Introducing Healthy Samoa Cookies—a guilt-free delight you can enjoy any time of year! These cookies taste just like the classic, but with a wholesome twist—they’re vegan, gluten-free, and made with nutritious ingredients like almond flour, maple syrup, dates, coconut, and dark chocolate.
Why You’ll Love This Recipe:
- Made with just five simple ingredients, these cookies are a breeze to whip up.
- From start to finish, they come together in under an hour.
- Indulge in the rich flavors of dark chocolate, creamy date caramel, and toasted coconut—all in one bite!
- This recipe is vegan, dairy-free, plant-based, gluten-free, and grain-free.
- Say goodbye to processed sugars and saturated fats—these cookies offer a healthier alternative to the traditional Samoa.
Tips And Tricks:
- Roll the dough between parchment paper to prevent sticking.
- For smoother date caramel, add water or milk to the food processor a tablespoon at a time.
- Keep an eye on the coconut while toasting to avoid burning.
Frequently Asked Questions:
- Are these actually healthy? Absolutely! Unlike the original, these cookies are made with wholesome ingredients and contain no processed sugars or saturated fats.
- Can I use something else instead of almond flour? Oat flour might work, but it could alter the texture slightly.
- Do these taste like the real thing? Absolutely! Just check out the comments and ratings below.
Healthy Samoa Cookies
Servings 10 cookies
Ingredients
SHORTBREAD
- 1 cup almond flour
- 2 1/2 tablespoons maple syrup
DATE CARAMEL
- 1/2 cup Medjool dates
TOASTED COCONUT
- 1/2 cup shredded coconut
DARK CHOCOLATE LAYER
- 1 cup vegan dark chocolate chips
- 1 teaspoon coconut oil
Instructions
- Preheat your oven to 250°F and line a baking dish with parchment paper.
- In a medium bowl, mix almond flour and maple syrup until a sticky dough forms.
- Roll out the dough between parchment paper to about 1/4 inch thick.
- Use a cookie cutter to shape the dough into cookies and create a hole in the center.
- Bake the cookies for 25-30 minutes until golden brown, then let them cool.
- Meanwhile, make the date caramel by blending soaked dates until smooth.
- Toast the coconut in the oven or air fryer until golden brown.
- Once cooled, coat each cookie with date caramel and toasted coconut.
- Freeze the cookies for 20-30 minutes to firm up.
- Melt the dark chocolate and coconut oil, then dip each cookie into the chocolate.
- Drizzle chocolate over the cookies and freeze for 45 minutes to set.
- Store in the fridge for up to a week or in the freezer for up to a month. Enjoy!