Healthy No-Bake Samoa Cookies (Edit recipe)

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Enjoy a healthier take on the classic Girl Scout cookie with these easy no-bake Samoas! They're made with wholesome ingredients and are loaded with chocolate, caramel, and coconut goodness. Vegan + gluten-free.

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PREP TIME

20 minutes

COOK TIME

—

INGREDIENTS

7

Serves: 10

Ingredients

1 cup Medjool Dates, pitted, about 10-12 dates
1 cup Coconut, Shredded and Toasted, plus more for topping if desired (see notes)
0.5 cup Almond Butter
1 tsp Vanilla Extract
0.25 tsp Salt
0.5 cup Dark Chocolate Chips
1.5 tsp Coconut Oil, optional, to help thin the chocolate

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

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 they're fresh and soft, skip this step.
Add dates, toasted coconut, almond butter, vanilla, and salt to a food processor. 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. At this point, they may need reshaping. If desired, add an additional sprinkle of toasted coconut on top and lightly press down so it stays. Place in freezer for at least 30 minutes to firm up.
Once cookies have chilled, 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 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 ziplock bag with a hole cut in the corner. Place in freezer for 10-15 minutes for chocolate to harden. Let sit on the counter for a few minutes, then enjoy!

Notes

Toasted coconut: I used pre-toasted shredded coconut, but you can also use regular shredded coconut and toast it yourself. Simply sprinkle the coconut in a thin, even layer onto a parchment-lined tray and bake at 325°F for 5-8 minutes, stirring halfway through, until golden. Watch it carefully to prevent burning. Storage: Store in an airtight container in the fridge for up to 2 weeks.

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	279
Fat:	18 g
Carbohydrates:	28 g
Protein:	6 g
Cholesterol:	0 g
Sodium:	88 mg
Fiber:	6 g
Sugars:	19 g
Sugar Alcohol:	0 g
Calculated per serving.