No-Bake Vegan Samoa Cookies

A no-bake, vegan copycat Girl Scout Samoa cookies. Perfectly chewy and a heavenly combination of caramel, chocolate, and coconut.

no-baked vegan samoas

With girl scout cookie season right around the corner, there is no better excuse to make homemade Samoas. This was my favorite Girl Scout cookie flavor growing up. Not going to lie, I probably ate half of the box in one sitting.

Given that I eat a plant-based diet now and love to make homemade desserts, I wanted to tackle the task of making my own Samoa cookies. These are no-bake (AKA extremely easy and simple to make), vegan, refined sugar-free, and gluten-free.

It starts with a chewy chocolate date base then a crunchy sweet coconut topping and finished off with a generous drizzle of dark chocolate.

no-bake vegan samoa cookie

Why You’ll Love These No-Bake Vegan Samoa Cookies:

Soft, chewy, and crunchy. These Samoa cookies have a soft cookie base, crunchy & chewy coconut topping, and a smooth drizzle of dark chocolate.

Rich chocolate and caramel flavor. The star flavors in Samoa cookies are coconut and chocolate. Traditionally, a Samoa cookie is made with a shortbread cookie base, caramel and toasted coconut topping, and a chocolate drizzle. This *no-bake* variation has a no-bake cookie that’s sweetened with dates (giving it that caramel flavor) and maple syrup, coconut and peanut butter cluster topping, and a rich, dark chocolate drizzle.

Easy, simple, and quick. These cookies are fairly simple to make. The cookie base is all prepared in a food processor and the coconut mixture is combined in one bowl. These cookies require no baking time, which significantly reduces the amount of time that they can get into your mouth.

Vegan and gluten-free. This recipe is 100% plant-based and gluten-free. Make sure to use certified gluten-free rolled oats if you’re sensitive to gluten.

no-bake vegan samoa cookies
no-bake vegan samoa cookies

How to Make No-Bake Vegan Samoa Cookies:

This is a simple, fuss-free recipe.

  1. In a food processor, process rolled oats and coconut flour until combined and oats resemble fine flour. Add the remaining cookie base ingredients. Process until a sticky dough forms. Roll into a rectangle that is ⅓” thick. Cut into cookie shapes using a 2” round cookie cutter. 
  2. In a bowl, combine shredded coconut, peanut butter, maple syrup, and salt. Stir until coconut is fully coated. You may want to mix with clean hands to fully saturate the coconut. Spoon 1 tbsp of coconut topping onto the cookie base. Form into a mound. Transfer to the freezer for 10 minutes.
  3. Melt 4 oz. of dark chocolate and 1 tbsp of coconut oil in either a double boiler or the microwave (in 30 sec. intervals). Take cookies out of the freezer. Dip the bottom of the cookies into the melted chocolate. Drizzle the rest of the chocolate over the tops of the cookies. Freeze for another 5 minutes to allow chocolate to set.
  4. Store cookies in an airtight container in the freezer.
no-bake vegan samoa cookies

These No-Bake Vegan Samoa Cookies are…

  • Soft, chewy, and crunchy.
  • Rich in chocolate and caramel.
  • Easy, simple, and quick.
  • Vegan and gluten-free.
  • Oh so delicious!

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no-bake vegan samoa cookies
No-Bake Vegan Samoa Cookies
Prep Time
20 mins
Freeze
15 mins
Total Time
35 mins
 

A no-bake, vegan copycat Girl Scout Samoa cookies. Perfectly chewy and a heavenly combination of caramel, chocolate, and coconut.

Course: Dessert
Keyword: no-bake, samoa cookies, vegan
Servings: 12 cookies
Author: Taavi Moore
Ingredients
Cookie Base
  • 1 ½ cups (124g) rolled oats
  • ½ cup (58g) coconut flour
  • cup (85g) maple syrup
  • ¼ cup medjool dates, pitted and soaked (in boiling water for 20 min.)
  • ¼ cup (49g) melted coconut oil
Coconut Topping
  • 1 ½ cups (82g) shredded coconut
  • ¼ cup (65g) creamy peanut butter
  • 2 tbsp maple syrup
  • ¼ tsp salt
  • 4 oz. dark chocolate
  • 1 tbsp melted coconut oil
Instructions
  1. In a food processor, process rolled oats and coconut flour until combined and oats resemble fine flour. Add the remaining cookie base ingredients. Process until a sticky dough forms. Roll into a rectangle that is ⅓” thick. Cut into cookie shapes using a 2” round cookie cutter. 

  2. In a bowl, combine shredded coconut, peanut butter, maple syrup, and salt. Stir until coconut is fully coated. You may want to mix with clean hands to fully saturate the coconut. Spoon 1 tbsp of coconut topping onto the cookie base. Form into a mound. Transfer to the freezer for 10 minutes.

  3. Melt 4 oz. of dark chocolate and 1 tbsp of coconut oil in either a double boiler or the microwave (in 30 sec. intervals). Take cookies out of the freezer. Dip the bottom of the cookies into the melted chocolate. Drizzle the rest of the chocolate over the tops of the cookies. Freeze for another 5 minutes to allow chocolate to set.

  4. Store cookies in an airtight container in the freezer.

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2 Comments

  1. Tara
    August 26, 2020 / 9:37 pm

    could you replace the oil with something else?

    • healthienut
      Author
      August 26, 2020 / 10:17 pm

      You try 1 mashed ripe banana. Let me know how that turns out if you give it a go!

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