Katie found this recipe on a gluten-free blog recently. I love trying new things and I'm always experimenting to try to make the most delicous treats without using wheat flour or gluten. These cookies are just like our favorite Girl Scout Cookies, but homemade and gluten-free. These have always been my mom's favorite Girl Scout cookie too, which is fitting since today is her birthday! Happy Birthday, Mom!!!
I think the Girl Scouts have changed the name of the Samoa cookies, but they still look and taste the same as they always did. You could make these cookies with regular wheat all-purpose flour, but I don't think the flavor would be as good. The flour combination makes the shortbread cookie base so tasty.
1 stick plus two tablespoons butter at room temperature
1/3 cup sugar
1/2 cup brown rice flour
1/2 cup almond flour
1/2 cup plus two tablespoons coconut flour
1/2 teaspoon xanthan gum
1 cup chocolate chips
Preheat the oven to 325 degrees and line cookie sheets with parchment paper.
Beat the butter and sugar using an electric mixer on medium speed for 5 minutes until the mixture becomes light and fluffy. Mix in the flours and xanthan gum, finishing by hand if necessary.
Remove the cookies from oven and allow to cool.
Melt half of the chocolate in a small bowl in the microwave at 30 second intervals using the 50% power setting until smooth. Using a knife, spread the melted chocolate on the bottom of each cookie. Place the cookies in the refrigerator or freezer to allow the chocolate to set.
post for how to toast coconut.
Using a knife, spread the coconut mixture onto the top of each cookie. This is the hardest part because the mixture cools very quickly and becomes too stiff to spread. You can heat it up a little in the microwave or sit your bowl over a pot of barely simmering water to keep the temperature warm while "frosting" the cookies.
Melt the remaining chocolate in the same way you did earlier. Place the melted chocolate into a ziplock bag and cut a small hole on one corner. Drizzle each cookie with the chocolate. Store in the refrigerator.
recipe slightly adapted from glutenfreemom.com