Description
These healthier Samoas Cookies can be made at home so you can enjoy Girl Scout cookies all year long! This version is made with 7 healthy ingredients, requires no baking, and tastes just like the real deal. These Samoas are packed with coconut, caramel, and chocolatey flavors that you are going to love!
Ingredients
Scale
- 1 cup shredded coconut – unsweetened
- 1/2 cup raw cashews
- 1 cup pitted Medjool dates
- 1/4 cup ground flaxseeds/flaxseed meal
- 1.5 tablespoons creamy almond butter
- 2 teaspoons maple syrup
- 1 cup dark chocolate chips
- 1 teaspoon coconut oil – optional
- Sea salt – optional for topping
Instructions
- Preheat the oven to 350°F and spread the shredded coconut in an even layer on a small baking sheet. Toast the coconut in the oven for about 5 minutes, until golden. Then remove it and let it cool for a few minutes.
- Line a medium baking sheet with parchment paper and set it aside.
- Place the cashews into the food processor and pulse a few times to mince, then add the dates and pulse to break them down.
- Add the flaxseeds, almond butter, and maple syrup. Pulse the mixture a few times until a thick, sticky, crumbled dough forms.
- Add the toasted, cooled coconut to the mixture and pulse a few times to blend it all together.
- Roll the cookie mixture into balls (about 1-1.5 tablespoons each), then press them into rounds that are about 1/4-inch thick and place them in a single layer on the lined baking sheet.
- Use a chopstick, straw, or the end of a wooden spoon to poke a hole in the center of each cookie. Chill the cookies for 30 minutes.
- After 30 minutes, place the chocolate chips with the coconut oil (if using) into a microwave-safe dish and microwave the chocolate in 30-second intervals until it is fully melted.
- Carefully dip the bottom of each cookie into the melted chocolate and place it back onto the baking sheet. Drizzle more chocolate over the top of each cookie to give it that signature Samoas look.
- Chill the cookies for a few minutes to allow the chocolate to harden and set and enjoy!
Notes
- Watch the coconut since it can burn easily.
- Do not skip chilling the cookies before you dip them in the chocolate since chilling them will help them hold together better.
- This recipe makes 12-14 cookies that are 1-1.5 tablespoons each.
- Store leftovers in an airtight container and keep them in the refrigerator for up to 7 days. Freeze in a freezer-safe container for up to 2 months.
- Prep Time: 15 minutes
- Category: Healthy Desserts
- Method: No-Bake
- Cuisine: American
