SAMOAS is my absolute favorite girl scout cookie so when I made this gluten free & vegan version I didn’t quite know what to expect; but low and behold are these AMAZING and everything you could ever want in a cookie!!! !!! *note that this recipe is written differently I am working to find the easiest way to read a recipe while actually making something*3/4c. Bob Red Mills A.P. Gluten Free Flour1/8c. Coconut Flour1/8c. Almond Flour1/4tsp. Baking Soda¼ tsp. Sea Salt 1/4c. Honey1TBLS. Vanilla Extract1 Flax Egg Replacer ( 1TBLS ground flax mix with 3TBLS water let sit 3 min.)1/2c. Coconut Oil MeltedFood Process All Till Blended1/4c. Shredded Unsweetened CoconutAdd Coconut To Above And Food Process 30 Sec. Chill dough for 20 min in RefrigeratorMake dough into balls about nickel size, place on parchment paper and flatten to thin cookie. Make a hole in middle with your finger. Bake at 350 degrees for 6-7min. Let cool.Chocolate Topping:1/2c. Dark Chocolate or Semi-Sweet Chunks or ChipsMelt Chocolate in Double BoilerTake knife and spread chocolate in thin layer on bottom of cookie, let set Carmel Topping:1/2c. Coconut PalmSugar1/8c. Honey1/4c. Coconut Milk (1/2water, 1/2 cream)Put all in sauce pan, bring to boil and simmer 10 min, stirring frequently, take off burner1/4c. Shredded Unsweetened CoconutStir in coconut to aboveScoop Carmel Topping onto Cookies, then spread chocolate topping with the edge of knife in thin lines onto cookie, sprinkle more coconut if desired, put back in fridge to set, or eat immediately. Makes 16 Cookies. Double everything if you want to make more!
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SAMOAS is my absolute favorite girl scout cookie so when I made this gluten free & vegan version I didn’t quite know what to expect; but low and behold are these AMAZING and everything you could ever want in a cookie!!! !!! *note that this recipe is written differently I am working to find the easiest way to read a recipe while actually making something*

3/4c. Bob Red Mills A.P. Gluten Free Flour
1/8c. Coconut Flour
1/8c. Almond Flour
1/4tsp. Baking Soda
ΒΌ tsp. Sea Salt
1/4c. Honey
1TBLS. Vanilla Extract
1 Flax Egg Replacer ( 1TBLS ground flax mix with 3TBLS water let sit 3 min.)
1/2c. Coconut Oil Melted
Food Process All Till Blended

1/4c. Shredded Unsweetened Coconut
Add Coconut To Above And Food Process 30 Sec. Chill dough for 20 min
in Refrigerator

Make dough into balls about nickel size, place on parchment paper and flatten to thin
cookie. Make a hole in middle with your finger. Bake at 350 degrees for 6-7min. Let cool.

Chocolate Topping:
1/2c. Dark Chocolate or Semi-Sweet Chunks or Chips
Melt Chocolate in Double Boiler
Take knife and spread chocolate in thin layer on bottom of cookie, let set

Carmel Topping:
1/2c. Coconut PalmSugar
1/8c. Honey
1/4c. Coconut Milk (1/2water, 1/2 cream)
Put all in sauce pan, bring to boil and simmer 10 min, stirring
frequently, take off burner

1/4c. Shredded Unsweetened Coconut
Stir in coconut to above

Scoop Carmel Topping onto Cookies, then spread chocolate topping with the edge of knife in thin lines onto cookie, sprinkle more coconut if desired, put back in fridge to set, or eat immediately. Makes 16 Cookies. Double everything if you want to make more!

GARLICPretty much garlic is an all the time staple for me, but due to all of its health benefits it is great to fight infections from fall and winter illnesses.Uses: Of course it is best the more raw and less cooked, if that is upsetting to your stomach, try to add it to the end of making your cooked dish, so it is still a little fresh. I love adding it to soups, Mac Squash N’ Cheese vegan style; salad dressings where I put it in raw chopped and let it sit for 15  minutes before adding onto salad RED CABBAGEUses: Add it to any soup or my favorite is to eat it raw and top a spinach or mixed green salad with sliced red cabbage and a little sliced red onion, dress it with lemon, olive oil, and a pinch of sea saltSQUASHI love all types of squash: Acorn, Kuri, Spagetti, and my favorite is ButternutUses: Oh all the uses for squash! Make a pie, much like a pumpkin, I make Mac Squash N’ Cheese Vegan Style. For a sweet treat I take squash out of the oven and right away I top it with a dab of coconut oil and a few chocolate chips, and eat it warm , the chocolate with melt and it is fantastic!POMEGRANATEPomegranates are up there in one of my favorite foods.Uses: First off most people are unsure of how to cut it, just cut it right down the middle (being careful of your clothes as the juice will squirt everywhere), then take one half in your hands and kinda crack it in half, peel back the white areas with your fingers, and pick out the berries. I mainly add pomegranate to salads, but I also like to serve it with veggie sushi, on the plate or placing them on top the rolls, people love it!WILD RICEUses: You can use this in place of pasta or other rice. I love adding it to soups, or with a filling that I put in crepes.Make it: 1 part rice to 4 parts water, or 1cup Rice to 4 Cups Water http://www.glutenfree-tv.com/2/post/2012/11/favorite-fall-foods.html
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GARLIC
Pretty much garlic is an all the time staple for me, but due to all of
its health benefits it is great to fight infections from fall and winter illnesses.

Uses: Of course it is best the more raw and less cooked, if that is
upsetting to your stomach, try to add it to the end of making your cooked dish,
so it is still a little fresh. I love adding it to soups, Mac Squash N’ Cheese
vegan style; salad dressings where I put it in raw chopped and let it sit for 15 
minutes before adding onto salad

RED CABBAGE
Uses: Add it to any soup or my favorite is to eat it raw and top a spinach or mixed
green salad with sliced red cabbage and a little sliced red onion, dress it with
lemon, olive oil, and a pinch of sea salt

SQUASH
I love all types of squash: Acorn, Kuri, Spagetti, and my favorite is Butternut

Uses: Oh all the uses for squash! Make a pie, much like a pumpkin, I
make Mac Squash N’ Cheese Vegan Style. For a sweet treat I take squash
out of the oven and right away I top it with a dab of coconut oil and a few chocolate chips,
and eat it warm , the chocolate with melt and it is fantastic!

POMEGRANATE
Pomegranates are up there in one of my favorite foods.

Uses: First off most people are unsure of how to cut it, just cut it
right down the middle (being careful of your clothes as the juice will squirt
everywhere), then take one half in your hands and kinda crack it in half, peel
back the white areas with your fingers, and pick out the berries. I mainly add
pomegranate to salads, but I also like to serve it with veggie sushi, on the
plate or placing them on top the rolls, people love it!

WILD RICE
Uses: You can use this in place of pasta or other rice. I love adding
it to soups, or with a filling that I put in crepes.
Make it: 1 part rice to 4 parts water, or 1cup Rice to 4 Cups Water

http://www.glutenfree-tv.com/2/post/2012/11/favorite-fall-foods.html