Healthy No-Bake Samoa Cookies
By Chloe MartinEnjoy 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.
Ingredients
- 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!
Notes
Hard/dry dates: If your dates are hard and dry, soak them in a bowl of warm water for 10-15 minutes to soften. Drain and pat dry. If your dates are soft, then just add them to the recipe as is.
Coconut oil: This ingredient is optional but recommended — it helps to thin the melted chocolate, which makes it easier to dip the Samoas. It also helps the chocolate harden in the freezer. You can omit it, but your melted chocolate will likely be pretty thick.
Storage: Store 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).
Did you make this recipe?Leave a comment below and tag @chloescreativekitchen!