These healthier, grain free and vegan samoa cookies are a delicious treat that everyone can enjoy! Made from simple, wholesome ingredients – your family will love these no-bake cookies!
Are you jealous of all the people ordering Girl Scout Cookies? Me, too…remember that time I made Thin Mints?
Homemade Thin Mints are yummy, and so I started to think of other possibilities. Like Tagalongs, and Trefoils, and then what used to be my favorite one, way back when I was in elementary school…Samoas.
Chewy, caramel, coconutty Samoas. Why not make a healthier version? Then you won’t feel bad if you eat two or four or five of these treats.
These Samoas are made from date caramel (Medjool dates blended with a little water and a bit of salt), toasted coconut, and chocolate chips. To keep these grain free and no-bake, I didn’t include the butter cookie. But, you could definitely modify this recipe by making a sugar cookie base, baking it, and then adding the chocolate, caramel, and coconut.
Wondering about allergy friendly dates?
As always, please do your own research about what is safe for your family.
There are many brands of dates, and each company has different policies and procedures. Many dates are produced in the same facility as tree nuts or peanuts.
SunDate is a date-only facility as of the last time I checked. You can find SunDate brand dates at Meijer as well as at Aldi and other stores.
Made in Nature is a brand that is produced in a fruit only facility and has a detailed allergen statement on their website. They do not carry Medjool dates, but they do carry Deglet Noor dates which will also work well. Every family has different comfort levels, so please read carefully and find a brand that works for you.
Disclosure: This post contains affiliate links.
Healthy No-Bake Cookies (Grain Free, Vegan).
If your dates are a bit dry, place them in warm water for a few minutes to soften them before proceeding.
Place the pitted Medjool dates in the food processor. Add the pinch of salt and a little water. Process until smooth, stopping to scrape down the sides and add a little more water if needed.
Add the toasted coconut and stir with a spoon.
Roll the mixture into balls, and flatten with your hand. Place the cookies on a waxed paper lined cookie sheet. Use a straw to poke a hole in the middle of each cookie.
Place the cookies in the freezer for about one hour.
Melt the dairy free chocolate chips either in the microwave or on the stove.
Dip the chilled cookies in the melted chocolate, coating the bottom with chocolate. Place on the cookie sheet again.
Drizzle the tops of the cookies with the remaining chocolate. (You can use a spoon for this, or put the chocolate into a ziploc bag with the tip cut off.
Store the finished cookies in the refrigerator.
*If the coconut flakes are not toasted, you can toast them by placing them on a cookie sheet and baking them at 300 degrees for about 5-8 minutes. Don't wander too far off, they can easily burn. They are done when they are fragrant and lightly golden brown.