I love me some cookies. And with the infiltration of Girl Scout cookies all over my social media feeds and outside my stores, I am craving Samoas like nobody’s business this week. I appreciate that their organization has forayed into gluten-free offerings with their new Toffee-Tastic and Trios, but for the love of all things chocolate, could they please just convert their Samoas/Caramel Delights and Thin Mints into a gluten-free box of deliciousness?!?! Way to take the easy road and make lame GF cookies that every person is fully capable of baking. (I may be slightly passionate about this topic.)
I have by no means cracked any code whatsoever to recreating Samoas, and I think we’ve all resigned to accepting that their glorious chewy texture is probably next to impossible to achieve with gluten-free, healthy ingredients; however, I have managed to bake a nutritious cookie with flavors inspired by Samoas (read: chocolate and coconut.)
For my batch this morning, I had run out of peanut butter so I made my own. Using my NutriBullet with the millet blade, I blended up 1 cup dry cooked, unsalted peanuts and then 2T of flaxseeds since I’m fully incapable of following even the simplest of recipes. This is a delicious, quick fix to making nut butters if you ever run out! For the purposes of the recipe below, I just assumed you would use a store-bought jar of all-natural peanut butter—please ensure the ingredients ONLY consist of peanuts, or peanuts and sea salt. Using ANY version of Jif, Skippy, or other crap completely nulls and voids the healthfulness of this recipe (ah, another topic I get passionate about haha!)
Additionally, any other nut butter could be used instead of peanuts, like almond or sunflower.
Prep Time: 15 minutes |Total Time: 45 minutes |Yields 30 cookies
- 4 ripe bananas (or 3 ripe bananas and 2T coconut oil)
- 2 cups gluten-free quick oats
- 1 cup dark chocolate chips (use carob chips for vegan)
- 1/4-1/2 cup shredded unsweetened coconut flakes
- 2 T natural peanut butter (peanuts and sea salt ONLY)
- 2T ground flaxseeds
- Pre-heat oven to 350 degrees
- Mash up bananas in large bowl with fork
- Mix in peanut butter, quick oats, ground flax, and coconut flakes
- After fully blended into a dough, mix in dark chocolate chips
- Line a cookie sheet with parchment paper (otherwise, coat with coconut oil or coconut spray but I can’t confirm this method works as I haven’t tried it)
- Using a spoon, scoop ~2T worth of dough and place at least 1″ apart. Repeat until all dough is used. I was able to make 30 cookies.
- Bake for 15 minutes.
- Let cool and enjoy!
Disclosure: I found a recipe on Instagram last week called “Sinless Cookies,” which I shared on my own feed @belowthefork, that serves as the premise for these cookies. I unfortunately can’t give credit where credit is due because it looks like it’s been passed around from account to account with too long a paper trail to find the original creator. As with all recipes posted on Belowthefork.com though; I typically have an inspired foundation from which I add, omit, and change ingredients, amounts, preparation, and cook times (sometimes slightly, sometimes entirely) from its original state. In this case, I added flaxseeds and coconut to make it my own.