Enjoy a healthier take on the classic Girl Scout cookie with these easy No-Bake Samoas! Made with wholesome ingredients and loaded with chocolate, caramel, and coconut goodness. Vegan + gluten-free.
Cookie season was something I always looked forward to as a little Girl Scout — the excitement of going door to door, the smell of the cookie boxes, and that proud feeling with every box I sold. But let’s be honest… I probably got more joy out of eating the cookies than from doing the real work.
Out of all the varieties, Samoas were always one of my favorites. The gooey caramel, toasted coconut, and chocolate drizzle felt like pure happiness in cookie form. While every Girl Scout cookie has its place — from classic shortbread to tangy lemon — nothing beats a rich, chocolatey treat. What can I say? I’m a chocolate girl at heart, which is why Samoas, Tagalongs, and Thin Mints will forever be my top picks.
Inspired by those memories and my love for Girl Scout Cookies, I decided to channel my inner Girl Scout and recreate them in my own kitchen. This homemade Samoa cookie recipe checks all the boxes: rich chocolate, sweet caramel flavor, and crunchy toasted coconut — everything you love, just made with a few simple, healthier ingredients. They’re completely vegan, gluten-free, and made without any weird or overly processed ingredients.
And the best part? These cookies are easier to make than most traditional recipes — no oven required. Dare I say it… they might even be better than the original.
Why wait for Girl Scout cookie season to roll around when you can whip up a batch of these no-bake Samoas faster than it takes to order a box and wait for delivery? Instant gratification, am I right? (Okay, making them is not totally instant — but pretty close.) These cookies are also so fun to make, and kids would absolutely love helping out.
Looking for more healthier no-bake treats? Try my No-Bake Chocolate Caramel Slice or No-Bake Cookie Dough Bars!
Why You'll Love This Recipe
- Easy to make: Simply process the mixture, shape into cookies, then dip and drizzle. In 20 minutes or less (plus a little freezer time), these cookies are ready to enjoy.
- No-bake: Don’t feel like turning on the oven? No problem! These cookies come together without any baking.
- Healthier: Enjoy a more nutrient-rich take on the classic cookie, made with simple, wholesome ingredients. The dates in these cookies provide fiber, vitamins, and minerals, while the almond butter adds healthy fats and a small protein boost. Dark chocolate brings antioxidants and rich flavor without loading the cookies with sugar.
- Nostalgic: If you grew up eating Girl Scout cookies, these homemade Samoas will take you right back to the good ol’ days.
Ingredients
Unlike the real deal, which is made with over 20 ingredients, my version uses just 7 simple ingredients!
- Medjool dates: Dates provide the sweet, irresistible caramel-like flavor in these cookies and help bind everything together. You can buy Medjool dates that are already pitted or pit them yourself (it’s super easy). They’re usually found in the produce section of most grocery stores, near the bananas.
- Unsweetened shredded coconut: Be sure to use unsweetened coconut to avoid added sugar. Coconut flakes also work well. Shredded coconut is finely grated, giving the cookies a softer, chewier texture, while coconut flakes are larger and provide more crunch. This recipe has you toast the coconut yourself, but you can also use pre-toasted coconut if you can find it to save a little time.
- Almond butter: Helps bind the cookies together and adds a subtle nutty flavor. Be sure to use creamy, drippy almond butter so the mixture sticks together properly.
- Vanilla extract: Enhances and rounds out the flavors.
- Salt: Balances the sweetness and helps all the flavors pop.
- Dark chocolate chips: These cookies are already plenty sweet thanks to the dates, which is why I prefer dark chocolate chips so the chocolate doesn’t overpower the sweetness. Be sure to use dairy-free chocolate to keep the cookies vegan. You can use your favorite dark chocolate chips or bar, opt for semisweet if you prefer sweeter cookies, or use Lily’s stevia-sweetened chocolate chips to keep the sugar content lower.
- Coconut oil: Optional, but recommended for best results. Adding a small amount of coconut oil to the melted chocolate helps thin it out, making the cookies easier to dip. It also helps the chocolate set nicely in the freezer and makes it softer to bite into. You can skip it, but the melted chocolate will be thicker and slightly trickier to work with.
Find the full ingredient list with measurements in the recipe card below.
How to Make Healthy No-Bake Samoa Cookies
Here’s how to make these easy no-bake Samoas:
Step 1: Preheat the oven to 325°F and line a baking sheet with parchment paper. Sprinkle the coconut in a thin, even layer and bake for 5-8 minutes, stirring after the first 3-4 minutes, until golden. Watch closely to prevent burning. Alternatively, you can toast the coconut in a pan on the stovetop.
Step 2: Add the toasted coconut to a food processor along with the dates, almond butter, vanilla, and salt. Process until combined and mostly broken down. The mixture should be crumbly but stick when you press it together. If it doesn’t add a little more almond butter and process again.
Step 3: Use your hands to form the mixture into balls and place them on a parchment-lined tray (you can reuse the same tray from toasting the coconut).
Step 4: Flatten each ball into a cookie using the palm of your hand or the bottom of a glass. Use a straw or chopstick to carefully poke a hole in the center of each cookie. Reshape as needed, then place the cookies in the freezer for at least 30 minutes to firm up.
Step 5: Add the chocolate chips and coconut oil to a small bowl. Microwave in 30-second intervals, stirring between each, until melted and smooth. Remove the cookies from the freezer and dip the bottom of each one into the melted chocolate. Let any excess drip off, then place the cookies back onto the parchment.
Step 6: Drizzle the remaining melted chocolate over the cookies in a zigzag pattern using a spoon, or transfer the chocolate to a zip-top bag, snip a small hole in the corner, and pipe out the chocolate. Return the cookies to the freezer for 10-15 minutes, or until the chocolate has set. Let them sit at room temperature for a few minutes, then enjoy!
Chloe's Tips
- Hard or dry dates: Fresh Medjool dates are usually soft and chewy. If your dates are older or just seem hard and dry, soak them before using. Place them in a bowl of warm water for 10–15 minutes, then drain well and pat dry. This helps them soften and break down more easily in the food processor.
- Use runny almond butter. Smooth, drippy almond butter works best. Avoid dry or crumbly almond butter from the bottom of the jar, as it won’t bind the cookies as well.
- Chill the cookies: Let the cookies firm up in the freezer before dipping them in chocolate. This makes them easier to work with and helps them hold up to the chocolate.
- Wet your hands: If the mixture feels sticky while shaping the cookies, lightly wet your hands. This creates a barrier and prevents the mixture from sticking to your hands.
Serving Suggestions
These no-bake Samoas are delicious on their own, but here are a few ways to enjoy them even more:
- Serve with a cold glass of almond milk or oat milk for a classic cookie-and-milk moment.
- Pair with coffee or a homemade latte for a café-style treat. If you’re feeling extra indulgent, serve them alongside my Iced Samoa Cookie Latte.
- Add a few cookies to a dessert platter with fresh fruit for an easy, crowd-friendly option.
- Pack them as a sweet snack or healthier dessert for lunchboxes or afternoon treats.
How to Store No-Bake Samoa Cookies
Store the cookies in an airtight container in the fridge for up to 2 weeks or in the freezer for up to 3 months (thaw a few minutes before eating). They will probably be gone before then, though!
Frequently Asked Questions
More No-Bake Treats You'll Love
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Thank you!
–Chloe
Healthy No-Bake Samoa Cookies
By Chloe MartinIngredients
- 1 cup unsweetened shredded coconut
- 1 cup Medjool dates pitted (about 10-12 dates; see notes)
- ½ cup almond butter
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- ½ cup dairy-free dark chocolate chips (or chopped chocolate bars)
- ½ tablespoon coconut oil (optional; see notes)
Instructions
- Preheat the oven to 325°F and line a baking sheet with parchment paper.
- Sprinkle the coconut in a thin, even layer and bake for 5-8 minutes, stirring after the first 3-4 minutes, until golden. Watch it carefully to prevent burning. Alternatively, toast the coconut in a pan on the stovetop.
- Add the toasted coconut to a food processor along with dates, almond butter, vanilla, and salt. Process until combined and mostly broken down. The mixture should be crumbly but stick when you press it together; if not, add a bit more almond butter and process again.
- Use your hands to form the mixture into balls, then place on a parchment-lined tray. Use the palm of your hand or the bottom of a glass to flatten into a cookie shape. Use a straw or chopstick to carefully poke a hole in the middle of each cookie. Reshape as needed, then place the cookies in the freezer for at least 30 minutes to firm up.
- Once cookies have firmed up, add chocolate chips and coconut oil to a small bowl. Microwave in 30 second intervals, stirring in between, until melted and smooth.
- Remove cookies from the freezer. Dip the bottom of each cookie into the chocolate and let any excess drip off. Place back onto the parchment.
- Drizzle remaining chocolate in zig zags over each cookie using a spoon or a zip lock bag with a hole cut in the corner. Place in the freezer for 10-15 minutes for chocolate to harden. Let sit on the counter for a few minutes, then enjoy!
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