Healthy Samoa Cookies
I am so proud of this recipe! Every year when the girl scout cookies come around I always want to stock up on the Samoa cookies because they are my absolute favorite. The only downside is because they are so good, I usually end up eating the entire box sooner than I’d like. Then I get a big stomach ache from the dairy, processed sugars and other weird ingredients that I can’t even pronounce.
However, this isn’t my first time re-creating this recipe. I tried to remake them last year, and they did turn out good, but they were much simpler than this recipe. You can find my first recipe here. The main difference between that recipe and this one is that this new recipe has a shortbread cookie just like the original, something I’m really proud of!
These Samoa cookies are made with only FIVE simple ingredients and are both vegan and gluten-free! I know, it’s hard to believe!
Ingredients in Healthy Samoa Girl Scout Cookies
When I said the ingredients list is short and sweet, I meant it. To make this recipe you will only need a handful of ingredients and about 1.5 hours of time, with majority of that time going to baking and freezing.
- almond flour
- maple syrup
- shredded coconut
- dark chocolate
How to make Samoa Girl Scout Cookie
These cookies may look complicated, but I promise you they are so easy to make!
To start, preheat the oven to 250F and prepare a baking dish by lining it with parchment paper or a silicon baking mat. Next, in a medium bowl combine the almond flour and maple syrup. Mix with a rubber spatula until a sticky dough is formed.
Transfer this dough onto some parchment paper and cover it with a separate piece of parchment paper. Take a rolling pin and roll out the dough until it’s about 1/4 of an inch in height. Next, take a circle cookie cutter and cut into the dough. Repeat this process until the dough is complete. I was able to get 10 cookies.
Next, we need to make the hole in the center. I use a metal straw and poked a hole in the center, then make circular motions until the hole was wide enough, similar to a girl scout cookie.
Transfer the cookies onto the prepared baking sheet and bake for 25-30 minutes. I found that 27 minutes was the sweet spot for my oven. Remove and allow to cool completely.
Next, make the date caramel while the cookies are baking. I prefer medjool dates because they are much softer and sweeter. If there is a pit in your dates, remove them and place them in a medium sized bowl. Fill the bowl with hot (almost boiling) water and allow the dates to steep for about 10 minutes.
Drain the water from the dates and transfer them to a food processor or blender. Blend on high speed for 3-5 minutes, stopping and scraping down the sides as necessary. Keep blending until you get a creamy caramel texture. Set this mixture aside.
Next, we will toast the coconut. You can do this in the air fryer or oven. Simply add shredded coconut to a baking sheet that is lined with parchment paper in a single layer and either bake (or air fry) for 3-5 minutes at 350F. Watch the coconut closely so it does not burn.
Now that we have all the prep work done, it’s time to assemble the cookies! Take the shortbread cookie and generously coat the top with the date caramel sauce. Then, dip the cookie into the toasted coconut. Repeat this process until all the cookies are completed.
Place the cookies in on a plate or baking sheet that is lined with parchment paper and place them in the freezer to harden for about 20-30 minutes.
In the meantime, melt the dark chocolate either in the microwave or over a double broiler. If melting in the microwave, heat with a small amount of coconut oil in 30 second increments. Stopping and mixing in between.
Remove the cookies from the freezer and dip the bottoms of each cookie into the melted dark chocolate. Place back on the plate that is lined with parchment paper. Then drizzle the tops of each cookie to create the perfect Samoa cookie!
Place these cookies back in the freezer for about 45 minutes to harden completely.
Store in the fridge and enjoy up to 1 week or in the freezer and enjoy up to 1 month!