What makes the cookie base for these Samoa Cookies vegan?

The cookie base is made vegan using rolled oats, almond flour, maple syrup, medjool dates, and coconut oil, processed until a sticky dough forms.

How do you prepare the coconut topping for these cookies?

The coconut topping is made by combining coconut flakes, creamy peanut butter, maple syrup, and salt, stirring until the coconut is fully coated.

Use 4 oz. of dark chocolate melted with 1 tablespoon of coconut oil for dipping the bottoms and drizzling over the tops of the cookies.

Store these cookies in an airtight container in the freezer to keep them fresh and firm.

Soaking the medjool dates, either overnight or in boiling water for 20 minutes, helps soften them for easier processing into a sticky dough.

7 years ago

My name is Taavi Moore, and I am a graduate with my B.S. in Nutrition... Read More

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

2 cups rolled oats
1/2 cup almond flour
1/3 cup maple syrup
1/4 cup medjool dates, pitted and soaked (overnight or in boiling water for 20 min.)
1/4 cup melted coconut oil

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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 tablespoons of dough), scoop dough and flatten into a disc. Place on a parchment lined baking sheet. Transfer to freezer while preparing the rest.
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.
Melt 4 oz. of dark chocolate and 1 tablespoon 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.
Store cookies in an airtight container in the freezer.