Low Carb Samoas

These cookies are a must! Our friend, Abby, first suggested this recipe and I was a bit skeptical. It's not that I doubt her talent because she's a wonderful cook, but I have a very soft spot for these decadent treats. In fact, I'm glad they're only sold in January because it helps me get excited when they're around and then {almost} forget them when they're not around. You can try these low carb cookies as the recipe is laid out with erithrytol or substitute coconut sugar or maple syrup for a paleo version.
(yields approximately 26 cookies)

Ingredients:
Cookie:

• 1 cup coconut oil
• 1/2 cup erithrytol
• 2 cups almond flour
• 1 tsp vanilla
• 2 1/2 tbsp coconut flour

“Caramel”:

• 1/2 cup nikki’s cookie butter
• 4 tbsp canned coconut cream
• 1/2 cup cashew butter
• 2 tbsp coconut oil
• 1 cup shredded unsweetened coconut

Chocolate drizzle:

• 1 cup nikki’s chocolate fudge
• 3 tbsp cocoa powder 

Preparation:

1. Preheat oven to 300 degrees
2. Mix coconut oil, vanilla, and erithrytol until combined 
3. Add in coconut flour and almond flour, stir until combined
4. Cover counter top or baking sheet with parchment paper, then remove dough and roll/or flatten with hands until about 1 inch thick
5. Use the top of a glass to cut circles in the dough then use a smaller circle (such as the lid of vanilla extract) to cut out the center
6. Carefully use a spatula to pick up each cookie, remove center circle and place them on a separate baking sheet with parchment paper
7. Place remaining dough back into the bowl and continue this process until dough is gone
8. Bake cookies for about 12 minutes or until edges start to brown
9. Once cooled, place in the freezer for at least 5 minutes to set
10. For the caramel layer, make sure all ingredients are room temperature then combine
11. Dip each cookie in the caramel layer on both sides, then repeat with the shredded coconut, then place back on the parchment paper
12. Once all cookies are dipped, freeze again for at least 5 minutes
13. Take 1 cup of Nikki’s chocolate fudge coconut butter microwave or heat on stovetop and mix in 3 tbsp of cocoa powder
14. Dip bottom half of cookie in chocolate mixture
15. Take the extra chocolate and drizzle on the top of the cookies
16. Freeze for 10 more minutes to set

Recipe and pictures by Abby of @abbyskitchen on Instagram.