These healthy Samoas cookies are sweet, coconut-y, and decadent. Made with only 5 ingredients, these no-bake cookies are vegan, gluten-free, and paleo-friendly.
Samoa cookies aren’t just for Girl Scout season! Now you can make your own healthy version to enjoy any time of the year.
What’s your favorite Girl Scout cookie?
Everyone has one.
Mine happens to be Samoas and thin mints!
Depending on where you’re from, you may also have heard of a Girl Scout cookie called “Caramel deLites.” Samoas and Caramel deLites are very similar, however, they do have their differences.
Samoas are a bit softer and have darker chocolate while their fraternal twin the Caramel deLite has a more apparent coconut flavor and is not as sweet.
The reason for the difference is because these cookies are produced at two different bakeries. This is why you may see different cookies available depending on where you live!
Now that we’ve cleared that up…
Here’s what you need to make them!
Ingredients You Need to Make Healthy Samoa Cookies
All you need for these delicious healthy Samoas cookies are 5 simple ingredients!
Sweetened with only medjool dates (one of my favorite ways to sweeten up a recipe) along with nuts, shredded coconut and dark chocolate. For this recipe I used:
- Raw cashews (soaked overnight)
- 8-10 Medjool dates, pitted
- unsweetened coconut shreds, toasted
- dark chocolate chips or bars of your choice
- coconut oil, melted
*For full list of ingredients, see the recipe card below.
How to Make Healthy Samoa Cookies
Additionally, the soaking process also sprouts the nuts which makes them easier for our body to digest.
To toast the coconut for this samoa cookie reipe, evenly spreading the shredded coconut on a baking sheet lined with parchment paper. Bake 400F for about 3-5 minutes.
Stir halfway through, toasting until golden brown. Be sure to keep a close eye on the coconut to make sure it doesn’t burn… coconut toasts quickly.
Then chill cookies in the freezer for 30 minutes before dipping into melted chocolate.
Dip the bottom side in melted chocolate.
You can also drizzle melted chocolate over the top to replicate the signature look of a samoa.
What Makes these Samoas Cookies So good?
This no bake Samoas recipe has all the flavor of your traditional Girl Scout cookie but taste even better and yet healthier.
I used a few simple ingredients swap here:
Medjool dates:
I’ve talked about this in various other posts where I used Medjool dates to sweeten a recipe.
They are great unrefined sweeteners and also provide delicious notes of caramel too! Yum.
Coconut oil:
I use coconut oil in a lot of my recipes as well because it’s a great substitute for butter or canola oil that are often found in baked goods.
Dark chocolate – say no more.
How to Store No Bake Samoas Cookies
These Samoas Cookies should be stored in the freezer in a sealed container to prevent any freezer burn. Allow them to sit at room temp for a few minutes before enjoying it!
What is your favorite Girl Scout cookie? Leave a comment below!
I LOOK FORWARD TO SEEING YOUR CREATIONS! YOU CAN USE “TRIED IT” ON PINTEREST OR SHARE ON INSTAGRAM BY TAGGING #SHUANGYSEATS
Get the recipe:No Bake Samoas Cookies {Vegan, Paleo}
Yield: 12
Prep Time: 10 minutes mins
Cook Time: 3 minutes mins
Total Time: 13 minutes mins
This 5-ingredient Healthy Samoas Cookie recipe is delicious and so easy to make. It is vegan, gluten-free, and can be made Keto.
4.91 stars (10 reviews)
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Ingredients
- 1 cup raw cashews
- 8 – 10 large Medjool dates
- 1 cup unsweetened shredded coconut
- 1/2 cup dark chocolate
- 2 tsp coconut oil
- 1 tsp sea salt, optional
Equipment
Hu: Shop
Instructions
Soak raw cashews in a jar with warm water (enough to fully cover the cashews) and a pinch of salt overnight.
Preheat the oven to 400 F. Spread the coconut shreds on a baking sheet. Place in the oven for 3 – 5 minutes or until the coconut is toasted to lightly brown. (Make sure you watch closely. They can burn very fast).
Drain, rinse soaked raw cashews, then add to a food processor. Add pitted Medjool dates, and blend well combined (no chunk of dates left).
Add toasted shredded coconut and blend it again.
Use a cookie dough scooper to scoop the dough into 1 inch balls, and place onto a parchment paper lined cookie sheet or large plate. Lightly press it down with the palm of your hand. Then use a chopstick or honey dipper (anything you can find around the kitchen) to punch a hole in the middle of the cookie. Wiggle it around to get the desired size. *
Place the pan in the freezer for at least 15 minutes to set.
In the meantime, in a small bowl, melt coconut oil and dark chocolate chips/bars in the microwave for 20 to 30 seconds (stir a couple of times before adding more time).
Dip each cookie in the melted chocolate to coat the bottom then place it back on the parchment paper lined cookie sheet. Use the remaining chocolate to drizzle on top. If you have any toasted coconut left, you can sprinkle them on top too.
Transfer cookie sheet back in the freezer to harden for 20 minutes then you should be able to easily remove them from the parchment paper. Enjoy!
Notes
- *After the hole is formed, you may need to gently fix the cookie dough around it. I kept the honey dipper in the hole while pressing the cookie dough around it.
- For keto option, replace dates with keto-friendly powdered form sweetener.
- Storage: Best stored in the freezer.
Nutrition facts may vary depending on the type of chocolate you choose to use.
Serving: 1square, Calories: 209kcal, Carbohydrates: 18g, Protein: 3g, Fat: 13g, Saturated Fat: 7g, Polyunsaturated Fat: 5g, Cholesterol: 1mg, Sodium: 180mg, Fiber: 3g, Sugar: 13g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.
Author: Shuang Shuang Liang
Course: Desserts
Cuisine: American
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