Vegan Samoas
Toasted coconut and chocolate are the signature flavors in these vegan Samoas cookies. This recipe is a vegan Girl Scouts cookie copycat, except this version is nearly no-bake.
I love the flavors of coconut and chocolate. It’s one of the reasons I made these chocolate coconut balls. So finding new reasons to combine these two flavors is a passion.
The original samoas have a cookie base. I decided that was too much work. Instead, this is a virtual no-bake recipe (we will be toasting the coconut). Once that coconut is toasted, turn your oven off!
How to Make Vegan Samoas
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
- Spread out coconut flakes on the pan and bake for around 5 minutes, until golden brown.
- Add oats to a food processor along with toasted coconut. Pulse in short bursts until a coarse flour develops.
- Add tender dates along with the almond butter, maple syrup, vanilla and salt. Pulse in short bursts until combined and it develops a dough ball.
- Use a glass to flatten cookie dough balls.
- Use a large smoothie straw to create a hole in the center of each cookie.Then freeze for 10 to 15 minutes.
- Melt chocolate and coconut oil in a bowl in the microwave.
- Dip each cookie base in the melted chocolate.
- Drizzle more chocolate over the top. Then refrigerate until the chocolate is set.
- Store cookies in an airtight container in the fridge for up to 2 weeks.
Key Ingredients
Here are the ingredients you’ll need for this recipe:
- Medjool dates — You’ll need 10 to 12 dates, depending on their size.
- Shredded coconut — I prefer to use unsweetened coconut flakes.
- Oats — We’ll use rolled oats (also known as old-fashioned oats) for these cookies.
- Almond butter — You can substitute your favorite nut or seed butter.
- Maple syrup — Feel free to substitute agave nectar.
- Vanilla extract — A little bit of vanilla adds just the right flavor.
- Salt — We’ll balance all the sweet with a pinch of salt.
- Chocolate — Use your favorite dairy-free chocolate chips or substitute a semi-sweet chocolate bar.
- Coconut oil — I use refined coconut oil to thin out the chocolate a little, making it easier to dip the cookies.
Why This Recipe is a Winner
- HEALTHY — Made with minimal added sugars, these healthy cookies are all plant-based.
- EASY — We’ll skip the cookie base, letting the chocolate base deliver the crispy bite to every cookie.
- KID-FAVORITE — Kids young and old will love these delicious cookies!
Frequently-Asked Questions
Are Girl Scout Samoas vegan?
Depending on the bakery that supplies the cookies, few Girl Scout cookies are vegan, including Samoas (also known as Caramel DeLites). Samoas are made with dairy products. But you can easily make your own toasted coconut vegan Samoas at home!
Most Samoas cookies are made with a cookie crust that is not gluten-free. However, you can make a no-bake Samoas cookie that is gluten-free or make a gluten-free cookie base.
Storage Tips
Store cookies in an airtight container in the fridge for up to 2 weeks. They can be frozen in freezer-safe containers for up to 2 months.
Vegan Chocolate Coconut Treats
If you love these vegan Samoas cookies, be sure to try these chocolate coconut treats:
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Vegan Samoas
Ingredients
Cookie Base
- 1 cup Medjool dates (10 to 12 dates)
- 1 cup shredded coconut (unsweetened)
- ½ cup rolled oats
- 1 tablespoon almond butter
- 2 tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Dark Chocolate Topping
- 1 cup dairy-free chocolate chips (substitute 8 ounces semi-sweet chocolate, chopped)
- 2 teaspoons coconut oil (use refined for less coconut flavor)
Instructions
For the cookie base:
- Preheat oven to 350°F/175°C. Line a baking pan with parchment paper.
- Remove the pits from the date and test their tenderness. If your dates are dry or firm (not sticky) place them in a microwave save bowl and heat for up to 10 seconds until tender. Leave them in the microwave to cool slightly. Use oven mitts to remove the bowl because it will be hot.
- Spread out coconut flakes on the pan and bake for around 5 minutes, until golden brown. Stir this several times to prevent the coconut from burning.
- Add oats to a food processor along with toasted coconut. Pulse in short bursts until a coarse flour develops.
- Add tender dates along with the almond butter, maple syrup, vanilla and salt. Pulse in short bursts until combined and it develops a dough ball.
- Roll the dough into balls about the size of cherries. Then use the bottom of a glass to flatten them, creating flat cookies. Place each cookie on the baking sheet lined with parchment paper. Use a large smoothie straw to create a hole in the center of each cookie. Once all the cookies are shaped, place the pan in the freezer for 10 to 15 minutes.
For the dark chocolate topping:
- Place chocolate chips and coconut oil in a microwave-safe bowl. Microwave for 60 seconds, cover, and set aside. Then stir until creamy. If it's not melted all the way, heat in 15-second increments until melted. Set aside to cool for 5 to 10 minutes.
Dipping Cookies
- Remove the pan from the freezer. Dip each cookie in the melted chocolate, placing them each back on the pan. Once all the cookie bases are coated, drizzle the top of the cookies with additional chocolate. Then place the pan in the fridge for the chocolate to set.
- Store cookies in an airtight container in the fridge for up to 2 weeks.
Recommended Equipment
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The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
I made these for my neighbours to practice making vegan sweet treats. They worked out really well. The chocolate part is a little messy – but it always is! Thanks for the recipe Marly
Hi Tosca. So glad you and your neighbors enjoyed this recipe. I agree about dipping things in chocolate. It’s messy…and delicious!
These samoas are so easy to make and so delicious!
I’m so glad you like them, Cara!