Homemade Samoa Cookies

Keto Samoa Cookie Bars All Day I Dream About Food

WEBJan 27, 2019 · Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the …

Rating: 4.8/5(44)
1. Preheat the oven to 325F. In a medium bowl, whisk together the almond flour, sweetener, and salt. Stir in the melted butter until the mixture begins to come together.
2. In a small microwave safe bowl, melt the chocolate and coconut oil in 30 second increments, stirring in between, until melted and smooth. Alternatively, you can melt it double boiler style over a pan of barely simmering water.
3. In a medium skillet over medium heat, spread the coconut. Stirring frequently, toast until light golden brown. Set aside.

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Keto & Gluten Free Samoa Cookies (with Video)

WEBFeb 8, 2019 · Add the heavy cream and allulose and some sea salt. Whisk away until its combined and let it bubble on lower heat for about 10 …

Rating: 4.9/5(27)
1. In a food processor, combine the almond flour, low carb sweetener, baking powder, and xanthan gum together by pulsing until mixed.
2. Add in the diced cold butter and the vanilla. Pulse again until the mixture is not longer dry but resembles bread crumbs. Then add in the egg and pulse again until the mixture looks like a thick cookie dough.
3. Dump the dough out on a long piece of parchment paper. I use the rubber spatula to create a more rectangular shape to the dough. Roll the dough up into the parchment paper to for a log. Create a log that is 10" long and twist off the sides tightly so that the dough will take the shape of the parchment paper.
4. Place in the freezer for 45-50 minutes or until solid to the touch, If you plan on baking at a later time, keep in the fridge and then place in the freezer prior to the actual bake time.

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No Bake Cookies – Copycat Samoas The Foodie Affair

WEBNov 29, 2017 · Instructions. Line a baking sheet with parchment paper and set aside. In a small bowl combine coconut and caramel. Note that the …

Rating: 5/5(1)
1. Line a baking sheet with parchment paper and set aside.
2. In a small bowl combine coconut and caramel. Note that the amount of caramel used may vary depending on the brand - start with 1/4 cup and increase until coconut flakes are well coated and sticky. Place in the refrigerator.
3. Melt chocolate chips in a double boiler or microwave in 30 second increments until melted and smooth. Carefully dip the rounded side of the wafer in the chocolate and place them on the prepared baking sheet to harden (chocolate side up).
4. Once chocolate is firm turn cookie over and place a heaping teaspoon of the coconut mixture on the cookie. With the remaining chocolate pipe over the top of each cookie. Sprinkle with additional coconut if desired. Let set and enjoy!

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