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–+ servings
Scout Cookies

Delicious Vegan Scout Cookies That Will Wow Your Taste Buds

These Vegan Scout Cookies are an irresistible treat with layers of caramel, coconut, and chocolate, perfect for guilt-free indulgence.
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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: Cookies
Cuisine: Vegan
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Base
  • 2 cups Almond Flour Substitute with oat flour for a different taste
  • 1/2 cup Pure Maple Syrup You can swap it with agave syrup or honey
For the Caramel Filling
  • 1 cup Medjool Dates Make sure they’re pitted for easier blending
For the Topping
  • 1 cup Shredded Coconut Opt for unsweetened for a healthier snack
  • 1 cup Dark Chocolate Chips Use dairy-free chocolate for a vegan option

Equipment

  • Oven
  • Baking Sheet
  • parchment paper
  • Mixing Bowl
  • Blender
  • Skillet

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 to create a smooth dough.
  3. Cut out desired shapes from the rolled dough using cookie cutters.
  4. Transfer the cut-out cookies onto the prepared baking sheet and bake for 25-30 minutes.
  5. Soak pitted Medjool dates in hot water for about 10 minutes then blend until smooth.
  6. Toast shredded coconut in a skillet over medium heat for 5-7 minutes.
  7. Spread a layer of date caramel onto each cookie and press them into the toasted coconut.
  8. Melt dark chocolate chips in a microwave-safe bowl in 20-second intervals, stirring in between.
  9. Dip each cookie into the melted dark chocolate and freeze for about 20 minutes to set.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 24gProtein: 3gFat: 11gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 50mgPotassium: 150mgFiber: 3gSugar: 12gCalcium: 60mgIron: 1mg

Notes

Store cookies in an airtight container in the fridge for up to 7-10 days or freeze for up to 60 days.

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