Zero Sugar Vegan Samoa Cookies ( And How My Mother and BF Wasted My Time)

Ola Pups!

Today I was inspired to try out a old favorite, the Girl Scout Samoa Cookie. This version has semolina mixed with flour and has zero refined sugar. I could have made them with sugar but my mother and boyfriend were super whiny about basically nothing when I said I was going to bake cookies at 4:30 in the afternoon. The discussion went like this:

Me: I am going to bake cookies
Mother: No! no more baking you make a mess 
BF: No one is going to eat them they are very unhealthy
Me: Shut up and and let me bake
Mother: What's the point of being vegan it's all high-fat crap
Me: Veganism isn't about health, it's about ETHICS
Boyfriend: Don't bake cookies
Me: I am, I'll make them with no sugar
Mother and BF: Fine
*30 min later when offered the cookies*
mother and BF: Man these are good! 
Mother: I am eating another one

Basically they wasted 10 minutes of my life for no real reason.

So anyway, let me not waste anymore of yours.

Here's what you need

For the cookies:

1 cup semolina (Rave)
1 cup Flour
1 teaspoon salt
1 tablespoon ground flaxseed
1tablespoon vanilla
1/2 cup grated jagerry
5 tablespoons jaggery syrup (or just use 1/2-3/4th cup of dry grated jaggery or just syrup)
1 teaspoon baking powder
1 teaspoon baking soda
1/2  cup almond mylk (or any plant based mylk like soya or coconut)

For the Coconut topping

1 cup dried coconut
2 tablespoons almond/coconut mylk
3 tablespoons shredded jaggery

For the chocolate drizzle

6-8 squares of Amul dark chocolate (or any other vegan dark chocolate)
3 -4 teaspoons water


How to Make

In a bowl combine mylk, jaggery, salt and vanilla. Stir in semolina, flour, baking powder and soda, flax seed powder and then combined with your hands until you have a nice dough. It should be slightly wet but should be able to be rolled out. Add some more flour/semolina to make it drier. If it's too wet or add more plant based mylk if it's too dry.

Wet stuff about to be creamed. Coconut oil, jaggery syrup, dry jaggery, vanilla, and almond mylk

Dry mix to be added to wet mix. Flour, semolina, flax seed powder, salt

Now put your dough in the freezer for 10 min.

In the meanwhile in another bowl combine dried coconut with a little bit of coconut/soya/almond mylk and add the grated jaggery. Set aside.

Pop out the dough from freezer. Roll out and use a cookie cutter to cut out whatever shape you'd like. The dough should be enough for 20 small cookies.

Simple Circles 

Now put each cut out cookies on a baking tray and top with the shredded coconut mixture.
Put the tray in a pre-heated oven at 180c for 10-12 min per batch.

Adding the coconut mixture

While cookies are baking pop your chocolate and teaspoons of water in a microwave for a minute and half. Stir it up till you get a nice smooth mixture. Add this mix into a icing cone or make your own with a ziplock bag. Snip the end and keep it ready. When your cookies are baked drizzle stripes of the melted chocolate on the cookies. Let them stand for about 5 min.

Serve them. Most likely people will want a second one. If you don't have random time-wasting arguments at home and are inclined to use sugar instead of jaggery, go for it. Whole heartedly.

Looking good, eh?

Till next time!

Happy Ending