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.

A stack of vegan Samoas cookies with a bite taken out of the top one sits in front of more cookies in the background.

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.

  1. Spread out coconut flakes on the pan and bake for around 5 minutes, until golden brown.
    Coconut flakes are lined out in a pan with parchment paper.
  2. Add oats to a food processor along with toasted coconut. Pulse in short bursts until a coarse flour develops.
    Oats and toasted coconut flakes are in a food processor.
  3. 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.
    Maple syrup is being added to a food processor.
  4. Use a glass to flatten cookie dough balls.
    A hand holds a glass, pressing cookie dough balls into flat discs.
  5. Use a large smoothie straw to create a hole in the center of each cookie.Then freeze for 10 to 15 minutes.
    A hand holds a skewer, creating wholes in flattened cookie dough discs.
  6. Melt chocolate and coconut oil in a bowl in the microwave.
  7. Dip each cookie base in the melted chocolate.
    A hand dips a cookie in melted chocolate. A pan with more cookies sits beside it.
  8. Drizzle more chocolate over the top. Then refrigerate until the chocolate is set.
    A hand drizzles chocolate over the top of rows of cookies.
  9. 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.
Looking down on vegan Samoas cookies, one with a bite taken out of it.

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!

Are Samoas cookies gluten-free?

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.

Several dairy-free Samoas cookies sit on a white background.

Vegan Chocolate Coconut Treats

If you love these vegan Samoas cookies, be sure to try these chocolate coconut treats:

A stack of no-bake Samoas cookies sits in front of more cookies in the background.
A stack of no-bake Samoas cookies sits in front of more cookies in the background.

Vegan Samoas

These vegan samoa cookies are infused with vegan caramel, coconut, and dark chocolate. It's a perfect (and healthy) treat!
5 from 4 votes
Course: Dessert
Cuisine: American
Prep Time: 10 minutes
Cook Time: 10 minutes
Chill Time: 5 minutes
Total Time: 25 minutes
Servings: 24 cookies
Calories: 94kcal

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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Calories: 94kcal | Carbohydrates: 13g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 0.1mg | Sodium: 42mg | Potassium: 118mg | Fiber: 1g | Sugar: 9g | Vitamin A: 10IU | Vitamin C: 0.1mg | Calcium: 32mg | Iron: 0.3mg

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.

4 Responses to Vegan Samoas

  1. Avatar thumbnail image for MarlyTosca Reply

    5 stars
    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

    • Avatar thumbnail image for MarlyMarly

      Hi Tosca. So glad you and your neighbors enjoyed this recipe. I agree about dipping things in chocolate. It’s messy…and delicious!

  2. Avatar thumbnail image for MarlyCara Reply

    5 stars
    These samoas are so easy to make and so delicious!

    • Avatar thumbnail image for MarlyMarly

      I’m so glad you like them, Cara!

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