samoas

Healthy homemade Samoas made with only four ingredients: coconut, dates, chocolate chips and coconut oil They're also vegan and gluten-free!

Homemade Samoas Cookies

pitted medjool dates (about 10 dates)*

coconut

chocolate chocolate chips

coconut oil*

Toast coconut

Pre-heat oven to 400°F. Spread the shredded coconut onto a baking sheet for toasting. Place in oven for 3-5 minutes, until coconut is a light golden brown color. Make sure to stay in the kitchen watch the coconut, as it burns really easily. Alternately, you can toast the coconut in a pan on the stove-top.

Process

Add dates and toasted coconut into the bowl of a food processor. Pulse until mixture is combined and starts to form a ball of dough.

Form cookies

Remove from food processor, roll 1 Tablespoon size pieces of dough into a ball and then shape into a round cookie. Using a straw or chopstick punch a hole in the middle of the dough. Move the straw or chopstick around a bit to make the hole wider, if needed. At this point you’ll likely need to reshape the cookie a bit.

Place all cookies on a sheet lined with parchment and transfer to the freezer to harden up a bit.

Melt chocolate

While cookies are in the freezer, add chocolate and coconut oil to a shallow microwave-safe bowl and melt in 20-30 second increments until the chocolate is melted enough to drizzle.

Coat cookies

Grab cookies from the freezer and dip each one in the chocolate to coat the bottom. Place cookies on the parchment and use remaining chocolate to drizzle over top the cookies.

Freeze

Transfer cookies back into the freezer for 10-15 minutes to let the chocolate harden. Once they’ve hardened you’ll be able to easily remove the cookies from the parchment paper.

Enjoy

If you want to enjoy right away, let them sit out on the counter for a few minutes. For enjoying later, store in a sealed container in the fridge for up to one week.

I've honestly lost count of how many times I've made these as a easy sweet snack. Perfect for trying to monitor your macros while still getting to enjoy some treats year round! I try to keep the dates &amp; coconut on hand to make these on a rainy/sunny/cloudy/snowy day

I love having a batch of these ready to go in the freezer for an after dinner treat. So good!

I have now made this recipe three times! They are better than the originals and so simple to make. My friends said they were good enough to sell haha! Now I want to make all of the other EBF GS cookie recipes!

These taste so close to the real thing! Just made them Sunday and already need to make more thanks to the husband! YUM!

I make these regularly now because they are seriously THAT good. Made another batch today and unfortunately my husband found out cuz they're half gone already! Lol. If you haven't made them yet, what are you waiting for?!

These Samoas were absolutely delicious!! 😍 My whole family loved them, and they were so quick and easy to make! 😊

Made these and they were amazing!! Definitely satisfied my craving!

Very excited for these cookies and adding a new recipe to my collection. 4 ingredients?! Yes please!!

I’m not a fan of Samoa’s or coconut really for that matter, but I LOVE this recipe!!! I shared some with my mom and sister and now they are making them, too. It’s easy to say we are obsessed. I would give more than 5 stars if I could!!!

https://www.youtube.com/watch?v=UzfAJ6Y2t9Q

It’s Girl Scout cookie season and I’ve got a treat for you. Healthy homemade Girl Scout Samoas Cookies that are super simple (but incredible)! 

These 4-Ingredient Samoas that might just taste better than the real deal. Shh…. don’t tell the Girl Scouts. Vegan, gluten-free and paleo-friendly. 

Grab the full recipe here: https://www.eatingbirdfood.com/4-ingredient-samoas/

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Homemade Girl Scout Cookies | Healthy 4-Ingredient Samoas Cookies

Classic Girl Scout-inspired Samoa cookies made vegan and gluten-free! Buttery cookies, rich caramel, toasted coconut, and melted chocolate. Just 9 ingredients required!

Vegan Gluten-Free Samoas

almond flour

maple syrup

Tbsp coconut oil, melted

tsp vanilla extract

tsp sea salt

full-fat coconut milk ((1/4 cup + 2 Tbsp

coconut sugar ((1/4 cup + 2 Tbsp

coconut oil

vegan semi-sweet chocolate chips

Preheat the oven to 325 degrees F (163 C) and line a baking sheet with parchment paper.

In a medium bowl, mix together the almond flour, maple syrup, coconut oil, vanilla extract, and salt. It may seem crumbly, but that’s okay! Transfer the dough to a piece of parchment paper and form into a rough rectangle. Place another piece of parchment paper on top, and roll out into a 1/4-inch (~6 mm) thick rectangle. Place in the refrigerator for 15 minutes to chill and firm.

Meanwhile, spread the shredded coconut out on a baking sheet and toast in the oven for 5-10 minutes, stirring once and checking often to make sure it doesn’t burn. The coconut should be light golden brown.

Remove the coconut from the oven and raise the oven temperature to 350 degrees F (176 C). Carefully transfer the toasted coconut to a small mixing bowl.

Remove the chilled dough from the refrigerator, peel off the top layer of parchment, and using a 2 ½-inch (~6 cm) round cookie cutter, cut as many cookies as possible. Then, using a 1-inch (2 ½ cm) cookie cutter, cut a hole in the center of each cookie. Roll out remaining dough and repeat. As the original recipe is written, you should have ~15 cookies.

Bake cookies for 7-10 minutes, or until the edges just begin to turn golden brown. Gently transfer cookies to a wire rack to cool. Set the parchment-lined baking sheet aside for later.

While the cookies cool, make the caramel. In a small saucepan, whisk together the coconut milk, coconut sugar, coconut oil, and salt. Place on the stovetop over medium heat and bring to a boil. Immediately lower heat and simmer for 10-15 minutes until reduced and thickened, whisking often. Transfer to a heatproof bowl to cool for 5 minutes.

Once caramel has cooled, mix in 1/4 cup (20 g // amount as the original recipe is written // adjust if altering batch size) of the toasted coconut. Using a small fork (we found this the easiest!), gently spread the caramel and coconut mixture onto the cookies, then press each cookie (caramel side down) into the remaining toasted coconut. Place cookies in the fridge to cool and set for 10 minutes.

Add 1 inch water to a small saucepan and bring to a low boil over medium heat. Once boiling, reduce heat to low / simmer.

To a small glass or metal bowl, add chocolate chips and coconut oil. Carefully place the bowl on top of the saucepan of simmering water. Heat, stirring occasionally with a spatula or spoon, until melted and no lumps remain — ~5 minutes. You can also melt the chocolate in a heat-proof bowl in the microwave in 20-second increments until melted. Remove chocolate from heat.

Remove the cookies from the refrigerator. Begin dipping the bottom of the chilled cookies into the melted chocolate to lightly coat, then gently place on the parchment-lined baking sheet. Using a spoon, drizzle the remaining chocolate on top of the cookies in a zig-zag pattern, then transfer back to the refrigerator for 10 minutes to set the chocolate.

Cookies should be stored in an airtight container in the refrigerator, where they‘ll keep for up to 5 days, or in the freezer, where they’ll keep for up to 1 month.

https://www.youtube.com/watch?v=_QL_O2EsC3w

Classic Girl Scout-inspired Samoa cookies made vegan and gluten-free! Buttery cookies, rich caramel, toasted coconut, and melted chocolate. Just 9 ingredients required!

Full Recipe: https://minimalistbaker.com/vegan-gluten-free-samoas/
 
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Vegan Gluten-Free Samoas | Minimalist Baker Recipes

Samoas Brownies

recipe of the Best Brownies

sugar

unsalted butter, room temp, cut into tablespoons

heavy cream, room temp

chocolate

Prepare the brownies according to the directions and allow to cool.

While the brownies cool, make the coconut caramel. In a medium saucepan, heat the sugar on medium heat for about 5 minutes. Use a spatula to occasionally stir the sugar, getting to the bottom of the pan. At first the sugar will be lumpy, but will soon melt and start turning a brownish color. Don&#8217;t stir too often, just enough to keep everything evenly cooking.

After 5 minutes, the sugar should become fully melted. Once it becomes an amber hue, remove from heat immediately and stir in butter. The mixture will violently bubble. You&#8217;re doing it right.

Use your spatula to stir the butter and sugar until they melt together completely. This can take 1-2 minutes.

Next, pour in the heavy cream and sea salt. You can use 1 to 1 1/2 teaspoons, depending on how much saltiness you like. Use your spatula to stir until everything is combined. Place back on the stove for about 30 seconds, stirring the whole time. Remove from heat. Stir in coconut flakes. Set aside until brownies are completely cooled.

Run a knife along the edges so they don&#8217;t stick to the pan. Spread the coconut caramel on top of the brownies. Again, run a knife along the edges to prevent anything from sticking to the pan.

Heat the chocolate for the drizzle in a microwave-safe bowl in 30 second increments.

Spoon melted chocolate into a small ziplock bag, creating a makeshift pastry bag. Cut a small (tiny!) slit at the bottom corner of the bag. Drizzle the melted chocolate over the coconut caramel. Set in the fridge to cool for about 1 hour. Cut into 9 brownies and serve!

Just made these and they turned out great! Wish I could post a pic. Mine didn’t turn out the prettiest but they are yummy!

Gluten free cookies that taste just like Girl Scout Samoas, only with a decadent homemade 4-ingredient bourbon caramel sauce. So delicious you can't have just one.

Gluten-Free Bourbon Caramel Samoas

almond meal ((finely ground raw almonds))

dark chocolate chips ((chopped // divided))

tsp baking powder

brown sugar

Tbsp sugar

Tbsp coconut oil ((melted))

Bourbon caramel sauce*

Combine almond meal, 1/4 cup chocolate chips, coconut, baking powder, salt, and sugars in a large bowl (amount of chocolate chips as original recipe is written // adjust if altering batch size).

In a separate bowl, beat egg vigorously until nearly doubled in volume. Whisk in the coconut oil and vanilla, then add to dry ingredients and mix until just combined.

Chill in the fridge for 15-30 minutes, or overnight.

Preheat oven to 375 degrees F (190 C) and shape dough small discs - about 15 cookies. Place on baking sheet, giving each cookie about 1-1/2 inches of room.

Bake until edges begin to brown, 10-13 minutes. You want them brown on the edges but not too dark overall.

Remove from oven, transfer to cooling rack and pop in fridge or freezer for 5 or so minutes. In the meantime, melt 3/4 cup chocolate chips in a microwave safe bowl in 15-20 second increments. Alternatively, melt over a double boiler.

Remove cookies from fridge or freezer and using a spoon, coat the bottom of each cookie in a thin layer of chocolate. Place back on silicon mat or wax paper and then drizzle with bourbon caramel sauce and remaining melted chocolate.

Refrigerate or freeze for another 5 minutes to set. Serve immediately or store in an airtight container for up to a couple days. Freeze for even longer freshness.

This cookie was out of control delicious!!! They were gone within an hour of making them!!! They taste like a cross between a Samoa and a caramel twix.  Truly divine!

These look delicious. Word of warning though, bourbon is generally made from rye or other grain alcohol and is NOT gluten-free. Whiskey can be really bad for a celiac so please be careful if very sensitive to gluten!!

Made these twice now! For church and then for my roommate's mom, they were a hit! Thank you so much!

Omg. So good! What a good idea to use the Sprouted Kitch cookies for a samoa redux. I tried the SK cookies plain last week and they rocked, then saw you added to them here. I'm eating one as I type. 

I have to report, in case anyone is in the same boat: I stock Honeyville almond flour and don't stock almond meal. I was concerned this cookie was engineered for traditional almond meal but I found that using just a little less almond flour and throwing in about a tablespoon each rough ground up oats and almonds sort of "mealed up" the dry mix. (I halved the recipe so I used 1/2 c almond flour and 1 scant T each sliced blanched almonds and oats that I pulsed a little in the processor) Delicious.

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Top 4 samoas recipes from across the web

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Homemade Samoas Cookies

Vegan Gluten-Free Samoas

Samoas Brownies

Gluten-Free Bourbon Caramel Samoas

The most viewed samoas recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine