Healthy Samoa Cookies

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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

Prep Time 30 minutes
Cook Time 1 hour
Course Dessert
Servings 10 cookies



  • 1 cup almond flour
  • 2 1/2 tablespoons maple syrup


  • 1/2 cup Medjool dates


  • 1/2 cup shredded coconut


  • 1 cup vegan dark chocolate chips
  • 1 teaspoon coconut oil


  • 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!

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