Chocolate-Peanut-Butter & Coconut-Caramel Knock-off Cookies

Can you guess what I’ve been working on?  Its is the season of delectable cookies sold by a certain leadership group for girls.  A delicious season.  Just when we begin to recover from the Christmas candy and the cookie swaps, these little babies come knocking.  Only, now, I can’t answer.  Last was not so bad.  I was still in school and it was ignore the delectable bites when they weren’t in my kitchen. But this year, I am back home.  And the rest of the family can eat those cookies.  Several boxes appeared in my pantry, and I knew I was facing the inevitable.  I needed some cookies.  So I had to make them.

I used the recipes from Nicole at Baking Bites.  As you can see, she already has a lovely collection of knock-off recipes.  Including a gluten-free Thin Mints recipe.  But if you look closely at my (unfortunately dim) photo, I didn’t make Thin Mints.  I intended to.  They were third on the list.  But I won’t mislead you:  these cookies are a little labor intensive.  The taste is worth it, absolutely, and a double batch (one for each cookie) made over six dozen cookies.  Thats right.  One batch makes three dozen delectable morsels of nostalgia.  So if you can find the time to put in the elbow work of rolling, baking, filling, and dipping; you won’t be disappointed.

Look at all that melting chocolate…

I want to point something out from the get-go:  The recipe for these cookies uses (A) a store-bought All-Purpose Gluten-Free Flour (Bob’s Red Mill) and (B) that blend contains bean flour.  I know the controversies of bean flour in gluten-free baking.  I’ll readily admit, I hate the smell of raw bean flours, and made the mistake of tasting the dough.  Please don’t.  That metallic-penny grit haunts my dreams. Seriously.

But, when baked, that taste and smell disappears entirely.  And, the bean flour in this mix makes the dough very pliable.  That is worth it in such an involved process for these cookies.  Mixing, rolling, and cookies out the cookies was an absolute breeze!  Plus, I had a bag of Bob’s Red Mill GF AP flour languishing in my pantry (a thoughtful purchase from someone trying to help…I couldn’t tell them I usually wasn’t fond of it).   As far as the “Bean Flour Bloat”, I’ve never had any issues resulting from bean flour.  And, if you think about it, we probably shouldn’t be eating enough of these cookies at once to have that much of an effect on our systems.  If you absolutely do not want to use a bean flour mix, I would suggest trying a baking mix with some elasticity–I’ve found that Soy Flour is the next best choice in that area.  Unfortunately, I haven’t worked with it enough to give measurements for a good mix.

My modifications were directly in the cookie dough, and I used the same dough for both the Tagalong- and the Samoa-knockoffs.

I used Nicole’s filling without any modifications.  Please follow the link above to find those.

Knock-off Cookie Base

  • -1 cup butter, softened
  • -3/4 cup sugar
  • -1 3/4 cup all purpose flour mix (Bob’s Red Mill GF)
  • -1/4 tsp baking powder
  • -1/2 tsp salt
  • -1/2 tsp vanilla extract
  • -1/4 c. milk

Preheat oven to 350 degrees Fahrenheit.  In a small bowl, whisk together dry ingredients (flour mix, baking powder, salt) until thoroughly combined.  In a large bowl, cream butter and sugar for 2-3 minutes until light, fluffy, and completely incorporated (the mixture will turn faintly yellow).  Beat in vanilla extract and milk, mixing thoroughly after each addition.  Slowly add in dry ingredients, mixing well.  The dough should not be too sticky, and should be malleable.

Roll dough out to 1/8-1/4in thickness between two pieces of well-floured parchment paper.  Cut into 1-1 1/2 in circles.  Gather scraps and re-roll, continue cutting out circles.  If dough becomes too soft, refrigerate for 10-15 minutes.   Place on parchment paper-lined cookie sheet.  The cookies will not spread in the oven.  Bake cookies for 10-12 minutes, until they begin to brown.  Browning will be very slight, as the dough contains no eggs.

Allow cookies to cool completely, and follow Nicole’s instructions for filling/topping/dipping in the link above.

I’d say they look pretty close to the originals!
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