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–+ servings
Scout Cookies

Delightful Vegan Scout Cookies You Can Make at Home

Enjoy delightful Vegan Scout Cookies, a gluten-free treat celebrating classic Samoa flavors with a modern twist.
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Prep Time 30 minutes
Cook Time 30 minutes
Cooling Time 20 minutes
Total Time 1 hour 20 minutes
Servings: 12 cookies
Course: Desserts
Cuisine: Vegan
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Almond Flour Can substitute with oat flour
  • 1/3 cup Pure Maple Syrup Agave syrup or honey can work in its place
For the Caramel Filling
  • 1 cup Medjool Dates (pitted) Soak in hot water if they’re a bit dry
  • 1 cup Shredded Coconut (toasted) Opt for unsweetened and toast to enhance aroma
For the Chocolate Topping
  • 1 cup Vegan or Regular Dark Chocolate Chips Choose dairy-free for a completely vegan treat
  • 2 tablespoons Coconut Oil Any neutral oil can be used as a substitute

Equipment

  • Mixing bowl
  • Baking Sheet
  • Parchment Paper
  • cookie cutter
  • Food Processor
  • Pan
  • microwave

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 250°F (120°C) and line a baking sheet with parchment paper.
  2. In a mixing bowl, combine almond flour and pure maple syrup until cohesive dough forms.
  3. Roll the dough between two sheets of parchment paper to about 1/4 inch thick.
  4. Cut out cookie shapes with a cookie cutter and transfer to the baking sheet.
  5. Bake for 25–30 minutes or until lightly golden on edges; cool on baking sheet.
  6. Soak Medjool dates in hot water for about 10 minutes, then blend until smooth.
  7. Toast shredded coconut in a pan over medium-low heat for 5–7 minutes, stirring frequently.
  8. Spread date caramel on each cookie and press into toasted coconut to coat edges.
  9. Melt dark chocolate chips with coconut oil and drizzle over cookies; freeze for 20 minutes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 2gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gSodium: 50mgPotassium: 150mgFiber: 3gSugar: 10gCalcium: 50mgIron: 1mg

Notes

Keep your cookies in an airtight container at room temperature for up to 3 days, or refrigerate for up to 10 days. For longer storage, freeze for 30-60 days and thaw as needed.

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