Healthy Samoa Cookies
These healthy Samoa cookies are made with dates, almond flour, and wholesome ingredients. Gluten free, dairy free, real food. You and your family will love this better-for-you version of the classic Girl Scout cookie.
Servings 12 cookies
Calories 283kcal
Equipment
- 2 mixing bowls
- 1 Baking sheet
- 1 food processor
- 1 frying pan
Ingredients
- ¾ cup almond flour
- ¼ cup tapioca starch (arrowroot starch can also be used)
- ¼ tsp. fine sea salt
- 3 tbsp. pure maple syrup
- 1 ⅓ cup unsweetened shredded coconut
- 10 Medjool dates (see notes)
- ¼ cup runny, natural peanut butter (almond butter can also be used)
- 1 tsp. pure vanilla extract
- ¾ cup semi-sweet chocolate chips (ensure they are dairy free if needed)
- 1 tsp. coconut oil
Instructions
Make the Shortbread Cookie Base
- Start by making the shortbread cookie base. Preheat oven to 350-degrees and line a cookie sheet with parchment paper, or a silicone mat, and set aside.
- Add the almond flour, tapioca starch, salt, and maple syrup to a medium sized mixing bowl. Mix well until crumbly and maple syrup is well distributed. Using your hands, form the dough into a ball.
- Transfer the dough ball to a clean surface. Place between two sheets of parchment paper and roll the dough until it's about ⅛" thick. You will want this on the thinner side, but not too thin that you can't transfer the dough to the cookie sheet.
- Using roughly a 2 ½" round cookie cutter, or the top of a cup that is about that same size, cut round cookies in the dough. Carefully transfer the cookies to the prepared baking sheet. Repeat this process until all dough has been used. You should get 12 cookies.
- Using a sturdy straw, carefully create a hole in the middle of each cookie. The hole should be no more than ½" in diameter.
- Bake for 12-14 minutes, or until the edges are lightly browned (do not undercook or it will be too hard to add the date/coconut layer). Remove from oven and set aside. Allow to fully cool before adding the date/coconut layer.
Make the Date Caramel & Coconut Layer
- While the cookies are baking, make the caramel coconut layer. Start by toasting the coconut. Place shredded coconut in a frying pan and heat to medium heat. Stirring frequently, cook until coconut is toasted, but be careful not to burn. Remove from heat.
- Add the dates, peanut butter, vanilla, and a pinch of salt to a food processor. Blend until the dates break down and are crumbly. Add the toasted coconut and pulse a few times until evenly distributed. Mix will be crumbly.
Assemble the Cookies
- Add 1 ½ tablespoons of packed date/coconut mix to the tops of each cookie. To do so, make a ball with the mix and divide into 3rds. Lightly press each piece on the cookie, evenly spreading the mix around the tops with your fingers until you have an even layer on the cookie base (get your fingers wet if the mix is too sticky).
- After you've added the coconut layer to each cookie, place cookie sheet in the freezer for about 10 minutes (this will make it easier to dip the cookies in chocolate).
- In small, shallow, microwave safe bowl, melt the chocolate and coconut oil in increments of 30 seconds. Continue until chocolate is almost fully melted, and then stir until all pieces are melted.
- Dip each cookie in the melted chocolate (I find it best to place the cookie on a fork - you can also just use your hands). Return each cookie to the prepared baking sheet. Using a spoon, drizzle remaining chocolate over each cookie.
- Allow chocolate to set and enjoy!
Notes
- Detailed process photos can be found in the blog post above, if needed.
- Dates should be soft so they are sticky and blend well. If your dates are hard, place them in a bowl of hot water for 10-15 minutes to soften.
- After you add the coconut to the date mixture, the mix should easily stick when pressed together between your fingers. If it doesn't seem sticky enough, add another date or two to the mix.
- The shortbread base is thin and fragile, so just be careful when adding the coconut/date mix so the cookie base does not break.
- I think these cookies are better the day after they are made, so if making them for an event or gathering, I recommend you make them the day before.
- Store cookies in an airtight container at room temp. They will stay fresh for 5 days.
Nutrition
Calories: 283kcal | Carbohydrates: 31g | Protein: 4g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 46mg | Potassium: 299mg | Fiber: 5g | Sugar: 21g | Vitamin A: 35IU | Vitamin C: 0.2mg | Calcium: 44mg | Iron: 2mg
