This is a MUST TRY recipe! All you need are 5 ingredients and you have yourself some Vegan Somoa Cookies! Gluten-free, nut-free, simple and easy for your next dessert session!
Myles was amazed by how similar the taste was to the traditional Girl Scout kind. And I must say... it's one of my favorite cookie recipes (besides our mixes)! I adopted this recipe from @eatingbirdfood. If you're more of a visual learner, link in bio to check out this full video below:
1 cup pitted Medjool dates
1 cup unsweetened shredded coconut
1/2 tbsp of maple syrup
1/3 cup dark chocolate (chips or a chopped bar)
1/2 teaspoon coconut oil
1.Pre-heat oven to 400°F. To toast coconut flakes, spread the shredded coconut onto a baking sheet. Place in oven for 5-10 minutes, until coconut is a light golden brown color. I burnt my first batch so be sure to watch it!
2.Add dates and toasted coconut into a food processor. Pulse until it is thoroughly mixed together. Add maple syrup & pulse.
3.Remove and using a TBSP, scoop and shape into cookie.
4.Using a straw or chopstick, punch a hole in the middle of the dough. Reshape cookie if needed.
5.Place all cookies on a freezable plate with parchment on the bottom-- freeze for about 20 minutes.
6.While cookies are in the freezer, add chocolate and coconut oil to a microwave-safe bowl and melt in 30-second increments until melted.
7.Get your cookies and now dip each cookie on the bottom. Place cookies on the parchment and use remaining chocolate to drizzle on top of the cookies. Place cookies back into the freezer for 10-15 minutes.
8.Take out and enjoy! You can store in the freezer for up to a week! Makes about 8-9 cookies 🌻
make sure to book mark this recipe for later ! ⠀⠀⠀⠀⠀⠀⠀⠀⠀
Bella & Team Coconut Whisk