vegan samoas girl scout cookies

By Jody

Ingredients

• Shortbread cookie:
• 1/2 cup Earth Balance Original
• 1/4 cup sugar
• 1/2 teaspoon vanilla extract
• 1 tablespoon vanilla soy milk
• 1 cup whole wheat flour
• 1/8 teaspoon baking powder
• 1/8 teaspoon salt
• Coconut topping:
• 2/3 cup sugar
• 3 tablespoons Earth Balance
• 1/2 cup vanilla soy milk
• 1/2 teaspoon vanilla extract
• 3/4 cup shredded coconut
• Chocolate drizzle:
• 1 cup dairy-free chocolate chips

Preparation

Step 1

1Line two baking sheets with parchment paper or Silpat silicone mats.
2In a medium bowl, beat together the Earth Balance, sugar, vanilla extract, and soy milk until creamy. Add the flour, baking powder, and salt until well combined. Knead the dough into a ball and place it in the bowl. Place the dough in the fridge for 20 minutes to firm up a bit.
3Preheat your oven to 350ºF. Roll the dough out on a well-floured surface until it's about one-quarter inch thick. Using a circular cookie cutter or glass, cut out cookies and place them on the lined cookie sheet. Use a smaller cookie cutter or the top from a water bottle to make the little circle inside.
4Bake the cookies for 10 to 12 minutes, or until they begin to brown on the edges. Allow them to cool completely on a rack.