Caramel Delite Cookies Reimagined: A Whole Grain Twist with Date Caramel
When you think of Girl Scout cookies, caramel delites (also known as Samoas) often come to mind as a timeless favorite. These cookies are a decadent combination of buttery shortbread, caramel, coconut, and chocolate. While undeniably delicious, recreating these cookies with a healthier twist can transform them into a more balanced treat without sacrificing flavor.
The History of Caramel Delite Cookies
Caramel delites have been a staple in the Girl Scout cookie lineup for decades. First introduced in the mid-1970s, these cookies quickly became a hit due to their unique texture and rich flavor. The layers of toasted coconut, gooey caramel, and chocolate drizzle have made them a standout among the many cookie varieties. While the classic version is undeniably indulgent, there’s room to reinvent this beloved treat using fiber rich ingredients and swaps.
Rethinking Cookies as a Balanced Snack
Cookies often get a bad rap as a "junk food," but with a few strategic swaps, they can be part of a balanced snack. Such as using fiber and protein rich ingredients in the cookie. Or pairing cookies like these with a source of protein, such as a glass of ultra filtered milk, Greek yogurt, or a handful of nuts or seeds, can help balance blood sugar levels and keep you feeling fuller longer.
Why Whole Wheat Flour Makes a Difference
The base of a caramel delite is its buttery shortbread layer, and in this version, whole wheat flour takes center stage. Unlike refined white flour, whole wheat flour retains the bran and germ, which are rich in fiber, vitamins, and minerals. This not only enhances the nutritional profile but also adds a subtle nuttiness that complements the sweetness of the caramel and coconut.
If you’re new to baking with whole wheat flour, you’ll notice it has a slightly denser texture. To achieve the perfect balance, I recommend using white whole wheat flour, which has a milder flavor while still offering all the benefits of whole grains.
The Beauty of Date Caramel
Traditional caramel requires stovetop cooking and often includes heavy cream and refined sugar. This recipe simplifies the process with a foolproof date caramel that requires no cooking. Dates are naturally sweet and packed with nutrients, making them an excellent alternative to conventional caramel ingredients. They’re rich in fiber, which supports healthy digestion, and they provide essential minerals like potassium and magnesium.
To make date caramel, you simply blend pitted dates with warm water, a splash of vanilla extract, and a pinch of salt. The result is a luscious, sticky caramel that’s perfect for layering onto the cookies.
Toasting Coconut: A Flavorful Upgrade
Coconut is a key component of caramel delites, and toasting it enhances its nutty flavor and crispy texture. Toasting your own shredded coconut gives you control over the ingredients, allowing you to avoid added sugars commonly found in store-bought versions. Simply spread unsweetened shredded coconut on a baking sheet and bake at 325°F for a few minutes, stirring occasionally to ensure even browning.
If you’re short on time, pre-toasted coconut is a convenient option. Keep in mind that many brands add sugar, so be sure to check the label if you’re looking to minimize added sweeteners.
A Cookie That Satisfies and Nourishes
By reimagining caramel delites with whole wheat flour, date caramel, and thoughtfully toasted coconut, these cookies become a treat that satisfies both your sweet tooth and your desire for a wholesome snack. Whether you’re enjoying them as an afternoon pick-me-up or sharing them with friends, you can feel good knowing they’re made with ingredients that nourish your body.
Incorporating whole grains, natural sweeteners, and nutrient-rich ingredients into your baking not only elevates the flavor but also ensures that your treats support a balanced lifestyle. With this recipe in your repertoire, you can indulge in the nostalgia of caramel delites while staying true to your health goals.
Caramel Delite Cookies Reimagined: A Whole Grain Twist with Date Caramel
Ingredients
- 2 sticks softened butter, unsalted
- 130 grams (or 1 cup) powdered sugar
- 210 grams (or 1 + 3/4 cups) of golden whole wheat flour
- 1/3 cup pitted medjool dates
- 1/4 teaspoon sea salt
- 1/4 cup maple syrup
- 1/4 cup vanilla almond butter (regular almond butter works well too)
- 3 tablespoons of toasted coconut
- 3 ounces of dark chocolate (I like 70% cocoa)
- 1/2 cup shredded toasted coconut
Instructions
- Preheat oven to 350*F
- In the bowl of a stand mixer or a stand alone bowl with a hand mixer, cream together the butter and powdered sugar. Slowly add in the golden whole wheat flour.
- If the cookie dough appears dry and crumbly, do not worry! as we roll this out the dough later it will stick together.
- Place the cookie dough contents onto a piece of parchment paper on a cleaned, large surface area of the counter.
- Use your hands to form a compact pile of the dough. And place an additional piece of parchment paper on top of it. And using a rolling pin, roll out the dough (as it is sandwiched between the 2 parchment paper sheets) until about the dough is about 1/4 inch thick.
- Once the dough is completely rolled out, place the parchment paper of cookie dough onto a sheet pan and stick in the freezer for 20 minutes.
- Take out of freezer and remove the top layer of cookie dough - it should peel right off. Using a small circle cookie or biscuit cutter, cut out your cookies. {if you do not own a cookie cutter, use a juice glass or high ball glass floured as a cookie cutter] Repeat cutting out cookie dough shakes until all dough is used.
- Transfer cut out cookies onto a parchment paper lined cookie sheet with at least 1/2 inches between each cookie.
- Bake cookies at 350*F for 15 minutes. Let cool on wire rack.
- Place the pitted dates, maple syrup, salt, and almond butter in a small food processor or a personal sized blender.
- Pulse together until smooth and creamy. Add in the toasted coconut and pulse for 10 seconds or until combined, but not smooth.
- Scoop about a 1 tablespoon amount of the caramel and roll in hands to create a round ball shape. Then flatten using the palms of your hand. Place 1 flattened caramel balls on top of each cooled cookie. Continue until all cookies have a the caramel added on top.
- Melt the dark chocolate in a microwave safe bowl in 30 second intervals until smooth and shiny. Set aside.
- Dip each cookie (date caramel side) into the bowl of additional shredded toasted coconut. Place back on baking sheet.
- Drizzle the melted dark chocolate on top of each date caramel & coconut topped cookie.
- Place the finished cookies in the fridge for 10 minutes for chocolate to set. Enjoy!
Nutrition Facts
Calories
285Fat
19 gSat. Fat
10 gCarbs
29 gFiber
3 gNet carbs
26 gSugar
16 gProtein
3 gSodium
44 mgCholesterol
33 mgThe nutritional information provided is an estimate calculated using online tools and is for informational purposes only. Actual nutritional content may vary based on specific ingredients used, portion sizes, and preparation methods. If you have dietary restrictions or specific health concerns, consult a registered dietitian or healthcare professional for personalized advice.
