No-Bake Samoa Cookies are soft, chewy and decadent when dipped and drizzled in amazing dark chocolate and centered with a "caramel" filling. It's everyone's favorite chocolate and coconut cookie revamped with more wholesome ingredients!

No-Bake Samoa Cookies [Vegan, Gluten-Free]

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Cooking Time



  • 2 cups walnuts
  • 1 cup shredded coconut
  • 1/4 cup maple syrup
  • 1 teaspoon vanilla extract
  • Pinch of pink Himalayan salt
"Caramel Center" aka Date Paste:
  • 1 cup pitted Medjool dates (soaked for 2-4 hours)
  • 1/2 cup water
  • Juice from one fresh lemon
  • 6 ounces of preferred dark chocolate, melted to dip and drizzle


  1. Line a baking sheet with parchment paper.
  2. For the cookie place all ingredients in a food processor and run until crumbly and sticks together well.
  3. Roll out dough as best you can and use a 2 to 2 1/2 inch cookie cutter to make uniformed cookies. You can also take tablespoon size dough, roll into a ball and flatten a bit with the palm of your hand.
  4. Place on lined parchment paper baking sheet and place in the freezer while you melt chocolate and make your caramel filling.
  5. For the caramel filling (date paste), place all ingredients in a blender and run until smooth and hardly no pieces of dates are left. You may have some tiny pieces. If you need to add more water for a smoother consistency add it by the tablespoon so you don't end up adding too much.
  6. Remember to cut open dates and check the insides for bug eggs or mold. If you do not want to soak dates for 2-4 hours let them sit in boiling water for 15 minutes.
  7. You can use the double boiler method, the oven or your microwave to melt down dark chocolate.
  8. Remove cookies from freezer and fill each center with caramel filling. However much you like. It's ok to go overboard, it is your cookie after all.
  9. Once all cookies have caramel filling, dip each cookie in chocolate and place back on baking sheet.
  10. Take remaining melted chocolate and place into a small plastic baggy. Nip a small corner off.
  11. Drizzle each cookie as shown above.
  12. Place back in freezer and let set for 20 minutes.
  13. Serve and Enjoy!


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