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Plant-Based Samoas Cookie

These cookies bring me back to being a Girl Scout and selling boxes and boxes of these! They were by far a best-seller because ... have you ever had one?! They're addicting. I wanted to make a healthier, plant-based version so that you can indulge while feeling good about it.

(Vegan, Gluten-Free, Soy-Free)

(Makes ~12 cookies)

2 cups of rolled oats

20 medjool dates, pitted

1 tsp vanilla extract

1/2 cup coconut flakes, unsweetened

1 tbsp of maple syrup

1 cup of dairy-free & soy free dark chocolate chips (Enjoy Life is a good brand)

In a large food processor, blend together the oats, dates and vanilla until the mixture becomes a formed dough (this may take 6-8 minutes of blending before it forms into that dough-like texture). Set aside the dough.

In a toaster oven, toast the coconut flakes on a baking sheet for 3 minutes or until they become golden brown. Place the toasted coconut flakes into a small bowl, add the maple syrup and mix together. The tbsp of maple syrup is just enough to coat the flakes without making them clumpy or stick together.

Melt the chocolate chips in a small bowl over a pot of boiling water. It's best to get a small pot with about 2 cups of water, bring it to a boil, and place a glass blow on top with the chocolate chips (make sure the bottom of the bowl doesn't hit the water in the pot), and continue to stir the chocolate chips until they are fully melted. This technique allows you to slowly melt the chocolate chips without burning them. Here is a video you can watch if you need a visual demonstration of how to do this.

Once you have the dough, sweetened toasted coconut and melted chocolate, you can begin making your cookies. Start by forming about 1 1/2 inch balls of the dough and pressing it flat between your hands. Poke a hole in the middle of the flattened dough with you finger to form a small, cut-out circle. Once you have the dough in the shape of the cookie, press one side of the dough down into the toasted coconut bowl. This will lightly coat the top of your cookie with the toasted coconut. After that, lay the cookie flat on a plate and drizzle the melted chocolate on it with a spoon. This should yield about 12 cookies. Place the finished cookies in the fridge and store them there until you want to eat one!


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