monday is off to the most fantastic start because we have samoas on the blog!! Healthier Vegan Samoa Cookies to be specific. as i said on my IG story yesterday, which was a humble brag of course BUT they are truly a work of art.
not going to lie though, my Healthier Vegan Samoa Cookies are probably the best out of the three, but then again, that would totally depend on which cookie is your favorite!
even if you haven’t tried the original samoas, give these a go!!
this inspired version of a classic only requires a total of 10 ingredients!! yes, that’s it. i don’t think the original version would be nearly as easy to recreate haha, so we can stick with these ingredients.
if you have taken a look at my other blog posts, you know my fave flour combo of all time for cookies is oat and almond flour.
i still have to say this because people will probably ask or just use different flours altogether but SUB at your own RISK! this is a the only way i have tried the cookies :).
it’s possible another flour could work well in place of the oat flour (NOT coconut flour), but i can only claim it will turn out perfect this particular way :).
so, what other ingredients are in Healthier Vegan Samoa Cookies?!
the base of the cookie:
- almond flour
- oat flour
- almond butter
- organic cane sugar
- vanilla extract
- almond milk
the date caramel:
- medjool dates
- melted coconut oil
- almond milk
- shredded coconut
the chocolate sauce:
- chocolate chips
- coconut oil
the ingredients are super simple + minimal but the steps to make the cookies are a bit more detailed that what my recipes usually require. that’s due to the fact that there are three layers to these glorious cookies.
don’t worry though, they’re not difficult steps at all! all you’re doing is making a cookie base layer as usual, blending the caramel sauce ingredients in a food processor and melting the chocolate sauce.
ya know, all the same stuff i typically do in my recipes, nothing new there!
ok, so a couple of pro tips with kitchen tools that you likely have in the kitchen! to ensure the cookies are all uniform and small, after i mixed the dough together, i spread it out on my counter (it was clean of course).
next, i took a 1/4 cup measuring cup, which is pictured above and pressed the top side first into the cookie dough. this created perfect and uniform circles!
to get the hole in the center, i actually used a thick straw that i had on hand, but only because i didn’t have a small cookie cutter. if you have one for the center, that’s awesome and i would use it!
ah and for the caramel date sauce, to create that flawless and creamy texture, it’s important that the dates skin is removed. to do so, just soak them in warm water for a few minutes and it comes right off!
are you going to make Healthier Vegan Samoa Cookies?!
if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business.
do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!
it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!
Healthier Vegan Samoa CookiesCourse: Cookies, DessertsDifficulty: Easy
this recipe will yield about 15 small cookies! you can of course make yours larger or thicker, just adjust baking time accordingly!
- cookie base
1 cup almond flour
1/2 cup oat flour
1/3 cup runny almond butter (important it’s on the runny side and Whole Foods or Trader Joe’s brand works)
1/4 cup organic cane sugar
1/4 cup unsweetened almond milk (any dairy free)
1 tsp vanilla extract
7 large pitted medjool dates with skin removed
1/4 cup melted coconut oil
1/4 cup almond milk
1/4 cup shredded coconut
- chocolate sauce
1 cup chocolate chips
2 tbsp coconut oil
- preheat the oven to 350 degrees. in a large mixing bowl, combine the cookie base ingredients until a thick dough forms. mix well and evenly spread out on a cutting board or your counter. the dough should be about 1/4 inch thick.
- use the top of a 1/4 cup measuring up to create the cookie shape. simply press down into the dough and remove the external dough along the sides. use a thick straw or cookie cutter to cut out a hole in the center. then, roll out remaining the dough and repeat steps.
- place on a parchment lined baking tray and bake at 350 degrees for 12 minutes. allow the cookies to cool completely so they set and hold shape.
- soak the dates in warm water for a few minutes for easy removal of the skin. then, remove the pits if they weren’t pitted and add to a food processor with the coconut oil, shredded coconut and almond milk.
- blend on high until a thick caramel sauce forms. take a knife or spoon and spread out a generous layer on top of each cookie. then, place them in the fridge for an hour so the caramel hardens a bit.
- melt the chocolate sauce ingredients together. if using a microwave, it only needs one minute total. do thirty seconds at a time, stir and then place back in for remaining 30 seconds.
- next, dip the bottom of the cookies into the melted chocolate to coat. after that, gently place on the parchment-lined baking sheet and drizzle them with more chocolate on top and lightly dust with shredded coconut.
- place back in the fridge for a couple of hours so the cookies set and then enjoy!! store them in the fridge or freezer in an airtight container.