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I made these oatmeal coconut chocolate chip cookies for a cooking class recently and a number of people said they tasted like Samoas. Google to the rescue showed me what they looked like and I got to melting some chocolate. These may not be exactly like those cookies (there's no caramel and I've added oats), but will be close enough for those who want the memories without the hydrogenated oil and corn syrup.

Samoa-Like Coconut Oatmeal Cookie [Vegan]

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Serves

12-16 cookies

Cooking Time

19

Ingredients You Need for Samoa-Like Coconut Oatmeal Cookie [Vegan]

  • 1 cup rolled oats
  • 3/4-1 cup barley flour
  • 1/3 cup unsweetened shredded coconut
  • 1 teaspoon baking powder
  • 1 teaspoon cinnamon
  • A dash of nutmeg
  • A dash of salt
  • 2 tablespoons coconut oil, melted
  • 2 tablespoons unsweetened applesauce
  • 1 teaspoon alcohol-free vanilla extract
  • 2 teaspoons flax meal
  • 1/4 cup coconut palm sugar (or other granulated sugar)
  • 1/3 cup maple syrup
  • 1/2 cup vegan chocolate chips

How to Prepare Samoa-Like Coconut Oatmeal Cookie [Vegan]

  1. Preheat oven to 350°F. Line one large cookie sheet with parchment paper.
  2. In a large bowl, whisk together the first seven dry ingredients until well combined.
  3. In a separate bowl, whisk together the remaining ingredients, except the chocolate chips, until smooth and creamy.
  4. Mix wet into dry ingredients until well combined. Fold in chocolate chips.
  5. Drop tablespoon-sized spoonfuls onto prepared cookie sheet.
  6. Using wet fingertips or back of spoon press down each cookie evenly (continue to wet fingers to prevent sticking).
  7. The cookies will not spread much, so you can put them close together.
  8. Bake for 13 minutes then rotate and bake 6 more minutes.
  9. Let sit on cookie sheet for a few minutes then remove and cool on a wire rack.
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Notes

Optional: Melt down 1 cup chocolate chips with 1/4 cup almond milk. Dip each cookie or spread chocolate along the bottom. Place on parchment paper chocolate side up and allow chocolate to harden. Warm up chocolate sauce again with a little extra almond milk. Flip cookies and drizzle chocolate along the top.

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About The Author

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Christy Morgan: Chef & Cookbook Author

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Christy Morgan has been tantalizing taste buds for years as a vegan chef, cooking instructor, food writer, and cookbook author. Her mission is to show that a whole foods vegan diet can be delicious, easy and will bring more energy and bliss into your life! Christy became obsessed with fitness post-30 and is now a NASM certified personal trainer and yoga teacher spreading the message that you can be strong & thrive on a plant-based diet. She is the author of Blissful Bites: Plant-based Meals That Nourish Mind, Body, and Planet and the founder and creator of Blissed Out Retreats. She can show you how to reach all your health and fitness goals to reach optimal health! Check out her blog Blissful & Fit Chef!

Comments

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  1. Pingback: Spotlight on Coconut: Health Benefits, Tips and Recipes | The-Vitamin: Fitness Newsletter

  3. Hi! These look amazing. Can I use all-purpose flour in place of the barley, stevia in place of the sugar, and agave in place of the maple syrup? Thanks!

    1. You can use whatever flour you want but may need to adjust liquid measurements. I never bake with stevia so I have no idea what the conversion is for that. Agave can be substituted for maple but I don’t recommend it. Agave is a highly processed sugar.

      1. You can’t do a straight-up substitute of stevia for sugar. It takes only a fraction of the amount of stevia to equal the sweetness of sugar and you have to make up the bulk with something. What you can use to make it up depends on the recipe. I’ve never done a substitution with stevia (I read about it when I was considering using it in a cheesecake) so I don’t know what would work in this recipe but I’m sure there are sites that give different suggestions.