Want to hear a love story? 

When I was seven I tasted my first Samoa Girl Scout cookie, and I fell head over heels. For many years, I would buy myself a box at the start of cookie season, and I'd eat one a day until they ran out. (Just kidding, I usually consumed the entire box in, like, three days.)

But then... I got all health conscious - and Sam and I had to go our separate ways. (Dear Sam, if you're reading this - it wasn't you; it was me...)

Fast forward several years, and several cookie trials later, and I've FINALLY met the REAL love of my life! I present to you: Heaven in a cookie! Also known as a Vegan, Paleo SAMOA COOKIE!

Seriously - these taste like Samoa cookies meet Twix bars. They're sweet, crunchy on the bottom, chewy in the middle, and coconut-y on the top. They are DIVINE. I brought a test batch to a party and they were a hit! SERIOUSLY SO GOOD. Plus, they're easy. Trust me!

What You'll Need:

For the Cookie Crust:

  • 1 3/4 cup almond flour
  • 1/3 teaspoon sea salt
  • 5 tablespoons pure maple syrup
  • 1/2 cup coconut oil, melted

For the caramel middle:

  • 1 cup cashew butter
  • 1/2 cup coconut oil, melted
  • 1/2 cup pure maple syrup
  • a pinch of sea salt or himalayan sea salt

For the Chocolate topping:

  • 2/3 cup coconut oil, melted
  • 1/2 cup cocoa powder
  • 2 tablespoons pure maple syrup
  • 1/2 cup shredded coconut, unsweetened 

The Method:

  1. Preheat the oven to 350-degrees F. Grease a 9x13 baking pan (with small edges) or lay parchment paper down (don't forget to grease the edges!). 
  2. To make the cookie crust, combine almond flour and salt into a medium bowl. Add in melted coconut oil and maple syrup. Use a fork or hand-held mixer on "low" to thoroughly blend. Then, spread batter to the bottom of the baking sheet. Bake for 10-12 minutes, or until the edges are golden brown. Then, take out of the oven and set aside.
  3. To make the caramel middle, combine the "caramel middle" ingredients in a medium saucepan over low heat. Stir constantly until all ingredients are thoroughly blended and substance is smooth - about 3 minutes. Then, pour the caramel over the cookie crust. Place the cookie crust in the freezer for an hour (cover with loose fitting saran wrap).
  4. To make the chocolate topping, combine the coconut oil, cocoa powder, and maple syrup in a small saucepan over "low" heat. Stir until well blended. Pour over cooled caramel layer. Place in the freezer for an additional 15 minutes until chocolate layer is almost solid; then, sprinkle with flaked coconut and enjoy!

To cut these bars, I use a large, clean knife (remove the crumbs after each "cut") or a pizza cutter. 

Since this recipe is vegan, you could store them for up to a week with no problem - but they won't last that long! Store in an airtight container on the counter, in the refrigerator, or in the freezer. 

Tiffany Kent