Homemade Samoas Cookies – Who doesn’t love the famous Samoas cookies from the Girl Scouts? But unfortunately, they’re not always the healthiest treat option. That’s where this homemade recipe comes in! Made with wholesome ingredients like dates, coconut, and dark chocolate, these cookies are a guilt-free way to indulge in the deliciousness of Samoas. Not to mention, they’re incredibly easy to make and perfect for sharing with friends and family.
Whenever my husband and I have a craving for something sweet, we always turn to these homemade Samoas cookies. They’ve become a staple in our household because they’re just so delicious! I remember the first time we made them together, we couldn’t believe how easy they were to make. We were both so impressed with how closely they resembled the real thing, but with a healthier twist. Now, whenever we have guests over, we love to surprise them with a batch of these homemade Samoas. They always ask for the recipe and are amazed at how simple it is to make such a tasty treat.
Why This Recipe is Amazing?
This recipe is amazing because it provides a healthy twist on a beloved classic. Instead of using processed ingredients, we use natural sweeteners like medjool dates and unsweetened shredded coconut. Plus, the addition of dark chocolate makes these cookies a rich source of antioxidants. They’re also vegan and gluten-free, making them a treat that everyone can enjoy. Not to mention, they’re incredibly easy to make and perfect for sharing with friends and family.
Ingredients:
- 1 cup (160g) pitted medjool dates, about 10 dates
- 1 cup (80g) unsweetened shredded coconut
- 1/3 cup (60g) dark chocolate chips, I used Lily’s chocolate chips for low sugar
- 1/2 teaspoon (2.5g) coconut oil
Directions:
Preheat your oven to 400°F (200°C). Spread the shredded coconut onto a baking sheet and toast it in the oven for 3-5 minutes, until it becomes light golden brown. Be careful not to burn it, as it can easily happen.
Add the toasted coconut and pitted medjool dates into a food processor and pulse until the mixture is combined and forms a ball of dough.
Take the dough out of the food processor and roll it into small balls, about 1 tablespoon each. Then, flatten each ball into a cookie shape and use a straw or chopstick to punch a hole in the center of each cookie. If the hole is too small, widen it by moving the straw or chopstick around a bit.
Place the cookies on a parchment-lined sheet and transfer them to the freezer to harden up.
While the cookies are in the freezer, melt the dark chocolate and coconut oil in a microwave-safe bowl by microwaving it in 20-30 second increments until the chocolate is melted enough to drizzle.
Take the cookies out of the freezer and dip the bottom of each cookie into the melted chocolate. Then, use the remaining chocolate to drizzle over the top of each cookie.
Put the cookies back into the freezer for 10-15 minutes to allow the chocolate to harden.
Once the chocolate has hardened, remove the cookies from the parchment paper and let them sit out on the counter for a few minutes if you want to enjoy them right away. Alternatively, store them in a sealed container in the fridge for up to one week.
Enjoy your homemade Samoas cookies!
Notes:
- If you can’t find Medjool dates, you can substitute with another type of soft, sweet dates. Just make sure to remove the pits before using.
- Make sure to watch the shredded coconut closely when toasting, as it can burn easily. Alternatively, you can toast the coconut in a pan on the stove top.
- The dough may be a bit sticky when rolling into balls. If this is the case, you can wet your hands with a bit of water or oil to make it easier to handle.
- If you don’t have coconut oil, you can use another type of oil such as vegetable oil or canola oil for melting the chocolate.
- These cookies are best enjoyed cold, so it’s recommended to store them in the fridge. If you prefer them at room temperature, let them sit out for a few minutes before serving.
- You can also freeze these cookies for longer-term storage. Just make sure to place them in an airtight container or freezer bag to prevent freezer burn. When you’re ready to eat them, let them thaw at room temperature for a few minutes before enjoying.
In conclusion, Homemade Samoas Cookies are a delicious and healthier alternative to the classic store-bought version. Made with just a few simple ingredients and no refined sugar, these cookies are perfect for anyone with a sweet tooth looking for a guilt-free treat. With the combination of chewy dates, toasted coconut, and melted chocolate, these cookies are sure to become a household favorite. Whether you enjoy them as a snack or dessert, these Homemade Samoas Cookies are a must-try recipe that will have you coming back for more.
FAQ
Can I use sweetened shredded coconut instead of unsweetened?
Yes, you can use sweetened shredded coconut, but keep in mind that it will make the cookies sweeter.
Can I use a different type of chocolate?
Yes, you can use any type of chocolate chips or chocolate bar that you like. Just make sure to adjust the amount of chocolate and coconut oil used for the drizzle to get the right consistency.
Can I make these cookies ahead of time?
Yes, you can make these cookies ahead of time and store them in a sealed container in the fridge for up to one week.
Can I freeze these cookies?
Yes, you can freeze these cookies for up to one month. Make sure to store them in a sealed container or freezer bag.
Are these cookies vegan?
Yes, these cookies are vegan and gluten-free.
Homemade Samoas Cookies
Ingredients
- 1 cup 160g pitted medjool dates, about 10 dates
- 1 cup 80g unsweetened shredded coconut
- 1/3 cup 60g dark chocolate chips, I used Lily’s chocolate chips for low sugar
- 1/2 teaspoon 2.5g coconut oil
Instructions
- Preheat your oven to 400°F (200°C). Spread the shredded coconut onto a baking sheet and toast it in the oven for 3-5 minutes, until it becomes light golden brown. Be careful not to burn it, as it can easily happen.
- Add the toasted coconut and pitted medjool dates into a food processor and pulse until the mixture is combined and forms a ball of dough.
- Take the dough out of the food processor and roll it into small balls, about 1 tablespoon each. Then, flatten each ball into a cookie shape and use a straw or chopstick to punch a hole in the center of each cookie. If the hole is too small, widen it by moving the straw or chopstick around a bit.
- Place the cookies on a parchment-lined sheet and transfer them to the freezer to harden up.
- While the cookies are in the freezer, melt the dark chocolate and coconut oil in a microwave-safe bowl by microwaving it in 20-30 second increments until the chocolate is melted enough to drizzle.
- Take the cookies out of the freezer and dip the bottom of each cookie into the melted chocolate. Then, use the remaining chocolate to drizzle over the top of each cookie.
- Put the cookies back into the freezer for 10-15 minutes to allow the chocolate to harden.
- Once the chocolate has hardened, remove the cookies from the parchment paper and let them sit out on the counter for a few minutes if you want to enjoy them right away. Alternatively, store them in a sealed container in the fridge for up to one week.
- Enjoy your homemade Samoas cookies!
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