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-bake vegan samoa cookies

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 and not going to lie I probably ate half of the box in one sitting.

Granted, I eat a plant-based diet now and love to make homemade desserts, I wanted to tackle on 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 cookies
no-bake vegan samoa cookies

These No-Bake Vegan Samoa Cookies are…

  • Easy
  • Simple
  • Quick
  • No-bake
  • Vegan
  • Gluten-free
  • Refined sugar-free
  • Oh so delicious!

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no-bake vegan samoa cookies
No-Bake Vegan Samoa Cookies
Total Time
30 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: 9 cookies
Author: Taavi Moore
Cookie Base
  • 2 cups rolled oats
  • ½ cup almond flour
  • cup maple syrup
  • ¼ cup medjool dates, pitted and soaked (overnight or in boiling water for 20 min.)
  • ¼ cup melted coconut oil
Coconut Topping
  • 1 ½ cups coconut flakes
  • ¼ cup creamy peanut butter
  • 2 tbsp maple syrup
  • ¼ tsp salt
  • 4 oz. dark chocolate
  • 1 tbsp melted coconut oil
  1. To a food processor, add oats. Process until it resembles a fine flour. Add the rest of the cookie base ingredients. Process until a sticky dough forms. Using a small cookie scoop (about 3 tbsp of dough), scoop dough and flatten into a disc. Place on a parchment lined baking sheet. Transfer to freezer while preparing the rest.

  2. In a bowl, combine coconut flakes, peanut butter, maple syrup and salt. Stir until coconut is fully coated. You may want to mix with clean hands to really get the coconut saturated. Spoon 1 heaping tbsp of coconut topping on to 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 bottom of 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.



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

    could you replace the oil with something else?

    • healthienut
      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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