These no bake samoa cookies are a deliciously simple, healthier version of the beloved Girl Scouts classic. Packed with real ingredients, they bring that signature caramel-coconut-chocolate flavor without the fuss.
Enjoy the indulgence of no bake samoa cookies any time of year. They’re gluten-free, vegan, refined sugar-free, and come together with just four main ingredients in minutes.
Star Players in These No Bake Samoa Cookies
- Medjool dates – The sweet, sticky base that mimics the chewy caramel flavor without any added sugar.
- Toasted coconut flakes – Adds that iconic nutty crunch and brings the tropical flavor to life.
- Almond butter – Offers a rich, creamy texture and subtle nutty depth that holds everything together.
- Chocolate chips – Melted into silky smooth perfection, they coat and drizzle to complete that Samoa magic.
How to Make These No Bake Samoa Cookies
Start by softening the medjool dates if needed—this ensures a perfectly smooth, caramel-like base. Toast the coconut until golden and fragrant to deepen its flavor.
Blend the dates, almond butter, sea salt, and vanilla extract into a thick paste. Then fold in the toasted coconut until well combined.
Press the mixture firmly into a silicone donut pan to achieve that classic shape. Freeze until firm.
Dip each cookie in melted chocolate and give them a chocolatey drizzle on top. Freeze again until set and ready to devour.
Sweet Tips & Smart Swaps
For a touch of extra sweetness, a splash of maple syrup can be added—but it’s totally optional. The dates already bring a natural caramel note that’s usually just right.
If you don’t have a donut pan, shape the mixture into small discs by hand or press it into a mini muffin tin. It won’t change the taste but gives a fun new look.
Want a nut-free version? Swap almond butter for sunflower seed butter or tahini, keeping the creamy texture with a unique flavor twist.
Keep ‘Em Fresh: Storing Your No Bake Samoa Cookies
These cookies are best straight from the freezer, where they stay firm and satisfyingly chewy. Store them in an airtight container and enjoy within a few weeks for optimal texture and taste.
For a softer bite, let them sit at room temp for a few minutes before eating—but they won’t last long either way!
No Bake Samoa Cookies
Ingredients
- 1 cup toasted coconut flakes
- 1 cup chocolate chips
- 1 –2 tablespoons maple syrup optional, for added sweetness
- 1 cup packed Medjool dates pitted
- ¼ cup almond butter
- 1 teaspoon vanilla extract
- Pinch of sea salt
Instructions
- If the dates are not naturally soft, place them in a large bowl and pour boiling or very hot water over them until fully submerged. Allow them to soak for 20–30 minutes, then drain thoroughly.
- Toast the coconut by spreading it evenly on a baking sheet and placing it in a 325°F oven. Stir every 3–4 minutes and toast for 8–10 minutes until golden brown.
- In a food processor, combine the soaked dates, almond butter, sea salt, and vanilla extract. Blend until the mixture achieves a thick, paste-like consistency. Pause as needed to redistribute if it forms into a ball.
- Incorporate the toasted coconut into the paste and process briefly until uniformly combined.
- Press the mixture firmly into the cavities of a silicone donut mold. Transfer the mold to the freezer and chill for 2 hours until fully set.
- Melt the chocolate chips in a microwave-safe bowl, heating in 30-second intervals and stirring between each until smooth. Line a baking sheet with parchment paper.
- Carefully remove the chilled cookies from the mold. Dip the base and slightly up the sides of each cookie in the melted chocolate, then place them on the prepared sheet.
- Drizzle remaining chocolate over the tops of the cookies. Return them to the freezer for 30 minutes until the chocolate has hardened.
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