Samoas Pizookie

@cokocooks

This Samoas pizookie was inspired by the classic girl scout cookie. It has a buttery dough as the base layer, topped with caramel, toasted shredded coconut, and a chocolate drizzle. The taste and texture reminded me exactly of the samoas cookie. I remember being in high school and trying to choose between these and the peanut butter cookie when girl scout cookie season came. Making this cookie defintely brough that nostagic feeling from high school, but I honestly think I like this samos cookie better in pizookie form. There is just something about eating a cookie with a spoon out of a cast iron skillet that is just so satisfying to me.

Ingredients

This samoas pizookie starts with my classic pizookie base with a buttery dough. I used oat flour and a flax egg to keep it gluten free and vegan friendly. After I cooked the base I added some homeade caramel and shredded coconut on top. The homeade caramel is the same recipe I used in my pecan pie bars. It has a secret ingredient that I really think gives it the best caramel flavor, which is cookie butter. This gives it that classic samoas flavor, and then add some toasted coconut to give it the well known texture. To finish is a dark chocolate drizzle. This adds the perfect finish to the sweet cookie to balance out the flavors. Then my favorite way to serve the pizookie is with a few scoops of ice cream. You could also add some whipped topping or even just eat it plain.

Pizookies will just never get old. I love trying all new flavors and comparing them to traditional cookies. This samoas pizookie definitely beat my expectations to the traditional girl scout cookie. It can be made gluten free, vegan, and refined sugar free. Hope yall are enjoying the pizookie series and all the other pizookie flavors.

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Samoas Pizookie

All the flavors of a classic Samoas cookie in one cast iron skill

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 1/4 cup vegan butter softened
• 1/2 tbsp ground flaxseed
• 6 tbsp monkfruit sweetener or cane sugar
• 3/4 cup oat flour
• 1/2 tsp baking powder
• 1/4 tsp baking soda
• 1/2 tsp vanilla
• pinch of salt

Caramel

• 1 tbsp cookie butter can sub cashew if gluten free
• 1 tbsp coconut oil
• 1 tbsp coconut cream
• 2 tbsp maple syrup

Toppings

• 1/4 cup dark chocolate
• 1 tsp coconut oil
• 1/2 cup toasted shredded coconut or you can toast yourself

Instructions

• Preheat oven to 350 degrees and grease a 8" cast iron skillet
• In a mixing bowl add ground flaxseed with 1 1/2 tbsp water and let gel for 3-5 minutes
• Add in the butter and sugar and stir to combine
• Fold in flour, baking powder, baking soda, salt and vanilla and spread in cast iron skillet
• Place in oven to cook for 18-20 minutes until set and starting get lightly golden brown
• While the cookie is cooking add the coconut oil and coconut cream to a microwave safe bowl and melt. Mix in the cookie butter and maple syrup until smooth and place in the fridge
• Let the cookie cool for about 30 minutes and then spread the caramel over the top. Add the shredded coconut and press down so it sticks.
• In a microwave safe bowl add the chocolate and coconut oil and microwave in small increments until chocolate is smooth. Then drizzle chocolate over coconut
• Top with ice cream if desired and serve
• If you want the caramel to be more set then place in the fridge for one to two hours with coconut before drizzling the chocolate.

Nutrition

Serving: 1g | Carbohydrates: 44g | Protein: 3g | Fat: 20g

* Follow me on instagram @_cokocooks or feel free to ask questions or leave any comments!

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