Vegan Samoa Cookies
Indulge in the irresistible flavors of these Vegan Samoa Cookies, a plant-based twist on the classic Girl Scout favorite! Perfectly buttery shortbread cookies form the base, made from coconut oil and maple syrup for a naturally sweet and crumbly texture. Each cookie is topped with a decadent caramel layer made from rich Medjool dates and shredded coconut, then coated in a luscious drizzle of melted vegan dark chocolate for the ultimate treat. This recipe is dairy-free, egg-free, and filled with wholesome, all-natural ingredients, catering to both vegans and cookie lovers alike. With just 30 minutes of prep time, these easy homemade cookies are perfect for satisfying your sweet tooth or sharing with friends. Whether you’re looking for a guilt-free dessert or a crowd-pleasing snack, these Vegan Samoa Cookies deliver big on flavor and texture!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup Coconut oil
- 0.25 cup Maple syrup
- 1 teaspoon Vanilla extract
- 1.5 cups All-purpose flour
- 0.5 teaspoon Salt
- 1 cup Medjool dates
- 0.5 cup Almond milk
- 1.5 cups Shredded unsweetened coconut
- 1 cup Vegan dark chocolate chips
- 1 tablespoon Coconut oil
Instructions
Preheat your oven to 350°F (175°C) and line two baking sheets with parchment paper.
In a mixing bowl, combine 1/2 cup coconut oil, 1/4 cup maple syrup, and 1 teaspoon vanilla extract. Mix until smooth.
Add 1.5 cups all-purpose flour and 1/2 teaspoon salt to the wet mixture. Stir until a dough forms.
Roll the dough out on a lightly floured surface to about 1/4-inch thickness.
Use a round cookie cutter to cut out cookies and place them on prepared baking sheets.
Bake the cookies for 10-12 minutes, or until the edges are lightly golden. Let them cool completely on a wire rack.
To make the caramel, blend 1 cup pitted Medjool dates and 1/2 cup almond milk in a food processor until smooth.
In a medium saucepan, combine the date mixture with 1.5 cups shredded unsweetened coconut. Cook over low heat until thickened, about 5 minutes.
Spread a spoonful of the date-coconut mixture over each cooled cookie.
In a microwave-safe bowl, melt 1 cup of vegan dark chocolate chips and 1 tablespoon coconut oil in 30-second intervals, stirring between intervals until smooth.
Dip the bottom of each cookie into the melted chocolate and place them back on the parchment paper.
Drizzle the remaining melted chocolate over the top of the cookies using a spoon.
Allow the chocolate to set completely at room temperature or in the refrigerator before serving.
Nutrition Facts
Calories |
4331 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 281.2 g | 361% | |
| Saturated Fat | 216.4 g | 1082% | |
| Polyunsaturated Fat | 2.5 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1301 mg | 57% | |
| Total Carbohydrate | 450.6 g | 164% | |
| Dietary Fiber | 51.5 g | 184% | |
| Total Sugars | 247.4 g | ||
| Protein | 45.3 g | 91% | |
| Vitamin D | 1.0 mcg | 5% | |
| Calcium | 329 mg | 25% | |
| Iron | 30.3 mg | 168% | |
| Potassium | 1438 mg | 31% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
