Better-for-You Samoa Cookies
Better-for-You Samoa Cookies
Ingredients
For the Cookie Base
- 100 grams almond flour
- 2 tablespoons honey, or maple syrup for vegan
- 1 tablespoon water, or plant-based milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Date Caramel
- 1/2 cup Medjool dates, pitted and soaked in hot water for 10 minutes, then drained
- 2 tablespoons full-fat coconut milk, canned, thick part only
- 1 tablespoon almond flour
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Topping and Coating
- 1/2 cup shredded coconut flakes, unsweetened, toasted
- 1/2 cup dark chocolate, dairy-free, chopped
- 1/2 teaspoon coconut oil
Instructions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350
- 2
In a medium bowl, combine the almond flour, honey (or maple syrup), water (or plant-based milk), vanilla extract, and salt. Mix thoroughly with a wooden spatula until a cohesive dough forms.
⏱️ 5 min
- 3
Take small portions of the dough (about 1 tablespoon each) and roll them into balls. Place each ball on the prepared baking sheet. Flatten each dough ball using the bottom of a measuring cup or a flat object.
⏱️ 7 min
- 4
Using a small, round tool (like a piping tip or the back of a small spoon), create a hole in the center of each flattened cookie to form a ring shape.
⏱️ 3 min
- 5
Bake the cookies for 12-15 minutes, or until they are lightly golden brown around the edges. Let them cool completely on the baking sheet.
⏱️ 15 min•🌡️ 350
- 6
While the cookies are baking, prepare the date caramel. In a food processor, combine the pitted and soaked dates, full-fat coconut milk, almond flour, vanilla extract, and salt. Process until a thick, smooth, and gooey caramel mixture is formed. If too thick, add 1/2 teaspoon more coconut milk at a time until desired consistency.
⏱️ 10 min
- 7
Spread the shredded coconut flakes on a separate baking sheet and toast in the oven for 3-5 minutes, or until golden brown. Watch carefully to prevent burning. Let cool.
⏱️ 5 min•🌡️ 350
- 8
Once the baked cookies have cooled, pipe or spread a generous layer of the date caramel mixture onto the top surface of each cookie, filling the ring.
⏱️ 5 min
- 9
Sprinkle the toasted shredded coconut flakes over the caramel layer of each cookie, gently pressing them to adhere.
⏱️ 3 min
- 10
Melt the dark chocolate with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth, or use a double boiler.
⏱️ 3 min
- 11
Dip the bottom of each cookie in the melted dark chocolate, or drizzle melted dark chocolate over the entire cookie to finish. Place on parchment paper.
⏱️ 5 min
- 12
Refrigerate the cookies for at least 30 minutes to allow the chocolate to set completely before serving.
⏱️ 30 min
Kitchen Tools
Nutrition Facts (per serving)
Better-for-You Samoa Cookies
For the Cookie Base
- 100 grams almond flour
- 2 tablespoons honey, or maple syrup for vegan
- 1 tablespoon water, or plant-based milk
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Date Caramel
- 1/2 cup Medjool dates, pitted and soaked in hot water for 10 minutes, then drained
- 2 tablespoons full-fat coconut milk, canned, thick part only
- 1 tablespoon almond flour
- 1/4 teaspoon vanilla extract
- 1/8 teaspoon salt
For the Topping and Coating
- 1/2 cup shredded coconut flakes, unsweetened, toasted
- 1/2 cup dark chocolate, dairy-free, chopped
- 1/2 teaspoon coconut oil
Instructions
- 1
Preheat oven to 350°F (175°C). Line a baking sheet with parchment paper.
⏱️ 5 min•🌡️ 350 - 2
In a medium bowl, combine the almond flour, honey (or maple syrup), water (or plant-based milk), vanilla extract, and salt. Mix thoroughly with a wooden spatula until a cohesive dough forms.
⏱️ 5 min - 3
Take small portions of the dough (about 1 tablespoon each) and roll them into balls. Place each ball on the prepared baking sheet. Flatten each dough ball using the bottom of a measuring cup or a flat object.
⏱️ 7 min - 4
Using a small, round tool (like a piping tip or the back of a small spoon), create a hole in the center of each flattened cookie to form a ring shape.
⏱️ 3 min - 5
Bake the cookies for 12-15 minutes, or until they are lightly golden brown around the edges. Let them cool completely on the baking sheet.
⏱️ 15 min•🌡️ 350 - 6
While the cookies are baking, prepare the date caramel. In a food processor, combine the pitted and soaked dates, full-fat coconut milk, almond flour, vanilla extract, and salt. Process until a thick, smooth, and gooey caramel mixture is formed. If too thick, add 1/2 teaspoon more coconut milk at a time until desired consistency.
⏱️ 10 min - 7
Spread the shredded coconut flakes on a separate baking sheet and toast in the oven for 3-5 minutes, or until golden brown. Watch carefully to prevent burning. Let cool.
⏱️ 5 min•🌡️ 350 - 8
Once the baked cookies have cooled, pipe or spread a generous layer of the date caramel mixture onto the top surface of each cookie, filling the ring.
⏱️ 5 min - 9
Sprinkle the toasted shredded coconut flakes over the caramel layer of each cookie, gently pressing them to adhere.
⏱️ 3 min - 10
Melt the dark chocolate with the coconut oil in a microwave-safe bowl in 30-second intervals, stirring in between, until smooth, or use a double boiler.
⏱️ 3 min - 11
Dip the bottom of each cookie in the melted dark chocolate, or drizzle melted dark chocolate over the entire cookie to finish. Place on parchment paper.
⏱️ 5 min - 12
Refrigerate the cookies for at least 30 minutes to allow the chocolate to set completely before serving.
⏱️ 30 min