I realized the internet was seriously lacking when it came to Autoimmune Paleo Girl Scout Cookie recipes. So I reworked a recipe for a raw, vegan, Paleo Samoa Girl Scout Cookie I developed a few years ago, and came up with this new nut-free version that is every bit as amazing, and magical. And I cannot believe it’s also an auto-immune paleo friendly cookie, cuz it sure don’t taste like a cookie you would get to enjoy on a restricted diet!!
So far this toasted coconut caramel cookie has received fabulous reviews from friends and family. And I have a feeling my starch-free Paleo AS friends will appreciate it too, as this cookie is as low-starch as you can get! (PS: “low starch” does not always mean “low carb” as starch is a carb, but not all carbs are starches. So while this version is not made with refined sugars or grains like a traditional cookie, this cookie does have some carbs as its sweetened with dates and a little maple syrup.) ♥
From one Gluten-free Girl Scout to another, I truly hope you enjoy these cookies as much as I do! Photo above is me in my official brownie uniform back when I used to sell girl scout cookies and go to summer camps. I guess somethings never change, as here I am still slinging girl scout cookies, and I still love attending wild food rendezvous “summer camps”. xx
Autoimmune Paleo Samoa Girl Scout Cookies
These autoimmune paleo girl scout cookies will earn you a cookie badge for sure! These grain-free, paleo, vegan caramel and toasted coconut shortbread cookies are every bit as good as the “real” thing! Actually we think they are even better!
Prep Time 25 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 24 cookies (approx)
Calories 138 kcal
Coconut Shortbread Cookie Base
3 cups dried shredded coconut flakes unsweetened
6 Tablespoons coconut flour
1/2 cup maple syrup
6 Tablespoons coconut oil melted
1 teaspoon vanilla okay to omit
2 pinches sea salt
8 large medjool dates
1 Tablespoon warm water
2 Tablespoons coconut oil melted
1 pinch sea salt
Toasted Coconut Topping
1 cup dried shredded coconut flakes unsweetened
Carob “Chocolate” Drizzle
3 1/2 Tablespoons coconut oil melted
3 Tablespoons toasted carob powder (or for non-AIP version use cocoa/cacao powder)
Coconut Shortbread Cookie Base
Preheat oven to 350 *F.
Using a food processor blend coconut flakes for 2 to 4 minutes until they are pulverized, and ground into fine pieces. Do not blend all the way into coconut butter.
Add in coconut flour, blend again for 20 seconds.
Add in maple syrup, blend.
And in coconut oil, blend. Then transfer the mixture to a bowl to continue incorporating the coconut oil as it will get pretty thick.
Chill bowl of cookie batter in the fridge for 15 minutes. (This will firm up the dough and make it easier to roll out.)
After dough chills and firms up roll out into cookies. Line a baking sheet with parchment paper.
NOTE: Take a small ball of dough at a time and flatten it out using your hands. Use a round cookie cutter (I used a small jar lid) to shape each cookie. You can use a smaller cookie cutter to remove the inner circle to make a donut shape, or just leave them whole.
NOTE: The easiest way to do this is to remove the excess dough around each cookie, without moving or disturbing the unbaked cookie shapes. Also note you are flattening out a little bit of dough at a time, cutting out the cookie shape, and then flattening out a little more dough. I do not recommend rolling out all the dough at once as this is not like traditional cookie dough.
Repeat this step until you have all your cookies rolled out.
Bake cookies for 7 to 10 minutes. Keep a very close eye on your cookies to prevent burning! After the first 7 minutes, check on them every minute or so. You want them to get to a very light golden brown color, but not burn.
IMPORTANT: Do Not Disturb Cookies until FULLY COOL. The cookies will crumble when still hot out of the oven. I let them cool on the cookie sheet for 10 minutes, and then I transfer the entire cookie sheet into the fridge to cool off another 20 minutes. Once fully cool, these cookies hold together really well!
Next make the caramel layer by blending the dates with water in a food processor. (Be sure to remove pits from dates before blending)
Add in 2 Tablespoons of coconut oil, tiny pinch of sea salt, and blend with dates into a thick caramel-like spread.
You can spoon date caramel into a jar and chill in the fridge until ready to use. After shortbread cookie base is FULLY COOL, you can spread the date caramel onto each cookie base.
Toasted Coconut Layer
Note: You can reduce toasted coconut flakes to 3/4 cup as I usually end up with extra. But I like sprinkling any extra on other desserts and dishes. I find the easiest way to toast dried coconut flakes is in a small DRY saucepan over medium heat on the stove top. I keep a close eye on the coconut flakes, stirring them almost constantly, until nice and toasted. Immediately remove from heat and spoon toasted coconut flakes into a bowl to cool. (You can also toast them in the oven, but I find that when using the oven they don’t toast as evenly, usually the flakes on the outer edge start to burn before the flakes in the middle have toasted. Just use the method you are most comfortable with.)
Decorate each cookie with toasted coconut, it will stick to the date caramel layer nicely.
In a small jar, mix together melted 3 and 1/2 Tablespoons coconut oil and 3 Tablespoons carob powder. Stir well. The drizzle carob “chocolate” sauce over each cookie.
Chill cookies and then serve! Cookies best stored in the fridge. Or for long term storage you can freeze them. They will hold together nicely at room temp for the day – like in a lunch box, though the caramel will stick to things.
Makes approx 2 dozen cookies (24 cookies). Each cookie as an estimated 138 calories, 12 grams of fat, 15 carbs, 1 gram of protein. Cookies made per batch will vary on how big or small you make the cookies. The cookies I made (pictured) are just under 2″ wide with a hole in the center.