite caramel recipe that you use that, because not only will it taste good you can pronounce everything that is in it. After toasting the coconut I used my coffee grinder, clean of course, and lightly pulsated it to make the coconut pieces smaller, just like on the real Girl Scout Samoas. Be sure to not over grind it, three pulses will be enough. You still want coconut, not coconut flour.
You can see the rest of the directions below in the recipe. The cookies do have steps, but it is well worth the time and the energy. These have got to be the best cookies ever! We only had a few left this morning and I enjoyed two of them for my breakfast. Enjoy!
- 2 cups Mama’s Almond or Coconut Blend Flour
- ½ tsp. salt
- ¼ tsp. baking powder
- 1 tsp. xanthan gum
- ¾ cup butter, dairy free margarine, or Spectrum shortening, room temp
- ½ cup sugar
- 1 tsp. vanilla
- 1 egg white