Here we are again during the midst of Girl Scout cookie season, and I’m making a these healthy vegan samoa cookies. I LOVE Girl Scout cookies, but following a vegan diet and trying to cut back sugar as much as possible, it’s difficult to enjoy traditional treats. I decided to try and recreate these samoas at home because they really are one of my favorites. This recipe uses an almond flour base cookie, a date and coconut ‘caramel’ layer, and chocolate drizzle/dip for the rest of the cookie. You’ll love these if you love samoas but want a healthier option!
Samoas are my favorite Girl Scout cookie. There is something so nostalgic about them, and every time they come back for the year I have to try to resist buying 10 boxes of them and eating them all. The fact that these turned out so well is so exciting because now there is a healthier option to my normal cookie obsession. My husband also gives them his sign of approval and he is a cookie lover for sure.
What you’ll love about these healthy vegan samoa cookies?
- They are vegan. Refined sugar free (as long as you use vegan chocolate), these bad boys are friendly to all diet types.
- They are healthier than regular Girl Scout cookies.
- Gluten-free! If you are worried about grains or consuming gluten, you don’t need to worry with these.
- Dairy-free, don’t worry about dairy if you are lactose intolerance or following a vegan diet. These are free and clear.
- You can make them year-round. Don’t wait for the short cookie season, make these anytime!
How to make these copycat vegan samoa cookies?
- Preheat oven to 350ºF.
- If using homemade date syrup, soak 3 dates in hot water for 20 minutes.
- Grind the dates in a food processor with 1/3 cup water.
- **If making almond meal at home, grind up almonds in coffee grinder now.
- Melt the coconut oil in microwave safe bowl.
- Mix together the almond meal, vanilla extract, salt, coconut oil, and date (or maple) syrup.
- Using 1/2 tablespoon per cookie, spoon onto a lined baking sheet. Using a spatula flatten the dough. Using a straw end or pencil make a hole in the center of the cookie dough.
- Bake for 10 minutes.
- Remove from heat and cool.
- Line a small baking sheet. Spread the unsweetened coconut thinly on the sheet
- Bake at 350ºF for about 5 minutes, or until golden brown color is achieved. Take care to watch so it doesn’t burn.
- Remove from heat and add to a food processor.
- Add the dates and pulse until small chunks start to stick together.
- Once the cookie layer is cool, spoon 1/2 tablespoon on the top of the cookies and press down to form it to the cookie. Using the straw or pencil, make the hole in the center.
- Place in the freezer once all cookies have been topped with the date caramel layer for 15 minutes to firm.
- Melt together the chocolate chips and coconut oil in a microwave safe bowl.
- Remove the cookies from the freezer. Dip the bottom of the cookie layer in the melted chocolate.
- Repeat for all the cookies.
- With remaining chocolate, drizzle the tops of the cookies.
- Place them back in the freezer for about 10 minutes to allow chocolate to set.
- Take them out and enjoy! They will also keep in the fridge in an air tight container for 1 week.
Vegan Samoa Cookies
- 2 tbsp coconut oil melted
- 2 tbsp date syrup or sub maple syrup
- ½ cup almond meal or almond flour
- ½ tsp vanilla extract
- pinch salt
- ½ cup unsweetened coconut
- ½ cup pitted dates
- ¼ cup chocolate chips
- 1 ½ tsp coconut oil
Base Cookie Layer
- Preheat oven to 350°F
- Melt coconut oil in microwave safe bowl.
- If using home made almond meal, grind it in a coffee grinder.
- If making date syrup, soak the dates in hot water for 20 minutes. Then pulse in a food processor until a smooth liquid is formed.
- Mix together the melted coconut oil, date (or maple) syrup, vanilla, almond flour, and salt.
- Measure out ½ tablespoon and spoon on to a lined baking sheet.
- Using a spatula, flatten into about ¼" thick circles. Using the end of a pencil or straw, create a circle in the center.
- Bake for 10 minutes.
- Remove from the oven and allow to cool to touch.
Coconut and Date Layer
- Toast the coconut. Line a small baking sheet and spread the coconut out on it.
- At the same time the cookie layer is baking (or separate if you prefer), toast the coconut for 5 minutes, or until it is lightly browned.
- Remove from heat and place in a food processor with pitted dates.
- Pulse until small chunks begin to stick together.
- Spoon ½ tablespoon onto the top of the cookie layer. Using your hands flatten it to the cookie. Then using the pencil or straw, make the hole.
- Once this is done for all cookies, place the cookies in the freezer to harden (about 15 minutes)
- Melt together the chocolate chips and coconut oil in a microwave safe dish for 30 second intervals until it is a smooth liquid.
- Remove cookies from freezer and dip the bottom of the cookie layer in the melted chocolate. Repeat for all cookies.
- With remaining melted chocolate, drizzle it over the tops.
- Place back in the freezer to allow the chocolate to set (about 10 minutes).
- Eat or store in an air tight container for up to a week in the fridge.
If you are looking for other healthier copycat girl scout cookie recipes, check out this vegan copycat tagalongs recipe here.
Let me know what you thought of these cookies in the comments below! I’d love to hear from you.