Vegan Girl Scout Samoas Cookies
These homemade plant-based Samoas cookies are a delicious twist on the classic, made with whole food ingredients like almond flour, oats, naturally sweet dates, toasted coconut, and rich dark chocolate. A soft, chewy cookie base is topped with a caramel-like date and coconut layer, then finished with a drizzle of melted chocolate for the perfect balance of flavors and textures. Completely gluten-free, oil-free, and refined sugar-free, these cookies are a healthier way to enjoy the nostalgic taste of Samoas!
Equipment
Ingredients
Cookie Base
- ¾ cup almond flour
- ¾ cup rolled oats
- ⅓ cup deglet dates or medjool
- 1 tbsp tahini
- ¼ tsp baking soda
- ¼ tsp baking powder
- ½ tsp vanilla extract
- 2 tbsp water
Date Coconut Layer
- 1 ½ cups deglet dates or medjool
- 1 ½ tsp vanilla extract
- 4 tbsp water
- 2 tbsp nutritional yeast
- 1 ½ cups coconut toasted
Chocolate Bottom Layer and Drizzle
- 1 cup unsweetened chocolate chips unsweetened, or date sweetened
Instructions
Cookie Base
- Preheat oven to 350°F
- Add everything except the water to a food processor and blend until you get a really uniform small crumb.
- Drizzle the water into the food processor while running until mixture sticks together.
- Roll mixture out pretty thin between 2 sheets of parchment with a rolling pin. Cracker thickness.
- Use a 3" round cookie cutter to cut out circles. Use something like and apple corer to cut out a small circle in the center of each cookie.
- Place cookies on a parchment lined baking tray and bake for 15 minutes.
Date Coconut Layer
- Add the dates, vanilla, nutritional yeast into the food processor. Drizzle in water while it is running to make a nice date paste.
- Add the coconut and pulse until uniformly mixed but make sure not to mix too long so the coconut isn't completely pulverized.
- Roll this mixture out between 2 pieces of parchment and repeat the cutting out process just like the cookie layer.
- Lay each date coconut cutout on top of each cookie.
Chocolate
- Melt the chocolate by placing a flat type of bowl on top of a saucepan filled with water. Place the chocolate chips in the bowl. Turn heat on medium high and stir chocolate chips occasionally until it is completely melted.
- Carefully pick up each cookie with your fingers on each side so that you can hold the cookie and dip it into the melted chocolate coating the bottom of the cookie. Shake cookie gently to let excess chocolate drip off. Place cookie on parchment lined baking tray.
- Once finished dipping each cookie, take a spoon and drizzle the chocolate back and forth over each cookie creating little stripes.
- Place tray into fridge or freezer to solidify the chocolate. Keep cookies in fridge for storage so chocolate doesn't melt.
Nutrition
Calories: 329kcalCarbohydrates: 45gProtein: 5gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 47mgPotassium: 368mgFiber: 6gSugar: 32gVitamin A: 4IUVitamin C: 1mgCalcium: 60mgIron: 1mg
Oh my have I missed Samoas! Can’t wait to make these!!
Can’t wait to try these, but a question. Unsweetened chocolate chips are kind of bitter, yes?
Yes, but the sweetness of the cookie and topping balances it out. You can use whatever plant based chocolate chips you like though.
This was so good! The crunch of the base of the cookies with the coconut on top, amazing! My whole family loved these! Instead of rolling and cutting shapes I just rolled balls and flattened them to save time. For a nut free option I subbed sunflower seeds, ground, for the almond flour.
I don’t stand on ceremony so I baked the cookie layer in one whole sheet and then slathered the other two layers on top in order, then cut it into squares. These were pretty good though they did not remind me of samoas–I guess appearance can be very suggestive. They were a bit dry in my opinion. I think the cookie layer may need to bake a little less, and/or the caramel and coconut layer needs something in there like applesauce or a banana.