Homemade Samoas Cookies (Vegan, Gluten Free)
These homemade samoas cookies are no-bake, vegan, gluten-free, naturally sweetened, and taste just like the classic Girl Scout cookie. Easy to make and ready in no time!
Ingredients
Samoas Cookies
- 1 cup unsweetened shredded coconut, or coconut flakes
- 10 medjool dates, pitted
- ½ cup rolled oats
- 3 tablespoons peanut butter
- 1 tablespoon maple syrup
- 1 teaspoon vanilla extract
- pinch of salt
Chocolate Drizzle
- ½ cup vegan chocolate chips
Instructions
- Prepare the dates: If your dates are dry, soak them in hot water for 5–10 minutes until soft, then drain and pat dry. Remove the pits if your dates aren't already pitted.
- Toast the coconut: If your coconut isn't already toasted, add the shredded coconut/coconut flakes to a pan over low heat and lightly toast it until golden brown, about 3-5 minutes, tossing frequently.
- Combine ingredients: In a food processor, combine the toasted coconut, pitted dates, rolled oats, peanut butter, maple syrup, vanilla extract, and a pinch of salt. Process until the mixture forms a cohesive, slightly crumbly dough. If the mixture is too fine and doesn't stick together when you try to form it into a ball, add water 1 tablespoon at a time.
- Shape the cookies: Scoop about 2 tbsp of the mixture and use your hands to form it into a ball, then flatten onto a parchment lined baking sheet (I used the bottom of a glass to do this). Use a straw to cut out circles in the center of each cookie to make the traditional samoas shape. Place in the freezer for about 25 minutes.
- Melt the chocolate: Add the chocolate chips (plus 1 tsp of coconut oil, which is optional, but it helps thin the chocolate) to a microwave-safe bowl and microwave in 30-second increments until melted.
- Dip in chocolate: Remove the samoas cookies from the freezer and dip the bottom of each cookie into the melted chocolate, then place back onto the parchment-lined tray.
- Drizzle the chocolate: Transfer the remaining chocolate into a ziplock bag with a hole cut in the corner, or use a spoon to drizzle chocolate on top of each Samoa. Place in the fridge or freezer until the chocolate has set. Enjoy!
Video
Notes
- Use fresh medjool dates. Soft, fresh dates are the best to use here! If your dates are dry, soak them in warm water for 5-10 minutes until soft, then drain and pat dry.
- Nut-free option. To make this recipe nut-free, swap the peanut butter for sunflower seed butter.
- Toast the coconut. Lightly toasting the coconut enhances its flavor and adds a delicious crunch to the cookies. If you have pre-toasted coconut flakes, then you can skip this step.
- Drizzling the chocolate. I just use a ziplock bag with a slit cut in the edge to add a drizzle of melted chocolate on top of the cookies for that signature look.
- Storing your samoas cookies. I recommend storing these in the fridge or freezer for the perfect chewy bite!
Serving: 1cookie, Calories: 183kcal, Carbohydrates: 26g, Protein: 3g, Fat: 9g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 1g, Sodium: 25mg, Potassium: 225mg, Fiber: 4g, Sugar: 19g, Vitamin A: 30IU, Vitamin C: 0.1mg, Calcium: 30mg, Iron: 1mg
Did you make this recipe?Tag @booboosbakeryy with hashtag #booboosbakery on Instagram. We love to see what you make!
