Samoas Vegan Cookies Invade My Cookie Jar And Chard Frittata Brunch
I know yesterday we covered Isa Chandra Moskowitz’s awesomeness, but her most underrated work is definitely Vegan Brunch. How do I know that? Well, I actually purchased the book after she tweeted it was one of her favorites, but her lowest-selling on Amazon. After making her recipe for Swiss Chard Frittata (page 35), I definitely can’t wait to get into more of these recipes. And this will give me a really good reason to acquire a waffle maker. I’ve always wanted one with my school emblem right in the center, just like in my old college dorm dining hall days…
Now, back to our regularly scheduled vegan cookies. Today’s cookies from Vegan Cookies Invade Your Cookie Jar are Lazy Samoas (page 173). I was once a Girl Scout (okay, a Brownie), and I don’t remember anyone ever buying the Samoas. All anyone ever wanted were those darn Thin Mints! I don’t think I even tasted a Samoa myself, and I was peddling them around the neighborhood. Isa and Terry mention their version ditches the shortbread base and adds more toasted coconut and brown sugar, but keeps the chocolate dipped bottom and chocolate drizzled top.
Rather than the straight lines of chocolate-drizzle, as pictured in Vegan Cookies Invade Your Cookie Jar, I decided to go with the splatter painting method and just dip the fork in chocolate and fling it all around aimlessly. It was a lot more fun that way and somehow therapeutic. These cookies are very easy to make and so yummy, with lots of toasted coconut and chocolate flavor. You could probably take them anywhere and safely bet no one else is bringing homemade Samoas! The recipe makes two dozen, but it could easily be doubled or halved, and don’t forget, cookies almost always freeze very well. I love to make a batch of cookies and then freeze them in half-dozens to bring out for an effortless treat at a later date.
Do you prefer making cookies or just purchasing them packaged? Do you have any great cookie-making memories?